Hot Honey Ribs
Hot Honey Ribs
St. Louis spare ribs smoked low and slow, wrapped until tender, then finished with a sweet and spicy glaze of Killer Hogs The BBQ Sauce and Mike's Hot Honey.
- Author
- Malcom Reed
Ingredients
- 3 slabs St. Louis Spare Ribs
- ¼ cup Killer Hogs Hot Sauce
- ¼ cup Killer Hogs Hot Rub
- 1 cup light brown sugar
- 10 oz apple juice
- ¼ cup Mike's Hot Honey
- ¼ cup Killer Hogs Vinegar Sauce
- 3 sticks salted butter (split in half lengthwise)
- 1 cup Killer Hogs The BBQ Sauce
- ¼ cup Mike's Hot Honey
Directions
- Trim the ribs, remove the membrane, coat with a light layer of Killer Hogs Hot Sauce, and season generously with Killer Hogs Hot Rub.
- Preheat your smoker for indirect cooking at 275°F using hickory wood for smoke flavor.
- Place the ribs on the smoker and cook for 2 hours. If the ribs begin to look dry after the first hour, lightly spritz with water.
- In a glass measuring cup, combine the brown sugar, apple juice, Mike's Hot Honey, and Killer Hogs Vinegar Sauce. Microwave for 3½ minutes, then let cool to room temperature.
- Remove the ribs from the smoker. Lay out a double layer of aluminum foil for each slab and place the ribs meat-side down. Add ½ cup of the wrap mixture to each slab, top each with 1 stick of butter, and wrap tightly.
- Return the wrapped ribs to the smoker and cook for 1½ hours, or until tender. The internal temperature should be around 202 to 205°F.
- Rest the wrapped ribs in a dry cooler for 1 hour.
- Place each rack meat-side down on a foil-covered raised cooling rack. Lightly season with Killer Hogs Hot Rub and return to the smoker for 5 minutes.
- Brush with Killer Hogs The BBQ Sauce and cook for another 7 minutes.
- Flip the ribs over, lightly season the meat side with Killer Hogs Hot Rub, and return to the smoker for 5 minutes.
- Brush the meat side with Killer Hogs The BBQ Sauce, drizzle with Mike's Hot Honey, blend the honey into the sauce, and return to the smoker for 7 minutes to set the glaze.
- Slice into individual ribs and serve.
