Honey Pecan Ribs | Deep South Mailbox

Honey Pecan St. Louis Style Ribs on the Deep South Mailbox, you will love these ribs with our signature flavors!
Prep Time 30 mins
Cook Time 3 hrs
Resting Time 30 mins
Course Main Course
Cuisine Ribs
Servings 4 people

Ingredients
  

HONEY PECAN GLAZE:

Instructions
 

  • Remove Ribs from package and dry off. Be sure to remove the membrane from the back of the ribs if this is still present.
  • Apply olive oil to the back of the ribs and rub in.
  • Season with Heath Riles BBQ Pecan Rub on the back side of the ribs.
  • Season with Heath Riles BBQ Honey Rub on the back side of the ribs.
  • Repeat steps 2 thru 4 on the front side of the ribs.
  • Allow ribs to sweat while you get your cooker up to temperature (275º-300º). We cooked these ribs on the Deep South Mailbox using Royal Oak Charcoal and Blue Note Bourbon Wood Chips.
  • Before putting ribs on, add your wood chips if you desire.
  • Place ribs on the grill or smoker of your choice and allow them to cook for approximately an hour and a half.
  • After cooking for an hour and a half, remove ribs to wrap.
  • Wrap ribs with Heath Riles BBQ Butter Bath & Wrap. You will need to mix 3 tablespoons of Butter Bath to 3/4 cup of Apple Juice PER SLAB OF RIBS. Add this mixture into the foil and wrap tightly.
  • Place wrapped ribs back on the smoker for approximately 45 minutes or until they reach an internal temperature of 207º-210º. Once temperature is reached, remove from the smoker.
  • Allow ribs to rest for 20 minutes while still wrapped.
  • Mix ingredients for sauce above over medium heat and allow them to merry.
  • Once your ribs are rested, brush both sides with sauce and return to the grill / smoker for 10-15 minutes.
  • Once sauce is set, remove from the smoker and ENJOY!

Video

Notes

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 at no additional cost to you.
Keyword Deep South Smoker, Ribs
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Boston Butt (Pulled Pork Sandwich) | Outlaw Smoker

Boston Butts on the Outlaw Smoker turned into Pulled Pork Sandwiches topped with a Garlic Jalapeño Coleslaw
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 1 hr
Total Time 5 hrs 30 mins
Course Main Course
Cuisine Pork, Pulled Pork
Servings 4 people

Ingredients
  

Garlic Jalapeño Coleslaw Ingredients / Recipe:

Instructions
 

  • Trim Boston Butt to your liking, we did not trim much off of this and we left the fat cap on.
  • Put binder on butt, we used yellow mustard.
  • Season butt with Heath Riles BBQ Pecan Rub and then Heath Riles BBQ Sweet BBQ Rub. (You can purchase both of these rubs in the Sweet & Savory Flavor Fusion Bundle on our website)
  • Get smoker up to temperature, we cooked at 275º and used Royal Oak Charcoal and Hickory wood for this cook.
  • Place butt on smoker fat side up and cook to approximately 140º, this was about 3 and a half hours for us. We did spritz our butt about every hour with water (you can use apple juice or whatever liquid you prefer).
  • Once butt reaches 140º we wrapped with our Heath Riles BBQ Tangy Vinegar Sauce and foil and placed this back on the smoker.
  • Cook butt to an internal temperature of 200º, this was another 2 and a half hours for us. Total cook time was 6 hours.
  • Allow cooked butt to rest for 1 hour.
  • Make coleslaw (recipe above) if you plan to make delicious pulled pork sandwiches!
  • Shred your meat and top with Garlic Jalapeño Coleslaw and Tangy Vinegar Sauce on your bun! Enjoy this deliciousness!

Video

Notes

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 at no additional cost to you.
Keyword Pulled Pork, Pulled Pork Sandwhiches
Tried this recipe?Let us know how it was!

Hot Apple Ribs | Outlaw Smoker

Hot Apple Ribs on the Outlaw Smoker with Heath Riles that are the perfect blend of Apple and Hot!
Prep Time 30 mins
Cook Time 5 hrs
Resting Time 30 mins
Course Main Course
Cuisine Pork, Ribs
Servings 2 people

Ingredients
  

FOR WRAP:

FOR SAUCE:

Instructions
 

  • Get cooker ready and up to temp of 275º-300º, we used the Outlaw Smoker for this cook.
  • Remove ribs from packaging. Take off the membrane from the back of the ribs and trim to your liking.
  • Rub ribs with yellow mustard, or binder of your choice (both sides).
  • Season ribs with a base of Heath Riles BBQ Hot Rub (both sides).
  • Season ribs with a layer of Heath Riles BBQ Apple Rub (both sides).
  • Place ribs on your cooker at approximately 275º, we used Hickory wood for this cook along with Royal Oak Charcoal.
  • Cook ribs for approximately 2 and a half hours, we added wood every 30 minutes to keep our temperature at 275º. We also spritzed our ribs every 30-45 minutes with water to keep them moist.
  • After 2 and a half hours at 275º, remove your ribs to wrap. Wrap with Heath Riles BBQ Butter Bath & Wrap. You should mix 3 tablespoons with 3/4 cup of apple juice PER SLAB of rib. Once wrapped with Butter Bath and apple juice mixture, wrap with foil and return to the grill.
  • Cook wrapped ribs for approximately another 2 to 2 and a half hours or until the internal temperature is 203º-205º. Once this temperature is reached, remove from grill.
  • Unwrap ribs and sauce with sauce recipe above. (You should have melted these ingredients over heat to make sure your apple jelly is melted.)
  • After saucing, return to the grill to set the sauce. You can also sprinkle with Heath Riles BBQ Apple Rub. Allow the sauce to set and remove from the grill.

Video

Notes

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 at no additional cost to you.
Keyword BBQ, Meat, Pellet Grill, Ribs
Tried this recipe?Let us know how it was!

Royal Red Shrimp | Golden's Cast Iron Cooker

Cooking up Royal Red Shrimp on the Golden's Cast Iron Cooker. A super easy and super quick recipe that will leave you wanting more
Prep Time 10 mins
Cook Time 5 mins
Resting Time 3 mins
Course Main Course
Cuisine Seafood
Servings 2 people

Ingredients
  

Instructions
 

  • Get grill up to approximately 400º.
  • Skewer shrimp.
  • Squeeze half of a fresh lime on shrimp. Season with Heath Riles BBQ Simple Citrus Rub & Heath Riles BBQ Honey Chipotle Rub. Flip to other side and repeat.
  • Place shrimp on the grill. We cooked for approximately 3 minutes on each side and they were done.
  • Remove from grill when done.
  • Squeeze more fresh lime juice on your shrimp.

Video

Notes

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 at no additional cost to you.
Keyword BBQ, Golden's Cast Iron, Shrimp
Tried this recipe?Let us know how it was!

Double Garlic Bone-In Ribeye

Double Garlic Bone-In Ribeye is a super easy recipe that packs a ton of flavor. We cooked these steaks on the PL Grill using my Garlic Butter and Garlic Jalapeno Rubs.
Prep Time 30 mins
Cook Time 6 mins
Resting Time 10 mins
Total Time 46 mins
Course Main Course
Cuisine Steak
Servings 2 people

Ingredients
  

Instructions
 

  • Get PK Grill set up for a 2 zone fire. We used Royal Oak Charcoal and GrillGrates. At the start of the cook, our GrillGrates are around 500º.
  • Coat steaks with Olive Oil to act as a binder.
  • Season steaks with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub.
  • Spray GrillGrates with oil before cooking steaks, once grates are hot.
  • Place steaks on grates and allow to cook for 1 minute and 30 seconds, spin the steak at this point if you are trying to achieve good looking grill marks. Cook for another 1 minute and 30 seconds. This is a total cook time of 3 minutes on this side.
  • Flip the steak to the other side and repeat step #5.
  • Once your grill marks are in place, move your steaks to the cool zone of the fire and allow to finish cooking. Our steaks were 106º-110º at the time of moving them over.
  • We cooked our steaks to an internal temperature of approximately 120º for a medium rare. Remove from grill once desired temperature is reached.
  • Place 2 pads of salted butter on top of each steak. Cover with foil and allow to rest for approximately 10 minutes!

Video

Notes

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 at no additional cost to you.
Keyword PK Grill, Ribeye, Steak
Tried this recipe?Let us know how it was!

Grilled Scallops | Golden's Cast Iron Cooker

These Grilled scallops we cook just a little bit different, in a Cast Iron skillet. We use our Garlic Butter and the Simple Citrus rubs with these scallops and they turned out amazing.
Prep Time 30 mins
Cook Time 15 mins
Resting Time 6 mins
Total Time 51 mins
Course Main Course
Cuisine Seafood
Servings 2 people

Ingredients
  

Instructions
 

  • DIRECTIONS:
  • Get Golden's Cast Iron Cooker (or cooker of your choice) up to 450º-500º.
  • Toss Scallops in olive oil.
  • Season scallops with Heath Riles BBQ Garlic Butter Rub and then Heath Riles BBQ Simple Citrus Rub. Repeat this process on both sides.
  • Place cast iron griddle on the grill with some olive oil and 2 tbsp of butter to get hot..
  • Once griddle is hot, place scallops on. Once they are golden brown, flip to the other side. This should be approximately 3-4 minutes per side.
  • Scallops are done when they reach 125º-130º internally.

Video

Keyword Cast Iron, Golden's Cast Iron, Scallops
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Hot and Fast Pulled Pork

Cooking this Boston Butt from Cheshire Farms on the Gateway Drum smoker using Hot and Honey rub and wrapping it in Tangy Vinegar Sauce
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 1 hr
Total Time 5 hrs 30 mins
Course Main Course
Cuisine Boston Butt
Servings 4 people

Ingredients
  

Instructions
 

  • Get smoker of choice up to temperature, we cooked at 275º.
  • Score fat side of butt, if you choose.
  • Coat butt with mustard or binder of choice.
  • Season butt with a layer of Heath Riles BBQ Hot Rub and a layer of Heath Riles BBQ Honey Rub.
  • Allow butt to rest for 15-20 minutes before placing on smoker.
  • Place butt on smoker, we placed a ChefAlarm in our butt and set it for 130º. This can vary based on bark, etc...
  • We spun the rack on the Gateway Drum Smoker every 30-45 minutes.
  • Once butt reaches internal temperature of 130º, remove from smoker to wrap.
  • Wrap butt with Heath Riles BBQ Tangy Vinegar Sauce and foil. Return to smoker.
  • Continue cooking butt until an internal temperature of 203º is reached. Our total cook time was 5 hours.
  • Once internal temperature is reached, remove from smoker and allow butt to rest.

Video

Notes

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 at no additional cost to you.
Keyword Boston Butt, Cheshire Farms
Tried this recipe?Let us know how it was!

Starting off Easter with this Ham is what you are looking for! This is the perfect ending to a perfect day!

Maple Bourbon Glazed Ham

This recipe is for a Maple Bourbon Glazed Cheshire Farms Spiral Cut Ham using our Sweet BBQ Rub and we cooked this on the PK Grill. This recipe is easy to follow along with and uses some of our signature flavors.
Prep Time30 mins
Active Time2 hrs
Resting Time30 mins
Total Time3 hrs
Course: Main Course
Cuisine: Ham
Keyword: Cheshire Farms, Ham
Yield: 4 people

Materials

Maple Bourbon Glaze

  • 1/2 cup Maple Syrup
  • 1/2 cup Blue Note Bourbon
  • 1/4 cup Brown Sugar
  • 2 tbs Butter
  • 1/3 cup Orange Juice

Ham Ingredients

Instructions

  • Get PK Grill or any grill of choice ready for 2 zone cooking. Our temp was about 300º. We used Royal Oak Charcoal and Blue Note Bourbon Smoking Chips (coming out soon).
  • Apply binder to ham, we used Dijon Mustard. Once binder is on, cover with Heath Riles BBQ Sweet BBQ Rub.
  • Place on small cooking rack if you wish and put on the grill.
  • Insert ChefAlarm in center and set to 125º.
  • Once ham reaches 125º, apply glaze. To make the glaze, combine all ingredients and reduce to a syrup like consistency.
  • Once ham reaches 140º-145º, remove from grill.

Video

Notes

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 at no additional cost to you.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @heathrilesbbq on Instagram and hashtag it #heathrilesbbq

Sticky Honey Garlic Ribs

This recipe is for a unique flavor for a ribs using our Garlic Jalapeno and Honey Chipotle rubs and our Tangy Vinegar Sauce to top off these Sticky Honey Garlic Ribs that we cooked on the Traegar Pellet Grill.
Prep Time 30 mins
Cook Time 3 hrs 30 mins
Total Time 4 hrs
Course Main Course
Cuisine Ribs
Servings 2 people

Equipment

  • Traegar Pellet Grill

Ingredients
  

Baby Back Ribs

Rib Glaze

Instructions
 

  • Get Traeger Grill (or grill of your choice) up to 275º, for this cook, we used pecan pellets.
  • Trim ribs if you wish, remove the membrane from ribs.
  • Season ribs with Heath Riles BBQ Garlic Jalapeño Rub on each side and then come back and season with Heath Riles BBQ Honey Chipotle Rub on each side.
  • Allow ribs to sweat and rub to set for about 15 minutes.
  • Place ribs on grill and allow to cook for 2 hours.
  • Remove ribs and wrap with honey, Heath Riles BBQ Tangy Vinegar Sauce and lime. Wrap each slab individually.
  • Place ribs back on the grill for another 2 hours while wrapped.
  • Get your glaze ready, recipe above. Reduce ingredients down on low heat.
  • Remove ribs from grill and allow them to sit for approximately 15 minutes. Then remove ribs from foil and glaze with sauce that you made.
  • Return the ribs to the grill for approximately 15 minutes to set glaze.
  • Remove ribs and allow to cool for approximately 5 minutes, top with chopped green onion if you wish!

Video

Keyword Cheshire Farms, Ribs, Traegar
Tried this recipe?Let us know how it was!

Smoked Feta Pasta with Shrimp | Pellet Grill

Smoked Feta Pasta with Shrimp on the Traeger Pellet Grill
Prep Time 10 mins
Cook Time 5 mins
Course Main Course
Cuisine Seafood

Ingredients
  

Instructions
 

  • Get Pellet Grill (or any grill) up to temp, we went to 400º and used Hickory Pellets for our cook.
  • Place block of feta cheese, cherry tomatoes and garlic cloves in a large cast iron skillet.
  • Drizzle with approximately 1/2 cup of Olive Oil.
  • Season with Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
  • Place this skillet on the grill for approximately 40-45 minutes.
  • Take your smaller cast iron skillet and place your shrimp in.
  • Coat shrimp well with Olive Oil.
  • Season your shrimp with the same seasonings as your cheese mixture: Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
  • Allow shrimp and seasonings to sit at room temperature for approximately 20 minutes.
  • After allowing shrimp to sit for 20 minutes, add 2 tbsp of minced garlic and 2 tbsp of butter before placing on the grill.
  • Place small skillet of shrimp on the grill and allow to cook for approximately 20 minutes (your other large skillet should still be cooking also).
  • You can now cook your pasta noodles to have them ready. We boiled them inside on the stove top. Reserve some pasta water if desired to add to your finished dish.
  • Remove both skillets from grill. Your large skillet should have a total cook time of about 45 minutes. Your small skillet should have a total cook time of about 20 minutes.
  • Mash tomatoes and feta cheese and mix well. Add basil.
  • Pour cheese and tomato mixture over pasta noodles and mix well.
  • Add your shrimp and garlic mixture to pasta as well.
  • We returned our mixture to the large skillet and topped with fresh grated parmesan cheese. We then topped with a little Heath Riles BBQ Garlic Butter Rub.

Video

Notes

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 at no additional cost to you.
Tried this recipe?Let us know how it was!

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