Скачать или смотреть The BEST Hot Honey Ribs – Sweet, Spicy & Sticky BBQ Perfection!

Hot Honey Ribs - These Smoked Hot Honey Ribs are next-level BBQ! The spare ribs are coated with hot sauce and hot rub, then smoked low and slow over hickory wood and wrapped with a buttery, sweet & Hot Honey Sauce for an irresistible bite. If you love your bbq sweet with a little heat, these ribs will make do the rib dance!

#hothoneyribs #smokedribs #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs Hot Sauce https://bit.ly/KHHotSauce
Killer Hogs Hot Rub http://bit.ly/TheHotRub
Killer Hogs Vinegar Sauce https://bit.ly/TheVinegarSauce
Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
Mike's Hot Honey https://amzn.to/4hOB2iz
Thermoworks RFX Wireless: https://alnk.to/3co6ix0

Hot Honey Ribs Recipe
3 slabs St. Louis Spare Ribs
1/4 cup Killer Hogs Hot Sauce
1/4 cup Killer Hogs Hot Rub

For the Rib Wrap:
1 cup light brown sugar
10oz apple juice
1/4 cup Mike's Hot Honey
1/4 cup Killer Hogs Vinegar Sauce
3 sticks salted butter (split in half lengthwise)

For the Rib Glaze:
1 cup Killer Hogs The BBQ Sauce
1/4 cup Mike's Hot Honey

Directions:
1. Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
2. Prepare pit for smoking at 275°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grill will work just keep the temp steady at 275°F.
3. Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke.
4. Make the rib wrap liquid - combine brown sugar, apple juice, hot honey, and vinegar sauce in a glass measuring cup. Microwave for 3 1/2 minutes and allow to cool at room temp.
5. To wrap the ribs remove each slab from the pit; use a double layer of aluminum foil; place the ribs meat side down on the foil, add 1/2 cup of wrap liquid to each slab; place 1 stick of the butter over the top; and close the foil around the ribs.
6. Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205°F.
7. Rest the ribs in a dry cooler for 1 hour before glazing.
8. To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to the pit for 5 minutes. Brush the meat side with The BBQ Sauce and drizzle with Hot Honey; blend the honey in with the bbq sauce and return to the pit for 7 additional minutes to set.
9. Cut the slabs into individual bone pieces and serve.

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