Heath Riles Competition Ribs Recipe
Heath Riles Competition Ribs Recipe
When it comes to competition barbecue, few names are as revered as Heath Riles. Known for his unparalleled skills and numerous awards, Heath Riles has consistently impressed judges and pitmasters alike. One of his most sought-after recipes is his competition ribs. In this article, we will take a closer look at the Heath Riles Competition Ribs recipe and the techniques that set it apart.
Ingredients
To achieve the mouthwatering flavor and tenderness that Heath Riles Competition Ribs are known for, you will need the following ingredients:
- 2 racks of St. Louis-style spare ribs
- Heath Riles Honey Rub
- Heath Riles Sweet BBQ Sauce
- Yellow Mustard
- Brown sugar
- Granulated garlic
- Paprika
- Black pepper
- Kosher salt
- Vinegar
Preparation
1. Preparing the Ribs
- Start by removing the membrane from the back of the ribs. This can be done by sliding a knife under the membrane and lifting it up, then tearing it off with a paper towel for better grip.
- Rinse the ribs under cold water and pat them dry with a paper towel.
- Coat both sides of the ribs with a thin layer of yellow mustard. This acts as a binder for the rub.
- Sprinkle a generous amount of Heath Riles Honey Rub on both sides of the ribs, ensuring even coverage.
2. Setting up the Smoker
- Preheat your smoker to 275°F (135°C) using indirect heat. This means placing the charcoal or wood on one side of the smoker and the ribs on the other.
- For added flavor, you can use your choice of wood chunks or chips. Popular choices include hickory, applewood, or cherry wood.
3. Smoking the Ribs
- Place the ribs on the smoker, bone side down, and close the lid. Let them cook for approximately 3 hours.
- After 3 hours, it’s time to wrap the ribs. Tear off a large sheet of heavy-duty aluminum foil and place it on a flat surface.
- Sprinkle a layer of brown sugar, granulated garlic, paprika, black pepper, and kosher salt on the foil. You can adjust the amount according to your taste preference and the size of the ribs.
- Carefully transfer the ribs onto the foil, meat side down. Sprinkle another layer of the same seasonings on the top of the ribs.
- Drizzle a small amount of vinegar over the ribs. This will help tenderize the meat and infuse additional flavor.
- Tightly wrap the ribs in the foil, making sure there are no leaks or openings that could let the steam escape.
- Return the wrapped ribs to the smoker for another 2 hours. This “Texas crutch” method will help break down the collagen and render the ribs tender.
4. Finishing Touches
- After 2 hours, remove the ribs from the foil. Be careful as the steam inside may be hot.
- Brush both sides of the ribs with Heath Riles Sweet BBQ Sauce, ensuring full coverage.
- Place the ribs back on the smoker for an additional 30 minutes, allowing the BBQ sauce to caramelize and develop a beautiful glaze.
Serving and Enjoying
Once the ribs are done cooking, remove them from the smoker and let them rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful bite.
Serve the Heath Riles Competition Ribs with additional Heath Riles Sweet BBQ Sauce on the side for dipping. They pair well with coleslaw, cornbread, or your favorite BBQ sides. Whether you’re competing in a BBQ cook-off or simply hosting a backyard gathering, these ribs are sure to impress your guests and leave them wanting more.
Conclusion
Heath Riles Competition Ribs are a true testament to the art of barbecue. From the perfectly balanced rub to the slow smoking process, each step in this recipe is designed to showcase the flavor and tenderness that only the best competition ribs can deliver. Give this recipe a try and discover why Heath Riles is a legend in the BBQ world. Happy grilling!
heath riles competition ribs recipe