Bbq Ribs 1991 World Bbq Contest Winner "memphis In May"
Recipes » Main Dish » Grill and BBQ
Works well with baby backs or spare ribs
"I made these ribs with the rub AND sauce! AMAZING! I split the entire batch of sauce in 4 even jars, aged them 6 weeks, removed separated oils from every jar (which i used to marinate chicken breasts!), kept 2 as is, but added 1 cup of honey to one jar and 1 cup of REAL maple syrup to the other! The honey and maple syrup caramelized the ribs slightly, which was delicious! Probably the best ribs I've ever made! " - DomwellsYield: 8 Servings Ready in 45 minutes
Cuisine: American-SouthMain Ingredient: Pork
82% would make again (reviews)
2,235
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Notes Bbq Ribs 1991 World Bbq Contest Winner "memphis In May" Preparation
Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
My notes: We just used this recipe just for the sauce. The sauce was just about perfect, a tad on the hot side (before resting 2-6 weeks, we'll see) so I added several tablespoons of honey. I used it on St. Louis Style spare ribs (trimmed) that I seasoned with Memphis Hogaholics rub. Then I smoked the ribs using the 3-2-1 method (3 hours naked - 2 hours wrapped in foil - 1 hour naked and basted w/ this sauce) at 250 degrees F. Wife and sons said they were the best I've made....and I've made a lot!
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Bbq Ribs 1991 World Bbq Contest Winner "memphis In May" Reviews
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No b.s this recipe made the BEST ribs that we've ever had. My wife and i were sucking on the bones cause the sauce was so awesome lol. Followed the directions almost to the letter and wow is it ever worth making the sauce
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Absolutely wonderful recipe would make again...ty
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Fabulous! !!!!
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Amazin' ribs! They put a smile on my face, in my tummy, are company worthy and I recommend the recipe without reservation. Made an excellent BBQ meal served with Loshebo's Baked Sweet Potatoes and sgrishka's Homemade Baked Macaroni and Cheese.
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I made these ribs with the rub AND sauce! AMAZING! I split the entire batch of sauce in 4 even jars, aged them 6 weeks, removed separated oils from every jar (which i used to marinate chicken breasts!), kept 2 as is, but added 1 cup of honey to one jar and 1 cup of REAL maple syrup to the other! The honey and maple syrup caramelized the ribs slightly, which was delicious! Probably the best ribs I've ever made!
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We BBQed with this recipe this weekend and they were bery good. I had canned the sauce 3 weeks ago and after rub added and set for 4-6 hours, they went on the BBQ and slowly coked them before adding the sauce which I had added a little honey. Wrapped in foil the whole time, they where really good! Moist and had a little bite but not too hot! This might be the one for our Rib cook-off contest?
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Holy moley, is this one good! My new go to recipe for smoked barbecued ribs.
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very nice item
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Only made the dry rub, Exelent flavor , everyone loved the ribs but a couple of people said they would have liked a little less cayenne
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Since I don't have a smoker, I haven't made the recipe as posted. I have only used the rub and I like it very much. I make a little extra so I don't have to make it every time. I would love to see how the following the whole recipie turns out.
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These ribs are a real crowd-pleaser. This is my standard recipe for smoking babybacks. This is Mike Scrutchfield's recipe and was the winner of the 1991 Memphis in May BBQ contest. These ribs are great with sides of my Memphis-style cole slaw and Easy Barbecued Baked Beans.
NOTE: Don't forget to remove the membrane from the belly-side of the ribs before adding the rub - very important. After sprinkling the rub on both sides of each slab of ribs, I wrap each slab in plastic wrap and let them marinate overnight in the refrigerator. Next morning, I remove the wrap and let the ribs sit at room temperature for about 45 minutes before putting them on the smoker. I use an offset Black Diamond smoker and use about 3-4 fist-sized chunks of Pecan for smoke. |
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