Memphis Style Dry Ribs on the Traeger Timberline 1300 | Heath Riles BBQ

We're making Memphis Style Dry Ribs using our brand new, award-winning Competition BBQ Rub! Simple BBQ is the best BBQ. Personally, I love a good dry rib, and we're adding a little Memphis flare to this recipe. Our new Competition BBQ Rub is sweet, spicy, sand savory. I developed this rub before Memphis in May, and it helped bring home 1st place ribs. This rub is great on pork, chicken, and beef. Get your hands on a bottle and try this recipe at home!

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WHAT HEATH USED:
• Heath Riles BBQ Garlic Jalapeno Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Competition BBQ Rub https://bit.ly/3MiC9sk
• Prairie Fresh Prime Baby Back Ribs
• Benchmade Meatcrafter Knife https://amzn.to/3Vbwg3Y
• Royal Oak Charcoal Hardwood Pellets https://amzn.to/3CQeUCO
• Thermapen One https://bit.ly/43qX2Za
• Traeger Timberline 1300 https://www.traeger.com/pellet-grills...
• French's Yellow Mustard https://amzn.to/3MpvvAc
• Large Aluminum Sheet Pan https://amzn.to/3Vn3opt
• Plastic Spray Bottle https://amzn.to/3CNUF8w
• Aluminum Foil https://amzn.to/3RRLzfi

INGREDIENTS:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Competition BBQ Rub
• Prairie Fresh Prime Baby Back Ribs
• Yellow Mustard

DIRECTIONS:
1. Fire up your grill to 300º.
2. Take your ribs out of the pack and trim off any excess fat.
3. Coat both sides of your ribs in yellow mustard.
4. Season both sides of your ribs with Heath Riles BBQ Competition BBQ and Garlic Jalapeno Rub.
5. Place your ribs on your grill for 2 hours, or until it reaches an internal temperature of 170º. Spritz with water after the first hour and then every 30 minutes.
6. After 2 hours, wrap your ribs in aluminum foil and place back on the grill for one hour.
7. Once your ribs are hitting 203-207º internally, take them off your grill and out of the foil.
8. Dust both sides of the ribs with more Heath Riles BBQ Competition BBQ Rub.
9. Place the ribs back on your grill for about 5 minutes.
10. After about 5 minutes, take your ribs off the grill and let them rest for about 10-15 minutes.
11. Slice and serve.

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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 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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