Talkin’ BBQ with Rib Champion Heath Riles
HowToBBQRight
Malcom Reed
4.8 • 611 Ratings
🗓️ 27 May 2022
⏱️ 63 minutes
🧾️ Download transcript
Summary
On today’s episode of the HowToBBQRight Podcast, Heath Riles is the Rib Champion OF THE WORLD (00:15), which is a LONG way from his DIY Stick Burner days (02:20). Malcom wants to know Heath’s secrets (03:57), and we’ve decided On-Site judging is MUCH better than blind boxes (08:38). Should Memphis in May be back on The River next year (11:03)? His on-site judges ate the ENTIRE slab of Ribs (17:13), which reminds Malcom of his first pork judging experience (18:05). Malcom and Heath reminisce about the glory days of Internet BBQ Channels (21:39), and Heath talks about his new Retro Weber Kettle Grill (25:31). Heath spills the beans about his WORLD CHAMPION Rib recipe (36:37), and his latest recipe, Buffalo Rib Bites (39:00). Heath and Malcom have both built an empire around Youtube BBQ (43:11), and they’re preparing for Memorial Day with amazing food (46:12). Malcom is still in love with his Nacho Machine (49:20). Heath caught the Cooler Thief at MiM red-handed (51:09), while Jamie made a bologna chub “Christmas Vacation” style (54:58). We’re getting closer and closer to our “Feed A Family” fundraiser (58:00), and Heath is competing in a few more BBQ Competitions, this year (1:00:06).
Transcript
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| 0:00.0 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious. |
| 0:09.5 | And now here's your host, Malcolm and Rochelle Reed. |
| 0:12.5 | Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed. |
| 0:17.5 | Joined by my lovely and talented wife, as always, Ms. Southern Shell. |
| 0:22.4 | And Shell, who got with us today? |
| 0:23.1 | We got a guest. |
| 0:24.3 | World champion. |
| 0:26.3 | Heathrow. |
| 0:27.9 | Congratulations, man. |
| 0:29.8 | It's been a long time coming at Memphis, May. |
| 0:33.2 | You got the one off your back. |
| 0:34.6 | Now it's time to get the big one, right? Yeah, that monkey's off my back now. |
| 0:37.4 | And, you know, I am not going to say it's been to get the big one right yeah that monkey's off my back now and uh you know |
| 0:38.1 | i am not going to say it's been coming a long time but it's not like i'll say it for you |
| 0:44.5 | i put in enough cooks for it yeah yeah shoot man it's been how many years have you done |
| 0:50.6 | me of sima have you done about as long as we have i think honestly 15 maybe |
| 0:54.5 | 13 14 we're about 06 oh 7 something like that was when you started wasn't it 07 oh 7 so we were |
| 1:02.9 | we were one year ahead of you yeah it's it's i don't know crazy yeah man it's i've been chasing |
| 1:10.2 | that first place i mean for a long time. |
| 1:12.1 | So for those of you who don't know, I know last week we talked about our experience at Memphis and May, |
| 1:17.1 | but our good friend Heath Riles from Heath Ries Barbecue won the rib category. |
| 1:22.2 | First place in the world, ribs. |
... |
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