Pork Rind Crusted Ribs are the perfect blend of smoky tender ribs with a sweet and spicy crunch! I’m thrilled to be partnering with Caribeque to help launch their new sauce, BuffaQue! The founder of Caribeque is a long time friend of mine and I’m excited they sponsored this video and recipe so I can share all of this new goodness with you all! The sauce is a mix of spicy Buffalo and tangy BBQ that complements these ribs in the best possible way.
I started these St. Louis Style spare ribs with a generous dusting of Caribeque’s Honey Heat Pork & Poultry rub and let them smoke over hickory wood at 225 degrees for 3 hours. After their loving nap in the smoke, I wrapped these beauties with BuffaQue sauce, butter, honey, and a healthy splash of bourbon. The wrapped ribs go back in at 225 degrees for 2 hours to get extra tender.
Finally, it’s time to apply that gorgeous coating of crunch! The pork rinds really set these ribs apart. I brush the outside with another layer of the BuffaQue sauce and lay the top down in a mix of crunched up pork rinds and more Honey Heat. During the last hour on the grill, those tasty pork rinds take on an amazing amount of smoke flavor and get all sorts of roasty toasty. Yep. Pork Rind Crusted Ribs.
**PRO TIP** For this recipe, I followed the basic outline for 3-2-1 ribs because I know a majority of people prefer ribs that are wicked juicy and fall off the bone tender. If you like a little more bite to your ribs, I would plan your cook time for 3 hours at 225, 1.5 hours wrapped in foil, and 30 minutes sauced and crusted with the pork rinds at the end. Some people prefer to skip foiling all together, but I like the foiling for these ribs because they infuse the meat with the BuffaQue/bourbon flavor combo. St. Louis style ribs tend to hold up better than baby back ribs in the foil anyways, since they have a bit more meat to them.