Cajun Creole Garlic Butter Ribs | Traeger Grill | Heath Riles

 

WHAT HEATH USED IN THIS RECIPE:

• Cheshire Pork Baby Back Ribs
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Butter Bath
• Thermapen Mk4
• Traeger Timberline 1300
• Royal Oak 100% Charcoal Hardwood Pellets
• Stone + Wood Cutting Boards
• Blender Bottle
• Black Gloves
• YETI Rambler 30 oz
• Clear Spray Bottle
• Heavy Duty Aluminum Foil

INGREDIENTS:

• Cheshire Pork Baby Back Ribs
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Butter Bath (1/4 cup per slab)
• Apple Juice (3/4 cup per slab)

DIRECTIONS:

1. Remove ribs from packaging. Remove membrane from ribs and trim to your liking.
2. We used water as a binder for these ribs, spray lightly with water before seasoning.
3. Season back side of ribs with Everyday Rub and then Cajun Creole Garlic Butter Rub.
4. Flip ribs and repeat steps 2-3.
5. Put ribs on the grill, we cooked at 300º for approximately 2 hours, or until your ribs can pass the smear test.
6. Remove ribs from grill and wrap each slab with Butter Bath (1/4 cup Butter Bath to 3/4 cup of Apple Juice PER SLAB).
7. Return ribs to the grill for approximately 1 hour or until internal temperature is around 203º-206º.
8. Remove ribs from grill and unwrap and remove from Butter Bath mixture.
9. Season ribs with more Cajun Creole Garlic Butter Rub and return to the grill.
10. Allow to cook for approximately 15-20 minutes or until ribs appear to have dried on the outside.
11. ENJOY!

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