Hot Honey Ribs

Pork ribs with a spicy-sweet seasoning, smoked slow, and finished with a hot honey sauce, these Hot Honey Ribs are fall-off-the-bone perfect.

Prep Time15

Cook Time4 30

Resting Time15

Total Time5

Course: Main Course, Main Dish

Cuisine: American, Barbecue, Southern

Keyword: Hot Honey Ribs

Servings: people

Author: Susie Bulloch

Preheat the smoker. Preheat your smoker to 275 degrees F. I recommend using fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.
Trim and season the ribs. Pat the ribs dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs using a paper towel for grip. Season all sides of the pork ribs liberally with the Spicy Sweet Rub.
1 rack St Louis pork ribs, 2 Tablespoons Hey Grill Hey Spicy Sweet Rub
Smoke the ribs. Place the seasoned ribs directly on the smoker grates. Close the lid, and cook for 3 hours without opening the lid.
Wrap the ribs. Lay out 2 sheets of foil. Drizzle half hot honey. Lay ribs on hot honey.. Drizzle other half of hot honey on other side of ribs, fold up to make boat, add in liquid and add cider and melted butter. Fold carefully, do not puncture.
2 Tablespoons Hey Grill Hey Hot Honey BBQ Sauce, 1 Tablespoon salted butter, 1 cup apple cider
Continue smoking. Return to smoker 45 minutes to hour, 195-200 degrees F and bones are sticking out.
Baste and finish smoking. Then remove and baste with more hot honey, return to smoker meat side up for 15-30 more minutes. You want a slightly tacky, sticky coating.
1 Tablespoon Hey Grill Hey Hot Honey BBQ Sauce
Rest, slice, and serve. Remove the ribs from the smoker. Allow them to rest for 15 minutes before slicing and serving.

Hey Grill Hey Spicy Sweet Rub

Hey Grill Hey Hot Honey BBQ Sauce