Log cabin maple syrup bbq ribs how to#

It’s a perfect blend for ribs and pork and combines brown sugar, paprika, and spices with a little kick of Aleppo pepper flakes for some heat on the back end. Some pitmasters make their rubs, some use store-bought rubs, and some use a combination of the two.įor this recipe, I used our new Smoke Kitchen Pitmaster’s Pick rub. Now that your ribs are prepped, it’s time to add some flavor! It’s helpful to use a paper towel to get a better grip on the slippery membrane.Adjust your grip and pull straight up, and the membrane should come off quickly in one piece.Locate the center of the rack between the two middle bones and slide your finger gently under the membrane until you have lifted it across the entire width of the rack.Flip the rack over so that the bone side is facing upward.While the membrane is perfectly edible and fine to leave on if you are cooking in your backyard, it’s best to remove it for competition as it can potentially create a tougher bite for the judges. When your rack is fully trimmed, it’s also important to remove the membrane from the back of the ribs. High-quality pork will be a dark red color with a rich flavor and maximum juiciness. The quality of your pork is important when you are competing.

Log cabin maple syrup bbq ribs how to#

How to make competition-style pork spare ribs 1. So your ribs will need to pack a punch flavorwise. It is worth remembering that you need to wow the judges in a couple of bites. Judges will be looking for uniformity of size and shape. You will need to pay extra attention to the appearance of your ribs. Whether cooking in a competition or the backyard for your mates, you want your ribs to taste amazing.īut there is an extra level of precision that is required if you are going to win big points with the judges. How to make competition-style pork spare ribs.