Rib Recipe That Won Memphis In May
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- Опубликовано: 1 апр 2020
- Here I am giving you the rib recipe that won the title of World Champion Ribs at the 2019 Memphis in May BBQ cookoff. Here at Tennessee MOJO BBQ, we like to keep our rib recipe simple and simple was the rib the judges were looking for that day. So here you go. I hope you all use this competition rib recipe against me. It might just put you stage and we'll shake hands while we're up there.
What you'll need:
3 1/2 lb rack of baby backs
MOJO bqq
Killer Hogs Hot
1/4 c of light brown sugar
2 tbsp of habanero honey
5 tbsp of Country Crock
Yes Dear Competition Sauce
Yes Dear Red Sauce
A bit of LUCK
Start off by firing up smoker to 300° with cherry wood for smoke
Trim ribs and remove membrane
Apply a layer of each rub to back of ribs
Wait 15 min and repeat on meat side of ribs
Place on smoker for 1 hour
After 1st hour, spritz with water ever 15 min. When bark is formed and color achieved, spritz one last time and let set for 15 min. should be around 2 hr mark.
Wrap with brown sugar, rub, honey, and Country Crock and place back on smoker until desired tenderness is achieved. Once you like tenderness, rest ribs in a cooler for 30 miutes.
Remove, sauce, and win. Or just enjoy them with the family.
Get your MOJO at: tnmojobbq.com/shop
Below are some affiliate links of a few items I use. It costs you nothing extra if you decide to purchase from these links. But I will get a few pennies that will help me afford some meat for more videos. Or a house on the beach somewhere. Help support your friendly, awkward, MOJO...
Thumb Grinder: amzn.to/3vJl4Pm
Cutting Board: amzn.to/392Hb9J
Induction Top: amzn.to/2Qs9eZR
Chef Knife: amzn.to/2NDUVjS
Brisket Slicer and Trim Knife: amzn.to/3s2mqT4
Weber Kettle: amzn.to/3c9Lr9D
Spicy Maple: amzn.to/3c3PJPr
Spicy Honey: amzn.to/3f3Ead4
Apron: amzn.to/3sads6c
Resting Cooler: amzn.to/3f0yYH2
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Voice Recorder: amzn.to/390fajk 
Развлечения
Rib King! Looking for a repeat in October.
We're going to give a good run.
Mitchell dammit Jay is awesome. Loved it. Thanks for the video.
@@CalvinsCorner72 yes he is awesome Cuz!
Great video bud. 🔥🔥
Wow, I have never seen a pit master push out those veins, Shocked I’ve never seen that, thanks for the excellent tips.
I must try that
ive seen that but i think not with ribs but other meat
The rest in the cooler like brisket is awesome. I haven't done it with ribs. Thanks for the tip!
Great looking ribs. I'm going to practice more this weekend and I can't wait!
This is still the best rib video I’ve ever seen. It is the only way I cook them. Thanks for the help
LMAO how you beat Malcom with his own rub..🤣
Had a lot of luck on my side that day. I hear he might be coming after my trophy next year.
I can send you some red pepper powder has no flavor but will make any rub like RED!! You will beat Malcom on color for sure.
uh oh
🤣
😂😂😂😂😂😂
Awesome
Looks amazing! Can't wait to try your winning rib cook . Love the vids and subscriber!
Awesome! Thank you!
Enjoy your videos and thanks for the fast shipping of the seasonings I ordered.
Looks amazing!
Followed the recipe today. I can only say that I am happy, everyone here is happy and we all need a nap after this meal :-P Thanks so much my man!
That is awesome to hear. Happy to hear it was a crowd pleaser. Appreciate you.
Made these this weekend, if all you viewers haven’t followed this recipe yet, you’re missing out! Amazing! 🔥
Awesome! Thanks for the feedback.
When you sauced, did you leave on foil or put directly on grate?
I did this earlier tonight, came out killer!!!
Man thanks for video ... I believe this will help me go to another level
Just finished eating these ribs and man can I say “best ribs anyone at my get together has ever eaten!” They were an absolute hit brother Jay! Thanks for sharing this recipe. Followed everything to a tee but didn’t have that same bbq sauce but found two that mixed together quiet well. Happy 4th
Glad you enjoyed them brother. I like this recipe bc it can win a comp or just be some fine eating at the house.
Oh man! Loving that intro and those ribs are 🔥🔥🔥 too!
Thanks so much! Thanks for watching!
😂 I wouldn’t know how to end the video either… looks amazing
Saw your video on BBQ right and had to subscribe! Awesome stuff Brother!
workin' with both hands, kept them shakers clean like an expert!
Hey Tennessee MOJO. Just saw the video with you and Malcolm. Subscribed to your channel and just placed an order for some of your rubs. Look forward to watching your other videos.
Awesome cook jay, great vids. . .thanks for the drain the vein tip
Those little details can make a big difference
Love this. I'm going to try :D
I feel like using a thermometer to probe for tenderness is a power move :D great video, can't wait to try this technique out.
I’ve mimicked this cook with some tweaks here and there but this is excellent. Thanks for sharing this Mojo
Awesome to hear. I love when people make a recipe their own. We appreciate you letting us know how it turned out for you!
Best Exhibition of Ribs I've Seen⭐⭐⭐⭐⭐
Awesome Preparation and Absolute Pork Rib Genius 💯
Thank you so much 👍
Subscribed because you are a BBW artist for sure. Amazing creations and the seasonings are yum!
Thank you. Appreciate you checking is out
Just happened to have a 1st place MIM rib trophy laying around !!! Jay your a rascal !!! Lolol !!! I love it !!! Lolol
Borrowed it from a friend. Got to return it tomorrow
Good video and those ribs look good
I just Licked My Screen !!!!!!
Thanks MOJO - MAN 😋
🌞🇺🇸💫
Now I gotta go to the store to get some ribs. Those look amazing
Hope you were able to find some. The meat counter has been a little iffy around here. Thanks for watching.
Best ribs I’ve ever eaten. Honored!
Great videos.
Excellent Ribs! Also, I was wondering what music are you using it’s great?
Just subscribed - awesome videos! Keep it up. Do you show your cooking space in any current videos or future videos? Looks like you have a nice setup. That table behind you looks awesome.
Thanks for subscribing. The table is an amazon find... a gift from the wife. I added a butcher block to the top. May have to do a video on the space when I get it like I want it. It's a work in progress.
Hey MOJO from Crossville, TN! I got three packs of these ready for the Rec Teq Bull tomorrow!
Jay, I came to your channel from Malcom’s HowtoBBQRight. Brother, you are a true master! Thank you for sharing your knowledge!
Thank you for stopping by. Appreciate it
Un-friggin'-believable.........who in their right mind would gave this BBQ chef a thumbs down. Now we need a pork butt video
Great Rib Jay!
Thank you sir. Appreciate the watch.
Awesome job on ribs, great job on doing the video. Keep it up! What apron is that you've got on, looks very dang handy! Keep up the great work!
Thanks man. I appreciate you watching the video and sharing your feedback. I do love the apron. I ordered it off of Amazon, the brand is Twig and Bones. Check it out.
“use what you got!” I love the way you talk! ❤️
This recipe can be made great with all kinds of rubs and sauces. Appreciate you stopping by
This recipe can be made great with all kinds of rubs and sauces. Appreciate you stopping by
I’ve watched countless rib videos and Uber the first to show about the vein? I didn’t even know it was there. Thanks for that tip.
Great video, thanks for posting !! Where can I get one of those tbumb grinders ?
I ordered mine from Amazon about a year ago. Thanks for watching.
Killer Hogs good stuff 👍👍🔥🔥🔥
I’m curious to know how long did you actually smoke it for? Cause you smoked it for 1 hour along with the spritz for every 15 and then you added the other ingredients along with the foil and the. Put it back in the smoker, took it out and apply more rubb and put it back. So how long did you actually smoke it and or cook it for in total? By the way love the channel and love the style of the cooking. Amazing work.
2 hours before wrapping He says at an hour sprits. And at an hour 45 sprits then let it go for another 15 min. Total time before wrapping 2 hours
Great video Jay
Appreciate it Brian. Ya'll stay safe
The Ribs look Awesome. You have gained a loyal subscriber.
Thanks for the sub!
Pour the juice out on the floor 🤣🤣🤣. Anyways I love you recipes! Thanks for making these!
Thank you. Got to put that juice somewhere. Most of ends up on my shoes.
You know Jay...my wife uses that same spritz bottle when she’s fixing the girls hair. That bottle may “get misplaced” hehehe. Had to watch this video again brother. Great job as usual.
The lady that cut my hair got it for me! ha
Very.. Interesting...I like it.
Thank you very much
Those ribs are gorgeous!
“I’m no expert in cooking ribs”. Yea right..lol. Love your videos man!
Thank you, man. I'm starting to figure it out. Thanks for watching.
Looked awesome! What was the grinder you used on the back side and why did you only use it on the back side? TIA!
Thanks. It is a thumb grinder that I ordered from Amazon. Pulverizes rubs into a fine finishing dust. I only put it on the back because that is what touches the tongue when you bite into the rib. Givesa kick without being overpowering.
Heard Malcolm and Rochelle say you had a RUclips channel with this recipe on it! You’ve got a subscriber, my friend. Perfection!
They are good people! I appreciate you subscribing! Thanks
I was just about to say the same thing, except I heard them talk about mojo on their podcast. You got my sub, love me some American bbq even if I'm in Australia! Cheers!
Just seen you on How to BBQ Right today. Liked what I seen and will become a subscriber. Can you tell the name of the thumb grinder you use?
I love when the lesser known pit masters win Memphis in May trophies. All these big shots that have their own line of expensive rubs made from basic kitchen spices get sent home with nothing. Gotta love underdogs.
Didn't know about the vein that was crazy
Nice!!!
Thats a dam good Rib !!!
Thank you so much
How would you change things up for just a big family BBQ? Where people would eat at least half a rack? Is the seasoning more designed for one bite judging? Is it overwhelming for heavy eating?
You wouldn't have to change anything. My dad eats a whole rack every time I cook them for him. By heating up the sauce it will give you a thin layer instead of a gloppy mess. And in my opinion, the sweetness is heavy saucing is what makes it hard to eat.
A great way to remove the membrane is to roll the ribs into a ball with the membrane side out. Then lay the ribs back out and take a butter knife and pry a section of the membrane up. Grab it with a paper towel and slowly pull the membrane off. Works like a champ.
awesome lookin ribs sir..
Thank you so much
Waiting on shipping on my camp chef xxl vertical smoker. Eager to get smoking. Subbed your channel.
That's awesome. Enjoy smokin. I know I do.
Jay, I knew you were a great bbq chef but I didn't realize that you were also the actor that played Wilson in Home Improvement .
Thanks. That's funny, my wife's friend told her that her husband said I was Wilson too.
Beautiful!! 👏👏👏No vinegar mop sauce???
Not on my comp ribs but a standard on most of my home cooked ribs. Appreciate you
quick question. i cooked a 3 pound baby back rib last night. 2 hours unwrapped 1 hour wrapped. the thermometer read 205 but it wasn't tender at all. it was showing the thermometer a lot of resistance when I temped it. sure enough when i bit into it it was NOT coming off all with all with one bite. this means it undercooked? any tips. should I use prioritize tenderness poke test over temp? any tips on what i should do? thanks.
What temp was your pit at? Try shorter cook time - maybe an hour. Then wrap. Did you pull off your membrane?
I'm making ribs Tuesday !!
Update?
Your ribs look awesome!
Thank you so much for checking us out.
It’s 1230am i want to go start the smoker. That looks good.
just curious why you smoke at 300? I always been told 225 was the standard. great video by the way.
I always have done smoking at 250.....I guess to each his own.
What brand of st Louis spare ribs for competition is good??
I've been using Prairie Fresh All Natural here lately. Only because that's what my local grocery store can get me. I've had good luck with them.
Can I do this on a weber grill even though I don't have a smoker?
Just saw u on malcoms channel. Came here instanly subscribed and ready to buy some rubs.
Looks good bro
Thank you
Mmmmm..!
I kept mine in the smoker for an extra hour with no foil and the rub still comes off on my finger. Any idea how to fix/prevent this?
Coat you ribs with either olive oil .....mustard ......or Worcestershire .....as a binder for your seasoning ......it works for me.
Looks like the rub is no longer available. What can you share please? Will it be back? Is there a product you'd recommend? Thanks.
Lol I have to try this
😍
With Great Meat comes Great Responsibility!
I have purchased maybe 20 bottles of mojo so far!!
Heck yeah. Check the site. I now have bags back in stock. Will save a little money. Appreciate you always.
Looks like candy! 🍬 🍫 🍭
Judges like them sweet. Appreciate you
Found out about you through watching Malcolm Reed, great channel, lifetime subscriber, great videos! What smoker you using?
You can't beat ol' Malcom! They are great people and have been a huge blessing to us. I use an Outlaw and love it.
Hell yea sexy ribs. That trick with the veins is awesome, how have i never known this till now. Keep up the good work
Thanks. Glad I had something useful in there for you. Appreciate you watching.
What was the stuff you scooped out of the container?
That was dehydrated bull semen
@@Gooboobananas gobbler
Get a bottle from your hair lady (panics in bald) For real though those look absolutely amazing!
Awesome rib video! #mojoforthewin
Appreciate it brother. Means alot
what about the bacon grease in one of your other videos with Malcom??
Put it in a hot cooler ! Lmao
Tony Joe White cookin
whats the gloves about
Damnnation, if we had a huge 1000 dollar+ Outlaw, maybe we'd try this. Any tips for a smaller charcoal grill, or (forgive me) a small two burner gas grill?😂
what is meant by disintegration? is that the same as pull back? new to bbq
I consider disintegration where the back of the ribs start breaking down and bones start showing.
@@MojoBarbeque got it thank you. trimmed my spare ribs, spiced and now are sitting in the oven at 275 (college student here no smoker haha). bought the country crock, honey and light brown sugar. gonna check in two hours and if the rub doesnt stick on my finger ill wrap it just like you taught me. wish me luck
This is awesome brother. I need to do an oven rib video. Good luck with cook.
@@MojoBarbeque definitely will watch that video if you do
"I'm by no means an expert at making ribs".......pan to 1st place trophy for ribs at Memphis in May!...lolololol If you aren't an expert it's hopeless for me. Keep up the good work buddy.
Thanks for watching. Still learning every day.
why Country crock instead of butter
I like using margarine when cooking above 250° just so I don't have to worry about butter burning or browning. When I'm cooking below 250° I usually use butter. I also use country crock instead of parkay bc I like the way it tastes compared to the blue bottle. In the long run, I guess it just gives me peace of mind.
@@MojoBarbeque thanks for replying
#teamoutlaw
Don't go eating that yourself. You gotta turn that in to the judges!
Yes, fuck yes!
What happened to the bones that were sticking out on the ends? One minute they’re there. The next minute it looks like a different rack of ribs? Did I miss something?
After he wrapped up they went back to the smoker.
@@derrellbiffle2736 I think he just switched racks to have a more uniform presentable one at the end of the video. Wrapping them and putting them back on the pit would only cause the meat to further recede on the bone.