How to cook competition style ribs on offset smoker | Smoked BBQ baby back ribs recipe reverse flow

  • Published on:  9/13/2017
  • The BBQ professionals show us how to cook competition style bbq ribs using a reverse flow offset smoker & competition style smoked baby back ribs recipe; See the difference between backyard vs competition ribs...and all of it is for a worthy cause! The Tough Life Jack Foundation.

    Thanks to Kenneth and Justin for being in my video.
    Check out their youtube channel:

    Please consider giving to the Tough Life Jack Foundation:

    Thanks to Matador Prime Steak for providing the ribs:
    Use the coupon code "maniac" to save 10% off your order.
    (***See below for more info)

    Rub recipe (This is a starting point recipe provided by Kenneth that you can tweak to your desired tastes)
    1/4 cup salt
    1/2 cup brown sugar
    1/2 cup chili powder
    2 tablespoons black pepper
    2 tablespoons cumin
    1 tablespoon dry mustard
    1 teaspoon creole
    1/2 teaspoon chipotle pepper

    Sauce recipe
    1 spoon butter
    1 small chopped onion
    2 garlic cloves minced
    1 cup ketchup
    1/4 brown sugar
    2 tablespoons apple cider
    2 tablespoons tomate paste
    1 tablespoon mustard
    1 tablespoon worcetershire
    2 tablespoons chilli powder
    (depending on taste i also like to put like a qt cup of Dr. Pepper.)

    In a bigger saucepan, heat butter around medium heat.
    Add the chopped onion first cook and stir 2-3 minutes or until softened.
    Add garlic; cook 1 minute or so then add the other ingredients; let it heat until it is boiling.
    Reduce heat; simmer, uncovered,
    15-20 minutes to allow flavors to blend. it makes around 1-3/4 cups.

    (Depending if they like chopped onion and garlic pieces , strain or don’t)

    Photo’s of the Tough like Jack contest provided by:
    Illustrate Life photography

    BBQ Gear I use/recommend:
    “Flame Thrower” (for lighting charcoal)-
    Weber Summit Charcoal Grill-
    Kamado Joe Big Joe-
    Weber chimney starter-
    Weber 26” kettle-
    26” Slow ’N Sear XL-
    Weber 22” kettle-
    Slow ’N Sear Plus (22 inch kettles)-

    Video/camera gear I use
    Most used camera/lens:
    Favorite mic-

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    *Disclosure and Attribution:
    I participate in the Amazon Services LLC Associates Program, an affiliate program which allows youtubers to earn a fee by linking to I have a similar arrangement with Adrenaline Barbecue company.
    If you use the affiliate link, I will get a small commission with no extra cost to you. This helps offset some of my costs related to making videos. Thank you!

    ***Matador’s and I were still working out the details of our arrangement at the time when we filmed this, but right now it looks like in edition to providing meat in exchange for me mentioning them, they offering me an if you use the code “maniac” sorta like how it works with Amazon….except you have use the code at check out. Unlike Amazon, they also graciously agreed to give you a 10% discount for using the code so it works out great for everyone. I like this arrangement better than being sponsored by grill companies which introduces a conflict of interest when I’m making grill recommendations (I know, I’m probably overthinking this…welcome to my brain!) If you are overwhelmed by the choices, I strongly recommend the dry aged angus ribeye. It’s ridiculous!

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