competition bbq

Discover the tips and techniques for create championship quality pork butt or pork shoulder from competition BBQ champion Tuffy Stone of Cool Smoke Barbecue. And watch the video here by Danielle &quot;Diva Q&quot; Bennett.

Award Winning Competition Pork Butt Recipe

turbinado sugar

kosher salt,

Smoked Chili Powder ((recipe below))

cumin,

cayenne pepper

black pepper

garlic

onion

smoked paprika

Greek oregano

cumin

apple juice

brown sugar

Butcher’s BBQ pork injection powder

xanthan gum

Cool Smoke Rub

Pork Injection

pork

apple juice,

Cool Smoke Barbecue Sauce

ketchup

dark brown sugar

white vinegar

molasses

Worcestershire sauce

Smoked Chili Powder ((recipe above))

salt

sweet paprika

apple cider vinegar

Prep. To prepare the Cool Smoke Rub, combine all of the ingredients in a medium bowl and mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

For the smoked chili powder, combine all of the ingredients in a medium bowl and mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.

To create the pork injection, thoroughly whisk all the ingredients together in a medium bowl. The injection will keep in refrigerator for up to 5 days.

On a clean work surface, use a shaker to dust the pork shoulder evenly all over with the Cool Smoke Rub. Place the pork fat-cap down and fill a meat injector with the Pork Injection. Using 1 ounce (29.6 mL) of the liquid per injection, repeatedly inject the meat 1 inch (2.5 cm) apart over the surface of the pork. Refill the injector as needed. Refrigerate, uncovered, overnight.

Fire up. When you are ready to cook, heat the smoker to 300°F (148.9°C) pit temperature. Alternatively, heat the grill to 300°F (148.9°C), using the 2-zone setup, using five or six chunks of your favorite wood in addition to the charcoal or gas.

Cook. Place the pork shoulder in the smoker, or on the cool side of the grill, close the lid, and cook for 1 hour, then spray with apple juice to moisten. Cook for 3 hours more with the lid closed, spraying the shoulder every 30 minutes.

Cut two 18 x 24-inch (46 x 64 cm) pieces of heavy-duty aluminum foil and join them lengthwise by crimping the edges. Lay the resulting piece out flat on a clean work surface.

Remove the shoulder from the smoker or grill and wrap it tightly in the length of foil. Return it to the smoker or to the cool side of the grill. Cook for 2½ to 3½ hours more, checking the temperature after 2½ hours with a meat thermometer. The meat will be done when a thermometer placed in the thickest part of the shoulder reads an internal temperature of 195°F (90.6°C).

Prep again. Prepare the Cool Smoke Barbecue Sauce. In a 4-quart (.9 L) saucepan, whisk together all the ingredients with ¾ cup (177.4 mL) water. Bring to simmer over medium heat and cook, stirring continuously, for 20 minutes, until the sauce thickens. Set aside to cool completely. Transfer to an airtight container and refrigerate until ready to use, up to 2 weeks. (Tips: For a sweeter version of this sauce, increase brown sugar or reduce amount of vinegar. The sauce is best if it sits overnight).

Remove the pork shoulder from the foil and brush with ½ cup (118.3 mL) of the Cool Smoke Barbecue Sauce. Return the pork, uncovered, to the smoker, or to the cool side of the grill, and cook for another 10 minutes to set the sauce. Remove from the heat and let the shoulder rest for 45 minutes.

Serve. Serve the pork sliced, chopped, or pulled, with the remaining Cool Smoke Barbecue Sauce on the side.This recipe is adapted with permission from “Cool Smoke: The Art of Great Barbecue” (May 2018, St. Martin’s Griffin Publishing) by Tuffy Stone.

https://www.youtube.com/watch?v=vUzxViPfNcY

Want to learn how to cook award-winning competition BBQ pork? Need to know all about the money muscle, smoked pork butt on the pellet grill, and competition pork trim jobs? We turn to our superstar pal, Diva Q: while conquering 20 Grand Championships, she's won 29 perfect "180" scores and over 400 BBQ awards. And today, the hardest-working woman in BBQ is teaching how to cook pork butt elbow-to-elbow with the champs! Listen in as she explains the secrets to trimming pork butts, whipping up sticky, scrumptious BBQ sauce, and why her first and only choice for competition is the Traeger pellet smoker. 

But don’t think you can just throw this slow-cooked pork in the cooking chamber with the best pork trim and a winning slather — you’ll need a little more than that to take home the blue ribbon. From starting to staging, Diva Q proudly explains everything you need to know about smoking competition-level pork for a smoking good time, stunningly good pork, and ascending the pork podium to start filling your very own trophy case.

Competition Pork Butt Recipe with Diva Q:
https://www.bbqguys.com/recipes/smoked-competition-pork-butt?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-recipes&utm_campaign=gsoc240&utm_content=porkbuttdivaq-20210702

How to Grill, Smoke, and Barbecue with BBQGuys:
https://www.bbqguys.com/grillabilities?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-tips&utm_campaign=gsoc240&utm_content=divaqmastergrillabilities-20210702

Shop Traeger Wood Fired Grills:
https://www.bbqguys.com/brands/traeger-pellet-grills?utm_source=youtube&utm_medium=org&utm_species=social-org-product&utm_term=pur-brand&utm_campaign=gsoc240&utm_content=divaqtraeger-20210702


0:00 - Intro
0:33 - Competition Pork Butt Trimming
8:54 - Pork Butt Injection
11:47 - Rubbing the Pork Butt
13:18 - Smoking the Pork Butt on a Traeger
14:37 - Pork Butt Money Muscle Temp Check
15:38 - The Slather & Wrap
20:20 - The Waiting Game
20:58 - Wrapping and Resting a Pork Butt
28:10 - Building a BBQ Competition Winning Box for Pork Butt

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Featuring: Diva Q, Danielle Bennett https://www.instagram.com/divaqbbq/
Director / Cinematographer / Producer: Paris Frederick
Producer/ Cinematographer : Sean Richardson
Audio Tech / P. A.: Christian Argamasilla
Script Supervisor: Tony Matassa

Smoked Competition Pork Butt | World Champion Diva Q | Traeger Grill | Master Grillability | BBQGuys

If you want to produce award-winning ribs, here is a recipe to help you get it done. Once you have a few contests under your belt, feel free to make minor tweaks to make the recipe uniquely yours.

Award Winning Competition Ribs Recipe

slab St. Louis cut ribs

Morton Coarse Kosher Salt per pound of meat

mayonnaise

margarine

honey

BBQ sauce

Prep. Remove the membrane from the slabs of ribs (read more on removing the membrane here).

Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned. 

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill&#39;s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add two to three chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.

Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead's Memphis Dust dry rub.

Cook. Place the slabs of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3 1/2 hours.

Lay out two double layers of heavy-duty aluminum foil approximately eight inches longer than the ribs. Cut the stick of butter into 1/2 tablespoon pieces  and top each double layer of foil with two tablespoons of butter, one tablespoon of honey drizzled over the butter, and two tablespoons brown sugar sprinkled over the top. Lay the ribs meat side down on the butter, honey and brown sugar mixture. Place another two tablespoons margarine, a tablespoon of honey, and two tablespoons brown sugar evenly on top of the bone side of each slab of ribs. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.

Place the foiled ribs sealed side up on the smoker or grill and cook until the ribs shrink back from the ends of the bones by 1/4 to 1/2 inch (6.4 to 12.7 mm), about 1 hour.

Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the &quot;bend test.&quot; Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab with bow until the meat starts to crack on the surface.

When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.

Serve. Remove the ribs from the smoker or grill, and slice. For competition, set 4 to 5 ribs side-by-side in the turn in box and top with another 4 to 5 ribs.

https://www.youtube.com/watch?v=jHlnHVtXTuA

Competition Rib Recipe - How we cooked out competition ribs at Memphis In May  

#competitionribs #memphisinmay #howtobbqright

Competition Rib Recipe at Memphis In May BBQ Fest

Memphis in May is largest Pork cooking contest on the planet!  Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”. 

This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.  

At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs.  This year I brought 24 racks just for the contest, plus another 15 just to practice.   That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life http://swinelifebbq.com/ (you’ll see him in the video) and to everyone else that helped pull it off.  

On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe.  We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.  

She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.  

Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind http://bit.ly/SwineLifeMissGrind and Killer Hogs Hot Rub  http://bit.ly/TheHotRub on the back - and Swine Life Mississippi Grind  and Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub on top.  This combo produces a sweet and savory rib with a beautiful mahogany bark.  The  ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.

After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero http://bit.ly/KosmosCAHGlaze , Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce.  

They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones.  At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.  

To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer.  They get a final dusting of Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub to pretty up the tops and a glaze of sauce.  

The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce, 9oz Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce, and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.

At this point the ribs are ready to be judged.  For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.  

The next round is on site judging where 3 judges come at separate times.  We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team.  It’s a daunting challenge but man it’s fun!!  If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.  

We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!  

Connect With Malcom Reed: 
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Memphis In May Rib Recipe  - Competition Rib Recipe

Top 2 competition bbq recipes from across the web

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Top 2 competition bbq recipes from across the web

The most viewed competition bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Award Winning Competition Pork Butt...

Award Winning Competition Ribs Reci...

The most viewed competition bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine