Here are our tips for making competition ribs…or just really good ribs at home!

  • We use our beef rub & pork rub to first season the ribs.
  • Then, we follow the “2-2” rule of smoking meat: Two hours of smoking followed by two hours foil-wrapped with seasonings (e.g., butter, brown sugar, honey).
  • It takes a great deal of trial and error to find the perfect time and temp combination for your grill. Keep the temp between 280° F and 310° F during cooking. Once your grill teaches you its optimal temperature comfort zone, do a few runs to learn the exact time it takes for each step (down to the minute).
  • Test doneness with a toothpick. You should feel very little resistance, much like poking a toothpick into room-temperature butter.
  • Ten minutes before the meat is finished, glaze it with extra sauce to add an additional burst of BBQ flavor to make your meat “pop.”