When cooking Competition Rib Recipe, it’s all about that one perfect bite. These bbq competition ribs aren’t like your typical “eating” ribs because they have a richer, sweeter flavor and need to showcase perfect appearance, tenderness, and taste.

Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us. Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.

30 minutes

This old school Southwestern soup is goddamn good, even your grandma would approve.  Just don't let her catch you swearing in the house.

Total Cost $5.69 recipe / $0.71 serving Prep Time 8 hours Cook Time 2 hours Total Time 10 hours Servings: 8 at 1.5 cups each

30min

35min

45 minutes

by Thug Kitchen

35 min cook time

Lots of oil and onions. Cook time 25 min.

Cook Time 35 minutes

60-90min cook time

Amazing

Amazing flavor, delicious salad