The best competition style pork ribs

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The best competition style pork ribs

Some people love the ribs they get served at a bbq competition. I give you simple tips to make these juicy and flavorful ribs at home. This way you can get the same results every time.

These ribs where half of the ribs I made for a taste test between competition style ribs and marinated ribs. You’ve got to try both to make your own decision.


  • Baby back ribs with a lot of meat
  • 50 gram of butter
  • 1 tbsp of raw cane sugar

For the dry rub

  • 1 part of raw cane sugar
  • 1/2 part of coarse salt
  • 1/2 part of paprika powder
  • 1/4 part of curry powder
  • 1/8 part onion powder
  • 1/8 part garlic powder

For the sauce

  • 1 cup of ketchup
  • 1/4 cup of ketjap manis
  • 1/4 cup of apple cider vinegar
  • 1 tbsp of sriracha
  • 1/2 cup of maple syrup
  • 1/2 cup of raw cane sugar
  • 5 tbsp of the dry rub


How to

  1. Clean up the ribs by trimming the floppy bits at the end. Then take off the membrane by sticking a dull dinner knife between the middle bone and the membrane. Pull it up until you can get a finger underneath. Then pull it off.
  2. Mix all the dry rub ingredients and sprinkle an even layer on both sides of the ribs.
  3. Start up your grill with an indirect temperature of 120°C and some smokewood. Beech tree or every chunk of fruit-bearing wood is good.
  4. Put the ribs on the grill and close the lid for 2 hours so it can pick up some smoke flavor.
  5. In the meantime, you make the sauce by putting a pan on the fire and putting in all the ingredients for the sauce. Starting with the liquids. Keep stiring it untill the sugar and the dry rub dissolved, and you see thick bubbles coming up.
  6. Take the ribs out of the grill and wrap them in aluminum foil with the butter, a coating of bbq sauce, and a tablespoon of raw cane sugar. Put the package back in the grill for another 2 hours.
  7. Take them out of the foil and check the tenderness by poking it with the probe of your thermometer. When it goes in and out without much resistance they are good. When the ribs are not tender enough, you wrap them again and put them back on the grill for another half an hour.
  8. Lay the unwrapped ribs on the grill and brush them with a nice coating of the bbq sauce. Let the sauce caramelize and get sticky before taking them of. Let them rest a few minutes before slicing them.

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BBQ gear used

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