Willinghams World Champion Ribs Recipes

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WORLD CHAMPION WILLINGHAM'S WHAM SEASONING MILD



World Champion Willingham's Wham Seasoning Mild image

THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS!

Provided by College Girl

Categories     Lactose Free

Time 2m

Yield 4 tablespoons, 1 serving(s)

Number Of Ingredients 10

2 tablespoons salt
1 teaspoon pepper, freshly (black)
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1 pinch cinnamon
1 pinch msg (optional)

Steps:

  • In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
  • **Rub ribs and marinate in own juices 6 hours, then cook em' however you like.Yumm.

WORLD CHAMPION BBQ RUB



World Champion BBQ Rub image

John Willingham's World Champion BBQ Rub Winner of the Memphis in May BBQ Cook off for several years in a row. This is a good general rub for BBQ ribs and for Boston Butts and pork shoulder.

Provided by Don in Memphis

Categories     Pork

Time 10m

Yield 4-5 shoulders or hams

Number Of Ingredients 9

4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper, freshly ground
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
1 tablespoon msg (optional) or 1 tablespoon other flavor enhancer (optional)

Steps:

  • In a small bowl or glass jar with a lid, combine all the ingredients.
  • Stir or shake to mix.
  • Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
  • Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.

Nutrition Facts : Calories 92.6, Fat 2.5, SaturatedFat 0.3, Sodium 3506.8, Carbohydrate 17.9, Fiber 5.2, Sugar 3.2, Protein 4.1

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