Bought your competition BBQ package and did these apple pie ribs, along with 3 other racks using all the other rubs, glazes, and sauces. BEST RIBS I HAVE EVER HAD IN MY YOUNG 58 Years of living!. Now I know why you are a Champion and so does my family. Thank you Heath Riles for your products and videos. Thank you.
All i do is peel off the midbrain > all of that is just samples to munch on 👉👉Competition wastes to much good eats> Can use it in a pot of beans! but i always got bacon bits
I say in most, if not all, of my videos to use whatever BBQ rubs you prefer. I like to use my rubs and products from friends of mine. You use what you like. If it's my rubs, awesome. If it's someone else's rubs, awesome. Many great ways to make good BBQ.
Good as always. One thing to correct. Royal Oak Charcoal Pellets ARE NOT WATERPROOF. They are quite water resistant especially compared to any brand of wood pellets. I’ve got 40lbs (2 bags) on my burn pile right now. Left in back of pickup like I had before in light drizzle. This time the Big Kahuna storms came. They are both solid blocks even though in unopened bags. $30 shot to hell. But no one to blame but my lazy carcass for not unloading them as usual. Channel getting better every week. 👍
I just love how he is so “real” and true to his craft…. His passion and attention to detail is amazing…. and how he uses a ten inch chefs knife to trim the ribs… doesn’t need a special boning knife…. Something about these down home Southern Boys (like Malcolm Reid…)…. the REAL DEAL!!!
Love your production and your content. Very pro-level. Thanks for posting videos i can share with my kids so they can learn the art of BBQ. My Alexa likes listening too. HAHA
Before I watch this video, I am going to throw out my "Apple Pie'ish" rib recipe as my former wife really liked these which is why I'll never make them again.... LOL! I do the typical prep of off with the silver skin, then my rub adding cinnamon to the mix and after rubbing I add a layer of dehydrated brown sugar (I dehydrate my own), which makes an amazing bark but first is forms a glaze by drawing moisture out of the ribs. I allow them to rest while I prep the smoker The smoker is stoked with apple wood. This will matter when it comes to sauce time. In the meanwhile, I spritz with apple cider mixed 50/50 with apple cider vinegar. The vinegar helps to tenderize and the cider adds to the caramelization thus the bark. I wrap the ribs (I do a modified 3-2-1) and once the ribs are back on the smoker naked, I sauce them down using the drippings from the foil wrap, along with bourbon, brown sugar, 1/2 a diced Granny Smith apple, and several tablespoons of apple preserves... Jelly will work in a pinch and a small portion of Sweet Baby Rays Honey BBQ sauce. After it reduces, I "PAINT" the sauce on in 15-minute increments for the next hour, keeping fresh glaze applied to prevent burning and they are glossy as glass. I suppose an apple bourbon or Canadian apple whiskey such as Apple Crown could work as well... The spicy nature of my rub was always lingering in the background, but the sweet and savory notes were amazing! Now, I will watch the video and see how similar or not we are.
How we do our Ribs in TEXAS ! Texans prefer St. Louis Spareribs over Baby Back Ribs because St. Louis Spare Ribs have more meat and they are not as costly as Baby Back Ribs. First we round off the corners and trim off any excess fat that is not needed. Then we remove the membrane aka the silver skin from the bottom side of the Ribs.Then apply a light coat of Yellow Mustard to both sides to act as binder for the Seasoning Rub of choice, Then season both sides real good. Fire up the Offset Smoker unit and get the Temp up to 250* to 275*. Place the Ribs on the grill of the smoker unit, indirect method. .How you place them is the exact way they will cook. Close the hood of the smoker and add a chunk or two of wood of choice, like Apple , Oak, Pecan, Mesquite, Cherry, or Hickory to the Hard Wood Lump Charcoal in the Offset Fire Box Cook at a constant temp of between 250* F and 275* F for about 3 hours , spritzing them with a spritz of Apple Juice, Pineapple Juice , Apple Cider Vinegar and Sweet Red Wine now and then to keep the Ribs moist and not drying out. You can set a small pan of water in the smoker unit to provide extra moisture if desired. After about 3 hours ,remove the Ribs from the grill and take them inside to be wrapped. Using Heavy Duty Foil apply a light coat of Butter, Brown Sugar and Honey to the bottom side of the ribs. Turn the ribs over Meat side down and repeat the coatings of, Butter, Brown Sugar and honey. Wrap in the Foil and place the Ribs back on the grill meat side down and cook for another two hours. Remove the Ribs from the grill and unwrap from the foil and then place the ribs back on the grill and mop with choice of BBQ sauce for another 15 to 20 minutes more basting them now and then with the BBQ sauce Mop until the Sauce has set. Remove and allow to rest for a 15 minutes before slicing and serving ! Enjoy !
@@HeathRilesBBQ used to love your rubs until I found out I have Celiacs. Can’t buy them anymore since they aren’t gluten free. I know they don’t have gluten ingredients but the potential cross contamination. If you ever do go to a GF facility though, I’m there!
CONGRATULATIONS MR WORLD RIB 1st Place Memphis in May hero! I got baby backs on my pellet running pecan smoke and your pecan rub and a layer of Killer Hogs Rib Rub right now! I learn so much from you guys!
This looks lovely! My wife makes and cans apple butter in the fall. I wonder how that would work with this approach… I am doing my first ribs (St. Louis) next week for July 4th. What temperature do wrap your ribs at?
Here I am doing my fitness channel trying to get old guys to lift and eat......well dang that looks good son. Perfect cheat day stuff in moderation. Damn that looks good..
First time watching, fantastically groovy info. Good (really good) teaching, useful information, and your 'southern accent' jumps out at this northwestern upper peninsula michigan yooper.
Damn fine job on those and congrats on Memphis and May winning in Ribs. I did several racks for Mother’s Day at the house and 2 of them I did a cherry and raspberry flavor. Used your garlic jalapeno rub and a cherry rub I found. Used a raspberry habanero glaze and a sweet cherry sauce on them at the end. That was every bodies favorite.
I love that Apple rub on pork belly burnt ends. It's a great rub! Thanks for the tips here. I can't wait to try this out! Congrats on Memphis in May! Another championship for the rib boss! When I was watching this video, my Alexa device heard your command for a timer so she set one here LOL...
Such a great idea brother. Also, so proud of you and very well deserved on winning Memphis in May. You are taking over the bbq world. Keep it going brother
Butter Bath is such a brilliant product. I could just drink it mixed with the apple juice. Recently started using the Royal Oak pellets too. Great stuff.
after watching your 3 types of ribs video I needed somethings from Lowes and ran into your display of rubs. grabbed 3 and can't wait to try them. thanks
To me, it doesn't really add anything. It can throw off the texture when someone bites into the rib. It's inedible. Totally a personal preference though and prepare them how you like. You still get great flavor without it. As far as trimming the fat, it provides a more even cook throughout and big pockets of fat really won't render.
Cooking time won't change much if at all. All depends on the temp you cook at and what smoker/grill. I think you'll actually like a video we have coming out soon 👀
Check out our website heathrilesbbq.com, and we're in major retailers all across the country like Kroger, WalMart, Academy, Scheels, and more! Check out our store locator - www.heathrilesbbq.com/apps/store-locator
Yep. I tell everyone to use whatever rubs and sauces you like and make any of my recipes your own. No right way to do it. I developed all of my rubs myself, and I like to use them.
Baby back are easiest to make pretty, but the’re bottom tier for me as far as bbq experience. More flavor and for a proper rack of spare ribs. Baby backs are easy mode.
These people that put on these videos have to remember, there are parts of the country that don't sell what they are saying are the best ribs, there are different brands out there so tell us what to looks for when picking out ribs. please
@@HeathRilesBBQ I'm just old schoolman I prefer to keep the fire at the right temp, using real wood and actually cooking the food. Not big into a smoker than needs to be plugged into an electrical outlet, kinda like an oven set it and forget it.
@@MusicMan-pg8hs Nothing wrong with that! Everyone has their preferences. Pellet grills are convenient and easy to use, but I totally understand wanting to light a fire, maintain it, etc. We try to cook on a little bit of everything.
