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This is my first official video after the 2022 Memphis in May competition. I’m thrilled to say I won first place in the rib category!
So let’s talk about ribs today. I’m sharing a recipe for the ribs I make at home.
I make these ribs at home a lot and finally decided to do a video of this recipe. It’s easy to make but still has tons of flavor and is fall-off-the-bone tender. If you’re cooking up a big meal for your friends or family, make these ribs and everyone will clean their plates and ask for more.
I used my Outlaw Patio Smoker to cook these ribs, with Royal Oak Charcoal and center-cut hickory wood. I set it to 300 degrees F.
I walked through every step of this recipe on my recent video. Here’s a rundown of everything I did to make this delicious rib recipe.
Repeat on the front. I added mustard and spices on the top just like I did the bottom. After it was covered, I let them sit for about 15 minutes.
Grill the ribs. I placed the racks of ribs gently on the grill with the narrower end closer to the fire. I spritzed them at the 1-hour mark and let them rock and roll for another hour.
Bathe them in butter and wrap them in foil. I took the ribs off the grill. They already have a good mahogany color and look like they’ll be delicious. Using a double layer of foil, I laid each rack bone-side down and poured half of the Heath Riles Butter Bath and Wrap mixed with water on the top of each rack. Then I wrapped the sides up good and closed the ends.
Put them back on the grill. I placed the foil-wrapped ribs back on the grill for around an hour. I wanted them to heat up to an internal temperature of about 206 degrees F.
Let the ribs rest. After checking the internal temperature to make sure it was where I wanted it, I pulled the racks of ribs off the grill and placed them in a pan. They rested for about 45 minutes.
Remove the foil.I unwrapped both racks of ribs and laid them face-down on a large pan.
Sauce ‘em up. One of the reasons I call this recipe “Heath Style” is because of the way I make the barbecue sauce. I mix equal parts of my Vinegar BBQ Sauce and my Sweet BBQ Sauce. Using a brush I basted both sides of the ribs real good.
Muddy ‘em up. I like ribs “muddy style” so I sprinkle my original Sweet Rub over the top of the barbecue sauce.
Glaze ‘em up. My ribs went back on the grill for about 15 minutes so they could glaze up.
These muddy ribs were nothing but good eating. Tangy and sweet with just enough heat to make them flavorful, they had taste for days. The slow grilling method, the hickory wood, and the butter bath made them tender and juicy, and the mixture of barbecue sauces set everything off. These ribs are perfect for chilly fall nights. Or, cut them up into smaller pieces and serve them as an appetizer for game day.
Big appetites can eat an entire rack of ribs. A half a rack with a couple of sides like baked beans and coleslaw would be plenty to fill most people up.
If they aren’t all gone, put the leftovers in a large ziplock bag or airtight container and store them in the refrigerator for up to 3 days.
Heath Riles BBQ Mixing Shaker Bottle, Aluminum Sheet Pan, Victorinox Fibrox Pro 6-inch Curved Boning Knife , Water spritzer bottle, Royal Oak Charcoal, Center-cut hickory wood, Outlaw Patio Smoker ,Thermapen, Thermoworks Silicone Tools
