A little sweet... a little savory... and a kick of spice. These Hot Honey ribs are not only beautiful, they are down-right delicious1
Hot Honey Ribs
These Hot Honey Ribs are dripping with flavor - they bring the heat AND the sweet! I cooked some Spare Ribs with hickory smoke and a hot honey sauce. It's a great recipe to try next time you are feeling "Rib Hungry"
Author:Malcom Reed
Ingredients
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3 slabs St. Louis Spare Ribs
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1/4 cup Killer Hogs Hot Sauce
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1/4 cup Killer Hogs Hot Rub
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1 cup light brown sugar
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10oz apple juice
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1/4 cup Mike's Hot Honey
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1/4 cup Killer Hogs Vinegar Sauce
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3 sticks salted butter (split in half lengthwise)
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1 cup Killer Hogs The BBQ Sauce
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1/4 cup Mike's Hot Honey
For the Rib Wrap:
For the Rib Glaze:
Directions
Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
Prepare pit for smoking at 275°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275°F.
Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke.
Make the rib wrap liquid - combine brown sugar, apple juice, hot honey, and vinegar sauce in a glass measuring cup. Microwave for 3 1/2 minutes and allow to cool at room temp.
To wrap the ribs remove each slab from the pit; use a double layer of aluminum foil; place the ribs meat side down on the foil, add 1/2 cup of wrap liquid to each slab; place 1 stick of the butter over the top; and close the foil around the ribs.
Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205°F.
Rest the ribs in a dry cooler for 1 hour before glazing.
To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to the pit for 5 minutes. Brush the meat side with The BBQ Sauce and drizzle with Hot Honey; blend the honey in with the bbq sauce and return to the pit for 7 additional minutes to set.
Cut the slabs into individual bone pieces and serve.
I have a couple of stacker cooler I bought several years ago. I can’t find them anywhere now in Arkansas. Can you find them in your area. Guessing Colman no longer makes them?