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.
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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.
Fire up Traeger Grill (or any grill / smoker of your choice) to 250º. We used Pecan pellets for this recipe.
Season ribs with a base layer of Heath Riles BBQ Garlic Jalapeño Rub and then a layer of Heath Riles BBQ Sweet Rub.
Place ribs on grill / smoker for 1 and a half hours before mopping / basting.
After 1.5 hours, mop ribs (recipe for mop above). Continue mopping / basting ribs every 45 mins - 1 hour after initial baste until ribs are done. You are looking for an internal temperature of 195º-203º. Our ribs cooked for approximately 5 and a half hours.
Trim baby back ribs to your liking, make sure the membrane is off of the back of each slab.
Coat ribs with a binder, we used yellow mustard, this is what we use on a regular basis.
Season back of ribs with Everyday Rub, Honey Chipotle Rub, Pecan Rub and then Peach Rub (in that order). All ribs to set for approximately 5 minutes. Flip ribs and repeat on the front of ribs (Everyday, Honey Chipotle, Pecan and Peach Rubs). Allow ribs to set for 20 minutes.
Cook at 275º on smoker of your choice (we used pecan wood), we did these on the Outlaw BBQ Smoker, for about 2 hours. Spritz with apple juice every 45 minutes if you wish.
When ribs are at approximately 160º, pull them off to wrap with Butter Bath & Wrap. 1 pack of Butter Bath can be mixed with 5.5 cups of apple juice, you will only use 3/4 cup for each slab.
Pull foil for each slab. Add a layer of Honey Chipotle Rub on the foil before placing the rib front down. Add Honey Chipotle Rub on the back of the rib. Add 3/4 cup of Butter Bath & Wrap and wrap in the foil. Repeat this process with all slabs of ribs.
Place wrapped ribs back on the pit for about an hour, you are looking for an internal temperature of 203º-207º. Once ribs hit this temperature, take them off to rest for approximately 30 minutes.
Mix sauce (1 part Tangy Vinegar BBQ Sauce to 2 parts Sweet BBQ Sauce). Glaze ribs on the front and back. Sprinkle some Peach Rub on top.
Place ribs on a wire rack (if you choose, you can just put them straight on the smoker grates if you want) and put back on the pit at 275º for 20 minutes to set sauce.