The Rib Recipe That Won World Championships | Heath Riles BBQ

Which supermarket can you purchase the USA prime baby back ribs here in SW Florida ?

Hey Heath, what’s the best way for me to get the best ribs with just my apartment oven?

I have been watching your channel for a few years now and have mentally cooked these ribs from my apartment many times. I finally got a house and had the chance to cook these in my backyard for real this past weekend and they were absolutely incredible - my family loved them. Thank you for posting content like this, it is a huge help to a new backyard BBQ enthusiast!

I just gotta say Heath, I’ve cooked a lot of ribs in my time but I followed your recipe with just a few minor changes (only had your pineapple habebero glaze which was a phenomenal sub) but these were the best ribs I’ve ever made.

Thanks for sharing your knowledge and experience with this community!

The John Daly of bbq. Malcom and Heath are a bad couple of dudes doing dude things.

I've been following and using Heaths rubs for a few years now. I've never tried his championship recipe. Im going to try it this weekend. I prefer St Louis cut and I'm going to use my PBC.

I use your recipe, I use all of your products exactly as you do and my ribs always turn out great. But why does it always take me 6 hours to get results that you do in 3 and a half? I’m using a pellet grill

Someone debates Heath on ribs? 😂

Yea i believe i would listen to someone who's won championships, im just sayn.

I've been following a lot of your videos and I made the craziest pork butt on the Weber kettle for the 4th of July along with smoked macaroni and cheese. All using Heath Riles seasoning. Something that I did not expect. My food on the 4th of July was the show stopper! I honestly felt like I won a competition but didn't forget who's seasoning I was using. With that being said, if you're using Heath Riles, you know you cannot go wrong! Perfect combo Everytime!

ABSOLUTLEY love your channel! Will thus process work just as well on some St Louis style ribs? Any tweaks to be made?

I love to be able to come back to these videos....doing a bunch of ribs for 30 family members for the 4th and it's a great refresher course!! Have a great 4th Heath and all!!!

Oh. My. Goodness.
Those aren’t ribs. That’s art!

Any changes you’d suggest if using a pellet smoker?

Heath, you are one fine gentleman! I’m not a cook but followed your recipe and smoked some nice delicious ribs for my family and friends. Had been ordering your rubs and BBQ sauces from your website. Competition BBQ sauce is the best one I have tried. I want to sincerely thank you sir! Wishing you many more trophies to come from Memphis in May competition! God Bless!

that one seems like a little bit more of a falling off the bone style compared to when you made that video like maybe halfway between.. i like it..

I used this for my Father’s Day cook today and it was a major hit. Thank you for sharing the cooking wisdom and great products!

Do you inject ribs?

So if 300 degrees is different on a stick burner. What would be the equivalent temperature for a pellet smoker?

This guy has made me the bbq pit master of my neighborhood

Peace - Congrats!!

He speaks and that southern hick draw makes me want to look at the bottom of my shoe for something I stepped in.

Just came across your channel by random a few days ago, got me buying a smoker and running my first try at ribs tomorrow. Got the seasonings too. Can’t wait to try them 🤘

Can you please tell me where I can get the Red handled knife you use in this video. Thank you.

You put 12 raw biscuits all over your pit after it comes up to temp. That will tell you if there are any cold spots towards the end.🤔

What did you do with the straps of meat you cut off? You can’t just toss it 😂😂😂

Ribs video bbq Jim Roos

Do you need a new neighbor!!!??? Lol... That looks AMAZING!!!

Heath, when you compete do you only cook in an indirect cooker or have you used a pellet grill before? I know indirect is the ultimate way to smoke.

When wrapping would butcher paper work as well??

Dude....I love your Sunroom setup. Give us a tour of it sometime! Cheers!

Thanks Heath for the fantastic content and sharing that world championship recipe. The ribs look amazing. I realize at this point, you have years of experience and tuned skills that really show and you do the whole cook by feel. For those just getting started, I have questions about the cooking times using a pellet grill. Most recipes you will see 3-2-1 which I can imagine leads to overcooked "fall of the bone" as you mention in your other videos

Given the convection style heat a pellet grill uses, would you expect the time to be slower or longer on a pellet vs off-set on the Outlaw? And if so, is the first part of the cook simply aiming for the desired color of the bark and no specific internal temp?

Same question applies to the second part of the cook when it is wrapped and how to determine when it is done. i know you mentioned the bone pull and the subtle snap with the meat break. Would this likely indicate an internal temp around 201-205?

Eventually getting to the point where you can just see and feel and know is obviously the goal but along that journey it's nice to be able to use some temperatures to help guide that process.

Thanks for all you do!

I absolutely LOVE you videos. I only cook ribs the way that you show us and I have people now buying your products and watching your videos. I work at an Outdoor Retail store (Bass Pro), and we carry a lot of Rubs. I recommend Yours. Customers come back and they buy more!
QQ: Once the ribs are wrapped, does it matter if I place them in the oven to save pellets? I use the Big Texan Traeger grill, it doesn't use a lot of pellets, but it was brought up in conversation with people.
Thank you again for all your videos. keep em' coming sir, your truly are the Pitmaster!