Heath Riles BBQ Wins Back-to-Back Grand Champion at Memphis in May 2026

There are barbecue contests all across the country, but there’s only one Memphis in May.

For anybody that competes in barbecue, Memphis in May has always been the biggest stage in the sport. It’s the contest everybody grows up watching, the one teams dream about hearing their name called at, and the one that means just a little bit more when you finally get there.

This year, Team Heath Riles BBQ was blessed enough to walk that stage once again.

In 2026, Team Heath Riles BBQ officially made history by becoming back-to-back Memphis in May World Championship Barbecue Cooking Contest Grand Champions.

Not only did the team bring home Grand Champion for the second year in a row, but they also earned 1st Place Ribs for the fourth time in the last five years. After years of hard work, sacrifices, long nights, and nonstop dedication to the craft, this win was one the entire team will never forget.

For Heath, this one carried even more meaning.

Having competed at Memphis in May since 2008, becoming the first person in 42 years to win Grand Champion back-to-back is something that still feels surreal. Memphis in May has always been the contest that means the most, and getting the opportunity to stand on that stage again beside the people who helped make it happen is something that will never be taken for granted.

The Biggest Stage in Barbecue

This year marked another unforgettable chapter in the history of Memphis in May. Now held at Liberty Park in Memphis, the World Championship Barbecue Cooking Contest once again brought together some of the best pitmasters in the world for one of the most competitive events barbecue has to offer.

The level of talent at Memphis in May gets stronger every single year. Every team that earns a call here deserves it, and every category is packed with world-class cooks. That’s what makes hearing your name called at this contest so special.

For Team Heath Riles BBQ, the week was about far more than trophies. Memphis in May is about tradition, friendships, family, teamwork, and representing the barbecue community at the highest level.

The wins are incredible, but the memories made throughout the week are what truly last.

A Week Full of Hard Work

What most people see on social media is the final stage walk, the trophies, and the celebration afterward. What they don’t see is everything that happens behind the scenes to make a week like Memphis in May possible.

The setup starts long before the first fire is lit.

Trailers get loaded. Cookers get hauled in. Booths are built. Supplies are unpacked. Meat gets trimmed. Schedules get organized. The sample tent gets prepared. Equipment has to be ready. Every little detail matters.

Then once the week officially begins, the long days and even longer nights start rolling.

There are early mornings getting fires going, late nights preparing turn-ins, nonstop cooking throughout the week, serving samples to visitors, hosting sponsors, entertaining guests, filming content, cleaning up, hauling equipment, and trying to keep everything moving smoothly while competing at the highest level.

It takes an entire team working together to pull off a week like this.

That’s one of the things that makes Memphis in May so special. It’s not just one person cooking barbecue. It’s a full group of people giving everything they have to make the experience happen.

Championship Calls in the Ancillaries

While the main categories always draw the biggest attention, Memphis in May ancillaries are also packed with talented cooks and incredible competition.

This year, Team Heath Riles BBQ had friends, teammates, and family competing across multiple ancillary categories throughout the week:

Bob Trudnak entered Beef and Hot Wings
Married to BBQ entered Turkey and Seafood
France Burger entered Exotic
Lil Bear BBQ entered SCA
Weber Ninja entered SCA
Take It Easy BBQ entered Poultry
Riley and Grace entered the t-shirt contest

Ancillary Results:

3rd Place Vinegar Sauce
5th Place Tomato Sauce

Every category at Memphis in May is tough, and earning calls in ancillaries against competition like this is always something to be proud of.

The Team Behind the Win

One of the biggest takeaways from this year’s victory was the reminder that championships are never won alone.

What makes moments like hearing your name called truly special isn’t just the trophy itself. It’s the people standing beside you when it happens.

Every single person involved in Team Heath Riles BBQ played a role in making this week successful.

The team spent countless hours preparing for Memphis in May. From practice cooks and planning to setup and execution during contest week, everybody gave everything they had.

There were stressful moments.

There were exhausting moments.

There were laughs, memories, long nights, and early mornings.

But in the end, the team came together and delivered at the highest level.

Heath made it clear throughout the week that none of this happens without the people around him. From family and friends to team members and brand ambassadors that traveled in from across the country, the support behind Team Heath Riles BBQ is something truly special.

So many people sacrifice time away from their own homes and families to help make Memphis in May happen, and that dedication never goes unnoticed.

Sample Tent Team

One of the busiest parts of the entire week was the sample tent.

Fans from all over the country stopped by throughout Memphis in May to try food, hang out, and spend time with the team. Keeping the sample tent running all week long took an incredible amount of work from an amazing crew of people.

Huge thanks to the sample tent team:

The amount of food prepared and served throughout the week was unbelievable, and these guys worked nonstop to help create an unforgettable experience for everybody that visited the booth.

The Behind-the-Scenes Crew

There's also a side of Memphis in May that most people never see.

The hauling. The setup. The cleanup. The cooking prep. The moving equipment. The late-night work after everybody else has gone back to their hotels.

It takes an army of people behind the scenes to keep things moving.

A huge thank you goes out to the crew that worked tirelessly all week long:

Without this group, none of it would have been possible.

Capturing the Memories

One of the most important parts of an event like Memphis in May is preserving the memories that come with it.

From turn-ins and celebrations to behind-the-scenes moments throughout the week, this year's event was documented by an incredible content crew that helped tell the story of Team Heath Riles BBQ's historic run.

A huge thank you goes out to:

Jacob Duke
Grace Glazier
Riley Ramsey
Ethan Huggins

Their photos and videos captured moments the team will remember forever.

Sponsors and Partners That Made It Possible

Events like Memphis in May simply do not happen without incredible partners standing behind the scenes supporting the team year-round.

This year, Team Heath Riles BBQ was fortunate to have an unbelievable group of sponsors helping make the week possible.

Event Week Sponsors:

Old Dominick Distillery Whiskey: VIP bar
Tito's Handmade Vodka : VIP bar
John J Zamora: VIP hospitality
King's Hawaiian: sample tent
Grillo's Pickles : sample tent
Smokin Brothers, Inc.: sample tent cookers
Gateway Drum Smokers : sample tent cookers

One of the best parts about Memphis in May is the opportunity to spend time with people from all over the country that share the same passion for barbecue, and the hospitality throughout the week was second to none.

Team Heath Riles BBQ also wants to thank the partners that continue to support the team year after year:

The relationships built with these companies over the years mean far more than sponsorships. Their support and belief in what the team does continue to help make accomplishments like this possible.,

Congratulations to the Competition

Memphis in May is filled with some of the most talented barbecue teams in the world, and Team Heath Riles BBQ wants to congratulate every team that earned a call this year.

Special congratulations go out to:

Will-Be-Que Competition BBQ Team on 1st Place Whole Hog
Smoke BBQ Team Memphis on 1st Place Shoulder

The level of competition at this event is incredible, and hearing your name called on that stage is something every barbecue team remembers forever.

Thank You to Memphis in May

Team Heath Riles BBQ also wants to thank Memphis in May International Festival for continuing to host one of the greatest events in barbecue.

For decades, Memphis in May has represented the pinnacle of barbecue competition. It’s a contest filled with history, tradition, and unforgettable moments for teams from all over the world.

Being part of that history is something Team Heath Riles BBQ never takes lightly.

Winning back-to-back Grand Championships is an honor the team is still trying to fully process, and everyone involved feels incredibly blessed and humbled by the opportunity.

The Pressure of Defending a Title

Winning Memphis in May once is difficult, but defending that title the following year is an entirely different kind of pressure. Once you win Grand Champion, expectations change. Every team in the field is chasing you, every turn-in gets analyzed, and every detail matters even more.

There’s pressure from outside expectations, but there’s also the internal pressure teams put on themselves to perform at the highest possible level, and that’s what made this year so meaningful.

The team didn’t just return to Memphis hoping to survive the week. They came back determined to compete at the same championship standard that earned them a Grand Championship the year before.

From the first setup day to the final awards ceremony, every member of Team Heath Riles BBQ stayed focused on the details, trusted the process, and gave everything they had.

Repeating at this level requires consistency, discipline, teamwork, and the ability to execute under pressure when the stakes are highest.

This team did exactly that.

Weekend Breakdown

Here's how the week unfolded, from setup day through the final awards on Saturday night.

Wednesday, May 13: Setup and Kickoff

Memphis in May week officially kicked off at Liberty Park as Team Heath Riles BBQ spent the day getting the booth fully set up and ready for one of the biggest weeks in barbecue.

The team handled final preparations for the sample tent, attended the Rib Cooks Meeting, completed t-shirt contest turn-ins, and wrapped up the final details before competition officially began.

As the evening rolled around, the atmosphere shifted into full Memphis in May mode with the Parade of Champions, Lighting of the Grill ceremony, team photos, media interviews, and opening night festivities.

By the end of the night, the excitement around the week ahead was already building.

Thursday, May 14: Ancillary Competition Day

Thursday was packed with competitions, sponsor events, and nonstop activity around the booth.

Throughout the day, Team Heath Riles BBQ competed in multiple categories including Tomato Sauce, Mustard Sauce, Vinegar Sauce, Hot Wings, Turkey, and SCA Steak while also welcoming guests, sponsors, and barbecue fans into the sample tent.

One of the highlights of Thursday was Heath Riles serving as a judge during the Live Fire Finals competition, getting the opportunity to judge some of the top live-fire cooks at the event before heading back to continue competition duties with the team. The team also participated in VIP meet-and-greets, Home Depot demos, and content opportunities throughout the afternoon and evening.

By Thursday night, Memphis in May was fully underway and the pace around Liberty Park had officially ramped up.

Friday, May 15: Practice Day and Finals Prep

Friday served as a full rehearsal day for Saturday finals.

The team treated practice day exactly like a championship cook, dialing in rib timelines, fire management, sauces, glazing, and turn-in procedures to make sure every detail was ready for finals day.

For a closer look at how Heath approaches a championship rib cook, his Daily Memphian's recipe feature breaks down the method.

Alongside rib practice, the team also competed in Beef, Poultry, Seafood, and Exotic categories while hosting sponsor visits and continuing to serve samples throughout the day.

Friday night included ancillary awards where Team Heath Riles BBQ walked the stage after earning 3rd Place Vinegar Sauce and 5th Place Tomato Sauce, adding another call at one of the toughest contests in barbecue.

After awards wrapped up, the team immediately shifted focus toward preparing pits, products, and meats for Saturday's championship rib cook.

Saturday, May 16: Finals Day

Saturday started long before sunrise as the team arrived early to begin preparing for the most important cook of the week.

From the first fire being lit to the final glaze before judging, the entire day revolved around execution, timing, and consistency.

The path to Grand Champion on finals day:

Blind box turn-in: ribs submitted anonymously for preliminary judging with no team identification
On-site judging: judges visit the booth to evaluate the cook in person
Finals call: top teams from preliminary judging advance; when Heath's name was called, there was no time to celebrate
Finals preparation: the team immediately shifted into preparing a second set of ribs for finals judging
On-site finals judging: finals judges evaluate all advancing teams head-to-head
Awards on the Cattlemen's Stage: Team Heath Riles BBQ was called for 1st Place Ribs, then later for Grand Champion

Then came awards on the Cattlemen's Stage.

First, Team Heath Riles BBQ walked the stage after hearing their name called for 1st Place Ribs for the fourth time in the last five years.

But the biggest moment of the night was still to come.

Later in the evening, Team Heath Riles BBQ once again heard their name called as Memphis in May Grand Champion, officially making history as back-to-back World Champions.

Looking Ahead

As unforgettable as this year's event was, Team Heath Riles BBQ is already looking forward to coming back and doing it all again next year.

The fires will get lit again.

The trailers will get loaded again.

The long nights and early mornings will happen again.

And the pursuit of excellence will continue.

For now, though, the team is taking a moment to appreciate what was accomplished at Memphis in May 2026.

Back-to-back Grand Champions, a historic run, and memories that will last a lifetime.

The goal coming into Memphis was simple: defend a title on the biggest stage in barbecue. By the end of the week, Team Heath Riles BBQ had done something nobody had accomplished in more than four decades. They came to Memphis hoping to defend a championship, and they left making history.

Watch our full Memphis in May recap videos on the Heath Riles BBQ YouTube channel.

Take Your Rib Game Further

If this Memphis in May has you fired up to cook competition-style ribs, here are some Heath Riles tutorials for step-by-step instruction for your own backyard cook.

Start here:

World Championship Ribs on the Smokin Brothers Vertical: Heath's 2025 world championship rib method
Hot Honey Pineapple Baby Back Ribs Ribs: baby backs smoked on a Smokin Brothers pellet grill, wrapped in a butter bath, and finished with a sticky pineapple habanero and hot honey glaze
Memphis Style Dry Ribs on the Traeger Timberline 1300: Traeger-specific breakdown with full rub and smoke details
Ribs 3 Ways: St. Louis, Baby Back, and Spare: how Heath approaches each cut and how he seasons them differently
How to Cook Ribs in the Oven: no smoker needed; same competition rubs, oven method