How To BBQ Championship Ribs By The Champs

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July 4th is coming up, no better time for barbecuing your favorite foods. If you want to take your q'ing to the next level, check out this short clip from some guys that truly know barbecue. If it whets your appetite for more, check out our store (link bellow) for the full 72 minute DVD* containing all 3 world champion bbq'ers, the National BBQ News called "second to none..."

For a free pdf download of the recipe booklet from the BBQ Secrets DVD:
http://cookingupastory.com/bbq-secrets-the-master-guide-to-extraordinary-barb...

Please take a moment to check out our DVDs
http://cookingupastory.com/potter-productions-inc-dvds

Titles include:
Cake Decorating: Fun with Fondant
*BBQ Secrets: the Master Guide to Extraordinary Barbecue Cookin'
Inside the World of Championship Barbecue

Chock full of information from pros, they're very educational - and they make great gifts for enthusiasts or yourself. Thanks for your time and support!

Category:

Howto & Style

Tags:

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• Terry Black
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[3zib]

Them ribs look mighty tasty!!

[cookingupastory]

@3zib mmm…you know it!

[vvbn7890]

Whats in the rub?

[cookingupastory]

@vvbn7890 Click on 'Show More' above, which will drop down more info on the video. I just added a link to the free pdf download of the recipe booklet from the BBQ Secrets DVD - where Terry (along with 2 other BBQ champs/restaurateurs) shared some of their recipes, including 4 different rub/seasoning recipes. Sorry, but YT wont allow a link, here. Hope this helps.

[1btuber]

Can this technique be applied to a regular charcoal grill? I do not own a rotissery grill.

[cookingupastory]

@1btuber

I'm not the bbq expert, but following the tips outlined in this video and in the DVD "BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin' we produced, I have had tremendous results on a Weber 23 inch kettle, and also on an offset cooker made by Horizon. The concept that I follow applies to both types of cookers. I start out with the meat that has rub applied to it. Early on, I cook both sides closer to the heat, after being seared, I cook by indirect heat, low and slow.

[cshawn07]

SWEET:) well done guys. Really give a diffident smoke house flavor and a true Bar B que... well done sirs..

[Immaculate416]

If some of the best bbq youve had came from pecan why dont you cook with it??? I'm sure you could get your hands on some???

[ebonysoulsearcher32]

there is a bbqu@absolutt lol

[kmacadon7]

Really enjoyed watching this video, owning my own restaurant and all! Not BBQ, but Creole Cuisine! Thank

[absolutt]

@SnavenPoo Huh? C'mon... I think it's important that rednecks go to college to learn how to make good BBQ. Absolutely important. In fact, why isn't there a BBQU ?

[SnavenPoo]

@absolutt we can't all be khaki-wearing computer techs eating salad with cranberries on it, now can we? Lol...

[SnavenPoo]

@TeddyMadison I've heard it said numerous times the water pan does nothing for humidity, that's actually a misnomer. The water pan helps regulate the temp (water boils @ 212, and therefore won't heat up past that, which helps "cool down" the rest of the ambient temp inside)...and catch drippings. Don't shoot the messenger, I]ve heard pros say that.... I find, using charcoal with wood chunks, the water pan serves as a buffer for flame-ups, keeping that direct intense heat away from the meat.

[SnavenPoo]

@aczblaze paprika is useless except for color...and if you use a pinch of cayenne and some chili powder you get that color. Not meaning to argue, just saying that from experience...

[SnavenPoo]

@cookingupastory Thanks for posting the link to your recipe guide- very generous of you to offer it for free! I'm an amateur smoker and one day hope to be in a position to enter some cookoffs. There's a big one in eastern central MI where I'm from, some day I hope to be in it. I make ribs, pork & salmon that's to die for, I developed my own rubs & methods through trial & error, and look forward to some pro tips to help me make my own brand one day. Any connections to affordable big smokers?