How To Cook Championship Style Barbecue with a Gas Grill

Can you really use gas grills in competition?

You can't, but here's a recipe for some damn good ribs using charcoal.

I mean you didn't really think I was serious did you? Gas grill in a barbecue contest? In real life? I'm talking about barbecue, not cheap dollar store meat that's been burnt to a crisp and as dry as the Sahara desert.

  • Open the rib packages and use a pair of fish skinning pliers to pull the membrane (silver skin) off of the back side of the ribs.
  • Trim any excess fat or skin away from the ribs. You'll know if you see it.
  • Be sure to use Babyback ribs. Spare ribs are like spare tires. They work in a pinch, put they're not the best you can use. They're awfully full of gristle.
  • Rub each rack with olive oil to give yourself a somewhat sticky surface on both sides
  • With anything though, rub in moderation...excess rubbing can chaff the meat!
  • Use as much rub beautiful as you can get out of a single can and completely coat each rack with dry rub. You can't over do it because you just want it covered with a layer.
  • Sprinkle some rosemary onto the newly applied Rub Beautiful. Trust me on this. It's a real nice touch and it gives you a fresh hint of flavor.
  • Fire up your smoker and wait til your coals are "peak hot" or when the coals are white and glowing orange inside.
  • Once the smoker is ready, make sure you have an indirect place for the ribs to go and place them away from the flame for indirect heat.
  • Let the ribs cook for a couple of hours at around 250 degrees and check them for heat displacement if you're on a smaller grill. You may have to move hotter sides to cooler areas and rotate to avoid burning. If you're on an indirect smoker you're probably okay without this step. Rotisseries are best for cooking ribs.
  • About midway through cooking, remove each rack, wrap it in foil, and drizzle a cup or two of beer into the foil all over the ribs. Recover and wrap the ribs in the foil.
  • Allow the beer to permeate the ribs and soften up the meat while continuing a slow heat for the next hour or so.
  • Just before they're ready to take up, drizzle a little Sauce Beautiful on each rack and paint it onto the surface with a brush. Let it cook for a few minutes to give your ribs a sweet and sticky bark.
  • Once the ribs are ready to take up and have reached a safe temperature (I prefer 190 degrees), remove the ribs from the grill surface and cut each rack into ribs grouped in threes.
  • Ring the dinner bell, tell everyone to fend for themselves, and crack a cold one. You just made some amazing ribs.
Lee Quessenberry

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