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. 

Making “Heath Style Ribs” on the Outlaw Patio Smoker

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. 

The Ingredients

• Pork Ribs. I always choose a high-quality rib for my recipes. The marbling on these is gorgeous. 
• Heath Riles BBQ Garlic Jalapeño Rub. To be honest I put this stuff on about everything I cook. This rub has unique spices in it that add tons of flavor without being too hot. 
• Heath Riles BBQ Pecan Rub. Savory and sweet with just a hint of nuts makes this a perfect rub for my ribs. 
• Heath Riles BBQ Hot BBQ Rub. Anytime I want a bit of extra spice in one of my recipes, I turn to my Hot BBQ Rub. It’s made with lots of delicious ingredients that create a burst of flavor with every bite. 
• Yellow mustard. Mustard is a good binder for my rubs.
• Heath Riles Butter Bath & Wrap. I mixed this with water but you can use apple juice to mix it if you have it on hand. 
• Heath Riles BBQ Sweet BBQ Sauce. This barbecue sauce starts with a ketchup base and adds in our blend of sugar and spices to create a savory, mouthwatering taste. 
• Heath Riles BBQ Tangy BBQ Sauce. With vinegar and sweet flavors, this barbecue sauce is good on all types of meat, making them drip with flavor. 
• Heath Riles BBQ Sweet BBQ Rub. This is the first rub I perfected and it’s still a winner. 

The Equipment Setup

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. 

The Process for Making “Heath Style” Ribs on the Outlaw Patio Smoker

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. 

• Get the meat ready. Starting with cold ribs, I used my fingers to pull off the membrane. 
• Season the ribs.Yellow mustard is up first. I squirted it liberally on the ribs and coated the back side with a thin layer. Then I added my Heath Riles BBQ Garlic Jalapeño Rub as the base layer of dry seasoning. This is an award-winning all round delicious rub. Using this on the ribs will make them tangy and give them a kick from the jalapeño. After that, I layered on my Heath Riles BBQ Pecan Rub to add some sweetness, then went back over them with my Heath Riles BBQ Hot BBQ Rub for some extra heat. 
• 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. 

• Eat ‘em up! I took them off the grill and dug in. 

The Results

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. 

Serving suggestions for “Heath Style” Baby Back Ribs

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. 

Storing leftover ribs

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. 

Equipment and Tools

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