Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE BBQ COOKERS ON INSTAGRAM
These ribs are fall-off-the-bone good. We have received numerous awards for our ribs, including finals at the Houston Rodeo World Championship (HLSR) and numerous top-10 finishes. Pick St. Louis rib racks that are between 3.5 to 4 lbs each in individual packages, deep red in color and preferably with thin striations of fat on the top – not big chunks.
1. Trimming the ribs. On the meat side, trim the large piece of fat from the thick end of the ribs. Cut the ribs into a rectangle and down to 10 total ribs (cut next to the 11th bone). Flip over and trim any excess fat on the bone side (bottom) and the flap of meat. Remove the back membrane: make a cut down the middle of the end bone and use a paper towel to remove by pulling it away from the cut bone.
2. Rubbing the ribs. With the meat side down first, apply a thin coating of Canola Oil and then a medium coat of Head Country Championship Seasoning. Flip the ribs to meat-side-up. Apply a thin coating of Canola. Apply a medium coat of Championship Seasoning first and then apply a medium coat of Head Country High Plains Heat. Spritz with Apple Juice to induce sweating. Let sit for 10 minutes.
3. Smoke the ribs naked for 3 hours. Place the ribs meat side up with the thick side to the back of the grill set at a temperature of 300 degrees for the first hour. Reduce the temperature to 275 degrees if 3.75-4 lb ribs original weight (or 250 if closer to 3.5-lb ribs) for the last 2 hours. Spritz lightly with apple juice to keep the ribs moist (not wet) every 30 minutes.
4. Wrapping the ribs. Use two sheets of heavy-duty aluminum foil that are almost twice the length of the ribs. Using one spatula on each end, pick up the rib rack without touching the top of the ribs, and place one rack on the foil meat side up. Put 3-4 oz of Coke poured around the ribs. On top of the ribs put a light layer of light brown sugar. On top of the brown sugar put 3-4 thin slices of butter spaced evenly. Wrap the ribs like an A-frame house so that the foil does not touch the top of the rib. Fold the sides up first and then the ends.
5. Place the loosely wrapped ribs in the grill with the thicker side towards the back. Let cook for another 2.5 hours at 250 degrees.
6. Take the ribs off the pit and open each rack. Pour a light coat of glaze on the top of the ribs and spread lightly with a brush. Place the ribs back on the grill for 5 minutes at 250 degrees.
7. Place the ribs on a cutting board meat side up. Cut the ribs with a long knife between the bones. If you are unsure where to cut, use a toothpick before slicing to mark a safe zone and make sure you don’t hit the bones.
Serve immediately if you don’t have hands already reaching around you.