If you’re looking for a rib that combines sweet and savory with a bit of heat, try my Outlaw Ribs. These ribs are perfectly smoked on the Outlaw BFO Smoker, giving them a deep flavor that can’t be beaten. Multiple seasonings, a juicy butter bath, and a sweet glaze make these ribs taste extraordinary.
These ribs are done “Memphis Muddy Style,” a seasoning technique that makes ribs shine. These Outlaw Ribs could easily win any BBQ competition! I know they’ll make you a hometown celebrity, too. Serve them at your next cookout or while cheering on your favorite team. They’re sure to be a home-run hit!
These Outlaw Ribs pull out all the stops including a butter bath wrap, a buffet of seasonings, and a sticky-sweet glaze. If that sounds complicated, don’t be fooled! These ribs come together easily with a tried-and-true technique.
The Ingredients
With a well-stocked kitchen, all things are possible! These Outlaw Ribs use multiple seasonings to create one juicy, gourmet slab of ribs. Here’s what you need to add to your shopping list.
- Baby back ribs. For this recipe, I used Prairie Fresh baby back ribs. This is a high-quality brand that produces excellent results every time! Baby back ribs have a reputation for being among the most tender ribs out there. You're in for a treat if you haven’t smoked them before.
- Mustard. Mustard is one of my favorite binders. It goes great with pork, giving it a delectable twang. I recommend using a smooth mustard like French’s.
- Heath Riles Garlic Jalapeño Rub. This AP rub is sure to get your mouth watering. It features multiple notes of garlic and a mild jalapeño powder. This is our #1 best-selling rub, and I can see why! You can use it on chicken, ribs, steak, veggies, or popcorn.
- Heath Riles BBQ Sweet BBQ Rub. This product was the first I ever perfected, and it’ll always have a special place in my heart. You can use it on anything from ribs to bloody marys!
- Heath Riles BBQ Butter Bath & Wrap. You can always whip up your own butter bath, but this ingredient makes it simple. Time is money, especially when competing on the circuit! This wrap contains a tasty blend of butter, brown sugar, and spices. Mix it with apple juice or water; the choice is yours!
- Heath Riles BBQ Sweet BBQ Sauce. All good things take time, including this tasty sauce! Developing this sauce took over 10 years, but it’s worth it. If you like sweet, ketchup-based sauces, grab a bottle. It’s great on baked beans, ribs, steaks, or burgers.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Charcoal. I stoked the pit with Royal Oak Charcoal. I love this brand because it contains no fillers, just pure charcoal. Charcoal infuses beef with a rich, deep flavor, and Royal Oak ensures your meat tastes authentic, not artificial.
- Smoker. I cooked my Outlaw Ribs on the Outlaw BFO Smoker. This is a great setup that I love bringing to competitions. This pit is 120 inches of pure power! It was specifically designed to smoke a lot of food at once. It works great for caterers, pitmasters, or food trucks. The Outlaw BFO Smoker is absolutely gorgeous, featuring a shiny exterior and tough-looking wheels.
If you’re looking for a smaller model, try the Outlaw Patio Smoker.
The Process for Making Outlaw Ribs
The video and recipe card show this recipe's detailed demonstration. For now, here’s a quick overview of how I pulled these fabulous Outlaw Ribs together.
- Fire up the Outlaw. I stoked the Outlaw BFO Smoker with Royal Oak Charcoal and hickory sticks, then fired it up to 300℉.
- Add binder and seasoning. I took the ribs out of the package and removed the membrane. My baby back ribs came ready to go, so I didn’t need to do any trim work. I drizzled mustard over the meat and rubbed it in with my hands. Then, I added a layer of Heath Riles Garlic Jalapeño Rub, followed by Heath Riles BBQ Sweet BBQ Rub and Heath Riles BBQ Honey Rub. I let the ribs sweat in for 15 minutes, then flipped them to repeat the process on the other side.
- Start cooking. I laid the Outlaw Ribs directly on the Outlaw BFO’s grates and let them go for 45 minutes. Then, I spritzed them with water to moisten the meat and help the beautiful crust develop.
- Wrap the ribs. After 2 hours, I removed the ribs from the Outlaw BFO Smoker to wrap them. I mixed my butter bath by combining ¾ cup apple juice with ¼ cup Heath Riles BBQ Butter Bath & Wrap PER SLAB of ribs.
- Then, I double-lined a large metal sheet pan with aluminum foil and placed the ribs on top, face-down. Be sure to watch the video to see my pro tip for wrapping ribs mess-free! I poured the butter bath mixture over the top and placed the Outlaw Ribs back on the grill for an hour.
- Sauce the ribs. Once the Outlaw Ribs hit 203℉-204℉, I knew they were ready to sauce. My larger slabs of ribs had a total cook time of about 3 ½ hours. I took the ribs off the grill and let them rest for 45 minutes. Then, I drained the excess butter bath and slathered both sides of the meat with Heath Riles BBQ Sweet BBQ Sauce. I decided to make the Outlaw Ribs “Memphis Muddy Style,” so I sprinkled a little more Heath Riles BBQ Sweet BBQ Rub over the top.
- Finish and serve. I laid the unwrapped ribs back on the Outlaw BFO Smoker and let them tack up for about 15 minutes. I removed the meat from the pit and let it rest and cool before digging in.
The Results
The flavor profile on these Outlaw Ribs was out of this world! The combination of sweet, savory, and a little heat complemented the pork perfectly. The ribs were juicy and rich inside and had a decadent seasoning coating.
Heath Riles BBQ Sweet BBQ Sauce was the ideal glaze that pulled it together. You'll adore this recipe if you like muddy-style ribs with plenty of flavor!
Serving Suggestions for Outlaw Ribs
These ribs are wonderful on their own, but you can always add a side of Smoked Brisket Baked Beans and finish the meal with an Apple Dump Cake.
Storing Leftovers
If you have leftovers, you can store them in the fridge for up to 4 days or freeze them for up to 4 months. You may have to add a little extra sauce when reheating from frozen.
