Cherry Apple Habanero Glazed Ribs | Heath Riles BBQ

You’ll fall in love with the fragrant aroma of these deliciously seasoned ribs and be even more obsessed with their fall-off-the-bone perfection. This recipe will help any pitmaster elevate their BBQ game and create unforgettable moments around the table.

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Products Used:
• Heath Riles BBQ Cherry Apple Habanero Glaze https://bit.ly/3H0Xgxv
• Heath Riles BBQ Sweet BBQ Sauce https://bit.ly/3e7aaKb
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Competition BBQ Rub https://bit.ly/3MiC9sk
• Heath Riles BBQ Butter Bath & Wrap https://bit.ly/30NB7Ni
• Heath Riles BBQ Heat Resistant Gloves https://bit.ly/3BfFkvW
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Traeger Ironwood XL https://amzn.to/3Tmfe4E
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://www.thermoworks.com/thermapen...

Ingredients:
• Heath Riles BBQ Cherry Apple Habanero Glaze
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• Heath Riles BBQ Butter Bath & Wrap
• 2 slabs of 4.5-5lb Prairie Fresh Baby Back Ribs

Directions:
1. Stoke the Traeger Ironwood 885 or your grill of choice with Royal Oak Charcoal and fire it up to 300℉.
2. Remove the ribs from their packaging, pat them dry, and remove the membrane. If needed, remove any flaps of meat or uneven edges.
3. Lay down a base coat of Heath Riles BBQ Garlic Jalapeńo Rub, followed by a dusting of Heath Riles BBQ Competition BBQ Rub. Let the ribs sweat in for 5 minutes, then flip them and repeat the process on the other side, letting them sweat in for 15 minutes.
4. Lay the Cherry Apple Habańero Baby Back Ribs directly on the pit and let them go for an hour without touching them. After an hour, spritz the meat with water, touch them up with Heath Riles BBQ Competition BBQ Rub if needed, and let them go for another 1 ½ hours.
5. To make the wrap, combine ¼ cup of Heath Riles Butter Bath & Wrap with ¾ cup of water until smooth. You should note that this measurement will cover ONE rack of ribs.
6. Take the Cherry Apple Habańero Baby Back Ribs off the pit, lay them on a foil-lined baking tray, and pour the butter bath over the top.
7. Tightly wrap the ribs, then lay them back on the pit to cook for 1 hour and 20 minutes. My ribs had an internal temperature of 205℉ and a total cook time of 3 hours and 20 minutes.
8. To make the glaze, combine equal parts Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Cherry Apple Habańero Glaze in a small cast iron pot, then set it on the pit for 20 minutes to warm up while the ribs rest.
9. Unwrap the ribs and generously brush them with glaze. Then, set the Cherry Apple Habańero Baby Back Ribs on the pit for 10 minutes to tack up.
10. Let the ribs cool before digging in. Enjoy!

Chapters:
Intro 0:00
Talking about Ribs 0:24
Pulls Rib Membrane Off 0:58
Season with Heath Riles BBQ Garlic Jalapeño Rub 2:12
Season with Heath Riles BBQ Competition Rub 2:31
Let Ribs Sweat 3:35
Put Ribs on Traeger Ironwood 885 4:10
Wet the Ribs 5:18
Add More Heath Riles BBQ Rub 5:40
Add more Pellets to the grill 5:54
Pull Ribs off the grill 7:58
Wrap with Butter Bath & Wrap 8:20
Place Ribs back on the grill, wrapped 9:53
Make Sauce 12:08
Glaze the Ribs 13:13
Recap 14:51
Slice and Taste 16:15
Outro 16:30

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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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