Hot Honey Smoked Ribs
These hot honey smoked ribs are tender and juicy, super flavorful, and easy to make. Smoked to perfection, these smoked pork ribs are a favorite rib recipe the whole family will love.
Servings: 4 Servings
Ingredients
Rib Seasoning
- ⅓ cup brown sugar
- 2 tablespoons Slap Ya Mama seasoning
- 2 tablespoons sugar
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons granulated onion
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Ribs
- ⅓ cup yellow mustard
- ½ sliced jalapeno
- 1 cup apple juice
- ¼ cup butter, cut into tablespoons
- ¼ cup agave
- ½ cup brown sugar
Hot Honey Glaze
- ½ cup hot honey
- ¼ cup reserve juices
Instructions
- Preheat smoker to 265°F
Rib Seasoning
- Add all the rib seasoning ingredients to a small bowl. Stir to combine. Set aside.
Ribs
- Remove silver skin from the back of the ribs by inserting a butter knife under the skin. Grab a paper towel and grab the membrane and pull off the skin from the back of the rib.
- Brush yellow mustard over both sides.
- Take ⅓ of the dry rub and pat onto the underside. Flip over, add the remaining rub to the meaty side of the ribs.
- Place ribs on the smoker for 2 hours. (Do not open the smoker for at least 2 hours).
- Remove from the smoker and place on foil sheets large enough to seal juice in around the ribs.
- Add the remaining ingredients, except the hot honey.
- Seal the foil around the ribs and place back on the smoker for another 2 hours.
Hot Honey Glaze
- Remove ribs from the smoker, reserve ¼ cup of the juices and add to the hot honey. Stir to combine.
- Baste the ribs with sauce and smoke for an additional 1 hour.
- Remove from smoker, open up foil, and let set 20 minutes before serving
Notes
- If you'd prefer to not remove the membrane yourself, your butcher will often do it for you if requested.
- Really rub the mustard and seasoning into the ribs so it penetrates a bit before smoking.
- For more flavor, let the ribs marinate with the dry rub for 30 minutes to an hour before smoking.
- Never open your smoker while smoking the meat. It allows the heat and all that great smoke to escape!