Welcome to Heath Riles BBQ! Heath started cooking competition BBQ in 1997. Over time, he has developed and perfected his own line of award-winning rubs, sauces, glazes, injections, & marinades. With 75 Grand Champions in competition BBQ under his belt - including 1st Place Ribs in 2022 and 2024 at Memphis in May, Heath is ready to start sharing his favorite backyard grilling and competition BBQ recipes with you! Subscribe to see what Heath is cooking up next! Visit our website at www.heathrilesbbq.com
Met Uncle Woo , and Mr Riles in Galax on the same weekend back in 2018 !!! Both have been hugely influential in making me a comp cook !!! I think the world of both of them !!! HR/SM 💪🏆🎻🪕❤️😁💪
Heath, "Can you capitalise on that?". The promoters and vendors can, just look at Meatstock in Australia. Mind you, we have less comps on the east coast, I only know of one that raises funds for a charity this side. Western Australia is KCBS only and they are Very charity based over there but very localised to the South West.
Great video. I've been smoking for a while and I really enjoyed the visual of the whole primal cut. Spare vs baby back. That in my opinion was the highlight of the whole video. Let people see how the cut happens. Also appreciate the message " don't worry too much about the process"
We smoke st louis at work but i think babyback might be the best IMO/ i feel like the bite is cleaner not much but meat and bone/ with the spare and st louis you get alot of cartilage
Yummmy. We prefer the St. Louis.... We love pork belly. We did one 2 weeks ago. The burnt ends were just too yummy. I do most of the meat smoking on my pellet grill, but my son does the pork belly. His is wayyyyy better than mine, lol. Thank you for the great video. I generally do a 4 hr total rib, too, no matter which cut. Thank you for confirming this for me!!!! Thank you also for not just telling us how but educating us on how and WHY. It's one thing to throw a fast video out with a recipe, but a video that teaches us is a whole different ball game. I have learned a lot from your videos, and I am better at BBQ thanks to you. I really appreciate you! Thank you 100 times over.
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Wow I about can't watch him anymore. All that meat is thrown away when if he's cooking it right n slow that fat will just disappear the cartilage will fall off the meat the beat will fall off the bone.
Not true at all. You can not trim at all if you prefer. I trim even more for competitions. Big pockets of fat won't render down very well and trimming gives you a more even cook throughout. You can also save trimmings for other dishes like greens, beans, etc.
The fat will render itself off in the 3 or 4 or 6 hr cooking process. I guess you're teaching us how to make competition ribs not ribs at home because most people can't afford to throw all that poundage away.
All I'm doing is trimming excess fat and squaring up the meat. Makes a ton of difference in the cooking process and the overall quality of the finished product. You don't have to trim anything if you don't want.
Why are you going to throw all that good meat away? I realize you're a professional this is a TV program but that on grill give to dogs or could be the chefs bite it'll cook fast for flavor test.
I cook spare and baby back ribs. I always cook my spares longer because they will be stringy if you cook them the same time as the baby back. They take about 40 minutes longer, especially since they have moisture in the fat that slows down the rise in temp. But they are so much better as bite than the baby backs when they are fully cooked. St Louis cooks closer to the spare than the baby backs. Keep that in mind. But you get more meat for less cost and that little fat renders into the meat with about 4:45 total cook time and the size and texture of them is what I prefer. I think many places don't like that extra 25% longer cook time so they don't do spares. But dang are they good!
Why would you trim anything. It’s fat, it’s flavour. That is just a waste of product. I’m a chef and I think that this guy is not doing the right thing.
You don't have to trim if you don't want to. I've done cooks where I trim and don't. I trim huge fat pockets because all of that fat won't render, and it allows for an even cook. I trim at competitions, even more actually, and I have the trophies to say I'm "doing the right thing."
I followed this exactly the same as you . I even kept to the same times . My family and friends think I am a master pit boss !! I even gave it a whoooooo weee , on the money !! Funny thing is , I'm from the north of England !!
Love the explanation. On a side note... Love the fact that most people with a sort of southern accent always put the "L" before the "T" in chipotle. Its Chipotle... not Chipoltee. Anyway, thanks for listening to me complain.
