Competition Rib Recipe from Pitmaster Heath Riles

welcome back to how to make barbecue right now I'm Malcolm Reed today I have my friend he tries here since throwing barbecue what happened to the man? Hey, bro, look, I'm getting ready to learn a

competition

recipe

for the rib team of the year. the last four years on the NBN this year you're back at the top five years in a row and you're going to show me how to cook. I am being a

competition

exercise for the staff. I hope so. Alright. I just want to know the flavors. the secret

recipe

s that's all I want I noticed you got some killer pig stuff here that's okay well I didn't want to give away all my figures okay okay okay he tells us a little bit what kind of used ribs.

I understood what we're going to do: these are Cheshire pork ribs from traditional farms in North Carolina and it's really, really good organic, naturally raised pork. I'm excited to try. I've never tried charred brisket, so I'm going to go to the other side of the counter, get ready, let's prepare these ribs, walk us through all the steps, let's start cooking, all I did was take them out of the package and cut off the ends. them and maybe if they're running at a little bit of an angle, you square them up a little bit, but these ones here don't need much to take the membranes off the back, take the membranes off the back, made it really simple, really easy.

Start at one end with a knife or your thumb. I used my thumb a lot to get to the edge, take a paper towel and peel it to st. louis cut ribs in which you were not I know that many times you will make short ribs or loin loins, but to eat them at home I like these two, I want some rich and meaty ribs, so I will give them to you. the same recipe that I use for the competition in these Saint Louis ribs and this is actually what I use on the KCBS side when I go what's the first step in the process, well, you know, we all like to use a binder our ribs I prefer mustard Some people use peanut oil or regular oil.

You know it doesn't take much, just yellow, just yellow mustard and you know they say this is kind of like Memphis. I know I use mustard as a body. I've cooked it without I can't tell the difference for me, my wife stayed with me and like when she hadn't gone with me to a competition and I was just lazy and didn't put the mustard in there because Like you said, I couldn't tell much of a difference at all. Anyway, I didn't hit the ribs and every time I've used mustard it seems to have done very well with the ribs, now I start with a little light coating of my garlic. jalapeño dressing is not going to be something that will overwhelm you, you're just going to have a little bit of heat on the back end and now I'm going to come back after I put the jalapeño garlic dressing on very lightly and I come back with a layer of my pecan. rub just kind of a middle layer the last layer I put on is my honey rub and I started using my honey rub normally just for the color and a little bit of sweetness that I get because it gives it a really unique color.

Look how light that color is, yeah, it's almost like a brown sugar shade, it's just light and then I go back and press it a little bit, same treatment on both sides, same treatment on both sides, garlic, jalapeno, walnut and then honey. honey for the right money, honey for the money that's the end but honey for the money but you build layers and that's what I like to do too same thing like it's layers of flavor and I get this question all time. I'm wondering if you've ever mixed them all together and just put one layer mixing everything in equal parts very well except the jalapeno with garlic, don't do that, start with a base layer of that and if you wanted to use them in equal parts like half a cup of each one or a quarter cup to make just a couple of slabs, you'll be fine with that just pressing it lightly without resting it without rubbing it.

I want to know how long are you going to let this seasoning sit before these ribs are ready to go in the pit, we need time, believe it or not, in competition, I season about 20 minutes for my ribs to go on the grill on the KCBS side , I mean the same thing, 15 to 20 minutes maximum and they go on the grill, so for a long time. long enough to sweat a little long enough to sweat a little you know, if you want to go in there immediately right now, you can do it, it's not a big deal, I can't tell a big difference, let them out for an hour or let them set 15 minutes to that we come straight out of the cooler, you don't have to let them come to room temperature, hit them with the seasoning so when the grills come up to temperature, they will be ready to go in 15 to 20 minutes. so today will be using my Trager grill.

I know you cook with triggers all the time. What type of pellets do you really like to use? I like to mix the Hickory and Cheery together, mix them together and put them in the basket. I mean, that's it. just what I prefer, I love the happy smoke, I love it, but I think barbecue is so traditional that you have to have a little bit of that Hickory built in, so we have it running at 275, that's where you want to cook ribs today. Full speed ahead, let's grab these ribs and put them on now also what I like to do when I put them on.

I like that you lift those ribs up and place the bones directly on them, even if you have a slab. making a little curve once you group them together you can see how it made those bones crater there once I hit that rib, however you place that rib as high as possible so it cooks you can get more meat on the half. the bones what a judge wants if the sponges like that we have them in 275 we are doing anything before we wrap them or what is it, I don't touch the ribs, I leave them on, I let them go for two and a half hours on the trigger enough so that the rub sticks really well and on the meat well and I do what I call a smear test when I can take my finger and wipe that rib and no rub comes off and it's stuck.

I know it's time to be round. So we're going to look at these ribs for a couple of hours, we'll come back and show you how they look like they could. So we're at about an hour 45 what do you believe, man. I think they look very good. You could go ahead and wrap them and when you can touch it and you don't get much out of it, they're very close. I would say we probably need to give it another 20 minutes, about 2025 minutes, and I think it'll be fine, they look good, man, if you have a nice crust.

I like that colour. The rib rubs have been going on for about two hours and 20 minutes. You can see they have a great color. They are perfect where they need to be. Wrapped you're sweating a little, but I understand what you mean about how the rub is a little tight everywhere, you're not going to lose that layer of seasoning, they gave them a little curvature to where they should be perfect. Okay, so what are we going to put in this wrapper? And I have everything here. Alright. I'm going to coat my honey, rub it in a little bit and what I've done is a lot of people have wrapped it in brown honey. butter with sugar a little spice, to Andrew's standards, I developed a product with dry butter, granulated sugar, honey granules and some spices, I mix them and mix them with apple juice, it makes it really simple, very easy, you can prepare it ahead of time so you're taking all that butter, the brown sugar, the honey, it's just in powder form now, when I put this rib down here, always like a beak, there's a big black where blood comes out of the bones, like That takes away a little bit from that, but other than that, you can look, that thing is pretty much where it needs to be.

I put a little more honey on the back, brought to three-quarters of a cup, pour it in and just pour it on the back because you'll always get a little bit. run over on the bottom right and I have double coat, the foal here just come with it, but double like I do the double coat too because it helps those bones start to stick out and they don't, they don't. poking around the drop makes it really simple, really easy now we're ready to pull the trigger again and ready to go back 75, hold tight 275 because we'll be reviewing you in an hour, an hour, an hour.

I'll check them to see if they're tender and we'll check them with a heat pin and I'll show you that. I'm going to do that, so heat up the Riz stick for about 50 minutes and you want to have your frosting ready. What do we glaze them with? today I'm going to mix my sausage in a 2 to 1 ratio 1 part my vinegar to two parts my sweet sauce is what I'm going to do so I'm going to start since we don't have more than a couple of slabs. Make about 4 ounces of my vinegar sauce and I'll come back with about 8 ounces and you just mix it up like this contest day.

Yes, I do. I have some bottles with measuring lines that are not exported, fill them and you know. If you want to add a little more sweetness, always look to add honey or spicy honey or whatever and add it based on where I am in the field. I can use a little bit of honey, it's your touch, let's get a good balance, get the sweetness. but you get a little tank of the vinegar and it doubles it because the vinegar sauce is a little bit runny, so it's like for a perfect glaze, it's not too thick, you just want a nice even light. coat, so where are ours in Hays?

Let's check these ribs, we'll see what they are like, we'll check them out. I actually take my ribs and check them with a thermapen. What I want to do is unwrap them and take them out. here and you can see that the bones are starting to come out of the hands, so these racks read about one hundred ninety-six is ​​what Battle tells a thermapen one hundred ninety-eight, so we know we need to see a little further away, I check them in an hour, but sometimes they are ready and sometimes they are not, so which store would you be looking for?

What do you want? I mean me personally. I'm looking for that 206 207 and this one. The rack here is actually done, but these big racks are not, so I'm going to remove one, yeah, we're going to take it out and let it rest and when I cover it with something, if not, it's going to be too tender, but we're going to let this rack stay. put. here and finish cooking someone said another timer about 20 minutes and we'll check them again okay so both ribs are done they both hit between 204 and 208 209 that's what I'm looking for you always want to make sure the reason we're cooking at 275 to break down the collagen and the fibers and stuff in these traditional street pigs are cooked low and slow, it doesn't seem like you're going to have the right competition, bite into what you're looking for and that's how you unwrap it. them you can see how that butter bath that really works out there and I always like to take them and tilt them up a little bit and squeeze some of that out of the back and that's when I go in and I always like to take a little bit more of I rub it in and I just put a little bit on the back of there, then you just brush on that glaze, brush on that glaze and I'm going to take it and flip this over and you'll see what a nice color that rib has.

I got it from the dry rubs and the butter bath. Okay, what I always do is leave that side. I won't burn it yet until I have both of our backs ready and you can see what I was talking about. the big bones start to break on one side or the other, that's kind of a telltale sign for me in the ribs too. Many times I don't check them with the dermapen. I'll just look for that disintegration, I'll look for all those good drawbacks and you can actually move those bones, I mean they have all kinds of thermometers, the intima tells you when the ribs are done, but those are really represented, I mean you talk about pulling perfect from the tip to those bones, I mean, that's beautiful now, as it comes in, put a little more of that sweet barbecue rub on it and this is really to help with a cooler competition and a little more flavor on the back .

Do you heat your sauces when using them as glazes or do you just turn them on from time to time? Sometimes I do it, not just to eat at home, not to compete, I do the only competition we're in to see who's going to get the first bite, really, that's going to be me, man, right now, pretty much everything we do. What we're going to do is put them back in the smoker and let them attack the glaze, leave them on the racks, leave them on the pan rack so we don't make a mess how long are we looking at a 15 minute increase in that time period so that He glazed them for 15 minutes and this is when they become magic.

This is when they become magic. I did not see. I take the slicing knife here and maneuver them so you don't burn your hands. hot or anything else, I got out that new water cutting mower I wanted. I wanted to see how it could be done. I'm going to let you be the first on this. It has very good balance so far. I'll tell you what I mean about these ribs. the glaze on them is perfect, we can see the rub, you can see the spices on them, but they have that nice sweet apple red, limp look, that's what I want to see on a rib, I mean breaking scores and that has to be it through the roof on a rib like that through the roof, the only thing I would honestly do when getting ready to build a blind box, I would take a Q-tip because I'm pretty bad and clean the bones where I wouldn't. any sauce on them in a blind box, you know, but that's a look score for a barbecue, judge your seats at home, this is perfect, yeah, like thatthat some pickup slides well, so tell me what you're working on, where they'll split up, or where they'll be able to handle them. no you should be able to lift a rib and that's how I do it for the competition you should be able to get it to wave at you no problem and you know you can even turn that thing to the side and I bet you it bit you. these are cutting so well there is no knife this new knife makes it easy man but that's because they go through it so in a comparison how many slabs of ribs are you cooking for or do you cook more than four to six depending on the size of the comparison.

I mean, it all depends on the side where they say yes, you're cooking st. You and Louis are good at sitting down. I'm that moisture right there in these Cheshire ribs, they're perfect. Go ahead and pick that one up now, so this one was mine. I have to come to this. I was tested for that bite, yes, yes. I'm ready mmm my aunt, I'm here, your big dog, that's a very wide swing and I can pick it up and move it, but I can still rip it completely off the bone, okay, I mean, take a look at the bones, clean, perfect light Were they there? the ribs are juicy, a butter bath gave us a little flavor, you know, they are still very delicious, you get it from the butter and brown sugar, the applications moisturize them, they have a little moisture, the key to the butter bath butter is that you have to let the mixture stick to the rib, what we did those 2 hours and 20 minutes on the grill and I couldn't spread it, that's the key, you see the color it had beforehand before I saw it and then you see the a little bit of dough and a little bit of barbecue sauce the color of it is a competition where the ribs all day all day I mean, they got the color, they got the look, you know, the doughs and the sauce they made those textures. there they bite through the flavor is through the roof that's where it's all about flavor the flavor and the tenderness they win the contest you have to have the flavor you have to outdo the next guy and you know what you're looking for you always tell a barbecue judge " We're looking for that bone for five to seven minutes, turn right when you can get that bone out and it's completely white, that means it's overcooked, well these bones aren't, they're just now starting to stain and then we let them sit there. for longer the more they specify, a clean look is thing B, the goal of cleansers is B, oh you could take those cheers man I appreciate you coming today and sharing this recipe with me. something I know everyone's okay, thanks for Watch our video today, hello, thanks for coming man, where can you be found at Heat Rouse BBQ on Facebook, Instagram and Twitter All your adventures, follow my adventures and many times we are. together, yeah, that's right, well, you know?

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