Have you ever wanted to smoke competition ribs like Johnny Trigg? Here's your chance! Chef Greg breaks it down step-by-step so you can cook like a Grand Champion pit master at home. 🏆 Best ribs you'll ever make! 🍖 See the full recipe below. 👇

INGREDIENTS
• Ribs
• Yellow mustard
• Ben's Heffer Dust
• Rossarooski's Honey Rib Rub
• Ray's Warm Apple Pie Rub
• Brown sugar
• Squeeze margarine or butter
• Honey
• Tiger sauce (sweet & spicy chipotle sauce)

INSTRUCTIONS
1. Prepare a beverage of your choice. 🍻
2. Remove silver skin membrane from ribs. Use butter knife to get underneath the membrane & peel off using a dry paper towel.
3. Coat entire rack with yellow mustard. (Chef Greg only applies on top, but you can also coat both sides. It will not affect the flavor.)
4. Season with Ben's Heffer Dust & Rossarooski's Honey Rib Rub.
6. Let ribs refrigerate for 1 hour. This will allow seasoning to bind to meat.
7. Preheat your REC TEC to 275°F.
8. Place ribs on grill. Spray with layer of butter. Smoke for about 2 hours.
9. Prepare 2 sheets of aluminum foil long enough to fully wrap ribs.
10. Add brown sugar, honey, squeeze margarine, tiger sauce, Ray's Warm Apple Pie Rub, & Roosarooski's Honey Rib Rub to foil.
11. Pull ribs. Lay top-side down onto the ingredients of the foil.
12. Add more brown sugar, honey, squeeze margarine, tiger sauce, Ray's Warm Apple Pie Rub, & Roosarooski's Honey Rib Rub to bottom-side of ribs.
13. Wrap ribs with first layer of foil (make sure it's snug). Wrap again with second layer of foil.
14. Replace on grill. Smoke for about 1 hour & 15 minutes.
15. Remove & unwrap ribs.
16. Replace on grill. Smoke for about 30 - 45 minutes.
16. (Optional) Cook down leftover sauce from foil on medium-high heat. Keep stirring until sauce is thicker. Baste ribs with sauce every 15 minutes.
17. You will see meat receding from the bone. After the 30 - 45 minutes, pull ribs & let rest for about 20 minutes. Enjoy!