World Champion Competition Rib Recipe – Secrets to Smoking

World Champion Competition Rib Recipe – Secrets to Smoking

Video teaching Bill Gillespie’s Competition Rib Recipe from his book Secrets of Smoking – Bill is a World Champion winning the Jack Daniels Invitational and the American Royal – he is also a 3 time NEBS Rib team of the year.

Set up your smoker to cook between 250-275 and use 4 good sized chunks of apple and maple wood. Add the wood just prior to putting the ribs on.

Lay the ribs out meat side facing down, apply rub (recipe below) to back side of ribs and let set up for about 10 minutes. Flip over and apply rub to meat side, let rub set on ribs for about 15 minutes and then apply another coating of rub. Let them sit for another 30 minutes.

Put two racks on the bottom grate and two on the top grate. After 90 minutes, switch up the ribs from top to bottom and vice versa. Continue cooking for another 90 minutes.

Lay out 4 sheets of heavy duty aluminum foil, apply 2 ounces of honey, 1/4 cup of brown sugar and 2 tablespoons of butter. Then lay the ribs meat side down and apply 2 ounces of honey, 1/4 cup of brown sugar and 1/2 cup of BBQ sauce (recipe below) wrap tightly and repeat for each rack.

Return to smoker and cook for 1 more hour and then check for doneness.

To check for doneness, look at the back side of the ribs. First the meat will have shrunk from the bone about 1/4 to 1/2 of an inch and secondly the bones will start to pop through the back.

When ribs are done let them vent for 10 minutes to stop cooking process.

Take 1/2 C of juices from the foil and 1/2 C of BBQ sauce and use this as your glaze.

Rub for competition Rib Recipe:
1/2 C White sugar
1/2 C Brown Sugar
1/4 C Ancho chili powder
1/4 C Kosher salt
2 tbsp paprika
2 tbsp chipotle powder
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
1/2 tsp allspice

Sauce for competition Rib Recipe:
1 C ketchup
1/2 C cider vinegar
1/4 C molasses
1 tbsp Worchestire sauce
1 1/2 C brown sugar
2 tbsp chili powder
1 tbsp kosher salt
2 tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder

In sauce pan on medium heat mix all of the ingredients together and simmer for 15 minutes. Cool and store in the fridge.

Bill Gillespie pit master for Smokin’ Hoggz

to learn more about Bill’s team smokin’ hoggz click hereĀ smokin’ hoggz