Smoked Honey Butter Ribs

These smoked ribs are low, slow, sticky, and worth the wait. Start by removing the membrane, coat the ribs with mustard or mustard-based BBQ sauce, season them well with pork rub, then smoke until they are tender. The honey butter glaze in the foil wrap gives them that sweet, glossy finish.

Ingredients

• 1 rack pork ribs, spare ribs or baby back ribs
• Yellow mustard or mustard-based BBQ sauce, enough to coat the ribs
• Pork rub, enough to season generously
• Lawry's seasoning, to taste
• Honey Killer Bee rub by Kosmos Q, to taste, or your favorite sweet pork rub

Honey Butter Glaze

• 4 tablespoons butter
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/4 cup brown sugar

Instructions

1. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
2. Rub the ribs all over with mustard or mustard-based BBQ sauce. This helps the seasoning stick and adds flavor.
3. Season both sides generously with pork rub. We use a mix of Lawry's and Honey Killer Bee by Kosmos Q, but any good pork rub will work.
4. Preheat the smoker to 225°F.
5. Place the ribs on the smoker and cook for about 3 hours, until the bark has started to set and the ribs have taken on smoke.
6. Make the glaze by combining the butter, honey, apple cider vinegar, and brown sugar.
7. Lay out a large sheet of aluminum foil. Add the glaze, place the ribs meat-side down into the glaze, then wrap tightly.
8. Return the wrapped ribs to the smoker and continue cooking until the ribs reach about 201°F to 205°F and feel tender when probed.
9. Carefully unwrap the ribs. Place them back on the smoker, meat-side up, and cook uncovered for another 30 minutes to 1 hour to tighten up the glaze and finish the bark.
10. Rest for 10 to 15 minutes, slice between the bones, and serve warm.

Tips

• Cook by tenderness more than time. The ribs should probe easily when they are ready.
• If you like extra-sticky ribs, brush a little more glaze or BBQ sauce on during the final uncovered cook.
• Use heat-safe gloves when unwrapping because the foil will hold hot steam and liquid.

Smoker We Use

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We make these ribs on the smoker we use at home.