Black Label Competition Ribs

Black Label Competition Rub ribs with bark

Black Label Competition Rub is Aussom’s bark-builder — savory depth, balanced sweetness, and the kind of color judges notice before the first bite. These ribs chase competition texture: probe-tender, clean pull, and a crust that stays crisp under a thin optional kiss of glaze.

Plan four to five hours for baby backs (longer for spares). Smoker, kettle, or oven all work if you hold steady heat. For stock or pairing help, call 1-844-4AUSSOM.

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Optional finish: Finishing Kiss

What competition bark should feel like

Bark is seasoning plus rendered fat and time — not a thick mud cake. Black Label is formulated to stick with a light binder and develop deep mahogany color without drowning the pork. From a team with 450+ BBQ awards, the goal is control: even rub, even heat, late glaze only if you want shine.

Ingredients (1–2 racks)

  • 1–2 racks baby back or St. Louis ribs, membrane removed
  • 2–3 tbsp yellow mustard or light oil as binder
  • 3–4 tbsp Aussom Black Label Competition BBQ Rub
  • 1/4 cup apple cider vinegar + 1/4 cup water in a spritz bottle
  • Optional wrap: butter, a pinch of brown sugar, splash of vinegar
  • Optional finish: 1/3 cup Finishing Kiss BBQ Glaze

Steps

  1. Trim and bind. Remove the membrane. Light mustard or oil coat, then an even Black Label layer on both sides. Rest 20–30 minutes.
  2. Smoke low. Hold 250–275°F. Place ribs bone-side down. Spritz lightly after the first 90 minutes if the surface looks dry.
  3. Wrap when ready. Around the 2.5–3.5 hour mark (color set, bark formed), wrap if you want faster tenderness. Cook until a probe slides in like warm butter between bones.
  4. Unwrap and set. Return unwrapped 15–30 minutes to firm the bark.
  5. Optional Kiss. Brush a thin Finishing Kiss coat in the last 5–10 minutes for competition shine. Slice and serve.

Pro tips

Do not drown the rub in sauce early — Black Label is the story. If you glaze, keep it thin. For oven cooks, use a wire rack over a sheet pan at 275°F and tent foil late. Keep extra Black Label for chicken and pork loin the same weekend.

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