Game-day Italian Sausages & Peppers

Game-day Italian Sausages & Peppers on the PK Grill
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine Sausage and Peppers
Servings 6 people

Ingredients
  

  • Louie's P & R Italian Sausages we used 1 pkg of Italian & 1 pkg of Salameat
  • Heath Riles BBQ Garlic Butter Rub
  • Heath Riles BBQ Everyday Rub
  • 1 Red Bell Pepper sliced (we sliced into thin strips)
  • 2 Green Bell Peppers sliced (we sliced into thin strips)
  • 2 onions sliced (we sliced into thin slices)
  • 1 can of Beer of your choice we used original Budweiser
  • Olive Oil
  • Buns of your choice if you plan to make sandwiches

Instructions
 

  • Set grill up for 2 zone grilling, we used our PK for this cook.
  • Remove sausages from package, poke holes in sausages.
  • Place cast iron skillet on the hot side of the grill, oil with Olive Oil. Add sliced peppers and onions.
  • Season peppers and onions with Garlic Butter Rub and Everyday Rub.
  • Allow vegetables to sauté for approximately 5 minutes.
  • Add approximately 16 oz of Beer to the peppers and onions.
  • Add sausages on top of onion & pepper mixture in skillet and season with more Garlic Butter Rub and Everyday Rub. Allow to cook for approximately 15 minutes.
  • Turn sausages approximately halfway though (7-8 minutes).
  • Move skillet to the cooler side of the grill.
  • Remove sausages from skillet and place on the hot side of the grill to get some char.
  • Once you have as much char on your sausages as you would like, remove all items from the grill.
  • Make Italian Sausage & Pepper Sandwiches to your liking!!

Video

Notes

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Cajun Creole Garlic Butter Baby Back Ribs

Cajun Creole Garlic Butter Baby Back Ribs on the Traeger Timberline 1300
Prep Time 30 mins
Cook Time 3 hrs
Resting Time 30 mins
Course Main Course
Cuisine Ribs
Servings 4 people

Instructions
 

  • Remove ribs from packaging. Remove membrane from ribs and trim to your liking.
  • We used water as a binder for these ribs, spray lightly with water before seasoning.
  • Season back side of ribs with Everyday Rub and then Cajun Creole Garlic Butter Rub.
  • Flip ribs and repeat steps 2-3.
  • Put ribs on the grill, we cooked at 300º for approximately 2 hours, or until your ribs can pass the smear test.
  • Remove ribs from grill and wrap each slab with Butter Bath (1/4 cup Butter Bath to 3/4 cup of Apple Juice PER SLAB).
  • Return ribs to the grill for approximately 1 hour or until internal temperature is around 203º-206º.
  • Remove ribs from grill and unwrap and remove from Butter Bath mixture.
  • Season ribs with more Cajun Creole Garlic Butter Rub and return to the grill.
  • 10.Allow to cook for approximately 15-20 minutes or until ribs appear to have dried on the outside.

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 Pellet Grill, Ribs, Traegar
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Low & Slow Pork Butt on the Traeger

Low & Slow Pork Butt on the Traeger Timberline 1300
Prep Time 30 mins
Cook Time 10 hrs
Resting Time 2 hrs
Total Time 12 hrs 30 mins
Course Main Course
Cuisine Boston Butt
Servings 6 people

Ingredients
  

Instructions
 

  • Mix 1/4 cup of pork injection with 12 oz of apple juice to get ready to inject. You can use any liquid of your choice, we just prefer apple juice.
  • Use a grid-like pattern to inject butt.
  • Score fat on butt, we are cooking fat side up.
  • Season butt with Heath Riles BBQ Honey Chipotle Rub on all sides. Allow rub to sweat in for 15-20 minutes.
  • Put on Traeger Grill (or smoker / grill of your choice) fat side up at 225º. We used Royal Oak Pellets for this cook.
  • Cook butt for approximately 8 hours at 225º. Our butt was approximately 160º at this point.
  • Remove butt to wrap with Butter Bath (1/4 cup) and Apple Juice (8 oz.). Wrap foil tightly.
  • Return to grill, we set our probe to 200º.
  • We turned our temperature up to 275º and cooked for another 2 hours.
  • We had a total cook time of 10 hours, our butt had an internal temperature of 200º when we took it off of the grill.
  • Allow butt to rest for 1-2 hours.

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, Boston Butt, Traegar
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Chipotle Peach Pork Loin | Pellet Grill

Cheshire Farms Chipotle Peach Pork Loin on the Traeger Grill
Prep Time 20 mins
Cook Time 1 hr
Resting Time 30 mins
Course Main Course
Cuisine Pork
Servings 4 people

Ingredients
  

Instructions
 

  • Get Traeger Pellet Grill (or any grill) up to a temperature of 325º. We used Cherry pellets for this cook.
  • Trim pork loin if desired. We cut our loin in half and scored it.
  • Apply binder of your choice, we used mustard.
  • Season with Heath Riles BBQ Peach Rub all over and then season with Heath Riles BBQ Honey Chipotle.
  • Allow pork loin to rest for 15-20 minutes before putting on the grill. When ready to put on the grill, we placed a ThermoWorks DOT in and set it to 140º.
  • Cook loin for one hour and then glaze with Heath Riles BBQ Sweet BBQ Sauce and season with more Honey Chipotle Rub.
  • Continue cooking until internal temperature reaches 140º. Our total cook time for this was 1 hour and 30 minutes.

Video

Notes

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Keyword BBQ, Pork, Traegar
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Pork Belly Burnt Ends | Pellet Grill

Pork Belly Burnt Ends on the Traeger Pellet Grill
Prep Time 20 mins
Cook Time 1 hr
Resting Time 30 mins
Total Time 1 hr 50 mins
Course Appetizer
Cuisine Pork
Servings 4 people

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 Everyday Rub and Heath Riles BBQ Hot Rub until well coated.
  • Place seasoned pork belly cubes (fat side up) on wire baking racks and place on grill. We sprayed the wire racks before placing the cubes to help with cleanup!
  • Cook at 275º for 2.5-3 hours or until cubes hit 200º or are probe tender.
  • Mix Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Tangy Vinegar BBQ Sauce 50/50 to get ready to toss your cubes in!
  • Once your seasoned cubes are probe tender, pull from the grill. Use your sauce 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.
Keyword BBQ, Traegar
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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!
5 from 1 vote
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

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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
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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

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