Heath Riles Hot Wing Ribs

• Prairie Fresh Ribs
• Mustard
• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Hot Rub
• BBQ Bob’s Mighty Mitch’s Wing Sauce
• Butter

• Royal Oak® Super Size™ Briquets
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Fire up the grill to a temperature of 275℉-300℉.

2. Trim the ribs. Remove the ribs from their packaging, trim any uneven pockets or flaps of fat, and remove the membrane.

3. Add binder and seasoning. Next, I add the binder and seasoning. Drizzle mustard on the ribs, then lay down a layer of Heath Riles BBQ Chicken Rub and Heath Riles BBQ Hot Rub. Flip the ribs over and repeat the process on the other side. Let the ribs sweat in for 15-20 minutes before moving to the next step.

4. Start cooking. Lay the Hot Wing Ribs directly on the Outlaw Patio Smoker’s grates and let them cook for one hour, undisturbed. After an hour, spritz the ribs with water. This attracts the smoke to the ribs and keeps them juicy.  Let the ribs go for another 45 minutes.

5. Wrap the ribs. Take the Ribs off the smoker and lay them on a double-lined sheet of foil. Then, add a tiny drizzle of BBQ Bob’s Mighty Mitch’s Wing Sauce. To finish the wrap, lay half a stick of butter on the top. Then, tightly wrap the ribs and lay them back on the pit for another hour.

6. Make the basting mixture. While the ribs finished cooking, create the basting mixture. Add 1 tablespoon of butter and BBQ Bob’s Mighty Mitch’s Wing Sauce to a cast-iron pan. Let the basting mixture warm on the pit until the butter was melted.

7. Baste and finish. Once the ribs hit the 203℉-204℉ range, pull them from the grill and let them rest for 20 minutes. Then, unwrap the Hot Wing Ribs and baste them with the buffalo mixture. At this point, you could set your ribs back on the pit for a few minutes to char up or dig in!