Sweet & Sticky Pork Riblets

by Malcom Reed

Sweet & Sticky Pork Riblets

WHAT MALCOM USED IN THIS RECIPE:

This recipe was a first for me. I’ve seen the pork loin riblets in the grocery store but I’ve never actually bought any to try. I don’t know what took me so long to try them because I was shocked by how good they actually were!

    Sweet & Sticky Pork Riblets

    • 8 pieces of pork loin riblets (about 4lbs total)
    • 2 Tablespoons Kosher Salt
    • 2 Tablespoons Butcher’s BBQ Honey Rub (use any sweet rub to substitute)
    • 1/2 cup light brown sugar
    • 1 stick salted butter cut into thin pats
    • 6oz Killer Hogs Vinegar Sauce (use your favorite bbq sauce to substitute)
    • 1/4 cup Honey

      Sweet & Sticky Pork Riblets Directions

      1. Preheat drum smoker to 275 degrees using lump charcoal for fuel. Add a couple chunks of cherry wood to the hot coals for smoke flavor.
      2. Season the strips of pork loin riblets with Kosher salt and Honey Rub. Let the seasoning sit on the riblets for about 20 minutes before placing on the pit.
      3. Arrange the strips of riblets on the cooking grate and smoke for 1 1/2 hours.
      4. Place all of the riblets in a half size aluminum pan and add brown sugar, pats of butter, Vinegar Sauce and drizzle everything with the honey.
      5. Cover the pan with aluminum foil and place the pan back on the pit for 1 hour.
      6. After an hour remove the foil and carefully dredge the riblets in the pan juice and place directly on the cooking rack. Leave the lid to the drum open so the fire flares up and char grill each piece for 2-3 minutes on each side.
      7. Remove the riblets from the smoker and place on a cutting board. To serve cut each section into 2 bone pieces and pile high on the board or serving platter. Serve the riblets with your favorite BBQ sauce for dipping.

       





      Malcom Reed
      Malcom Reed

      Author