After a long day of dealing with everything in this crazy world we live in, I know that at the end of the day and I want to relax I can watch one of your episodes and I instantly feel good listening to your mellow twang in your voice. Thank you for being there Heath. 🥰
I just did a brisket point on a pellet grill. I used your Jalepeno/garlic and Pecan rubs. Sliced against the grain for sandwich slices. Results? Excellent+++
@@HeathRilesBBQ Your rubs are superior, and I have tried a lot of othersl. I'm cleaning out my pantry. The only other I'm keeping is the Rendezvous rub.
You just wouldn't check them every 30 minutes. I'd suggest spritzing after about an hour or when the bark is set on the ribs. They will take a little longer to cook on a pellet grill. Depending on the temp, closer to 2 hours unwrapped and at least 1 hour wrapped.
Every time I hear someone talking about what kind of rub they like to use ..I recommend your garlic jalapeno. I tell them it's like Frank's..I put that shit on everything!! 😃 Congrats on another rib championship!! I've never competed, but your videos have helped me become the BBQ champion in my family.
Hey Heath! At what temp you think they should be when pulling them off to rest and then wrap? Love your videos! Done a lot of them so far turned out amazing thanks!
A real man of genius… Hey Mr Heath that trick checking the back ribs does it also apply to St. Louis style also on the bones wanting to pop out to be done?
No. Our habanero glaze is more of a backend heat and not overly hot. I'm not a fan of super spicy things myself. I'd say it's maybe a 3/10 when it comes to spice level.
Lol first of all he didn't "baste" them with mustard. Basting happens during the cook. He used it as a binder. But you're right. It is gross...so gross it just won best ribs in the world. Stick to your crock pot ribs Sparky.
@@allieandbo Totally optional on what binder you use. I know a lot of people aren't fans of mustard. Can go mustard, mayo, no binder, just water, or whatever you prefer.
@@HeathRilesBBQ Oh I know. I use mustard too. I was being a little facetious with the guy who said it's gross. I happen to love mustard. Especially on my corndogs.
I agree with that garlic jalapeño. That stuff is a masterpiece. No joke that is the best “all purpose” type of seasoning I’ve ever had
Well put. It's my favorite all purpose as well.
Thank you very much! We’re definitely using it this weekend at Memphis in May!
@@purleybaker Thanks!
@@HeathRilesBBQ good luck! I hope you do well!
@@huckinator Thank you!
Bring home that trophy! Good luck!
Appreciate it!
Amazing!! Heath is truly a blessing for the youtube community.
That means a lot! Thank you!
Good luck this weekend!
Thanks!
You already #1 in my book😊.....man dem ribs look fantabulicious
Appreciate it!
I'm watching this as I just returned from MIM and watched you walk the stage with your ribs! Congratulations Heath and team!!
Thanks, Wade!
You the man heath!! Good luck this week!!
Appreciate it! Fingers crossed.
After a long day of dealing with everything in this crazy world we live in, I know that at the end of the day and I want to relax I can watch one of your episodes and I instantly feel good listening to your mellow twang in your voice. Thank you for being there Heath. 🥰
Thank you! Appreciate all your support.
Oh my goodness those slabs look exceptional. Thanks as always for sharing so much information and great ideas.
Thanks for watching!
So happy to see Heath and his team win Ribs and Memphis in May!
Thank you!
I just did a brisket point on a pellet grill. I used your Jalepeno/garlic and Pecan rubs. Sliced against the grain for sandwich slices. Results? Excellent+++
Love to hear it!
@@HeathRilesBBQ Your rubs are superior, and I have tried a lot of othersl. I'm cleaning out my pantry. The only other I'm keeping is the Rendezvous rub.
@@ruthlessgoat3702 Appreciate that!
WOOOOO !
Yall that is some real cook'n !
Heath is definitely #1. God bless
Thank you!
@@HeathRilesBBQ I ordered your rubs, got them within 3 days. Cannot wait to use them.
@@KevinAClassA Thanks for all your support! Hope you enjoy.
Amazing looking ribs! Good Luck this weekend! I saw the Bobby T is cooking with you, you two will make a great cooking pair!
Yep, he’s out here! Thanks!
Trying this today. Would you make any adjustments for a pellet smoker?
You just wouldn't check them every 30 minutes. I'd suggest spritzing after about an hour or when the bark is set on the ribs. They will take a little longer to cook on a pellet grill. Depending on the temp, closer to 2 hours unwrapped and at least 1 hour wrapped.
You got this brother. Love me some drum ribs!!!
Appreciate it!
Congrats on the Best Ribs at Memphis in May!!!
Thank you!
Every time I hear someone talking about what kind of rub they like to use ..I recommend your garlic jalapeno. I tell them it's like Frank's..I put that shit on everything!! 😃
Congrats on another rib championship!! I've never competed, but your videos have helped me become the BBQ champion in my family.
Thank you using our rubs, sharing with others, and watching our videos! I truly appreciate it.
Best of luck…. Cheers from Canada
Thanks! Cheers!
That's it. That's what I'm looking for That's the next taste. Going to Rochester mn tomorrow and going to shields and the rest is history
Enjoy, brother!
Need to order the glaze. Didn't know you have a competition bbq sauce. Definitely be buying both
A newer sauce. Appreciate the support!
Best rub combo on the market!
But no spritz?
Best of luck at MIM !
Didn’t spritz. Just rotated but you can absolutely spritz as well. Water, apple juice, whatever you prefer.
Hey Heath! At what temp you think they should be when pulling them off to rest and then wrap?
Love your videos! Done a lot of them so far turned out amazing thanks!
Around 160ish. Make sure the bark is set as well before wrapping. Really glad you've enjoyed the videos!
Congrats for coming in #1 RIBS in Memphis in May! 2024
Appreciate it!
A real man of genius… Hey Mr Heath that trick checking the back ribs does it also apply to St. Louis style also on the bones wanting to pop out to be done?
Harder to get to that point with St. Louis. You’d almost have to overcook them.
@@HeathRilesBBQ thanks Mr Heath , will the butter bath work for St. Louis as good as the back ribs?
@@danielploy9143 Absolutely. If you plan to wrap any ribs or pork butt, it's great to use.
My name is Jay. And I prefer dry ribs!!! 😂😂😂😂. Or my style Ga. Style!! Good stuff Heath as always!
Appreciate it!
yes sir,.their eyes would roll back watchin you rip apart the racks like an animal lol
So good!
Great video Heath.. Doing ribs for MIM on drums this year?
Cooking on an Outlaw!
I found Malcom Reed and now I’ve found you. The more recipes I can try the better! My favorite part is when you slam the lid closed.
Awesome! Thank you!
@@HeathRilesBBQ Congrats on winning the other day by the way!
@@barnes80 Appreciate it!
Any advantage to doing them this way in a drum smoker rather than hanging them? Was wondering what everyone's preference was?
You can do either way. Hanging them will cook way faster. Check out this video here - ruclips.net/video/Ln6juqQq-Ds/видео.html
Daamn❤
Thanks!
did you use any wood for smoke or just the charcoal?
Just charcoal on this one but I love to use hickory
Do you ever baste your ribs while cooking?
We spritz with water. You can also do apple juice or any liquid you prefer.
Dang it, I was already doing 2 briskets, 2 butts and a rack of dino ribs. Pulling spare ribs out of the freezer ASAP
That sounds like some good eatin’!
@@HeathRilesBBQ appreciate it sir. Sams had prime briskets marked the same as choice. Easy decision lol
@@lx2nv Very easy decision!
MAKE THAT RIB WAVE AT EM HEATH!
Yes sir! All about that rib wave.
Will your sauces and glazes be sold at Academy Sports anytime soon?
The Sweet and Tangy Vinegar are there now. Hope to get the glazes soon.
You keep spinning ribs,saying there over the coals? Is the fire on one side or in the middle? Or are you just giving them even heat?
Giving them even heat. Don't want one side to cook faster than the other. It's a direct flame so you want to keep rotating for an even cook.
@@HeathRilesBBQ Thanks, thought so. Way to go on your wins in Memphis, Great job by all of your team. 👏 👏 👏
@@johnr923 Thank you!
I've noticed some people inject there ribs, have you ever done so? If you have, is there a big difference?
I have before, but I don't typically. You can. For Memphis in May, I don't.
@HeathRilesBBQ Thank you, I'm preparing my my first compitition and making sure I can get every bit of flavor possible.
@@CareyonSon21 The key is practice as much as possible and be sure to nail that tenderness.
Hoping to buy the house next door Heath and become neighbors....
...gonna spy on him and when I see bbq smoke I might just stop over and say hi
Haha always welcome!
Made my eye hard again. You just rolling with charcoal or did you add some wood chunks as well??
Good luck to you and whole team at MIM.
We didn’t on this one but I love to add hickory
Good Googley Moogley 😢
Thanks!
Good luck Heath and muddy ribs for the win 💪🏽
Appreciate it! Muddy is the way!
Are you guys cooking baby's at MiM or spares
Baby backs
@@HeathRilesBBQ bet we see a whole lot more teams submitting baby backs going forward lol. Very nicely done on the win
@@neilbailey1139 Thank you!
Ia thst spicy with the habanero ?
No. Our habanero glaze is more of a backend heat and not overly hot. I'm not a fan of super spicy things myself. I'd say it's maybe a 3/10 when it comes to spice level.
@HeathRilesBBQ perfect thank you very much, I order it from Canada Québec couple days ago can't wait to try it !
@@budzyqc8501 Awesome! Thanks for your purchase. Hope you enjoy!
Hey heath can we start separating desoto county from Memphis since we both know desoto county is the true capital of bbq
@@Mysterysmoke I agree. The level of cooks here is unreal
Mustard is the one thing that makes it gross. Use a different baste
I typically always go mustard. Can't even taste it in the final product. Use whatever binder you prefer or no binder at all.
Lol first of all he didn't "baste" them with mustard. Basting happens during the cook. He used it as a binder. But you're right. It is gross...so gross it just won best ribs in the world. Stick to your crock pot ribs Sparky.
@@allieandbo Totally optional on what binder you use. I know a lot of people aren't fans of mustard. Can go mustard, mayo, no binder, just water, or whatever you prefer.
@@HeathRilesBBQ Oh I know. I use mustard too. I was being a little facetious with the guy who said it's gross. I happen to love mustard. Especially on my corndogs.
@@allieandbo No, I know. I enjoy mustard too. Just saying you don't have to use mustard if you don't want to.