Episode 9 : BBQ Competition
Good old-fashioned, high fat, cholesterol-laden barbecue is all the rage. Drawn by hugely popular barbecue cook-offs from New York City to the wilds of Texas, hundreds of teams travel the continent hauling trailers loaded down with massive cookers and hundreds of pounds of pork butt, pork shoulder, beef brisket and chicken hoping to win big. With their own secret rubs and sauces at the ready, they set up camp and nurse their meats through 18 hours of sleepless "low and slow" cooking. It takes a team of devoted meat maniacs headed by a fearless Pit Master to pull off the array of juicy meats required at competition. Bob's challenge is to apprentice with Pit Master Fast Eddy and then to lead his own team in the Open Competition. His reward? Barbecue boot camp at the side of a master - and a chance to see the sun rise over Kansas City through a coal-fire haze - two days in a row.
Recipe:
Fast Eddy's Rib Rub
- Ingredients:
- ½ cup white sugar
- ¼ cup Hungarian paprika
- ¼ cup Lawry s seasoning salt
- 2 tablespoons garlic salt
- 1 tablespoons allspice
- 1 tablespoons cumin
- 1 tablespoons onion salt
- 1 tablespoons fresh coarse ground black pepper
- 1 teaspoon of celery seed
- Rib glaze ingredients
- one 18-oz bottle of KC Masterpiece BBQ sauce
- 1/2 cup of honey
- 1 cup of purified water
3 slabs of Baby Back ribs
1 cup of brown sugar
Method:
Peel the membrane off the back side of the ribs.
Rub the slabs with brown sugar and refrigerate overnight.
Mix all the rub ingredients together in a mixing bowl and then rub ribs 30 minutes before smoking.
Place ribs in an indirect smoker at 275 degrees for about 3 hrs.
Mix ingredients of glaze together and put in a foil pan and place in smoker for 3 hrs.
Cook ribs till the meat starts to separate when picked up in the middle of the rack.
Brush glaze on both sides of ribs and allow to set in smoker for another 10 minutes.
Place ribs on a platter and watch them disappear!!!!!!!!