pork rind crusted ribs with buffaque sauce
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Pork Rind Crusted Ribs with Buffaque Sauce

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Dish
Cuisine: Barbecue
Servings: 2 people


  • 1 rack St. Louis style ribs membrane removed
  • 1/4 cup Caribeque Honey Heat Pork & Poultry Rub

For the foiling liquid

  • 1/2 cup Caribeque Buffaque Sauce
  • 1/4 cup honey
  • 4 Tablespoons salted butter
  • 1/4 cup bourbon

For the pork rinds

  • 1 1/2 cups pork rinds crushed
  • 1 Tablespoon Caribeque Honey Heat Pork & Poultry Rub


  • Season your ribs on both sides with the Caribeque Honey Heat rub.
  • Prepare your smoker for indirect smoking at 225 degrees. F I use hickory wood for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
  • Tear off a large piece of aluminum foil and place it on a large working surface. Pour 1/4 cup of the Buffaque sauce on the center of the foil. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Pour another 1/4 cup over the ribs, drizzle with the honey, top with the butter cut into small pads, and then pour over the bourbon.
  • Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
  • On a large work surface, spread out the crushed pork rinds and mix with the Honey Heat rub.
  • Carefully remove the ribs from the grill. Open the foil package (be careful of hot steam) and use tongs to remove the ribs. Discard the foil and excess cooking liquid. Spread the Buffaque sauce on top of the ribs and carefully turn them over onto the crushed pork rinds. Press down to ensure the top of the ribs are thoroughly covered with the pork rinds.
  • Return the crusted ribs to the grill. Close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the pork rind crust is crunchy and golden brown. Slice into individual ribs and serve immediately with additional Buffaque sauce.