World Championship Ribs on the Smokin Brothers Vertical

World Championship Ribs on the Smokin Brothers Vertical

Do you want to learn how to make ribs that could knock the socks off any BBQ judge? My World Championship Ribs are backyard-friendly and competition-approved. These ribs have every flavor I love—sweet, savory, buttery, and a little Mississippi heat.

This recipe guarantees some of the juiciest, most flavorful ribs you’ve ever tasted. Don’t just take my word for it—fire up your smoker and see for yourself. You won’t be sorry!

World Championship Ribs on the Smokin Brothers Vertical | Heath Riles BBQ

You won’t believe how quickly these ribs come together. They require minimal prep but taste like you spent all day tending the fire. That’s the beauty of a great pit and a solid plan.

For this cook, I used the Smokin Brothers Premier Vertical Smoker. It’s insulated, holds heat beautifully, and gives a clean, even smoke. I paired it with Royal Oak Hickory Blended Charcoal Pellets, which deliver a mild hickory flavor and that classic competition smoke ring.

These ribs are layered with flavor from the first shake of rub to the final glaze. Let’s break down exactly how it’s done.

The Ingredients

Here’s what you’ll need to make your own championship-level ribs, and why each ingredient matters:

  • Baby Back Pork Ribs. Start with prime baby back ribs. They’re tender, flavorful, and consistent. Remove the membrane and lightly trim any excess fat.
  • French’s Mustard. My go-to binder. It helps the rub adhere to the meat and adds a little twang that disappears after cooking.
  • Heath Riles BBQ Garlic Jalapeño Rub. My first flavor layer. It adds savory depth and a touch of spice that wakes up your taste buds. 
  • Heath Riles BBQ Competition BBQ Rub. This is my signature championship blend. It delivers rich color, balanced sweetness, and perfect seasoning from end to end. 
  • Heath Riles BBQ Butter Bath & Wrap. The secret to tender, juicy ribs that melt in your mouth. I mix it with apple juice for the perfect buttery baste. 
  • Apple Juice. Adds a little fruitiness and sweetness that complements the pork.
  • Heath Riles BBQ Sweet BBQ Sauce. Smooth, rich, and balanced. It’s my go-to for building that deep, sweet layer of flavor. 
  • Heath Riles BBQ Competition BBQ Sauce. This sauce adds balance, a touch of heat, and savory complexity that rounds out the glaze. 
  • Heath Riles BBQ Apple Habanero Glaze. The finishing touch. It adds heat, shine, and the perfect final pop of flavor.

The Smoker Setup

Here’s how I set up my pit for this cook:

The Process for Making World Championship Ribs

  1. Prep the Ribs. Start by removing the membrane from the bone side of the ribs. Use a paper towel for grip. Trim any loose edges or heavy fat but keep the rack mostly intact.
  2. Add the Binder and Rubs. Apply a thin coat of mustard on both sides. Layer on the Garlic Jalapeño Rub first, followed by the Competition BBQ Rub. Pat it in gently so the seasonings adhere. Flip the ribs and repeat on the other side.
  3. Let the Seasoning Sweat. Let the ribs rest for 15 minutes so the rubs melt into the meat. This step helps the flavor set and prevents the rub from washing off during cooking.
  4. Smoke Unwrapped. Place the ribs meat-side up on the smoker and cook for about 2 hours at 300°F. This builds color and bark. When the surface looks deep red and the rub is set (it won’t smear when touched), it’s time to wrap.
  5. Wrap with Butter Bath. Lay down a double layer of Heavy-Duty Aluminum Foil and pour in about ¾ cup of Butter Bath mixture per slab. I mix mine with apple juice in the Heath Riles Shaker Bottle. Lay the ribs meat-side down, seal tightly, and return to the smoker for one hour.
  6. Rest and Glaze. After an hour, remove the ribs from the foil and let them rest for 30–40 minutes. This allows the juices to reabsorb, keeping them moist and tender.

While they rest, mix your glaze:

    • ½ cup Sweet BBQ Sauce
    • ½ cup Competition BBQ Sauce
    • ¼ cup Apple Habanero Glaze

Brush both sides of the ribs with the glaze using a Basting Brush. Dust lightly with Competition BBQ Rub for a muddy-style finish. Put the ribs back on the smoker for 10–15 minutes to let the glaze tack up.

The Results

When you open that smoker, you’ll know why these are called World Championship Ribs. The color is deep and glossy, the bark is tight, and the smell is incredible. Lift a slab with tongs—it should bend gently without breaking.

Slice between the bones to reveal a perfect smoke ring. Each bite is tender, juicy, and bursting with layers of flavor—sweetness from the glaze, spice from the rub, and buttery richness from the wrap. It’s everything you want in a rib.

Serving Suggestions

These ribs deserve some classic sides to make it a complete meal. Here are a few of my favorites from our kitchen:

  • Smoked Bacon Mac & Cheese. Creamy, smoky, and loaded with cheese and bacon—this is the ultimate comfort side that pairs perfectly with rich BBQ ribs.
  • Pit-Style BBQ Baked Beans. Smoky, hearty, and full of flavor, these beans are made with ground beef, bell peppers, and our signature rubs and sauces for a deep BBQ flavor.
  • Easy Classic Coleslaw. A crisp, tangy coleslaw cuts through the richness of the ribs and adds the perfect balance of crunch and freshness to your plate.

Storing and Reheating

If you somehow have leftovers, wrap them tightly in foil and refrigerate for up to three days. Reheat in the oven or smoker at 275°F until warmed through—avoid microwaving to preserve that perfect bark.

Your sides—mac and cheese, beans, and slaw—can also be stored in airtight containers in the fridge for a few days.

Final Thoughts

These World Championship Ribs are everything great barbecue should be—bold, balanced, and melt-in-your-mouth good. Serve them up with those classic Heath Riles sides, and you’ve got yourself a meal worthy of any judge’s table.

Now get out there, fire up that smoker, and show the backyard who’s boss.

Equipment and Tools

Smokin Brothers Premier Vertical Smoker, Royal Oak Hickory Blended Charcoal Pellets, Heavy-Duty Aluminum Foil, Basting Brush, Thermapen ONE, Heath Riles Shaker Bottle

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