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Heath Riles Rubs & Injection

Raymond Cato


Raymond Cato

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In the world of competition BBQ the name Heath Riles is synonymous with winning. I would venture to say that his products are among some of the most used by BBQ competitors. Not only competition BBQers but home cooks as well have enjoyed using his brand in the creation of many delectable dishes. Having used them myself over the years, with positive results, I can attest to the high quality and intense flavors that come from the Heath Riles family of products. I am honored and grateful to write up a review on 4 of those products ( Authentic Chicken Rub, Authentic Competition Rub, Authentic Cajun Creole Garlic Butter rub, and Authentic Beef Injection).

I will start with the Authentic Chicken Rub. The savoriness of the herbs coupled with the little kick of spice followed by just the right amount of sweetness places this rub among the top poultry rubs available. I, however, didn’t stop with chicken, I used the Chicken rub layered with the Cajun Creole Garlic Butter on a boneless skinless turkey breast and ended with a truly delectable meal, and even had some left for the best sandwiches I have had in quite a while.

Next up was the Competition Rub. With the flavors and color this rub provides it is easy to see (and taste) why so many pitmasters both home and competition are having outstanding results. I used the rub on a rib cook as well as a pork loin with outstanding results. In fact, after the pork loin cook. I had major thoughts about throwing my hat back into the GBA competition circuit. Not only does it excell on pork but also works great with chicken and beef. Anyone who has any plans of entering a BBQ competition in the future should certainly check this rub out (there’s a reason the team at Heath Riles BBQ has had so many championship performances, including 1st place ribs at 2022 Memphis in May).

The third rub I had the pleasure of trying was The Authentic Cajun Creole Garlic Butter Rub. Anyone who knows me knows, I hold a special place in my heart for Cajun and Creole food. This rub was right on the money with its unique blend of flavors. Since any reason is a good reason to make a Red Beans and Rice dish this was the first trial of the rub. It did not disappoint, My family raved about the taste that this rub brought out in the dish after I made my normal recipe but instead of the creole seasoning, I would normally use, I substituted 2 tablespoons of Heath’s Cajun Creole Garlic Butter rub. As I mentioned in an earlier paragraph I also used this rub paired with the Chicken rub to smoke a turkey breast that was packed with flavor and may be my new go-to recipe for my family’s Thanksgiving turkey.

Last, but certainly not least, was the Beef Injection. Don’t let the name fool you, this can not only be used as an injection but also as a marinade. I took this hint and marinated some Denver Steak for a couple of hours. I followed the instructions on the bag and used a beef stock for the mixing liquid. I have eaten and cooked a good amount of steak in my life so I do not say lightly that this may have been one of the best steaks I’ve ever enjoyed. Lastly, I used the injection for it’s intended purpose as a brisket injection. After the 1st failed cook (completely my fault) I tried another and the results were a juicy, flavorful, brisket that didn’t cover, but rather enhanced the beefy flavor.

These and other Heath Riles products can be found at numerous BBQ supply houses online and brick and mortar establishments. They are also available at many Wal-Marts. I would like to take this opportunity to give my appreciation to Heath Riles and team for coming up with such wonderful products. I am extremely excited to see what the future holds for BBQ with Heath as one of the leading pitmasters at the helm.


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