MEMPHIS STYLE Dry Ribs on the Traeger Timberline 1300 | Heath Riles BBQ

Memphis Style Dry Ribs on the Pellet Grill are a mouthwatering recipe that brings the authentic flavors of Memphis barbecue to your grill. Cooked on a pellet grill, the ribs develop a smoky, charred exterior while remaining tender and juicy on the inside, resulting in a true barbecue delight.

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WHAT HEATH USED IN THIS RECIPE:
Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
Heath Riles BBQ Sweet Rub https://bit.ly/3d66DKT
Cheshire Pork Baby Back Ribs https://bit.ly/2P3Ji2E
ThermoWorks Thermapen ONE https://bit.ly/43qX2Za

INGREDIENTS:
Baby Back Ribs (or any ribs of your choice, we used Cheshire Pork)
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Sweet Rub
Ingredients for Mop Below
2 cups (16 oz) Apple Cider Vinegar
1 cup (8 oz) Italian Dressing (strained)
3 tbsp Heath Riles BBQ Sweet Rub

DIRECTIONS:
1. Fire up Traeger Grill (or any grill / smoker of your choice) to 250º. We used Pecan pellets for this recipe.
2. Season ribs with a base layer of Heath Riles BBQ Garlic Jalapeño Rub and then a layer of Heath Riles BBQ Sweet Rub.
3. Place ribs on grill / smoker for 1 and a half hours before mopping / basting.
4. 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.
5. ENJOY!!

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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