Competition-style ribs are the pinnacle of backyard BBQ mastery. These aren’t your average weeknight ribs—these are the kind of ribs you’d proudly serve to a panel of judges. They’re all about layers of flavor: salty, sweet, spicy, and smoky, balanced with just the right tenderness. We’ll walk you through each step of building those layers so your ribs are not just great—they’re unforgettable.
Competition Ribs
If you’ve ever watched a BBQ competition on TV and wondered how those ribs come out looking like glossy perfection, this is your behind-the-scenes pass. Competition ribs are a craft—a balance of bold rubs, tender meat, and precise cooking times that deliver ribs with just the right pull from the bone. I’ve cooked these ribs for real judges on real stages, and now I’m bringing that technique to your backyard. We’re not going for fall-off-the-bone ribs here—these need a bite, a pop of flavor, and that perfect sweet heat finish that leaves people licking their fingers and asking for more.
How to Make Competition Ribs
Preparation
Start by preheating your smoker to 275°F. While it’s coming to temp, remove the membrane from the back of each rack of ribs. Use a butter knife to loosen a corner, then grip it with a paper towel and pull the whole membrane off. This helps seasoning and smoke penetrate and keeps the final bite clean.
Square up your ribs by trimming off the end bones and shaping the rack so that it’s even. This not only makes for better presentation but also helps ensure even cooking.
Slather both sides of the ribs with honey mustard—this acts as a binder and adds a subtle sweetness that pairs well with bold rubs. Now layer on your flavor: first a healthy dusting of Motley Que Habanero Fixx for a hit of heat and savory spice, followed by a heavier coat of Money BBQ Rub to bring the sweetness and build bark. Let the ribs sit at room temperature for 20 minutes so the rubs begin to soak into the meat.
Smoking
Place the ribs bone side down directly on the smoker grates, leaving space between each rack to allow proper airflow. Smoke the ribs for about 2 hours, spritzing with apple juice every 30–45 minutes to keep the surface moist and build a flavorful bark.If you like to experiment, you can enhance your spritz with a splash of apple cider vinegar for acidity or grenadine for sweetness and color. The key is to keep the top of the ribs from drying out while developing a deep mahogany color.
Wrapping
Once your ribs have reached a rich red-brown hue and the rub has set, it’s time to wrap. Lay down two layers of heavy-duty foil per rack. On the foil, spread 1/8 cup of margarine, drizzle 1/4 bottle of Kosmos Q Cherry Apple Habanero Rib Glaze, and sprinkle a little more Money Rub.
Place the ribs meat side down onto the foil mixture, then repeat the margarine, glaze, and rub on the bone side. Wrap tightly, ensuring no holes or tears. If a bone pokes through, re-wrap with an extra layer.
Return the wrapped ribs to the smoker, meat side down, and cook for another 1.5 to 2 hours. Begin checking for tenderness after the first hour. To test, lift the rack from the center—if the meat gently pulls away from the bones and flexes easily, you’re good to go.
Finishing
Remove the ribs from the foil and save a few tablespoons of the juices. Mix these drippings with House of Q Apple Butter BBQ Sauce to create a thinner glaze.
Place the ribs back on the smoker meat side up and paint them with the glaze. Let them cook for 5–10 minutes to set the sauce and create that glossy finish.
When it’s time to slice, brush a bit of glaze onto your cutting board. Lay the ribs meat side down and slice cleanly between the bones. Flip them, glaze the tops again, and dust lightly with finishing rub (like Money Rub or Boars Night Out White Lightning). Serve immediately—or carefully box up for competition turn-in.
Best Beer to Pair With Competition Ribs
Czech Pilsner
Crisp and clean, it refreshes your palate between bites and cuts through the sweetness of the glaze.
Belgian Dubbel
The caramel and dark fruit notes in this beer pair beautifully with the sweet and spicy flavor of the ribs.
IPA (with tropical notes)
The bitterness balances the glaze and enhances the spice from the rubs.
Competition Ribs
Ingredients
- 2 each Racks of Pork side ribs St. Louis Cut.
- 4 tbsp Honey Mustard
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Motley Que Habanero Fixx
- ¼ cup Apple Juice
- ¼ cup Margarine
- 1 bottle Kosmos Q Pineapple Heat Rib Glaze
- ½ bottle House of Q Apple Butter BBQ Sauce
Instructions
- Preheat smoker to 275°F
- Remove rib membrane and square up the racks
- Coat ribs in honey mustard, then season with Habanero Fixx and Money Rub
- Let rest at room temp for 20 minutes
- Smoke bone side down for 2 hours, spritzing with apple juice every 30–45 minutes
- Wrap in foil with margarine, rib glaze, and more rub; smoke 1.5–2 hours
- Unwrap, glaze with thinned BBQ sauce, and smoke meat side up for 5–10 minutes
- Slice, glaze again, dust with finishing rub, and serve