World Champion Rib Recipe with Tennessee Mojo
866,509
Published 2021-05-07
#competitionribs #ribs #howtobbqright
World Champion Competition Rib Recipe
WHAT JAY USED IN THIS RECIPE:
- Tennessee Mojo BBQ Rub bit.ly/MojoBBQ
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Bees Knees Spicy Honey amzn.to/3enOxrx
- Coleman Party Stacker Cooler amzn.to/3vSHmxv
- Thumb Grinder amzn.to/3bbHHDk
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
I’ve been begging Jay Durbin (Tennessee Mojo) for 2 years to come show me how he won the 2019 Memphis in May World Championship Rib category and he finally caved in!!!
This is Jay’s winning rib technique and what made him the defending Rib Champion going into the 2021 MIM event. I turned the pit over to Jay in this video as he walks us through the whole rib process.
Jay starts with fresh baby back ribs trimmed of any excess fat and chine bones removed. This process can be a little tricky, so I usually leave the saw work up to a butcher. Most butchers will gladly trim those for you just ask them to square the rack up and knock the chine bone off with a saw. We do this in contest because it shortens the length of the rib making it easier to get them into the blind box. It also cleans up the ends of the bones, so the judges don’t get bits of cartilage or bone fragment when they take a bite.
The ribs are then seasoned with generous layers of Jay’s Tennessee Mojo Rub and my Killer Hogs Hot Rub and smoked with Hickory wood for a couple hours. When the color is just right, Jay wraps the ribs to get them tender. He loads that wrap up with all sorts of delicious ingredients including heaping spoons of Country Crock (Jay says if its good on crackers then it’s good on Ribs!).
The ribs are placed back on the pit and cooked for another 1 1/2 hours. At this point they should be perfectly tender. Each rib is placed in a cheap cooler to hold for at least an hour before the glazing process.
Just before rib judging each rack is taken out of the foil and brushed with bbq sauce. Jay’s mixture is 50/50 blend of Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce. He brushes a thin coat of warm sauce on both sides, places the ribs back on the pit for 10-15 minutes, and finally uses a little more rub ran through a thumb grinder to give them a pop of flavor. Each rack is sliced into 2 bone sections for the blind box and the remainder are served whole for the judges to pull apart by hand.
The texture is what sold me on Jay’s ribs. The meat was perfectly cooked. Each bite was packed with moisture and the outer bark layer was delicious. You could taste the hickory smoke but it wasn’t overpowering at all.
I can see why Jay has been so successful at the World Championship. His rib technique is Killer!!! Give it a try if you want to experience a World Class rib recipe - Mojo Style!
Connect With Malcom Reed:
howtobbqright.com/
Facebook - www.facebook.com/HowToBBQRight/
Twitter - twitter.com/howtobbqright
Instagram - www.instagram.com/howtobbqright/
TikTok - www.tiktok.com/@howtobbqright/
Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/
All Comments (21)
-
As a non native english speaker i just love how southern dialect adds to the laid-back and relaxing vibe
-
7AM... And I want ribs for breakfast...
-
Shit got real when he pulled out the power tool
-
These fellas out here layering so many different rubs, sauces, wood smoke flavors, etc... it's like watching a painter create a masterpiece! A delicious masterpiece 🍻
-
BBQ has a way to bring people together. Even those that are competing against each other during competitions.
-
LMAO, I thought the ribs were DONE like 10x and he keeps adding stuff to it.
-
as soon as the other guy started talking, i could barely understand him. that’s when i knew the ribs were gonna be good
-
I think I speak for many out there who know we need a lot more of these Malcolm/Mojo videos. You guys are the greatest. Love your work!
-
Malcom always brings the videos. I have been grill since my 20's. I am 41 and still learning. I got my own signature ribs and stakes and chicken down on my $100 grill from Wal-mart. Love my boy Malcolm and all he brings to the grilling world.
-
Im 120ft in the air in a crane and now all I can think about is ribs. Awesome video!
-
I've been binge watching Malcolm's rib videos and now he hits me with this. Keep it up Malcolm!
-
I really enjoy watching and drooling. It’s great to see you working and sharing your recipes s talents. Thank you for sharing
-
Honey wake up, it’s the Malcom in May video we’ve been waiting on.
-
My two favorite pit masters together at last.
-
That's awesome! Thank you for bringing Jay!
-
I appreciate both of you sharing your recipes with us!
-
OMG...Malcom! His food looked delightful. However, your expressions when eating are much telling of how that rib really tastes! Thanks for sharing!
-
It’s 4 AM here in New York and this is the best entertainment on my IPad! Love listening to these guys and their accents. I’m pulling the ribs out now and starting tomorrow’s BBQ! This is art!
-
REALLY enjoyed watching a pro at work! Thanks Jay! Awesome vid Malcom!
-
Thanks for sharing with us Malcom !!🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
