Honey Pecan Ribs | Deep South Mailbox | Heath Riles

Honey Pecan Ribs | Deep South Mailbox | Heath Riles

May 19 , 2021

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Heath Riles

WHAT HEATH USED IN THIS RECIPE:

INGREDIENTS:

HONEY PECAN GLAZE:

DIRECTIONS:

  1. Remove Ribs from package and dry off. Be sure to remove the membrane from the back of the ribs if this is still present.
  2. Apply olive oil to the back of the ribs and rub in.
  3. Season with Heath Riles BBQ Pecan Rub on the back side of the ribs.
  4. Season with Heath Riles BBQ Honey Rub on the back side of the ribs.
  5. Repeat steps 2 thru 4 on the front side of the ribs.
  6. Allow ribs to sweat while you get your cooker up to temperature (275º-300º). We cooked these ribs on the Deep South Mailbox using Royal Oak Charcoal and Blue Note Bourbon Wood Chips.
  7. Before putting ribs on, add your wood chips if you desire.
  8. Place ribs on the grill or smoker of your choice and allow them to cook for approximately an hour and a half.
  9. After cooking for an hour and a half, remove ribs to wrap.
  10. Wrap ribs with Heath Riles BBQ Butter Bath & Wrap. You will need to mix 3 tablespoons of Butter Bath to 3/4 cup of Apple Juice PER SLAB OF RIBS. Add this mixture into the foil and wrap tightly.
  11. Place wrapped ribs back on the smoker for approximately 45 minutes or until they reach an internal temperature of 207º-210º. Once temperature is reached, remove from the smoker.
  12. Allow ribs to rest for 20 minutes while still wrapped.
  13. Mix ingredients for sauce above over medium heat and allow them to merry.
  14. Once your ribs are rested, brush both sides with sauce and return to the grill / smoker for 10-15 minutes.
  15. Once sauce is set, remove from the smoker and ENJOY!  
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