I totally agree ! I have been following this man for years ! I followed his ribs recipe to the Letter. And even went to ( OutLaw ) to get the same exact smoker. My ribs have been Crushing the big boys around here. I am just a backyard cook at the moment. This Guy definitely deserves the following.. a lot of knowledge from someone who walked that Champion Ship stage 2 x
Congrats Heath! I took a class with you at Traeger HQ a few years ago. Cant believe I can tell people I learned how to cook ribs from a Memphis in May champ!
Just happened to stumble across your videos and watched a few of them . Just want to say you have a new subscriber and I’ll be following your journey 🙌🏾 hopefully you have a restaurant I can visit
Thanks, Xavier! I appreciate you subscribing. I don't have a restaurant. We have our own line of bbq products at heathrilesbbq.com and retailers nationwide. I do get that question a lot!
Congrats man! Must be one heck of a feeling to cook something and watch people's faces light up and also win a championship..you're the man brother!#Inspired
Question Heath, Is a band saw the only way to go about trimming down ribs for a comp? I'd like to have even ribs and lose the spare bone bits on the one side
Congratulations heathriles, i come from the netherlands and love your rubs en saus, i can not buy al your rubs end saus here hopefully come it soon here
I was surprised to see that the judges came by your tent to taste and judge. I would have thought they would taste blind to eliminate any bias (good or bad), voting for or against the person, not just the ribs.
I'm late to the party, but Congrats on the 1st place finishes. You have a helluva team, and it looks like you put a lot of trust in them to do their job. Your presentation of all the foods are freakin' magnificent- especially the ribs. lol. I see the signs of great leadership. But one thing caught on video stood out to me. The man that moved the tent pole and got the back of his shirt doused in water, and you asked him if he checked to see if there was an extra dry shirt. You have a lot of people, a lot of supplies, and a lot of equipment there to worry about, but you had the fore thought to think about an extra dry shirt for that man. I wish you all the continued success in life, Heath. And a Grand Championship next year!!!
Appreciate that, Jason! I'm always going to look out for my crew and people that help me. It takes a whole team to put a booth together and go win a 1st place rib at Memphis in May. Couldn't have done it without everyone involved.
Congratulations to you and your team Big Man! Going to celebrate Memorial Day weekend tomorrow with family making your Memphis dry rub baby backs on my pellet smoker. Always appreciate your great videos and products that helps us all be better around the grill / smoker.
Before I die, I will go to Memphis in May. You pitmasters are phenomenal artists. I’d love to see an in depth video on that salmon recipe. I appreciate you taking us on your journey!! It’s quite obvious that you value friendships above all else! Truly authentic brother. There’s probably only 2 people I’d pay to spend the day with. You and Malcom Reed. BTW, that outlaw smoker is amazing!!
Congratulations to you Heath and your team. As an amateur BBQ cook, I love your products and you are an inspiration. I have yet to purchase my dream smoker and use a cheap offset, but I produce some decent BBQ. I just keep pushing forward and keep working on my craft.
A great video. Thanks Riles Family for sharing this for us less adventurous. Congratulations! Now I need to order a couple of rubs and sauces to cook the world's best rib!
@@HeathRilesBBQ thanks for the tip! I am just an amateur competitor, but your rubs and sauces (and videos) have definitely moved me closer to the stage!
I predict Heath Riles BBQ Channel will hit 100k subscribers by the end of the year. Watched this video and purchased 4 of their seasonings this afternoon. Keep on cookin! Good Stuff!
My last question is that I should’ve asked. Do you find it harder to talk to the judges and entertain them for a few minutes or do the overall cooking and prepping
That’s awesome, congrats! Just got into doing bbq just for my family less than a year ago based on one of your older rib videos. Ordered all your stuff and followed the video as close as possible. They come out incredible every time… can’t even imagine how good yours are! Well done, Heath and team!
Brother Heath, congratulations! A well-deserved award (and reward) for excellence in BBQ! I am thrilled for you, your wife and your entire team! Keep up the great work! Just so that you know, people like me tune into your channel so that we may learn how to do a better job in the backyard. So thank you for sharing your wisdom. Strive to be HUMBLE as these awards keep coming! From a grateful student in Ventura, CA ... thank you!
Dude. Firstly congrats. But amazing to see this kinda video and production quality. Coupled with a side of humility and being a damn good human. Appreciate all the work that went into this. ❤ Greets from across the pond 🇮🇪
They do it with every team. It's on-site judging after box turn-in and you have 4 judges for finals. How it's done every year. Judged off presentation along with your ribs.
Probably regional but that's typically what you turn in around Memphis. A lot of it is about looks, layers of flavors, etc. Way different than what you'd cook at home.
So how do you win Grand Champ? Is it a combo of all your scores? I know the winner just won whole hog but didn't place in anything else really. I can't get an answer on this.
The top 3 winners in each division of whole hog, shoulder, or rib are visited by 4 judges at once and the highest single score wins overall Grand Champion. These 4 judges rank the teams in order of 1-9.
