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Recreated Heath Riles smoked competition pork ribs using baby back ribs and Heath Riles Garlic Jalepenio, Pecan, Honey, and Sweet rubs.
Friends and family often drop off ribs ahead of time to meet up for Sunday BBQ dinner with this proven recipe.
Indulge in the mouthwatering delight of competition-style smoked baby back ribs prepared on a Traeger smoker (https://amzn.to/3NzjVDP). This recipe guarantees tender, fall-off-the-bone ribs infused with a perfect blend of smoky flavors. With a few simple steps, you’ll be able to impress your guests with this barbecue masterpiece.
Recipe:
Ingredients:
2 racks of baby back ribs
¼ cup brown sugar
¼ cup of butter
1 cup apple juice
1 healthy squeeze of honey
Heath Riles rubs used in this cook: https://amzn.to/449FzFO
1 Jalepenio Garlic Rub
1 Pecan Rub
1 Honey Rub
1 Sweet Rub
1 cup of your favorite barbecue sauce. https://amzn.to/3PZ02sP
Applewood or hickory wood pellets for smoking
Instructions:
Preheat your Traeger smoker to 225°F (107°C) according to the manufacturer’s instructions. Ensure you have enough wood pellets to sustain the smoke throughout the cooking process.
Layer the flavor. Start with yellow mustard as a binder. 1 pass with the Jalepenio Garlic Rub. 2 passes with Pecan rub. 2 passes with Honey rub. This flavorful dry rub will enhance the taste of your ribs.
Prepare the baby back ribs by removing the membrane from the bone side. Using a butter knife or your fingers, lift a corner of the membrane and pull it off completely.
Sprinkle the dry rub generously on both sides of the ribs, pressing it gently into the meat to ensure good adhesion. Let the ribs sit at room temperature for about 15-20 minutes to allow the flavors to penetrate.
Place the ribs bone-side down on the Traeger smoker grates. Close the lid and let them smoke for approximately 1 1/2 – 2 hours. Maintain a consistent temperature of 225°F (107°C) and add more wood pellets as needed.
After 1 1/2 – 2 hours, the ribs will have developed a beautiful smoky bark. Carefully remove the ribs from the smoker and place each rack on a large sheet of heavy-duty aluminum foil (2 sheets). Add premixture of apple juice, butter, brown sugar, and honey to the top of the ribs and wrap.
Return the wrapped ribs to the smoker and cook for another 2 hours (internal temp of 203-205 degrees). This step, known as the “Texas crutch,” helps to tenderize the meat and infuse it with the flavors of the sauce.
After 2 hours, unwrap the ribs and brush them with barbecue sauce and sprinkle the Sweet Rub lightly over the barbecue sauce. Return them to the smoker, unwrapped, for another 15-30 minutes to allow the sauce to caramelize slightly. (careful not to burn)
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in juicier ribs.
Slice the racks into individual ribs and serve them with extra barbecue sauce on the side. Enjoy the succulent, competition-worthy smoked baby back ribs straight from your Traeger smoker!
Note: Cooking times may vary depending on the size and thickness of the ribs. Use a meat thermometer to ensure the internal temperature reaches around 203°F (92°C) for perfectly tender ribs.
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