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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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!

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
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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!

Memphis Style Dry Ribs | Pellet Grill

One of the most famous style of ribs, the Memphis Style Dry Ribs. We used our favorite Cheshire Pork Baby Back Ribs with our rubs on the Traegar Pellet grill to create a one of a kind rib.
Prep Time 30 mins
Cook Time 5 hrs 30 mins
Resting Time 30 mins
Course Main Course
Cuisine Ribs
Servings 2 people

Ingredients
  

Ingredients for Mop

Instructions
 

  • 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.

Video

Keyword BBQ, Cheshire Farms, Meat, Pork, Ribs, Traegar
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Baby Back Ribs | Outlaw Smoker

These baby back ribs are an amazing recipe, we cooked these on the Outlaw Smoker using our signature rubs highlighted by the Sweet BBQ Sauce.
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Ribs
Servings 2 people

Instructions
 

  • 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.

Video

Keyword Outlaw Smoker, Ribs
Tried this recipe?Let us know how it was!

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