Buy pork loin back ribs weighing 2 pounds or much less per slab, if possible.Apply a “good as whole dusting” of rub and allow ribs to sit at room temperature because that 2 hours.Make sure all charcoal and smoke lumber is totally lit prior to cooking.Cook ribs in ~ 225°F for 3 hours, rotate slabs, then boost cooker temp come 250-275°F and also cook second 1-2 hrs until done.Remove ribs native cooker and also apply KC Masterpiece/honey mixture to both political parties of slab before serving.Try to follow the BRITU cooking procedure as very closely as possible for authentic results.

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Ribs are one of the most famous meats cook on the Weber Bullet, and for an excellent reason. They’re easy to prepare, lock don’t take it as long to chef as larger cuts that meat, and the taste—just out of this world!

There are numerous tasty ways to cook pork loin ago ribs, yet one of mine favorites is the recipe supplied by Mike Scrutchfield to success the “Best Ribs in the Universe” title at the 1996 American royal Invitational. This cooking recipes is additionally referred to together “BRITU”. The recipe was questioned by Mike on The BBQ Forum in 1996 and also posted in its totality in 1999. I an initial learned about BRITU as soon as the recipe was published in the California BBQ Association newsletter in April, 1997.

Mike Scrutchfield has actually graciously granted permission to The virtual Weber cartridge to reprint the recipe right here for your enjoyment. You have the right to learn an ext about Mike and read his initial recipe text at the finish of this article.

When making use of this recipe, it’s essential to remember that BRITU is composed of a rub recipe and a cooking procedure. They walk hand-in-hand, and also you can’t separate the two and still say the you’re cooking BRITU ribs. For finest results, try to adhere to the food preparation procedure as very closely as possible.

Some human being complain that BRITU ribs taste also salty. One reason is using too lot rub. The recipe says, “Do no over season. A good overall dusting that the seasonings is all that’s needed.” The crucial word is “dusting”, so go lighter ~ above the rub than you usually would. Also, you must sauce the ribs together directed after cooking. The sweet of the sauce balances the saltiness of the rub.

Below space some pictures I took on July 25, 1999 and April 26, 2003 once I all set ribs making use of this exorbitant recipe.

Select & prep The Slabs


I purchased three untrimmed slabs of pork baby ago ribs in Cryovac indigenous my neighborhood warehouse store. The load of every slab to be a small over two pounds, the the smallest slabs I can find.

I prepped the ribs according to the information you’ll find in the Pork Loin ago Rib ready article.

Prepare and also Apply The Rub


Prepare a 1/4 batch of rub according come Mike Scrutchfield’s recipe. A complete batch will render much an ext than is necessary for three slabs of ribs.

Best Ribs In The world Rub – 1/4 Batch

1/4 cup sugar1/4 cup non-iodized table salt1/8 cup brown sugar, dried4 teaspoons chili powder2 teaspoons soil cumin1 teaspoon interval (MSG)1 teaspoon cayenne pepper1 teaspoon black color pepper, freshly ground1 teaspoon granulated garlic powder1 teaspoon onion powder

Spread the brown sugar out on a rimmed baking sheet pan and let it dried at room temperature for number of hours, or place it is a slightly warm oven. As soon as dried, place brown sugar in a Ziploc bag and also break up any type of clumps using a rolling pin or the bottom the a drinking glass.

The recipe states to use “a great overall dusting” of obstacle to the ribs. The second photo above shows exactly how much rub i applied.

Allow the ribs to sit in ~ room temperature for two hours before cooking. As they do, the salt in the rub draws moisture from the meat, developing a red fluid coating top top the surface, as displayed in the third photo above.

Select The smoke Wood

Mike’s cooking recipes calls because that 4 chunks the white oak and also 2 chunks that cherry, each about the dimension of a tennis ball. My oak chunks were about the appropriate size, however the cherry chunks were as well small, therefore I supplied 4 small chunks to approximate 2 larger ones.

The recipe also states the the bark must be removed from the wood prior to use, and that the wood need to not be soaked in water.

Some people believe that bark introduces an undesirable flavor to barbecue. Not everyone agrees, that course. Normally, ns don’t remove bark native smoke wood, yet if you desire to remain true come the BRITU recipe, remove the bark.

Fire-Up The Cooker


The cooking recipes calls because that 10-15 pounds the charcoal and the smoke hardwood to it is in lit utilizing a chimney starter about an hour prior to cooking. Every fuel is an alleged to be covered with white/gray ash prior to cooking begins.

I deviate indigenous the procedure somewhat ~ above this point, but accomplish the same end result. Ns fire the cooker using the typical Method, light a Weber chimney starter full of Kingsford Charcoal Briquets, dumping them right into the charcoal chamber when hot, then adding another full chimney that unlit briquettes and the smoke wood chunks end the lit coals.

Note that a Weber chimney filled come the height holds about 5 lb 5 oz that Kingsford charcoal, so two Weber chimneys that Kingsford is adequate for this recipe.

When the smoke hardwood is engulfed in flames, yet not completely consumed, rally the cooker. Put the water pan in place and also fill it with cool insanity water. Close all 3 bottom vents, but collection the optimal vent fully open and leave the that way during the entire cooking process.

Allow the WSM come sit for around an hour before adding the ribs come the cooker. Throughout this time, the cooker temperature will drop, and also much of the smoke lumber will be consumed, leaving simply the ideal amount of smoke dubbed for in the recipe.

Total elapsed time from lighting the chimney to placing the ribs into the cooker was two hours.

Cooking process Described


At 11:00am, the 3 slabs that ribs entered the cooker. Rather of making use of rib racks, i rolled the ribs and used wood skewers to secure castle in place.

Partially open the three bottom vents to achieve a cooker temperature that 225°F. In ~ the 3 hour mark, open the cooker for the very first time and turn the ribs over, but do no baste them with anything. The second photo over shows exactly how my ribs looked just prior to turning.

Replace the lid and also open the bottom vents to rise the cooker temperature come 250-275°F. Start checking because that doneness at the 4 hour mark and also every 15 minutes thereafter. The ribs will certainly be done when they have actually a nice, brown color and pass the tear test.

Check the water pan every two hours and replenish with warm tap water, as needed.

Here’s just how the temperature and also vent settings went because that the food preparation session:

TimeLid TempVent 1 %Vent 2 %Vent 3 %
11:00 am000
11:15 am233000
11:30 am233000
11:45 am233000
12:00 pm237000
12:30 pm250000
1:00 pm248000
1:30 pm250000
2:00 pm (t)249505050
2:15 pm270505050
2:30 pm269505050
3:00 pm280252525
3:15 pm28225250
3:30 pm27525250

(t) turn meat over

Note that the vent percentages stand for the means I set the vents at the moment indicated.

In the table above, you deserve to see that the WSM ran at 233°F for fairly a while, close sufficient to 225°F in my book. In ~ 12:00pm, the sun came end the peak of the house and the cooker to be in complete sun, bring about the temperature jumping to 250°F. Again, nothing to panic about. As lengthy as I’m within around 25°F of my target temperature, I’m happy.

At 2:00pm, I opened the bottom vents partly to bang the cooker temperature up closer to 275°F. I turned the ribs and checked the water pan. The pan was still rather full, so i did not include water.

Supper Time!


At 3:30pm, the ribs had actually a nice brown color, the meat has actually pulled under on the lengthy bones, and also a small tug ~ above the bones verified that they would certainly pull apart easily. The very first photo over shows exactly how the ribs looked after ~ cooking.

Mike’s cooking recipes calls for saucing the ribs on both sides prior to serving through a mixture of 5 components KC Masterpiece initial Flavor barbecue sauce to 1 part honey. If any range of love husband is acceptable, I like to usage sourwood honey, sometimes called “the caviar that honeys”. Sourwood honey is difficult to find, unless you live in the Carolinas or Georgia. It deserve to be ordered native several providers on the Web. Visit the All about Honey page to learn an ext about single-flower honeys choose sourwood.

Brush both sides of the ribs generously through the sauce mixture and also serve immediately. The 3rd photo over shows how the ribs looked after saucing. The 4th photo over shows the ribs cut into separation, personal, instance bones and also arranged in a serving dish.

These ribs had a beautiful mahogany color and also a irradiate smoky flavor. The meat was firm, not mushy, and pulled cleanly indigenous the bones.

I expect you gain trying this an excellent recipe. It’s among my all-time favorites and I’m certain it will become one of yours, too!

Best Ribs In The universe – The original Recipe Text

This recipe and cooking procedure winner the prestigious location “Best Ribs in the Universe” in ~ the 1996 American royal Invitational and the 1993 American Royal open up Bar-B-Que dispute as the in its entirety Grand Champion. They likewise took “Reserve grand Champion” at the 1994 American royal Open.


Premium Standard farms Loin Baby back Ribs, 1-3/4 to 2 lb. Size. Membrane ~ above the inside (stomach) next removed. Every excess fat trimmed.

Dry Rub

Mix every ingredients thoroughly and store unused in moisture-proof container.

Ingredients List

1 cup sugar1 cup non-iodized table salt1/2 cup brown sugar*5 Tablespoons + 1 teaspoon chili powder2 Tablespoons + 2 teaspoons floor cumin4 teaspoons accent (MSG)4 teaspoons cayenne pepper4 teaspoons black color pepper, freshly groundImportant: 4 teaspoons granulated garlic powderImportant: 4 teaspoons onion powder

* Dried the end on a rimmed baking paper pan at room temp for number of hours, or in contempt warmed oven.

Sprinkle meat two hours prior to cooking v rub and allow meat to concerned room temperature. Execute not end season. A an excellent overall dusting the the flavors is all that’s needed. The seasonings will end up being a pretty red, liquid coating after sit for about an hour, if you supplied the appropriate amount.

Basic food preparation Procedure

Smoke ribs in a “water pan” smoker, i.e. Brinkmann or Weber “Smokey mountain Cooker” (the best!). Begin charcoal (10-15 lbs.) and 4 chunks the white oak and 2 chunks the cherry timber (about the dimension of a tennis ball) at the very least 1 hour prior to cooking meat. Every fuel should be started in a chimney-style starter, no starter fluid, and also all must be gray/white hot. Eliminate all bark from hardwood chunks, execute not soak.

Very small smoke will be visible. Don’t worry around that! You’ll obtain the flavor.

Use directly water in the water pan and also keep full throughout the entire cooking process. Regulate oven temperature of cooker by regulation the bottom vents only. Never, ever totally close the optimal vent! If friend don’t have one, placed a thermometer on your cooker. Chef ribs because that 3 hours reasonably cool at 225°F top top rib racks. ~ 3 hours lift the lid for the an initial time, upper and lower reversal the slabs end for end, and also upside down, and also open every the vents top top the smoker broad open.

Temperature that the cooker need to rise into the 250-275°F range. Peek every half hour to monitor doneness. Ribs will certainly be finished when fairly brown in color and the meat has actually pulled under the long bones at the very least 3/4 the an customs (usually one more 1 come 2 hours). Remove from cooker and also sauce both sides prior to cutting individual ribs.

I favor K.C. Masterpiece sweetened even more (5 parts sauce, 1 part honey), and so do the judges!

This straightforward cooking procedure is more than likely the most crucial of all, and also works fine with various other meats as well. Forget around how lot smoke is coming out of the cooker. If you’ve acquired the wood you choose in there burning cleanly, the flavor will certainly be in the meat. Smoke is nothing much more than a smoke screen, and also any coming the end the height of the cooker is flavor lost!

Ribs to ya! Enjoy.

About Mike Scrutchfield


Mike Scrutchfield mirrors off a first place trophy and also crown at the 1993 American imperial Open.

Mike Scrutchfield was a height KCBS competitor in the 1990s, initially completing under the team name “Re/Max Is Cookin’ Now” (Mike to be a real estate broker) and later together “Top mystery BBQ”. Mike offered the Weber Smokey hill Cooker exclusively and won many Grand Championships and an initial Place awards at contests about the Kansas City area. He claims to have conducted practice cooks for 173 days, taking the results into his office for coworkers come evaluate, prior to ever turning in a solitary competition entry. At his first contest, Mike took first place in one meat category and finished in 3rd place overall.

Mike ended up being so successful that Weber featured the in a national heralding campaign. He dreamed of leveraging his success right into a barbecue rub and also restaurant business, yet that was not supposed to be. Through the so late 90s, Mike had given up compete to emphasis on his actual estate business.

But the legend that Mike Scrutchfield live on, inspiring world like me who were acquisition up barbecue in the late 90s. Ns was never ever interested in competition, but I figured if the Weber smoker was great enough because that someone prefer Mike Scrutchfield in competition, it was certainly great enough for me in the backyard.


Mike Scrutchfield and Donna McClure that P.D.T. (Pretty damn Tasty, another epic WSM team from the 1990s) pose with Weber smokers at the an excellent American Barbecue in Kansas City, Memorial job Weekend 2005.

As it transforms out, there were no “Top Secrets” once it concerned Mike Scrutchfield. He freely shared his tips and techniques with anyone that asked, and that’s exactly how BRITU came to be known come the barbecue community beginning in 1996.

Video Interview with Mike Scrutchfield

In 2009, Kyle Laval the The Slabs BBQ Team post a two-part video clip interview through Mike Scrutchfield in which he shows on his previous success and discusses his vain barbecue process, choice of exhilaration wood, internal meat temps, and much more.

More Pork Rib links On TVWB


Rolling Ribs To increase Capacity

To fit much more full-length slabs that ribs in your cooker, shot rolling them. Roll each slab right into a loosened circle, overlapping the ends a bit. Secure the rolling slabs making use of skewers or kitchen twine, then was standing the ribs on sheet on the cooking grate. Making use of this method, girlfriend can quickly fit four slabs the baby ago ribs top top each cooking grate. Shot this technique with spareribs, too.

Bamboo skewers job-related well because that rolled ribs and are an extremely inexpensive. Because of the “low and slow” heat of barbecuing, girlfriend don’t need to soak lock in water before use. Once placed through the slab, trim any excess with kitchen shears for simpler placement the the slabs in the cooker.

Rolled ribs have tendency to host their shape after cooking, so you won’t end up v nice flat slabs. If you shot to flatten the slab, the meat will typically tear, therefore just reduced the slabs into quick sections or individual bones for presentation to your guests.

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With rolling ribs, any type of areas of meat that touch one an additional during food preparation won’t have that quite brown color and smoke penetration prefer the remainder of the meat. To stop this, kinds the end of every slab on the skewer for this reason they won’t touch throughout cooking. If you end up v splotchy locations of meat, use sauce generously come both political parties of the slabs and no one will notice the difference.