Welcome to our latest blog post, where we share the ultimate guide to creating award-winning competition ribs with the help of one of the most respected pitmasters in the game, Heath Riles. In this post, you’ll discover tips, tricks, and a mouth-watering recipe that will take your rib game to the next level. If you want to impress your guests at your next barbecue or even compete in a rib cook-off, keep reading and learn from the best.

How to Make Winning Competition Ribs: Tips and Recipe from Pitmaster Heath Riles

Are you a barbecue enthusiast looking for tips to make your ribs stand out at your next cook-off? Look no further than Pitmaster Heath Riles. In this article, we’ll go through his winning rib recipe and techniques step-by-step. From selecting the right rib to getting that perfect glaze, we’ll cover it all.

Introduction

Heath Riles is a renowned pitmaster and founder of Heath Riles BBQ, based in Mississippi. Over the years, he’s won numerous BBQ competitions, including multiple Grand Championships, and has developed his own line of rubs and sauces.

In a recent video, Heath shared his recipe and tips for making competition-winning ribs. We’ve broken down his process to help you replicate his success.

Choosing the Right Rib

The first step to making great ribs is selecting the right meat. Heath recommends using Heritage Farms Cheshire Pork ribs, which he says have great flavor and texture.

Once you have your meat, it’s time to prep it for cooking. Trim the ribs of any excess fat and remove the membrane on the bone side. Removing the membrane allows the meat to absorb more flavor and seasoning.

Applying the Rubs

Next, it’s time to apply the rubs. Heath starts by using yellow mustard as a binder, which helps the rubs stick to the meat.

Heath uses three types of rubs: garlic jalapeno, pecan, and honey. He applies the garlic jalapeno rub first, followed by the pecan and honey rubs on both sides of the rib.

Cooking the Ribs

To cook the ribs, Heath uses a Traeger grill set to 275°F. He puts the ribs on the grill bones down and cooks them for 2-2.5 hours, until they reach an internal temperature of around 160°F.

Next, he wraps the ribs in foil with a butter bath mixture and a sprinkle of honey rub. He puts the wrapped ribs back on the grill for about an hour, until they reach an internal temperature of 204-208°F.

Glazing the Ribs

After unwrapping the ribs, Heath seasons them with sweet rub and glazes them with a mixture of sweet BBQ sauce and tangy vinegar. He puts the ribs back on the grill for 15-20 minutes to set the glaze.

Conclusion

By following Heath’s recipe and techniques, you can elevate your rib game and impress your friends and family at your next barbecue. Don’t forget to choose the right meat, use a variety of rubs, and cook your ribs low and slow for the best results.

FAQs

1. What type of ribs should I use for this recipe?
   Heath recommends using Heritage Farms Cheshire Pork ribs for this recipe.

2. Do I need to remove the membrane from the ribs?
   Yes, removing the membrane allows the meat to absorb more flavor and seasoning.

3. How long should I cook the ribs on each side?
   Cook the ribs for 2-2.5 hours on the bone side, then wrap them and cook for another hour before glazing.

4. What type of grill should I use?
   Heath uses a Traeger grill set to 275°F.

5. Can I use a different type of rub for this recipe?
   You can experiment with different rubs, but Heath’s recipe uses garlic jalapeno, pecan, and honey rubs for maximum flavor.