How to make S.A. pit master’s championship ribs

Looking to try your hand at competition barbecue ribs at home? Here is the simplified version of San Antonio pit master Corey Flores’ technique, using ingredients that can be found in your pantry or at a local grocer:

Using St. Louis-style pork ribs, trim off the silverskin and inject the ribs in between the bones with a tool that looks like a large syringe (commonly sold in department outdoor grilling sections). Use a solution that incorporates melted butter and apple juice.

Season both sides of the rack with Cimarron Doc’s Sweet Rib Rub & Bar-B-Q Seasoning. It starts with sweetness from brown sugarand ends with peppery heat from cayenne and chili powder. Allow the ribs to sit overnight or for at least five hours in a sealable plastic bag in the refrigerator.

Wipe off the rub with a paper towel and apply a coat of peanut oil to both sides of the ribs. Apply the same seasoning mix used earlier.

Cook the ribs for about 2 to 2 ½ hours with the smoker set between 225 and 250 degrees, using a mixture of cherry and apple woods. Spritz occasionally, about every 30 minutes, with a spray bottle that has an equal mixture of white vinegar and apple juice.

Take the ribs off smoker and lay them on a bed of aluminum foil. Drizzle on a layer of Parkay Squeeze margarine on the meat of the ribs and cover that with a layer of brown sugar, a layer of Try Me Tiger Sauce (found in the Asian food aisle) and a light honey glaze. Pour ¼ cup of apple juice on the foil around the ribs and wrap them up.

After cooking the wrapped ribs at 225 to 250 degrees for one hour, remove the ribs from the smoker and allow them to rest in a cooler or other airtight container, for at least another hour. There should be about ¼ to ½ inch of bone exposed throughout the rack, and when you hold the rack, it should have a little flexibility and give. If not, return to the smoker for another 20 minutes or so.

Unwrap ribs and apply a thin glaze of barbecue basting sauce to the top, meaty part of the ribs. Return to the pit and cook for 20 minutes, allowing the sauce to thicken. Remove from the pit and allow the ribs to cool for 1 to 2 minutes before slicing evenly in between each bone.