Competition Rib Recipe from Pitmaster Heath Riles
For more barbecue and grilling recipes visit: http://howtobbqright.com/
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Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 – 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
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There's nothing better than seeing two fat cooks come together to bbq.
Honey for the money…that´s what the doctor say about diabetus:P
how many degrees cooked? 10 minute rest?
Makes my mouth water! Never trust a skinny cook!
Soon as he said "fixintuh" I knew I was in the right place
Don't temp it while its on the grill!!
Found this and, using the spices I have, the technique was perfect! 4 hours start to finish. Perfection! Thank you!!
those guys are loving their food, but respect, will try this recipe on a hunted hog ribs (ofc after testing them for thriniella)
A smear test? Might wanna rethink that name.
Beautiful! What kind of knife is that? I'd love to get one.
Men u need to stop what are u eating need to start eating vegies and need some i mean “lot” of exercise😁✌️
The rack you sliced, it's not the same one that temped 210° right?
Very good video have used this as a guide along with his sauce. On point! Great channel just subscribed
Watching this at 7:14 am. got to go to work shortly. Or I might call in sick now and go get some ribs for the grill Instead .
Wild Snorlax appeared
I think he is playing
3 Pounds of rub and 6 pounds of ribs…Looks awesome!
Love barbecue guys that know what they’re doing. These look delicious!
How many lbs between these two guys? 800?
vegans have left the chat
I wonder if you can even taste the meat…not hard to tell he owns a "rub" company…
12:34 dam near made his toes curl
pros!!!!!! every video i watch and try on my smoker are 10/10!!! thanks Malcolm for making me waaaaay better at smoking!!!!! cheers from a loyal subscriber!
fuck…yes…
Ouch that Traeger Timberline 850 is a $1800 grill. Any others that can do a similar job for less?
sweet aftertaste meat, more childish than disgusting
I dont like nor impressed with painted or fake colored foods especially BBQ. I prefer my food looks naturally smoked
fat basterds lol
Always trust big boy they can grill
I love watching both these guys
Congratulations on beating anorexia, you guys!
I've been doing 2.5/1/15mins at 275-285F lately and they come out great! No need to spend 6 hours on ribs anymore.
This is food porn! 🤤
Dude I’m the red looks like biggie cheese
The oven looks like a sandwich toaster besides this guys, i bet those ribs will take the competition
Hi Malcome , Alan here from Ireland , I bought a big green egg a few years back and love it but last year I bought a cyber q guru to control the eggs temperatures.
I could never get ribs to look like yours until I had the guru , temps are everything , I no longer cook by time , I only cook by temperature now and my bbq game has come through the roof . Thanks for your videos , your explanations on what your doing are excellent . I’d love to be able to get your rubs but can’t get them in Ireland so I make my own
If your ever in Ireland give me a call and we will put on the egg. I can’t promise you good weather but I can give you a good bbq
Just promoting their own shit…
Watching this video makes me feel like a proud American.