Smoked dino ribs are hands down one of the most impressive things you can pull off a smoker. Iβm talking about beef plate ribs so massive they look like they came straight from the Flintstones. The first time I made these for a family barbecue, everyone stopped what they were doing when I brought them [β¦]
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!
Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
Prepare pit for smoking at 275Β°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275Β°F.
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.
Make the rib wrap liquid β 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.
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.
Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205Β°F.
Rest the ribs in a dry cooler for 1 hour before glazing.
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.
Cut the slabs into individual bone pieces and serve.
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