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Baby Back Ribs on the NEW Outlaw Smokers BFO | Heath Riles BBQ
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- Опубліковано 15 тра 2023
- We're getting in some rib practice and breaking in our new Outlaw Smokers BFO before the Memphis in May World Championship Barbecue Cooking Contest!
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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• Heath Riles BBQ Honey Rub bit.ly/2FipF5y
• Heath Riles BBQ Sweet BBQ Rub bit.ly/3d66DKT
• Heath Riles BBQ Sweet BBQ Sauce bit.ly/3e7aaKb
• Heath Riles BBQ Butter Bath and Wrap bit.ly/30NB7Ni
• Heath Riles BBQ Mixing Shaker Bottle bit.ly/3CVkMb2
• Outlaw Smokers BFO outlawbbqsmoke...
• French's Mustard amzn.to/3nRY95e
• Thermoworks Thermapen One bit.ly/43qX2Za
• Thermoworks Silicone Tools bit.ly/44AM0BV
• Royal Oak Charcoal amzn.to/41oaWKG
• Aluminum Sheet Pan amzn.to/42LzRce
• Aluminum Foil amzn.to/42ECYmF
• Flat Cake Spatula amzn.to/3nPtxBv
• ChefAlarm bit.ly/43v1tSS
Ingredients:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Honey Rub
• Heath Riles BBQ Sweet BBQ Rub
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Butter Bath and Wrap
• French's Mustard
• Prairie Fresh Baby Back Ribs
• Apple Juice
Directions:
1. Get smoker fired up to 300º.
2. Skin membrane and trim ribs.
3. Coat ribs in mustard binder and season with Heath Riles BBQ Garlic Jalapeño, Honey, and Sweet BBQ Rubs.
4. Place on smoker for 45 minutes.
5. After 45 minutes and the rub is set on your ribs, spritz with water. Spritz every 30 minutes.
6. After 2 hours, pull your ribs off the smoker.
7. Make your Butter Bath using Heath Riles BBQ Butter Bath and Wrap: 1/4 cup of Butter Bath and Wrap per slab of ribs along with 16oz of apple juice or water. Mix in a shaker bottle and pour over your ribs.
8. Wrap your ribs in aluminum foil and return to the smoker for 1 hour.
9. Once your ribs are hitting 203º internal, pull them off the smoker. Allow them to rest for 30 minutes.
10. After resting, sauce your ribs with Heath Riles BBQ Sweet BBQ Sauce and dust with Heath Riles BBQ Sweet BBQ Rub. Return to the smoker to caramelize for about 10-20 minutes.
11. Take off smoker, slice, and enjoy.
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #ribs #pork #howto
Big F*****g Outlaw hell yeeee
Oh yeah!
Heath that grill is bad ass brother 🔥🔥🔥🔥🔥🔥🔥🔥
Appreciate it!
One sweet cook!! Love your rubs and sauces but how you always say use your favorite if you have it!! Never throwing off on anyone’s favorite!! That Outlaw is an awesome smoker!! Thanks Heath for another fantastic cook video!!
Yep! Can always replicate these recipes with your favorites. Thanks for watching, James!
that color looks amazing
Thanks!
Every time I watch one of your videos it inspires me to be a better backyard pit master! Love your rubs and sauces too, can’t go wrong with that garlic jalapeño.
Thanks so much for the support!
Awesome video I love watching your videos and rubs and sauces.
Thanks so much!
Awesome, Good Luck this week Team Heath! Bring it home again
Thanks, John! Going to give it my all out there.
These look great as always Heath.
Thank you!
Absolutely gorgeous smoker. I really want to get the patio Outlaw. Love it.
Highly recommend! Jay and his team build awesome pits.
"From popcorn to Bloody Mary!"...no THAT is a rub right there!
Can use it on a lot of things
Mmm made my mouth water
Good to know.
Looking good Heath!! Thanks for sharing.
Appreciate it! Thanks for watching.
That garlic jalapeño rub is my preferred one in comparison to the other garlic jalapeño rubs out there for sure
Love to hear that! Thank you.
When I cook ribs which is often your sweet rub and honey rub and your AP seasoning is always my flavor profile.....I haven't tried your bbq sauce yet but that's next on my list... awesome rubs and flavors
Thank you! Appreciate your support and using our products. Hope you get to try our BBQ sauces soon.
@@HeathRilesBBQ if you haven't tried your garlic butter rub on a grilled cheese you definitely should my girlfriend loves that rub on a grilled cheese and grilled chicken for chicken and rice
@@nickbeckham14 Sounds like it'd be good!
I used your garlic jalapeno rub for the first time the other day. And it was awesome.
Love to hear that!
I'm hungry for ribs now
Can't say I blame you.
Can you use the same cook times on a pellet smoker?? Love your channel brother!
I recommend 275-300, typically go about 2- 2 1/2 hours, wrap them in foil for an hour or hour and 20 minutes.
At the risk of sounding like a rookie, what is the need for such a large cooker? It's primary mission for the size is what? How much was it? Thank you.
Runs a steady temperature. All that volume of metal, with what is likely 3/8th inch thickness soaks up heat when you start up a fire and let the whole thing "heat soak" to get up to 250 or 275 or in this case Heath went to 300 degrees. That huge pit will run a steady temperature and do it more easily, meaning less tending to the firebox. Steady temp means steady fire, and it creates a GOOD smoke that hits the meat for long cook times. A small, typical backyard pit is thinner metal, smaller firebox, smaller cook chamber, so you add wood every 15 minutes because the heat loss demands you add more and add it more often. When each new set of logs, and you'll have to have really small logs too, start burning...its initial smoke is dirty and not good combustion/GOOD smoke like it does after having burned for awhile. Your cook chamber drops in temperature every time you add those small chunks vs. a huge pit that is retaining all that heat it's soaked up. So a small smoker is more tedious to manage. For a 3 hour cook on a small pit with typically thinner metal, you're adding a few small chunks of wood 12 times total (about every 15 minutes). Big 'ol, thicker gauge metal smokers are a) easier to manage the fire and b) gives a better quality of smoke from start to finish. There are backyard smokers that have this ability: Thicker metal (3/8th of an inch thick) and a much larger cook chamber and firebox than what you typically find at Home Depot or Lowes etc. But, you have to buy them at specialty BBQ stores that stock them or directly from the maker themselves. They'll run you about $3,000 to $5,000 USD but it's a good investment to do if you can do it. On UA-cam search for Smoking Dad BBQ, go to Videos, scroll down to his titled Fire Management. He has multiple backyard smokers in that video showing the benefits/drawbacks of each of them during cook sessions.
This is what I take with me for competitions. There's really no need. If you prefer a charcoal grill or an affordable pellet grill, that's awesome! I do rib cooks on several different types of grills.
Bad Ass Rack on a Bad Ass Outlaw!
Thanks, brother!
What was the temp when you wrapped them thanks
Internal temp of the ribs or on the smoker?
Dammit cuz, looks like you might be running out of space for your grills??? I can always take a few off your hands!! Haha. Good luck on the river!!!
Idk where I'm going to put them all 🤣
4
Cool.
I'd love to have some of your rib bath but I don't have the cash
Totally understand. Butter, honey, and brown sugar is always a good substitute.
Big F'cking Offset
Sure is.