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
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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
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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

BBQ Bologna Sandwich | Pellet Grill

BBQ Bologna Sandwich with a Mustard Slaw on the Traeger Grill
Course Main Course
Cuisine Bologna

Ingredients
  

BBQ Bologna Ingredients

Slaw Ingredients

  • 10 oz. pack of Angel Hair Coleslaw
  • 1/4 cup Mayo
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon Honey
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Heath Riles BBQ Garlic Jalapeño Rub
  • 1 tablespoon Apple Cider Vinegar

Instructions
 

  • Make up slaw and place in the refrigerator to allow flavors to merry.
  • Get pellet grill up to 250º, we used pecan pellets for this cook.
  • Score sides of the bologna chubs.
  • Coat bologna in yellow mustard.
  • Coat bologna in Heath Riles BBQ Sweet Rub.
  • Smoke on pellet grill for 2 hours.
  • After smoking for 2 hours, take off of the grill, slice into thick slices. Sauce slices with Heath Riles BBQ Sweet Sauce and add a touch more Heath Riles Sweet Rub.
  • Return to grill for 30 minutes to set sauce.
  • Assemble sandwiches! 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 Meat
Tried this recipe?Let us know how it was!

Cheesy Pork Dip | Pellet Grill

Course Appetizer
Cuisine Shoulder

Ingredients
  

Instructions
 

  • Combine pork, sauce, rub, cream cheese, sour cream and pico de gallo and place in skillet.
  • Top mixture with shredded cheese and sliced jalapeños.
  • Cook on Traeger (or any grill) at 400º for 20-25 minutes.

Video

Notes

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French-Cut Pork Loin | Big Green Egg

Course Main Course

Ingredients
  

FOR SAUCE:

  • 1/2 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 4 tablespoons Dijon Mustard
  • 1 tablespoon Minced Garlic
  • 1 tablespoon mixed herbs rosemary, thyme & sage
  • Heath Riles BBQ Garlic Butter to taste
  • Salt & Pepper to taste **To thicken add 2 tablespoons of Flour and 1/4 cup of water to form a "slurry"**

Instructions
 

  • Fire up Big Green Egg to a temperature of 300º, we added some hickory wood chunks on top of our charcoal.
  • Remove French-Cut Pork Loin from package and dry off well. Trim as desired.
  • Coat loin with Dijon Mustard.
  • Coat loin with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub.
  • Coat loin with herb mixture (rosemary, thyme & sage).
  • Wrap loin bones with foil if you wish.
  • Put loin on the grill, cook to a temperature of 140º (this was an hour and a half total cook time for us).
  • Let loin rest for 15-20 minutes.
  • Top with sauce if you wish!

Video

Notes

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Pork Belly Burnt Ends | Pellet Grill

Course Main Course
Cuisine Pork

Ingredients
  

FOR GLAZE:

Instructions
 

  • Fire up Traeger Pellet Grill (or any pellet grill) to 275º, we used cherry pellets for this cook.
  • Cut pork belly into cubes.
  • Season pork belly cubes with Heath Riles BBQ Honey Chipotle BBQ Rub until well coated.
  • Place seasoned pork belly cubes on wire baking racks and place on grill.
  • Cook at 275º for 2.5-3 hours or until cubes hit 200º or are probe tender.
  • Mix glaze ingredients (see above) and melt over medium heat until butter and brown sugar are melted.
  • Once your seasoned cubes are probe tender, pull from the grill. Use your glaze (ingredients above) to coat pork belly cubes.
  • Once coated with glaze, return to the grill for 30 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.
Tried this recipe?Let us know how it was!

St Louis Ribs | Drum Smoker

Course Main Course
Cuisine Ribs

Ingredients
  

Instructions
 

  • Get Gateway Drum going, we used Royal Oak Charcoal and chunks of Cherry Wood to get to 300º
  • Make sure to pull membrane off of the back of your ribs
  • Season both sides of your ribs with Heath Riles BBQ Sweet Rub
  • Place on Drum Smoker and cook for 30 minutes, after 30 minutes spin your rack and cook for an additional 30 minutes. This is 1 hour of total cook time
  • After your 1 hour of cook time is up, flip the ribs over and cook for 15 minutes face down
  • Mix your Heath Riles BBQ Butter Bath, remember 3/4 cup of apple juice and 3 tablespoons of butter bath for EACH SLAB you are cooking
  • Once your 15 minutes is up, remove ribs from smoker and wrap in butter bath
  • Return wrapped ribs to smoker for approximately 45 minutes, or until an internal temperature of 206º-208º is reached
  • Once ribs are off of smoker, allow them to rest for 30 minutes
  • Glaze with Heath Riles BBQ Sweet Sauce and return to the smoker for 7-8 minutes to set the sauce

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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