Want to learn how to make competition-worthy ribs right in your backyard? In this video, I’ll walk you through my step-by-step process for creating my World Championship Ribs — the same style that could impress any BBQ judge.
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Products Used:
• Heath Riles BBQ World Championship Rib Bundle https://www.heathrilesbbq.com/collections/competition-bundles/products/world-championship-rib-bundle
• Heath Riles BBQ Shaker Bottle https://www.heathrilesbbq.com/collections/merchandise/products/mixing-shaker-bottle
• Heath Riles BBQ Apron https://www.heathrilesbbq.com/collections/merchandise/products/heath-riles-bbq-logo-apron
• Yeti 4.5 QT Insulated Bowl https://yetius.pxf.io/xL3Nm3
• Smokin' Brothers Premier Vertical https://smokinbrothers.com/product/smokin-brothers-premier-vertical/?srsltid=AfmBOoqZkMnTFomLrLpOm5JlQBmMd0siBAnP24k3ss8gRVVKCJRovB0j
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg
Ingredients:
• Baby Back Pork Ribs
• French’s Mustard
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• Heath Riles BBQ Butter Bath & Wrap
• Apple Juice
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Competition BBQ Sauce
• Heath Riles BBQ Apple Habanero Glaze
Directions:
1. Remove the membrane from the bone side of the ribs using a paper towel for grip, then trim any loose edges or excess fat.
2. Apply a thin coat of mustard on both sides, then season with Garlic Jalapeño Rub followed by Competition BBQ Rub, patting gently to help it stick.
3. Let the ribs rest for 15 minutes so the rubs can melt into the meat.
4. Place the ribs meat-side up on the smoker at 300°F and cook for about 2 hours until the color is deep red and the rub is set.
5. Lay out a double layer of foil, pour in about ¾ cup of Butter Bath mixed with apple juice, place the ribs meat-side down, wrap tightly, and return to the smoker for 1 hour.
6. Remove from the foil and let the ribs rest for 30–40 minutes before glazing and serving.
Chapters:
Intro 0:00
Apply Binder and Season Ribs 0:16
Place Ribs on Smoker 2:56
Wrap Ribs 4:37
Pull Ribs and Rest 8:07
Make Sauce 9:42
Sauce Ribs and Return to Smoker 11:27
Pull Ribs off Smoker 12:48
Taste Test 14:00
Outro 15:03
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Heath Riles, pitmaster
• 81x BBQ Grand Champion
• '22, '24, and '25 Memphis in May World Rib Champion
• 2025 Memphis in May Grand Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections
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Дата на публикация: 22 октомври, 2025
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