What happens when you cook 3 different types of ribs the same way? This question plagued me, so I figured I’d take you on my journey to cook Ribs 3 Ways. For this experiment, I treated each rack of ribs the same way. With no variables, I had an accurate assessment of whether cooking different types of ribs really changes the cooking time and process. I trimmed the ribs similarly, then topped them with two of my bestselling rubs.
Whether you prefer hearty St. Louis ribs, leaner Baby Backs, or juicy Spare Ribs, you’re in for a treat. With this simple process, any rack of ribs can be turned into a masterpiece.
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Products Used:
• Heath Riles BBQ Everyday Rub [ Ссылка ]
• Heath Riles BBQ Honey Chipotle Rub [ Ссылка ]
• Heath Riles BBQ Competition BBQ Sauce [ Ссылка ]
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze [ Ссылка ]
• Heath Riles BBQ Apron [ Ссылка ]
• Disposable Cutting Boards [ Ссылка ]
• Aluminum Sheet Pan [ Ссылка ]
• Aluminum Foil [ Ссылка ]
• Royal Oak Charcoal Hardwood Charcoal Pellets [ Ссылка ]
• Thermoworks Thermapen One [ Ссылка ]
Ingredients:
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Honey Chipotle Rub
• Heath Riles BBQ Competition BBQ Sauce
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze
• Spare Ribs
• St. Louis Style Ribs
• Baby Back Ribs
Directions:
1. Fire up the Pit: Set the Traeger Ironwood XL to 275℉ using Royal Oak Charcoal Hardwood Pellets.
2. Prep the Ribs: Trim the ribs, removing stray bone pieces, hard meat flaps, discoloration, excess fat, and membranes.
3. Add Seasoning: Season the ribs with Heath Riles BBQ Everyday Rub and Heath Riles BBQ Honey Chipotle Rub. Let them rest, flip, and repeat on the other side.
4. Start Cooking: Place the ribs directly on the pit, bunching them up. Close the lid and cook for 2 hours and 15 minutes, spritzing with water halfway through.
5. Wrap the Ribs: Remove the ribs, place them in a double-lined baking pan with tin foil, and drizzle with Heath Riles BBQ Brown Sugar Honey Habanero BBQ Glaze. Wrap tightly and smoke for another 1 hour and 15 minutes.
6. Rest the Ribs: Let the ribs rest for 15-20 minutes.
7. Add Sauce: Unwrap the ribs, sauce them with Heath Riles BBQ Competition BBQ Sauce, and return to the pit for 15 minutes to set the sauce.
8. Serve: Let the ribs cool, then slice and serve.
Chapters:
0:00 Intro
0:21 Rib Explanation
4:07 St. Louis Style Ribs Trim
4:48 Spare Ribs Trim
6:45 Baby Back Ribs Trim
9:09 Peeling Membrane
9:48 Season Ribs
11:22 Place Ribs on Grill
12:33 Spritz Ribs
13:07 Check Internal Temps
14:40 Wrap Ribs
17:02 Check Ribs in Wrap
18:49 Pull Ribs and Rest
19:04 Sauce Ribs
21:00 Return Ribs to Grill
21:54 Remove Ribs From Grill
22:10 Recap
23:12 Taste and Comparison
25:57 Outro
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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 no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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