How to Make Competition Style Baby Back Ribs w/ Cary Chasteen | Heath Riles BBQ
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- Опубликовано: 30 май 2022
- Do you want to learn how to make ribs that could knock the socks off any BBQ judge? My Competition Style Ribs are a universally friendly recipe that even an expert pitmaster will appreciate. These ribs have all my favorite BBQ flavor profiles; sweet, savory, and a little Mississippi heat. This recipe guarantees some of the juiciest smoked ribs you’ve ever tried. Don’t just take my word for it. Fire up the grill and make some for yourself. You won’t be sorry!
Full Step-By-Step Recipe: www.heathrilesbbq.com/blogs/f...
Heath Riles BBQ Products: www.heathrilesbbq.com/collect...
Merch: www.heathrilesbbq.com/collect...
More Heath Riles BBQ Recipe Videos: www.youtube.com/@HeathRilesBB...
Printable recipes at 'Shootin' The Que' recipe blog: www.heathrilesbbq.com/blogs/f...
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! / shootinthequeheathriles
WHAT HEATH USED:
• Heath Riles BBQ Hot BBQ Rub: bit.ly/3nfMLtO
• Heath Riles BBQ Sweet BBQ Rub: bit.ly/3d66DKT
• Heath Riles BBQ Butter Bath and Wrap: bit.ly/30NB7Ni
• Heath Riles BBQ Sweet BBQ Sauce: bit.ly/3e7aaKb
• Heath Riles Mixing Shaker Bottle bit.ly/3CVkMb2
• Prairie Fresh Pork Ribs
• Victorinox Fibrox Pro 6-inch Curved Boning Knife amzn.to/3NIS837
• Royal Oak Charcoal amzn.to/3ua1g8W
• Outlaw Patio Smoker outlawpatio.com
• Thermapen One bit.ly/43qX2Za
• Thermoworks Silicone Tools bit.ly/44AM0BV
INGREDIENTS:
• Heath Riles BBQ Hot BBQ Rub
• Heath Riles BBQ Sweet BBQ Rub
• Heath Riles BBQ Butter Bath and Wrap
• Heath Riles BBQ Sweet BBQ Sauce
• Mustard
• Prairie Fresh Baby Back Pork Ribs
DIRECTIONS:
1. Get your grill up to temperature of approximately 275º.
2. Skin the membrane off of your baby back ribs and trim any excess fat.
3. Coat your ribs in mustard, or whichever binder your prefer, and coat both sides of your ribs in Heath Riles BBQ Sweet BBQ and Hot BBQ Rubs. Let it rest for 15 minutes.
4. Place the ribs on your grill unwrapped for 2 1/2 hours. Spritz your ribs once every hour. We used water to spritz, but you can use whatever you like. We also placed another block of wood on our charcoal every hour, as well.
5. Create your butter bath using Heath Riles BBQ Butter Bath and Wrap. It's 3/4 of a cup of Apple Juice and 1/4 of Butter Bath and Wrap per slab of ribs. We had two slabs, so we used 1 1/2 cups of apple juice and 1/2 cup of butter bath. Shake in your mixer bottle.
6. Take your ribs off of the grill. Place ribs in double wrapped aluminum foil meat side down, and pour 1/2 of your butter bath on each slab of rib. Place your ribs back on the grill for 1 hour, or until they reach an internal temperature of 204-208º.
7. Take your ribs off the grill and out of the foil. Glaze both sides of your ribs with Heath Riles BBQ Sweet BBQ Sauce and lightly dust the meat side of your ribs in Heath Riles BBQ Sweet BBQ Rub. It's called "muddy style" - a Memphis BBQ staple. Place back on your grill for about 20 minutes to carmelize.
8. Enjoy!
CONNECT WITH HEATH:
www.heathrilesbbq.com
Facebook: / heathrilesbbq
Instagram: / heathrilesbbq
Twitter: / heathrilesbbq
TikTok: / heathrilesbbq
SHOP Heath Riles BBQ Products: www.heathrilesbbq.com/collect...
MERCH: www.heathrilesbbq.com/collect... Printable recipes on Shootin' The Que recipe blog: www.heathrilesbbq.com/blogs/f...
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! / shootinthequeheathriles
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #ribs #porkribs #ribcomp #howtocook #competition 
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Congratulations on winning at Memphis in May. That's huge!
Yet his buddy Killer Hogs came in 42..that's a joke
Thank you Dan.
@@davo912 hey i love Malcolm as well but this day belonged to Heath. Give him his due. Great job by Heath.
For a "THUMBS UP" as a total cost to have WORLD CHAMPIONSHIP BBQ in your own backyard, this is the best bargain around!!!
As a note, I found out why my family is 'Bored' with my BBQ... I have used the same rub mix for 12 years and so everything tastes the same.
Time to move forward with some new taste flavorings...
Heath, MY Father's Day gift to my family is to bring on the new tastes with your rub seasonings and sauces to get them excited about my BBQ again !
Definitely experiment with different flavor combinations. I have several rib videos using different rubs that you can check out. Hope you enjoy the products!
Those look Awesome. Another great cook. There is a special bond with someone who sticks by you and Believes in you when at times it is hard to believe in yourself at the beginning. It is a grind that many people will never know in building a business. No one makes it alone in business. We all need supporters and help. I am proud of you.
Thank you for all the support!
I just want to say thank you…Your products made me look like a rockstar at this weeks Daytona 500 party. 6 racks of baby backs and 1 pork butt all got a Butter bath and Son let me tell you…AWESOME!!!
Love to hear it, Aaron! Glad y'all enjoyed
Heath’s products have made me lots of friends! Been following Heath since his first rub! For this recipe, I ran out of the Butter Bath so I used Heath’s Pork Injection and was AWESOME!!!
That is awesome!! Thanks for the support
Way to go Rib King. Huge win in Memphis.
Thank you!
In Heath we trust!
Yessss!
congrats on the win and just saw some HR rubs at Walmart!
Spreading the BBQ love!
My walmart only had the Garlic Butter But in my area his rubs are also carried at Bucee's and Academy Sports & Outdoors
Love to hear it!
Had no idea Prairie Fresh had a prime line. Gonna have to look for it. Thanks!
Really great ribs. That's what I used at Memphis in May
Heath you snuck this one in on me they look great and Congratulations on Memphis in May win.
Appreciate it!
Congratulations Heath!
Thanks!
Congrats 🎉🍾🎈🎊
Thanks!
Made these today. Ribs from smaller hog but still needed 2 hours on the green egg with cherry wood for smoke, at 275 before the wrap. Only need 1 hour 20 minutes after the wrap. Rested 20 minutes, glazed then back on unwrapped for 20 minutes.
Fabulous, perfect bite, a little more heat than I thought but really really good.
Glad you enjoyed it!
Great cook!
heck yeah great looking ribs
Appreciate it!
Those look great. That butter bath seems awesome and easy.
It sure is!
Great products and great execution! Thanks for the recipe and tips! That Outlaw Smoker is the BOMB!
Thanks!
Just outstanding! Congratulations on the big W! 🏆
Thanks!
Great video Heath! Big congratulations to you as well!!
Thank you!
Memphis barbecue company is the best barbecue I've ever had hands down
It is really good BBQ!
Cant believe Kerry didnt wait for Heath to get his rib, jesus christ
He was ready to dig in 🤣
Awesome brother 💥👊🏻💥
Appreciate it 💥👊🏻💥
Now that’s a rib great job brotha 🔥🔥
Thank you!
Congrats Champ!
Thanks!
Those ribs look amazing. As usual you nailed it.🔥
Appreciate it, Mitchell 🤘🔥
I love these videos..and so many great tips-tricks for cooking like peels,rub, binders, and cooking… just so cool! 👨🍳🐖🍖
Just wanted to say thank you for great videos… 👍😁
Appreciate it!
Just made me order some man can’t wait to try
Let us know how it turns out!
Great job Heath. Thanks so much for giving and sharing and all that you do for us here in RUclips Land. Keep em coming.
Appreciate it, Tommy!
Great stuff. Looking forward to see you again!!!!
Thanks! You as well
Great job Sir
Thanks Brent.
Awesome Rib cook, gotta try some of your products
If you do, I hope you enjoy!
Man thank you so much for all the great information 👍🏼🔥🍖
Of course! Thanks for watching.
Outstanding rib Heath! Cary is a good guy too! Keep up the awesome work y’all!
Thanks! Will do!
Great Video and pro tips!! Keep it going Team Heath! Well done.
Thanks!
Nice😋😋👌
Congratulations and thank you sir, you have inspired me in so many ways. Just referenced your Traeger Denver steak video today, to BBQ one of the best steaks I’ve eaten. Turned out great on the Webber kettle. I’ll try it on my Traeger and grill grates next time around.
Thank you!
Thanks for sharing your rib recipes 🔥🔥
Glad you like them!
Just got my order delivered today i got the butter bath, competition rub & garlic jalapeño rub. I can't wait until Xmas day to smoke these two spare ribs I picked up today with some cherry & pecanwood!
Great haul, Tony! Thanks for supporting our business. I truly appreciate it. Hope you enjoy and have a great Christmas!
Looking good! I've really been enjoying your Cherry Rub on ribs lately.
Awesome! Thank you
Very nice, Thanks..
Thank you too!
Good job man and good looking ribs. Also, congrats on the win this year. ❤👍🙂👍❤
Thank you!
Congratulations on your win!!! I love using your products and will be doing so this weekend with 4 butts for a graduation party! Love the videos keep them coming!
Thank you! Sounds awesome! I know they'll love it
@@HeathRilesBBQ been using Garlic jalapeno as a base on top of mustard and the come back with Honey. Wrapped with brown sugar and butter when it's time. Also some honey for the money. Been using that combination for a couple of years now.
Sounds like money! Save me some 🤣
Great looking food, as always.
I appreciate that!
I've been able to find your rubs at our local rural king, but limited selection. They are top notch. The garlic jalapeno rub is my go to base layer on just about everything!
Thank you!
@@HeathRilesBBQ update! I just saw your rub at the local Walmart!
I'm listen to you and Malcom Reed on his podcast.
Hope it was a good listen!
Way to go man, I have your stuff and love it!!!! Merry Christmas
Thanks! You too!
That's looks amazing!!!! So you do start off with cherry wood first then add hickory?
For comps I'll go all hickory
Looks amazing have you ever done a beef ribs video before
I haven't but I'd like to
Dear Heath, I love everything you do. Can you tell us more about your "BBQ kitchen" design? I'm curious about ventilation and exhaust because I want to build one for myself. Best wishes!
We have an outdoor kitchen set up. It's screened. We also have a fan in the ceiling that helps filter out smoke
I have 2 racks I’m gonna smoke tomorrow. I’m gonna try one with the Garlic Jalapeño + Competition Rub, and one with Hot Rub + Sweet Rub, see what I like best.
Sounds like a wonderful idea!
Wow 🤩 Those look great, I’ll be going to your website for the seasonings and cooking on my Webber. I’ll add the wood chips too,
So Good 😊
Congratulations 🎉🎈🍾 I almost forgot to say, I was thinking about the ribs haha 😆
Thank you!
This looks great! This weekend I’m going to try and replicate this on my pellet smoker. Love the great content!
Just ordered the rubs for this recipe and the honey peach ribs! Can’t wait to try them.
@@mikepotapa5773 the honey peach is the best rub I’ve tried
@@mikepotapa5773 Let us know how it turns out!
@@HeathRilesBBQ Just tried the honey peach ribs and the flavor was great! My only issue which has nothing to do with the recipe was my ribs turned out a tad dry. They still came clean off the bone but they weren’t as moist as yours. I’m not sure if it’s because they were baby back ribs from Costco, or because I had them frozen for a couple months. (I did have them vacuum sealed). I will try that recipe again along with this one very soon. I’m going to get my ribs from a local butcher and see if I notice a difference.
Them being frozen shouldn't matter, I would think. I've cooked frozen ribs. It could just be the type of pork and it being from Costco like you said. The local butcher shop might make a difference.
I guess I’ll be making an order of rubs and other supplies from you here soon because I definitely want to try this! I have a pellet smoker and while I know it’s as much temp than time (if not more) do you think the times/process are approximately the same with a pellet grill vs your Outlaw?
They'll be similar. I have several other rib videos that I've cooked on a Traeger for any reference you'd need on that.
Congratulations on the big win!!
I was gonna ask about the garlic jalapeno being left out from the other recipe but with a 1st place I guess that answers my question
For my Memphis in May Rib, we did use a base layer of Garlic Jalapeno. Then used a 3/1/1 of Hot, Honey, and Pecan
@@HeathRilesBBQ outstanding....got 2 rib calls 1st 2 contests out last year.....got the line up ready for a double this weekend to start the season off
@@HeathRilesBBQ o when you said this recipe will be close to memphis in May , that statement isn't true since you didn't use Sweet BBQ rub ?
It isn't the exact Memphis in May recipe. I used the same rubs in the video and cooked it the same way. I used Sweet Rub over the top at MIM. The actual Memphis in May recipe will be out shortly.
Congratulations on the big win.....I was gonna ask about the garlic jalapeño being left out......since you got 1st guess that answers my question
We used some Garlic Jalapeno
Hey heath how do you control the temperature accurately when you use charcoal? I have an electric smoker but I really want to try charcoal but im a but affraid of temperatures going all over the place. Thanks brotha and congratulations on winning memphis is may
Thank you! You definitely have to watch it. I add on an extra stick of wood every hour
Where can I find a grease drainer. Thanks for the great videos
Amazon has a lot of options. Thanks for the support.
Fantastic! To me it seems like the difference with the Outlaw or other stick burners vs a pellet grill is you get just a bit more of a char on the meat. Not sure if that describes exactly what I mean but it's close. I just wonder if that's what sets the offsets apart.
There's a difference for sure. I cook on an Outlaw at competitions. You get a smoky flavor with it versus a Traeger. You can taste a difference.
After the first 2 1/2 hours are you going for a temp, feel, or look before wrapping? Is it the same for baby back vs St. Louis? I believe the final target temp coming out of the bath before resting and saucing is 206-208F - correct? Thank you for any guidance, and congratulations on Memphis in May!!!
I cook a lot of baby back. It's really a bit of all of those. Temp, feel, and look. I'll usually pull them at 203º but you can certainly run them up to 208º. I have. You want them to be tender.
I've had some issues with mine turning out a little dry and tough. Some have told me I overcooked them causing that. Others said i didn't cook long enough so they weren't done. Lol I don't know! Any tips would be appreciated
Make sure you're wrapping or taking your ribs off at the right temperature. Also spritz once every hour once the rub has set on your ribs.
Heath at 7:50 why add one more piece of wood? The ribs are wrapped up and the smoke from the wood won’t get to them. Isn’t this the 3,2,1 method? Thanks and congratulations on your latest win.
Trying to keep the fire around 275º so the ribs can finish cooking
Heath ~
Do you have classes for the public like Johnny Trigg or Myron Mixon or do you prefer to mainly put out instructional videos via social media?
I mainly do instructional videos. I do classes occasionally. We'll post any upcoming ones on our social media.
@@HeathRilesBBQ ~
That is outstanding! I'll look for it when you announce.
Do you actually use the butter bath for competitions? Or do you resort to the natural way?
I use them for competitions all the time.
Where do you get your wood from Heath?
ARP Wood
Can you do a lamb rib recipe? 👀👀👀👀👀
Not a bad idea 🤔
How many pounds are each rib? If my ribs are different will i need to change the cooking time?
Typically they're about 4lb ribs. Yes, you will need to adjust cooking time based on the different weight. Each rib will cook differently.
I like to be able to use your Chipotle and honey rub your sweet rub and your barbecue sauce and your rib bath that I can't afford it I'm sorry about that but you're a good man I like the way you cook I wish I could afford to do stuff like that
I understand. It can get a little pricy. Thanks!
Not a comp rib flavor profile but I enjoy using the everyday & jalapeño garlic on baby-backs, my kids tear them up!
Love to hear it!