The trick is to smoke the meat and not make the meat smoke


  Date: June 29, 2013
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The real title of this recipe from Wicked Good Barbecue was The Ribs That Won the Jack Daniel's World Championship, but that was too long a title to use here on the site. The original title sums it up nicely though. These are amazing ribs that the author's IQUE BBQ team used to win the 2009 Jack Daniel's championship. These were the best I or my guests had ever tasted. These ribs used a totally new to me cooking method. As opposed to the classic 3-2-1 method (3 hours on the smoker uncovered / 2 hours wrapped in foil / 1 hour back on the smoker uncovered), these ribs started off conventionally and finished off differently. You could perhaps call this method the 2-1-(-.5) method. The ribs cooked for 2 hours on the Egg at 250 degrees uncovered,. Then they were foiled and cooked on the smoker for 1 hour. When the ribs can out of the foil, they were brushed with the BBQ sauce and coated with the rub. This is where the recipe took a new route. The sauced and rubbed ribs were not returned to the grill to set the sauce. Instead the ribs were re-wrapped in some foil and rested for 30 minutes at room temperature. Biting into these ribs for the first time was an amazing experience. There were so many layers of flavor: the rubs was hot and spicy, the BBQ sauce was spicy, tangy and sweet, the smoke flavor from the apple wood chunks and the natural pork flavor. Without meaning too I said out loud: "mmmmmmm, wow". Everyone else made positive comments upon taking their first bite.
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Recipe Source:
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Wicked Good BBQ
Wicked Good Barbecue:
The Ribs That Won the Jack Daniel's World Championship - Page 29.

IQUE Dry Rub - Page 32.

Pork Marinade - Page 32.

IQUE BBQ Sauce - Page 34.
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Big Green Egg


Using the Big Green Egg Kamado Cooker
  • Krupps Spice Grinder
  • Disposable Foil Pan
  • SR Rib Rack
  • Wicked Good Weekend Warrior Lump Charcoal