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No-Wrap Competition Ribs feat. Heath Riles + Old Southern BBQ
If these No-Wrap Competition BBQ Ribs have your mouth watering, here's the good news: you don't have to hunt down every ingredient one at a time. This exact recipe was built around our “Big Rib Energy” BBQ Box— a pitmaster-curated bundle of full-size, championship-caliber sauces, rubs and tools that takes the guesswork out of your next rib cook. It ships FREE in the U.S., but it's a limited release, so grab one while they last.
The two stars of this cook are both packed inside the box. TheHeath Riles Competition BBQ Rubis a Memphis in May champion—a competition-proven blend that lays down the deep, savory bark that no-wrap ribs are all about. ThenSouthern Gal's BBQ Sauce by Old Southern BBQbrings the sweet, sticky, handmade-in-the-South finish that caramelizes into that irresistible lacquered glaze in the final stretch on the smoker.
Put them together and you've got the sweet-meets-spicy backbone this recipe is famous for, plus the pitmaster tools and step-by-step guidance to nail it on the first try. Whether you're chasing that competition-style bark or just want to wow the neighbors, theBig Rib Energy BBQ Boxis your shortcut to rib-day glory.
No wrap, no shortcuts, all bark. These straight-on-the-smoke competition-style ribs deliver a sweet-meets-spicy kick with Heath Riles Competition BBQ Rub and Southern Gal's BBQ Sauce. Here's how to nail that mahogany bark and sticky, lacquered glaze at home.
Start by peeling the silverskin off the back of the ribs. A butter knife and a paper towel will do the trick.
Coat the ribs with a thin layer of olive oil or yellow mustard – this is your binder, which helps the rub adhere. Don't worry, you won't taste the mustard.
Generously sprinkle Heath Riles Competition BBQ Rub all over the ribs, front and back, and gently pat it down. Let them rest at room temperature for about 30 minutes while your smoker gets to temp.
Fire up your smoker and dial it in to 250°F. For wood, go with fruitwoods like apple, cherry or pecan, or mix in a bit of hickory for a deeper smoky flavor.
Place the ribs bone-side down on the smoker grates. Close the lid and let the magic happen.
After the first hour, use the Grill Masters Club Spritz Bottle to hit those ribs with apple juice. Every 45 minutes or so, give the ribs a light mist to keep them moist.
After about 3 hours, check the color. You're looking for a rich mahogany hue and a bark that's set (no seasoning coming off when you touch it). If the ribs are still pale, give them more time.
At around the 4.5-hour mark, brush on a light layer of Southern Gal's BBQ Sauce using your Grill Masters Club Silicone Mop Brush.
Let the sauce caramelize for 30–45 minutes, checking occasionally to avoid burning. The sugars in the sauce will create a sticky, lacquered finish that's irresistible.
After about 5–6 hours total, grab the ribs in the middle of the rack with a pair of tongs, and give them a gentle bend. If the meat cracks slightly but doesn't fall apart, they're ready. For reference, the internal temp near the bone should be around 195–203°F and the meat should be probe tender, but the bend test is the real deal.
Pull the ribs off the smoker and let them rest for 10–15 minutes. This gives the juices time to redistribute, so every bite is moist and flavorful.
Recipe Note
Pro Tip: Use a paper towel to remove the silverskin from the bone-side of the ribs.
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