Competition Rib Recipe from Pitmaster Heath Riles

#HowToBBQRight #CompetitionRibs #BBQrecipes
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!

[roig]

The only thing more trustful than a fat cook, is two fat cooks.

[benjaminbrookins]

4 years later and this is still my go to recipe. Love both these guys. Heath has some great insight.

[ConklinTa]

Watching this gives me a whole new respect for you, Malcolm. I've been watching your videos for years and I've always looked up to you, but being successful at what you do and still being willing to take lessons and learn from someone else is the sign of someone who's truly passionate about their craft.

[heathbudig]

Man i tell you what, any competition pro that’s willing share (almost) every aspect of their cook gets all my respect. There’s ally of folks out there that try to keep people out of the bbq world, it’s nice to feel welcomed.

[tpp]

These boys are HUSKY. You know they're cooking it right

[benf]

I’ve spent $$$$ on a Michelin starred dinner experience on occasion- but in the end, nothing surpasses the satisfaction of barbecue perfection. Apples to oranges… I believe it’s easier to perfect world class ingredients, than to transform large “every day” cuts into something that is immensely satisfying and flavorful.

[demiurge]

I love how he touches the rips, with so much affection.. he has respect for what he does.. lovely.

[xxiv]

damn these guys make bbq look like art.

[jadakiss]

Soon as he said "fixintuh" I knew I was in the right place

[JhonathanUrena]

I just made these (bought all the rubs/sauces). Everyone that had them though they were amazing. Hands down best ribs we've had!

[twopapitas]

This dude used rub like Gordon Ramsay uses olive oil

[smokeychecker]

This felt EXTREMELY chilled out.id love to have a bbq with these guys! especially the blue shirt.

[SioneOliveti]

Me: how many rubs do you want?


HowToBBQRight: Yes

[sterlingsgarden]

“I can pick it up and wiggle it but I can still tear that completely off the bone” is probably the greatest bbq line ever

[markthomas]

Just mirrored this recipe using my Weber kettle. No joke best ribs I have ever had. The butter/brown sugar/honey makes all the difference in the world. You guys rock!!

[BBQFREAKSHOW]

I don't know why I didn't think to try these 3 rubs together. I have every rub you both make. Thanks for the inspiration guys. This will be my next rib rub combo. I can't wait to try this.

[DOC.]

I made those to a T and turned out great! Used all Heath’s seasoning and sauces! Thank you so much Malcolm and Heath!

[dannypayne]

Malcom sir, I absolutely love your BBQ channel, and this was a great episode. You can tell Heath that I did go spend $100 on his rubs and sauce after viewing this. Now don't worry, they will sit right beside the killer hog goodies already in my pantry. Take care Malcom

[christophercalzaretta]

Hey guys thank you so much for posting this video! I have a canyon vertical smoker and havent used it to much since it’s new so this was a true testament on following this recipe with a vertical smoker. Since I found this last video last week, I ordered Heath Riley’s ribs seasons package to make this from the website. Perfectly packaged and came with all the right stuff! Highly recommend everyone to shop for his sauces and seasonings. I followed everything to a T on this recipe except in my water drip pan in the vertical smoker, I put crown apple whiskey and water mixture. Also with the butter bath mixture, I used the apple juice still but just a bit less and incorporated crown royal apple whiskey to supplement the apple juice I took out. Guys all I have to say is WOW! Those ribs were the most flavored and tender I have ever eaten in my life! So thank you so much for sharing this video along with the link to purchase Heaths great arsenal! Everyone, make this recipe but follow and order Heaths rib kit. You will not be disappointed! Thanks again guys and keep the videos coming!

[chicity]

To get paid to bbq is a blessing ! You boys are killing it and love the videos. Between Mr.Reed and Mr. Riled two have made my bbq a obsession. Thanks for everything you guys do. God bless!