I just want to say thank you…Your products made me look like a rockstar at this weeks Daytona 500 party. 6 racks of baby backs and 1 pork butt all got a Butter bath and Son let me tell you…AWESOME!!!
For a "THUMBS UP" as a total cost to have WORLD CHAMPIONSHIP BBQ in your own backyard, this is the best bargain around!!! As a note, I found out why my family is 'Bored' with my BBQ... I have used the same rub mix for 12 years and so everything tastes the same. Time to move forward with some new taste flavorings... Heath, MY Father's Day gift to my family is to bring on the new tastes with your rub seasonings and sauces to get them excited about my BBQ again !
Definitely experiment with different flavor combinations. I have several rib videos using different rubs that you can check out. Hope you enjoy the products!
Those look Awesome. Another great cook. There is a special bond with someone who sticks by you and Believes in you when at times it is hard to believe in yourself at the beginning. It is a grind that many people will never know in building a business. No one makes it alone in business. We all need supporters and help. I am proud of you.
Heath’s products have made me lots of friends! Been following Heath since his first rub! For this recipe, I ran out of the Butter Bath so I used Heath’s Pork Injection and was AWESOME!!!
Just got my order delivered today i got the butter bath, competition rub & garlic jalapeño rub. I can't wait until Xmas day to smoke these two spare ribs I picked up today with some cherry & pecanwood!
Made these today. Ribs from smaller hog but still needed 2 hours on the green egg with cherry wood for smoke, at 275 before the wrap. Only need 1 hour 20 minutes after the wrap. Rested 20 minutes, glazed then back on unwrapped for 20 minutes. Fabulous, perfect bite, a little more heat than I thought but really really good.
I've been able to find your rubs at our local rural king, but limited selection. They are top notch. The garlic jalapeno rub is my go to base layer on just about everything!
I love these videos..and so many great tips-tricks for cooking like peels,rub, binders, and cooking… just so cool! 👨🍳🐖🍖 Just wanted to say thank you for great videos… 👍😁
Congratulations on your win!!! I love using your products and will be doing so this weekend with 4 butts for a graduation party! Love the videos keep them coming!
@@HeathRilesBBQ been using Garlic jalapeno as a base on top of mustard and the come back with Honey. Wrapped with brown sugar and butter when it's time. Also some honey for the money. Been using that combination for a couple of years now.
Congratulations and thank you sir, you have inspired me in so many ways. Just referenced your Traeger Denver steak video today, to BBQ one of the best steaks I’ve eaten. Turned out great on the Webber kettle. I’ll try it on my Traeger and grill grates next time around.
@@HeathRilesBBQ Just tried the honey peach ribs and the flavor was great! My only issue which has nothing to do with the recipe was my ribs turned out a tad dry. They still came clean off the bone but they weren’t as moist as yours. I’m not sure if it’s because they were baby back ribs from Costco, or because I had them frozen for a couple months. (I did have them vacuum sealed). I will try that recipe again along with this one very soon. I’m going to get my ribs from a local butcher and see if I notice a difference.
Them being frozen shouldn't matter, I would think. I've cooked frozen ribs. It could just be the type of pork and it being from Costco like you said. The local butcher shop might make a difference.
I have 2 racks I’m gonna smoke tomorrow. I’m gonna try one with the Garlic Jalapeño + Competition Rub, and one with Hot Rub + Sweet Rub, see what I like best.
Dear Heath, I love everything you do. Can you tell us more about your "BBQ kitchen" design? I'm curious about ventilation and exhaust because I want to build one for myself. Best wishes!
Congratulations on the big win!! I was gonna ask about the garlic jalapeno being left out from the other recipe but with a 1st place I guess that answers my question
@@HeathRilesBBQ outstanding....got 2 rib calls 1st 2 contests out last year.....got the line up ready for a double this weekend to start the season off
It isn't the exact Memphis in May recipe. I used the same rubs in the video and cooked it the same way. I used Sweet Rub over the top at MIM. The actual Memphis in May recipe will be out shortly.
I guess I’ll be making an order of rubs and other supplies from you here soon because I definitely want to try this! I have a pellet smoker and while I know it’s as much temp than time (if not more) do you think the times/process are approximately the same with a pellet grill vs your Outlaw?
Hey heath how do you control the temperature accurately when you use charcoal? I have an electric smoker but I really want to try charcoal but im a but affraid of temperatures going all over the place. Thanks brotha and congratulations on winning memphis is may
After the first 2 1/2 hours are you going for a temp, feel, or look before wrapping? Is it the same for baby back vs St. Louis? I believe the final target temp coming out of the bath before resting and saucing is 206-208F - correct? Thank you for any guidance, and congratulations on Memphis in May!!!
I cook a lot of baby back. It's really a bit of all of those. Temp, feel, and look. I'll usually pull them at 203º but you can certainly run them up to 208º. I have. You want them to be tender.
Fantastic! To me it seems like the difference with the Outlaw or other stick burners vs a pellet grill is you get just a bit more of a char on the meat. Not sure if that describes exactly what I mean but it's close. I just wonder if that's what sets the offsets apart.
I've had some issues with mine turning out a little dry and tough. Some have told me I overcooked them causing that. Others said i didn't cook long enough so they weren't done. Lol I don't know! Any tips would be appreciated
Heath at 7:50 why add one more piece of wood? The ribs are wrapped up and the smoke from the wood won’t get to them. Isn’t this the 3,2,1 method? Thanks and congratulations on your latest win.
I like to be able to use your Chipotle and honey rub your sweet rub and your barbecue sauce and your rib bath that I can't afford it I'm sorry about that but you're a good man I like the way you cook I wish I could afford to do stuff like that
