Competition Rib Recipe - How we cooked out competition ribs at Memphis In May

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Competition Rib Recipe at Memphis In May BBQ Fest

Memphis in May is largest Pork cooking contest on the planet! Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”.

This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.

At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs. This year I brought 24 racks just for the contest, plus another 15 just to practice. That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life http://swinelifebbq.com/ (you’ll see him in the video) and to everyone else that helped pull it off.

On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe. We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.

She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.

Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind http://bit.ly/SwineLifeMissGrind and Killer Hogs Hot Rub http://bit.ly/TheHotRub on the back - and Swine Life Mississippi Grind and Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub on top. This combo produces a sweet and savory rib with a beautiful mahogany bark. The ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.

After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero http://bit.ly/KosmosCAHGlaze , Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce.

They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones. At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.

To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer. They get a final dusting of Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub to pretty up the tops and a glaze of sauce.

The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce, 9oz Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce, and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.

At this point the ribs are ready to be judged. For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.

The next round is on site judging where 3 judges come at separate times. We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team. It’s a daunting challenge but man it’s fun!! If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.

We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!

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