From Sydney Australia, great to see your Sauces @ rubs readily available here now which is great. I love my Gateway drum. Keep it up big fella, loving your recipes down under.
#UPINSMOKE BBQ here and we are a brand new KCBS team this year we exclusively buy and combine your awesome rubs to our pits. With great results!! we posted a 14th in ribs. In our 2nd contest at S.D. CHAMPIONSHIP. IN HURON SD. We use them all the time for friends and family on everything...... THANK YOU SIR FOR GREAT PRODUCTS... AND YES HIS RIBS TASTE AND LOOK EXACTLY THE WAY YOURS WILL IF YOU FOLLOW HIS EVERY STEP... AWESOME JOB.. can’t wait for that top ten call out...
Followed your comp rib recipe you did with Malcolm & 1st contest out had a 7th place call & followed it up at 2nd comp in Alamosa with a 10th place call against a pretty stacked field......it's my rib program for sure Great video !!!
Looks delicious. Good video - BBQ can be simple once you know what you're doing, no need to fuss about everything. Get 'er done! It's only 9am where I'm at while playing this video, but I'm tempted to put some ribs on now...
I normally save the pieces that I cut off whether they be St.louis r spareribs ( rib tips & all ) ,put them in a freezer bag & when I get enough between cooking several slabs of ribs ; I thaw them out & cook them.. Sometimes instead of cooking a whole slab of ribs ; I just cook my scraps to make a meal
Thanks for Sharing Heath always learn something from you video's. I cooked those Heritage Cheshire Farms Ribs last weekend for a comp, Marbling was awesome, but some of the worst curved bones I ever had, only 1 rack with fairly straight bones...Maybe just got a bad group sent, maybe I should have specified to them they were for a comp...Taste was good though and I will use them again. Pork Butts were great, got my first top 10 call in my first KCBS Comp with the Butts.
I cooked your competition ribs for the family to rave reviews, but would love to shave a few hours off the prep and cook time, so I will cook em fast and hot this time! Thanks Heath!
Heath you mentioned you would turn these in for comps if you had to. Do you plan to make a video for comp ribs on a gateway? Just bought one and would love to see your method.
Mike, this is actually our line of Butter Bath and Wrap. It simplifies the wrapping process. It's in a powder form. You take 3/4 cup, since I was doing 3 slab of ribs, mix it with apple juice, and shake. It's as simple as that. I've had a lot of success with it.
Hey Heath, what smoker do you prefer to make ribs on? I own a pellet and egg but want to try a drum. I like the egg a lot but the drum seems to produce better smoke flavor. Curious to hear your thoughts. Thanks
It's one of our products. Butter bath is in a powder form. Mix with water or apple juice. You use it when wrapping your ribs the last hour or so of the cooking process to make the ribs moist
Did baby backs last wknd with your garlic jalapeño as a base and your peach rub on top. Holy shit man. Incredible flavor combination. Picked your rubs up from Jason White's place in Plaquemine, La. I'm just down the road from there. That sweet rub you used is next on my list. Out of your other rubs, what other combination do you find works well together on ribs?
@@HeathRilesBBQ I'm just saying that many of the Pitmasters like Mad Scientist, Harry Soo and others are getting away from the heavy, exotic rubs on ribs. This reflects my own experience as well. Salt, pepper and Lawry's Seasoned Salt produces a better result, IMO. I know that competition is different when you use the brown sugar, honey, Parkay and the kitchen sink.I am not questioning your pedigree, just this particular video.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Heath is at it again making my mouth water, and he also has some mighty fine Rubs and Sauces. Thanks Heath
Thank you!
Burn and turn baby! This is how I do my competition ribs!
Bet they taste amazing
Right on HR. Those ribs look amazing. Trying this on Saturday.
Hope you enjoyed!
That gateway rocked those ribs!! Great video!
They were tasty!
Simple and to the point. Well done bro!
Appreciate it!
From Sydney Australia, great to see your Sauces @ rubs readily available here now which is great. I love my Gateway drum. Keep it up big fella, loving your recipes down under.
Love to hear it! Thanks
Done with competitions for the year. I think I'll do the same and make some super simple backyard ribs.
Hope you enjoy!
#UPINSMOKE BBQ here and we are a brand new KCBS team this year we exclusively buy and combine your awesome rubs to our pits. With great results!! we posted a 14th in ribs. In our 2nd contest at S.D. CHAMPIONSHIP. IN HURON SD. We use them all the time for friends and family on everything...... THANK YOU SIR FOR GREAT PRODUCTS... AND YES HIS RIBS TASTE AND LOOK EXACTLY THE WAY YOURS WILL IF YOU FOLLOW HIS EVERY STEP... AWESOME JOB.. can’t wait for that top ten call out...
Love to hear it! Thanks for using and trusting our products.
Followed your comp rib recipe you did with Malcolm & 1st contest out had a 7th place call & followed it up at 2nd comp in Alamosa with a 10th place call against a pretty stacked field......it's my rib program for sure
Great video !!!
Love to hear it! Congrats
Best BBQ Chanel !!
Thanks!
Looks delicious. Good video - BBQ can be simple once you know what you're doing, no need to fuss about everything. Get 'er done! It's only 9am where I'm at while playing this video, but I'm tempted to put some ribs on now...
It's never too early for ribs!
health riles has the best rubs and sauces in the country try them
Appreciate that!
I even argue that one I order so much I don’t have cabinet space lol I keep ordering just so I have abundance
I normally save the pieces that I cut off whether they be St.louis r spareribs ( rib tips & all ) ,put them in a freezer bag & when I get enough between cooking several slabs of ribs ; I thaw them out & cook them.. Sometimes instead of cooking a whole slab of ribs ; I just cook my scraps to make a meal
Great tip!
Those ribs look fantastic!
They tasted fantastic too!
Awesome video Heath. Thank you.
Your welcome!
Great video ! Thanks for butter bath tip , got it 💯💥
Hoping to add that info to packaging soon!
Those ribs look killer. Love the video, nice and simple. Great presentation.
Glad you think so!
The OG MBN Rib King! 👊
#PITMASTER !!
Thanks for the simple recipe! Trying to do them comp style is way too much work on the weekends.
Simple can be good sometimes too!
Wow they look amazing !!1
Thank you!
Heath I think we are all ready to see a big ole honkin brisket!!!
It will come with time...
“Look at that wave right there, that wiggle”
That's how you know they are gonna be great.
Thanks for Sharing Heath always learn something from you video's. I cooked those Heritage Cheshire Farms Ribs last weekend for a comp, Marbling was awesome, but some of the worst curved bones I ever had, only 1 rack with fairly straight bones...Maybe just got a bad group sent, maybe I should have specified to them they were for a comp...Taste was good though and I will use them again. Pork Butts were great, got my first top 10 call in my first KCBS Comp with the Butts.
Let them know when you are ordering for competition. Glad you liked them and congrats on your call!
I can't wait to for my order! In my Final round of "Jeopardy" voice!
I hope you enjoy!
Those are some fine looking ribs sir 🔥🔥🔥Nice job!
Thanks!
Awesome video and delicious looking ribs 👍🏻!
Thank you 😋
Man those look amazing. I’m gonna try these on my PBC.
Hope you enjoy
I cooked your competition ribs for the family to rave reviews, but would love to shave a few hours off the prep and cook time, so I will cook em fast and hot this time! Thanks Heath!
Give it a try!
Love your videos. Do you have a video of dry rub ribs no wrapping on a pellet smoker? Thanks.
We do!
Heath you mentioned you would turn these in for comps if you had to. Do you plan to make a video for comp ribs on a gateway? Just bought one and would love to see your method.
I've done competition style ribs but not on the Gateway. I'll have to do some soon.
Thanks sir!
Great lookin' ribs!
Thank you!
can you put the rest of butter bath in the refrigerator to keep
Yeah, you can store it for a little while
Heath I have a bronco drum with a kind of diffuser plate do I need to flip my ribs
I'd rotate them after so often
Ribs food good 👍 Jim Ross ATL
Thanks!
What does the butter butter batch even do? Does it add flavor?
Yes! Also helps the meat cook way better.
Wow looking great again! I am allready short on that sweet rub. Not easy to find it here unfortunately 🙂
Where are you located? I am hoping to add international shipping soon.
@@HeathRilesBBQ located in Belgium 😉
Looks great! I wish your products were available at Ace Hardware
Hopefully one day in the future.
Great recipe! Did you melt the butter and pour into apple juice or just whisk the butter in? Thank you
Mike, this is actually our line of Butter Bath and Wrap. It simplifies the wrapping process. It's in a powder form. You take 3/4 cup, since I was doing 3 slab of ribs, mix it with apple juice, and shake. It's as simple as that. I've had a lot of success with it.
@@HeathRilesBBQ
Thank you for taking the time to respond! I’m making the ribs today so I’ll soften the butter and whisk it in.
@@Mike-hs8fq Hope it turns out well!
Will this process work with a pellet smoker?
Yes! I just finished and they were excellent ! By the way I was a KCBS certified judge.
Yes, it will work on a pellet smoker
Hey, great video. Would this work for any type of rack of ribs?
Yes, absolutely
How to make my butter bath?
Thanks!
We have our own line of butter bath. Can mix it with water or apple juice. Can also do butter, brown sugar, and honey as well.
Fantastic video. Question: Do you think this method will work on my WSM, if I remove the water pan? Thanks for sharing...
It should. Just watch for color and tenderness after you wrap.
Can i do the same method on a kamado joe with the heat deflector off? I always cooked ribs with the deflector on but would like to try it this way.
I wouldn't do it without the heat deflector, it would be too close to the charcoal compared to the drum smoker.
@@andykives3420 thanks
I also think it would be too close to the charcoal without the deflector.
Hey Heath, what smoker do you prefer to make ribs on? I own a pellet and egg but want to try a drum. I like the egg a lot but the drum seems to produce better smoke flavor. Curious to hear your thoughts. Thanks
Love cooking on my Traeger, Outlaw, and Deep South
If a guy listened to you ... and was really lucky , he could probably win a banjo cooking spares on a drum !!! 💪🏆😉
Wow, thanks!
This tends to be my normal style.. fast heat n eat!
Not a bad style
So I’m unfamiliar with butter bath, can someone help me ? Thanks !
It's one of our products. Butter bath is in a powder form. Mix with water or apple juice. You use it when wrapping your ribs the last hour or so of the cooking process to make the ribs moist
Did baby backs last wknd with your garlic jalapeño as a base and your peach rub on top. Holy shit man. Incredible flavor combination. Picked your rubs up from Jason White's place in Plaquemine, La. I'm just down the road from there. That sweet rub you used is next on my list. Out of your other rubs, what other combination do you find works well together on ribs?
I like the pecan rub and the honey rub together, Honey also goes great with the apple rub to
@@aidandonnelly7368 thank you sir.
Adding pecan to anything will amp the flavor up. It's my favorite flavored rub that I have.
I don’t like it...I love what y’all are doing!!!! 👍🏾👍🏾👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾👏🏾👏🏾🔥🔥🔥🔥🤣🤣🤣🤣🤣
Glad you enjoyed!
Will the Gateway run at 225?
I typically run around 275-300º
Too much rub. You know better.
I think I might know what I'm doing
@@HeathRilesBBQ There is no doubt that you do. So do I, and I have made mistakes in spite of my knowledge.
@@CosmicStargoat Not too much rub. You can use as much rub as you like. Want to create a bark on your ribs, and a lot will come off or cook in anyway.
@@HeathRilesBBQ I'm just saying that many of the Pitmasters like Mad Scientist, Harry Soo and others are getting away from the heavy, exotic rubs on ribs. This reflects my own experience as well. Salt, pepper and Lawry's Seasoned Salt produces a better result, IMO. I know that competition is different when you use the brown sugar, honey, Parkay and the kitchen sink.I am not questioning your pedigree, just this particular video.
@@CosmicStargoat Agree to disagree. There's no "right" way to do it. Season however you like.