BBQ Ribs Competition Style
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
6 persons
Preparation time:
⧗ individual
Grilling time:
⧗ up to 5 ½ hours
Grill(s) & Equipment:
• Smoker/Borniak , Borniak smoking chips maple
Ingredients
• 6 spare ribs
For the BBQ rub:
• 1 tbsp ground black pepper
• 1 tsp chili powder
• 1 tbsp onion powder
• ½ tbsp salt
• ½ tbsp garlic powder
• ½ tbsp paprika powder
For the BBQ sauce:
• 100g butter
• ½ tbsp mustard
• 1 tbsp cane sugar
• ½ tbsp BBQ rub
• 1 lemon
• 240 ml ketchup
• 180 ml apple wine
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ First, cut the spare ribs into even rectangles. Remove the excess meat and fat from the bone side of the spare ribs to create a flat, even surface. Then remove the silver skin from the ribs. Rub the ribs generously all over with the BBQ rub.
➋ Set the smoker to 107 °C and add the smoking chips. Place the ribs in the smoker, rib side down, and cook until they are a nice dark red color. This takes 2 ½–3 ½ hours.
For the BBQ sauce, place all ingredients in a pan and heat while stirring until well combined.
➌ Take the ribs out of the smoker, place each one on a sufficiently large piece of aluminum foil and wrap tightly with a generous splash of sauce to prevent steam from rising and escaping.
Set the smoker to 125 °C. Wrap the ribs and place them meat side down in the smoker for 1-2 hours.
➍ After 1 hour, check whether they are cooked. The meat should have pulled away from the bones and move freely. If this is the case, remove the ribs from their packaging and spread a thin layer of sauce all over. Wrap them in aluminum foil again and leave to rest for 10 minutes. If necessary, pour the sauce over them again before serving.
Recipe from “The Dutch Masters”
International BBQ Championship “Jack the Borniak”: FIRE&FOOD accompanied the Dutch team “The Dutch Masters”, with Gerard da Deppo, his brother Christian da Deppo and brother-in-law David Mostaard. The team was able to achieve third place after an exciting smoker competition.
Recipe from FIRE&FOOD Magazine 04/23
