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First comp and my ribs got 4th

post #1 of 14
Thread Starter 
Entered a cook off with a good buddy - it was thru his church but it was really serious. This was the 6 th year it has been put on. There were local celebrity judges and it was a blast even though I had the smallest smoker haha. I know it's not the size of the smoker but how you use it! There were 16 entrants and we got 4th in ribs with my recipe. Thing is I have done better lol. Anyway I use a cherry cider soak before rubbing them down with my rub, and do a 2-2-1 method to smoke them.

My question for everyone is - what is your "go to" rub? I need to change my rub up a bit. I don't see myself being a competition guy (it was really fun though) - just looking for a little more flavor. Also I typically use hickory. Thanks in advance!
post #2 of 14

Congrats on the 4th place personal win!  What a blast!


Ah, rubs.  So many ways to play with them and I can't leave mine alone.  What works for me, a nominal taster, doesn't work for my wife, a super taster.  I lightly sprinkle ribs too and I don't wrap, but then again, you won 4th place so we should probably be taking advice from you!  Here's the rub I use on my ribs that might give you some ideas.


Ray's Rib Rub for Pork

I wanted to make a homemade rub recipe that didn't have so much sugar in it.  I find that I like to add the sugar at the end of a smoke to the ribs if I want them sweeter.


This is a work in progress. This recipe as written down makes enough rub to lightly sprinkle two racks of SLC spare ribs.

Result:  I really liked this home created rub recipe.  The SLC spareribs needed more sugar added at the end.  Use turbinado or raw sugar.


1 Tbs brown sugar
2 tsp kosher salt
1 1/2 tsp sweet paprika
1 tsp course ground black pepper 
1/2 tsp cinnamon
1/2  tsp cumin powder
1/2  tsp Garlic Powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp New Mexico chili powder
1/8 tsp mustard powder


Possible ingredients to try in 1/2 tsp amounts, making only one addition at a time to see what it does to the flavor:  Allspice, cloves, nutmeg, white pepper, ginger, and sassafras.

post #3 of 14

JP, congratz on the finish!

post #4 of 14
Thread Starter 

Thanks guys and thanks for the rub recipe Noboundaries, sounds delicious and will be giving it a try next weekend!!

post #5 of 14

Congrats! Way to go.

post #6 of 14


post #7 of 14
Originally Posted by oldschoolbbq View Post






post #8 of 14
Thread Starter 

Haha so true on the Picture aspect !  Sadly i was so busy I only took one of the ribs, right when I unwrapped them.  Here ya go:

post #9 of 14
Thread Starter 

This is one of the briskets, as I was wrapping it.   I usually take pics as I cut slices / cut the ribs but it was down to the wire from a time perspective, and the food was inhaled haha.

post #10 of 14

Congrats Jim!  Welcome to your new addiction.  I had always wanted to compete and when I finally did 4 years ago, I got 2 calls (AKA walks, or top 10's) and was hooked!  It's now not only my passion, but it's my obsession as my wife calls it.

I use either hickory or pecan when smoking and for my rub I use Bad Byrons Butt Rub as my base, with additional ingredients such as brown sugar, cayenne, salt and paprika.  Look into Oakridge BBQ, Simply Marvelous Rubs, Butcher BBQ (honey rub is money) and any number of other commercial rubs out there to up your game on the ribs. 

I like the idea of your soak, I have been using a rib brine from Sweetwater Spice Company in Austin, Texas.  Really good flavor with a concentrate you dilute with water.  

post #11 of 14
Thread Starter 

Thanks for the info Bruno994!   I actually have wanted to try Bad Byrons and will definitely now.   I have been using Williams Rib Tickler as my base lately but have been wanting to try different things - I either make them spicy or wimpy depending on who is eating them.  On the Cherry Cider I usually soak them for a bit, then spray the ribs with them while smoking.  I get it at Trader Joes - sometimes HEB carries it but typically only during the holidays.   Good stuff.


I have a good friend who has a BBQ team and I will be helping him out at a comp in a few weekends just to learn - because it was really, really fun and as I mentioned I loved the social aspect too.   And the cold beer of course.


Thanks again!

post #12 of 14
Way to go jimpam!!!! I've tried a bunch of different rubs but so far I really like killer hogs rub by malcom reed. It goes really well on ribs and pork.
post #13 of 14
post #14 of 14

Great suggestion there tom02, Malcolm Reed and his brother have tons of great videos and some excellent, proven winner products too.

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