Competition Rib Recipe from Pitmaster Heath Riles

welcome back to how to barbecue right now I'm Malcolm Reed today got my buddy he trials here from he throws barbecue heath what's happened to man hey you brother look I'm fixing to learn a competition recipe he's been rib team of the year for the past four years in the NBN this year you're back in the lead five years in a row and you're gonna show me how to cook am being staff competition drill right I hope so all right I just want to know the flavors in the secret recipes that's all I want I noticed you're having killer hog stuff out here that's okay well I didn't want to give away all my figures all right all right all right well he tell us a little bit what kind of ribs you got what we're going to be doing these are Cheshire pork ribs from heritage farms in North Carolina and it's a really really good all natural organic raised pork I'm excited about trying I've never tried to the chest char so I'm gonna go on the other side of the counter he's gonna get ready we're gonna prep these ribs he's gonna take us through all the steps let's get to cooking all I did was take them out of the pack and kind of cut the ends off of them and maybe if they're running at a little bit of an angle you square them up a little bit but these right here did not need much at all pull the membranes off the back pull the membranes off the back made it really simple really easy start on the one end with a knife or your thumb I used my thumb a lot to get on the edge and take a paper towel and peel it right off so these are st. louis-cut ribs you didn't be in I know a lot of times you'll do the baby back ribs or loin backs but eating them at home I like these two I want a nice meaty rib and so I'm gonna give you the same recipe that I use for competition on these Saint Louis ribs and this is actually what I use on the KCBS side when I'm go what's the first step in the process well you know as as we all we like to use a binder on our ribs I prefer mustard some people use peanut oil or regular oil you know it don't take a lot just plain yellow just plain yellow mustard and you know they say this is kind of a Memphis thing I know I use mustard as a body I've cooked it without I can't tell you difference to me my wife she's kind of stayed on me and like when she hadn't went with me to a competition and I just was lazy and didn't do the mustard on there because like you said I couldn't tell much of a difference anyway I didn't hit in ribs and every time I used mustard it seems like I've done real well with ribs now I start with a little bit of light layer of my garlic jalapeno rub it's not gonna be something that's gonna overwhelm you just gonna have a little bit of heat on the back end and now I'll come back after I put the garlic jalapeno rub on real lightly and I come back with a layer of my pecan rub just kind of a medium coat the last layer that I put on is my honey rub and I started using my honey rub typically just for the color and a little bit of sweetness that I get from it because it puts off a really unique color you see how light that color is yeah it's almost like a brown sugar tone it's just light and then I just kind of come back and press it in a little bit same treatment on both sides same treatment on both sides garlic jalapeno the pecan and then the honey honey for the money right honey for the money that's the end but honey for the money but you build layers and that's what I like to do too same thing like it's all about layers of flavor and I get this question all the time I'm gonna ask you you ever mix them all and just put one coat mixing everything in equal parts just fine except for the garlic jalapeno don't do that start with a base layer of that and if you wanted to use these in equal parts like a half a cup of each or a quarter cup to just doing a couple slabs you'll be fine with that just pressing it in lightly not resting it in not rubbing it I want to know this how long are you gonna let this seasoning sit before these ribs are ready to hit the pit we need we need time believe it or not in competition i season about 20 minutes for my ribs going the grill on the KCBS side I mean same thing 15 20 minutes tops and they're going on the grill so just long enough to sweat a little bit just long enough sweat a little bit you know if you want to go in there immediately right now you can it's no big deal I can't tell a huge difference at all let them set out an hour or let them set out 15 minutes so we're gonna come right out of the cooler you don't have to let them come to room temp hit them with the seasoning by the time your grills up to temp they're ready to go on 15 20 minutes so he's gonna be using my Trager grill today I know you cook on triggers all the time what kind of pellets do you like to use for real I like blending the Hickory and cheery together taking mixing them up and putting them in the basket I mean that's just what I prefer I love cheery smoke absolutely love it but I think barbecue is so traditional that you have to have a little bit of that Hickory incorporated in it so we've got it running about 275 that's where you want to cook ribs today it's up to speed let's grab these ribs and get them on now also what I like to do when I put them on I like you're taking bunch those ribs up and get the bones kind of straight on them even if you've got a slab running that a little bit of a curve once you bunch them up you can kind of you see how it made those bones crater there once I punch that rib up however you set that rib as high ever it's gonna cook you can get more meat in between the bones what a judge wants if you sponge them up like that we got it at 275 we're doing anything before we wrap them or what's I don't touch ribs I leave them on let them go to two and a half hours on the trigger just enough to the rub sticks really well and on the meat good and I do what I call a smear test when I can take my finger and wipe that rib and no rub comes off and it's stuck to it I know it's time to be round so we're gonna watch these ribs a couple hours we'll come back we'll show you what they look like as they could sohe's we're about what an hour 45 in what do you think man I think they look really good you could go ahead and wrap them and when you can touch it and you're not getting very much off of it those are really close I'd say we probably need to give it about another 20 minutes or so 2025 minutes and I think we'll be fine they look good man if you've got a beautiful bark on them I like that color the rubs go ribs have been on about two hours and 20 minutes you can see they got great color they're perfect where they need to be wrapped up you're sweating a little bit but I see what you mean how the rub is kind of tightened up everywhere on you're not gonna lose that layer seasoning they got a little bit of Bend to them about where they need to be perfect all right he so what are we gonna putting this wrap and I got your full out here all right I'm gonna layer a layer to my honey rub down a little bit and so what I've did a lot of people wrapped with honey brown sugar butter a little bit of spices right Andrew standards I developed a product with dried butter granulated sugar honey granules and some spices and I mix them up and blended with apple juice makes it really simple really easy you can make it in advance so you're taking all that butter the brown sugar the honey it's just in powder form now when I lay this rib down here always like a pick there's any big black where Bloods come out of the bones kind of pick some of that off but other than that you can see that thing is pretty much where it needs to be I lay a little more honey rub on the back taken to three-quarters of a cup kind of pour it on and I just pour it on the back because you're always gonna get some run-over on the bottom right and I'm double-layered the foal here just come over with it but double like I do the double-layer too because it helps with those bones start poking through and they don't they don't poke through the fall it makes it really simple really easy now we're ready to go right back on the trigger and ready to go wrap back 75 hold up steady 275 for we're gonna check them in an hour one hour one hour we'll check them for tenderness and we'll check them with a thermal pin and I'll show you about that I'll do that so heat the Riz baton about 50 minutes and you want to get your glaze ready what are we glaze them with today I'm gonna mix my sausage 2 to 1 ratio 1 part my vinegar in two parts my sweet sauce is what I'm gonna do so I'm gonna start off since we don't have but a couple slabs I'm gonna do about 4 ounces of my vinegar sauce and I'm gonna come back with about 8 ounces and you just mix it up like this day of contest yep I did I have some bottles of measuring lines on it not exporting fill them up and you know if you want to add a little more sweetness searching always add honey or spicy honey or whatever and append it on where I'm at in the country I may use a little bit of honey it's your nip of that let's go good balance get the sweetness but you get a little bit a little bit of the tankyness from the vinegar and it bends it down because the vinegar sauce is a little runny ER so it kind of for a glaze that's perfect it's not too thick you just want just a good light even coat on it so where are our in Hays we're gonna check these ribs see what they're like we're gonna check them I actually take my ribs and I check them with a thermapen what I want to do is unwrap them and get in here and you can see that the bones are starting to pull through on the hands and so this racks reading about a hundred and ninety-six is what it's saying to the Battle of a thermapen hundred ninety-eight and so we know we need to go a little bit further got check them in an hour but sometimes they're ready and sometimes they're not so what tent would you be looking for what do you want I mean me personally I'm looking for that 206 207 and so this rack right here is actually done but this big racks not so I'll pull one off yeah let's pull it off and get it rested and when covered up with something if not it's going to be too tender but we'll let this rack stay on here and finish cooking someone said another timer about 20 minutes and we'll check them again all right he so both ribs is ready both of them's hit between 204 and 208 209 that's kind of what I'm looking for you always want to make sure the reason we cook at 275 to break down the collagen and the fibers and stuff in these heritage Street hogs you cook low and slow it don't seem like you're gonna have the proper competition bite what you're looking for and so unwrapping them you can see how that butter bath that's really solved in there and always like to take and lean them up a little bit and drain some of that stuff off the back and that's when I come in and I always like take a little bit more of my rub and just kind of put a little bit on the back of there then you're just brushing that glaze right brushing that glaze right on and I'm gonna take and flip this out and you see the nice color that that that rib has got from the dry rubs and from the butter bath all right what I always do is leave that side I don't blaze it yet till I get the backs of both of them kind of done and you can kind of see what I was talking about the big bones start busting through on one side or another that's kind of a telltale sign for me on ribs too a lot of times I don't check them with the dermapen I'll just look for that disintegration look for all that good drawback and you can actually wiggle those bones I mean they kind of got all kinds of thermometers intima tell you when ribs are done but those really rendered I mean you talk about perfect pull by the tip to those bones I mean that's beautiful now like come in put a little more of that sweet barbecue rub down and this is just really to help with a competition colder and a little bit more of a flavor pop on the back end do you heat your sauces up when you use them a glaze or do just come on sometimes I do sometimes I don't for just eating at home I don't for competition I do the only competition we're in see who's gonna get the first bite of it really that's gonna be me man all right now pretty much all that we're gonna do is put them back on the smoker and let attack that glaze up leave them on the racks leave them on the rack in the pan not to make a mess how long we're looking at 15 minutes bump in that timeframe so he glazed them for 15 minutes and this is when they turn into magic right this is when they turn into magic I didn't see I kind of take the slicer knife here and kind of maneuver them around so you're not burning up your hands real hot or anything else I broke out that new douse trim slicer I wanted I wanted to see how it could I'm gonna let you be the first one to this it's got really good balance so far I will tell you that I mean these ribs the glaze on them set perfect we can see the rub you can see the spices in them but they got that pretty candy apple red slack look to them that's what I want to see in a rib I mean tearin' scores and that's got to be through the roof on a rib like that through the roof the only thing that I would do honestly when I get ready to build a blind box I would take a q-tip because I'm pretty bad and clean up the bones where it wouldn't have any sauce on them on a blind box you know but that's an appearance score for a barbecue judge your seating at home this is perfect yeah so some pickup slide right so tell me what you working where they gonna break up or gonna be able to handle them no you should be able to pick a rib up and that's the way I do it for competition you should be able to make it wave at you no problem and you know you can even turn that thing sideways whatsoever and I bet you it has bite through these are cutting so good so no knife this new knife is making it easy man but that's from running right through so in a comp how many ribs slabs you're cooking for or you cook more than four to six depending on the size of the comp I mean it's all depends on the side they say yes you're cooking st. Louis and you're good for to sit I am that moisture right there in these Cheshire ribs are perfect go ahead and pick that one up now so this was mine I got to come around on this got a test for that bite yeah yeah I'm ready mmm my aunt I'm here your big dog that's a really broad turn and I can pick it up and wiggle it but I can still tear that completely off the bone all right I mean check it out bones clean perfect light was there these ribs are juicy a butter bath it gave us some flavor to them you know you still get a really rich you get that from the butter and the brown sugar in it it apps hydrate them have some stay moist the key to the butter bath is you have to let the rub stick to the rib what we did that 2 hours and 20 minutes on the grill and I couldn't smear it off that's the key to it you see the color that it had beforehand before I saw it and then you see the a little bit of rub on it and a little bit of barbecue sauce the color that has that's a competition where the rib all day long all day long I mean they got the color they got the appearance you know the rubs and the sauce did that textures there they're bite through flavor is through the roof that's where it's at that's all about flavor flavor and tenderness wins contest you got to have the flavor you got to edge the next guy out and you know looking for always tell a barbecue judge you're looking for that five to seven minute bone turn right when you can pull that bone out and it's all the way white it means it's overcooked well these bones are not they're just now starting to speckle up and then longer we let them set there the more they're gonna spec a look clean is thing B cleaners aim B oh you could take those well heath man I appreciate you coming out today sharing this recipe with me I feel like I learned something I know everybody out there is well thanks for checking out our video today heath thanks for coming out man where can they find you at heat rouse BBQ on Facebook and Instagram and Twitter all your adventures follow my adventures and a lot of times we're out there together yeah that's right well hey you know y'all can find me how to barbecue right everything Instagram Facebook Twitter we got a new app where you can watch these videos on to subscribe to the channel if you want to know when we're putting out new videos where we're putting out stuff all the time we'll see you all next time you

Channel: HowToBBQRight

Views: 3,435,782

Rating: 4.8618007 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, competition ribs, competition bbq recipes, competition ribs recipe, bbq ribs, smoking ribs, bbq ribs recipe, bbq spare ribs recipe, barbecue ribs recipe, competition rib rub, competition bbq

Id: Hy5wnwuIZ2M

Length: 14min 52sec (892 seconds)

Published: Fri Oct 12 2018