World Championship BBQ Ribs
World Championship BBQ Ribs
Ingredients
For the World Championship Rub
- 1 1/2 cups turbinado sugar
- 1/2 cup kosher salt
- 1 tablespoon onion powder
- 1/3 cup granulated garlic
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon black pepper, finely ground
- 2 teaspoons dry mustard
- 1/2 cup light chili powder
- 1 teaspoon ground cumin
- 1/4 cup paprika
- 2 tablespoons paprika
For the Ribs
- 2 racks pork ribs
- 1/4 cup mustard, yellow or Dijon, as needed for coating
- 1/2 cup Italian dressing
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup BBQ sauce, plus more for saucing
- as needed wood chips, cherry and pecan
Instructions
- 1
Prepare the World Championship Rub: In a medium bowl, combine the turbinado sugar, kosher salt, onion powder, granulated garlic, cayenne pepper, finely ground black pepper, dry mustard, light chili powder, ground cumin, and paprika. Mix thoroughly until all ingredients are evenly distributed. Store in an airtight container.
⏱️ 5 min
- 2
Prepare the ribs (night before): Rinse the racks of ribs under cold water and pat dry with paper towels. Carefully pull off the membrane from the back side of each rack. Trim any excess fat from the ribs.
⏱️ 10 min
- 3
Apply the initial seasoning: Lightly coat both sides of the ribs with mustard, then sprinkle a light layer of the prepared rub over the mustard, ensuring even coverage. Wrap the seasoned ribs tightly in plastic wrap or aluminum foil and refrigerate for 8–12 hours.
⏱️ 15 min
- 4
Preheat the smoker: The next day, set your smoker to 250°F. Add cherry and pecan wood chips according to your smoker's instructions to create a consistent smoke.
⏱️ 30 min•🌡️ 250
- 5
Season again: Unwrap the ribs. Apply another light layer of mustard to both sides, followed by a light dusting of the rub. Do not cake on the rub.
⏱️ 5 min
- 6
First cook (build flavor): Place the ribs in the smoker, meat side up. Smoke for 2 hours, lightly mopping the ribs with Italian dressing every 30 minutes.
⏱️ 120 min•🌡️ 250
- 7
Prepare for wrapping: After the first cook, increase the smoker temperature to 275°F. Lay out a large sheet of heavy-duty aluminum foil.
⏱️ 5 min•🌡️ 275
- 8
Wrap the ribs: On the foil, add 1/2 cup brown sugar, 1/4 cup honey, and 1/4 cup BBQ sauce. Place the ribs meat side down directly into this mixture. Close the foil loosely around the ribs, creating a packet but not sealing it tightly.
⏱️ 10 min
- 9
Tender phase: Return the foil-wrapped ribs to the smoker for 2 hours. At the end of this phase, the ribs should be tender but not falling apart.
⏱️ 120 min•🌡️ 275
- 10
Sauce and finish: Carefully remove the ribs from the foil, draining any accumulated liquid. Generously sauce both sides of the ribs with additional BBQ sauce.
⏱️ 5 min
- 11
Glaze the ribs: Place the sauced ribs back on the smoker, unwrapped, for 15 minutes to allow the glaze to tighten and set.
⏱️ 15 min•🌡️ 275
- 12
Rest and serve: Remove the ribs from the smoker and let them rest for 5–10 minutes. Slice the ribs between the bones and lightly dust with a small amount of the World Championship Rub before serving.
⏱️ 10 min
Kitchen Tools
World Championship BBQ Ribs
For the World Championship Rub
- 1 1/2 cups turbinado sugar
- 1/2 cup kosher salt
- 1 tablespoon onion powder
- 1/3 cup granulated garlic
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon black pepper, finely ground
- 2 teaspoons dry mustard
- 1/2 cup light chili powder
- 1 teaspoon ground cumin
- 1/4 cup paprika
- 2 tablespoons paprika
For the Ribs
- 2 racks pork ribs
- 1/4 cup mustard, yellow or Dijon, as needed for coating
- 1/2 cup Italian dressing
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup BBQ sauce, plus more for saucing
- as needed wood chips, cherry and pecan
Instructions
- 1
Prepare the World Championship Rub: In a medium bowl, combine the turbinado sugar, kosher salt, onion powder, granulated garlic, cayenne pepper, finely ground black pepper, dry mustard, light chili powder, ground cumin, and paprika. Mix thoroughly until all ingredients are evenly distributed. Store in an airtight container.
⏱️ 5 min - 2
Prepare the ribs (night before): Rinse the racks of ribs under cold water and pat dry with paper towels. Carefully pull off the membrane from the back side of each rack. Trim any excess fat from the ribs.
⏱️ 10 min - 3
Apply the initial seasoning: Lightly coat both sides of the ribs with mustard, then sprinkle a light layer of the prepared rub over the mustard, ensuring even coverage. Wrap the seasoned ribs tightly in plastic wrap or aluminum foil and refrigerate for 8–12 hours.
⏱️ 15 min - 4
Preheat the smoker: The next day, set your smoker to 250°F. Add cherry and pecan wood chips according to your smoker's instructions to create a consistent smoke.
⏱️ 30 min•🌡️ 250 - 5
Season again: Unwrap the ribs. Apply another light layer of mustard to both sides, followed by a light dusting of the rub. Do not cake on the rub.
⏱️ 5 min - 6
First cook (build flavor): Place the ribs in the smoker, meat side up. Smoke for 2 hours, lightly mopping the ribs with Italian dressing every 30 minutes.
⏱️ 120 min•🌡️ 250 - 7
Prepare for wrapping: After the first cook, increase the smoker temperature to 275°F. Lay out a large sheet of heavy-duty aluminum foil.
⏱️ 5 min•🌡️ 275 - 8
Wrap the ribs: On the foil, add 1/2 cup brown sugar, 1/4 cup honey, and 1/4 cup BBQ sauce. Place the ribs meat side down directly into this mixture. Close the foil loosely around the ribs, creating a packet but not sealing it tightly.
⏱️ 10 min - 9
Tender phase: Return the foil-wrapped ribs to the smoker for 2 hours. At the end of this phase, the ribs should be tender but not falling apart.
⏱️ 120 min•🌡️ 275 - 10
Sauce and finish: Carefully remove the ribs from the foil, draining any accumulated liquid. Generously sauce both sides of the ribs with additional BBQ sauce.
⏱️ 5 min - 11
Glaze the ribs: Place the sauced ribs back on the smoker, unwrapped, for 15 minutes to allow the glaze to tighten and set.
⏱️ 15 min•🌡️ 275 - 12
Rest and serve: Remove the ribs from the smoker and let them rest for 5–10 minutes. Slice the ribs between the bones and lightly dust with a small amount of the World Championship Rub before serving.
⏱️ 10 min