Competition Style Loin Back Ribs

Competition Style Loin Back Ribs

Competition Style Loin Back Ribs

#Ribs #pork #outlawsmoker

Competition Style Loin Back Ribs on the Outlaw Patio

***What You Need***
-A Couple of Slabs of Loin Back Ribs
-Your Favorite Rub Combo (Grit and Grind)
-White Grape Peach Juice
-Butter for the Wrap (THE MAGIC BLUE BOTTLE)
-Brown Sugar
-Killer Hogs Original and Vinegar Sauce
-About 1 Cup of an Orange Marmalade Jelly -Strained
-A little Cayenne Pepper

Ribs are one of our favorite things to cook and eat. With this recipe, we pack a ton of flavor in a single bite to catch the attention of anyone’s taste buds.

We start by getting the ribs trimmed down to uniform lengths. A lot of times the end cuts are very crooked or small and will not be a good rib to turn in. Once we get the ribs cut down we remove the membrane from the back side of the rib. I simply take a paper towel and start pulling the membrane off from the center of the rib. If your lucky it will all come off in one pull. We then flipped the ribs over and removed any fat that may hurt the appearance of the rib. Also, now is a good time to removed any large pieces of meat that may cause the ribs not to cook uniform.

For the Rub Combo in this recipe we used the “Grit and Grind” Combo. You can use your favorites rubs but you want to hit all the flavors with a savory note up front and finish with a balanced sweet rub. While the ribs are getting happy and the rub is working its magic, we are going to get the https://outlawpatio.com/ fired up with some https://www.royaloak.com/.

Once the pit gets up to 275-300, it’s time to get the ribs on and let the pit do the work. For wood today we are using http://smokerwood.com/ cherry and pecan splits. I will honestly have to say this is the best smelling wood we have ever cooked on. We will add 2 small splits about every 30-40 minutes and maintain a clean fire.

While the Ribs are soaking up some of that awesome smoke, we will get the sauce made.

**For The Sauce***
1 Bottle of Killer Hogs “The BBQ Sauce”
1 Cup of Killer Hogs Vinegar Sauce
3/4 Cup of Strained Orange Marmalade
1/2 Teaspoon of Cayenne Pepper

Combine the two sauces and mix. Heat the Marmalade in a glass bowl and strain the zest from the Marmalade. Once strained, combine all of the ingredients and mix it up. I recommend heating the sauce before applying the sauce to the ribs. This will help keep the sauce from being too thick and will not leave brush marks in the sauce.

At the 1 hour mark we are going to take a peak at the ribs and see how they are looking. Now is a good time to spritz the ribs and keep that pretty red color. For this recipe I used some White Grape Peach juice. This carries a great fruity flavor and compliments the pork well. We will spritz again right before the 2 hour mark.

At the 2 hour mark, these ribs should be ready to wrap.

***For The Wrap***
-The Magic Blue Bottle
-A little More Rub
-1/3 Cup Brown Sugar
-1/4 Cup Killer Hogs Vinegar Sauce
-1/4 Cup White Grape Peach Juice

We place the ribs down on 2 pieces of heavy duty foil. Squirt a good amount of the Butter down, sprinkle some Mississippi Grind, 1/3 Cup of brown Sugar, and 1/4 Cup of the Killer Hogs Vinegar Sauce. Place the Ribs in the mixture and begin closing the foil up. Before you completely seal the foil up, pour the 1/4 Cup of White Grape Peach Juice in. This mixture adds a ton of flavor and moisture to the Ribs.

Once we get the Ribs wrapped, it’s time to get them back on. Hold the temp steady and check on them at about the 1 hour mark.

At the 1 hour mark we are going to check to see if the Ribs are good and tender. A good method is to use the tip of your https://www.thermoworks.com/ Probe and feel how some the meat is. You want it to feel like room temp butter. A good rule of thumb is the meat should be at least 200 degrees. If they need to go a little long, just set you an alarm and check on them in a few minutes.

Once all of the Ribs are good and tender, you will want to get them off and let them rest. I like to allow at least a 30 minute rest time for ribs.

Now its time to make these Ribs pretty. Remove the Ribs from the Foil and place on a cooling rack or pan. Apply a small amount of rub to the back side and sauce them as well. Flip the Ribs over and apply the rub to the top side. Touch up any light spots you see and get them back on the pit for about 10 minutes.

Once the rub has set now its time to make them shine. Apply the sauce to the top side and try to get a good even coat. Put the ribs back on for about 10 minutes or until the sauce sets.

Finally, its time to get these ribs ready to turn in or serve. I showed you several ways to cut these ribs for turn in. The biggest thing is take your time and have a good sharp knife. You have worked too hard to make these ribs pretty not too show them off!

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