A little sweet… a little savory… and a kick of spice. These Hot Honey ribs are not only beautiful, they are down-right delicious1

• 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

Instructions

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 grilll 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.

This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!

• 2 slabs St. Louis Cut Spare Ribs
• 1/4 cup Killer Hogs Hot Rub
• 28oz apple cider vinegar
• 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
• 1/4 cup ground cayenne pepper
• juice from one lemon

Instructions

1. Trim the excess fat and remove the membrane from each slab of ribs.
2. Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
3. Prepare a charcoal grill for 2 zone cooking at 300°F.
4. Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
5. Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
6. Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
7. Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
8.  Continue to flip and mop until the internal temperature reaches 198-200°F.
9. Move the ribs over to the indirect heat side for 5-10 minutes.
10. Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.

Baby Back ribs seasoned simply and cooked on a propane grill (with a smoke bomb for added flavor). These ribs turned out juicy, tender and you can really taste the pork!

• 2 racks of loin back ribs – trimmed and silver skin removed
• 2–3 Tablespoons yellow mustard
• 1/4 cup Killer Hogs AP Seasoning
• 1/4 cup Killer Hogs The BBQ Rub

For the wrap:

• 1/2 cup Killer Hogs Zero Sauce
• 1/4 cup Apple Juice

Instructions

1. Apply a thin line of mustard to each rack of ribs and season with the AP Seasoning and The BBQ Rub on all sides.
2. Fire up a gas grill adjusting the burners so the grill temperature is 250-275 degrees. Make a smoke bomb by adding wood chips to a small pan, cover it with foil, and poke holes in the foil. Place the pan to one side of the grill centered over a burner.
3. Place the ribs on the grill and cook for one hour, flip the ribs over for even grilling and continue to cook for another hour.
4. Wrap the ribs in a double layer of aluminum foil – add a little extra dry rub, zero sauce, and a splash of apple juice to the wrap.
5. Return the ribs to the grill and cook meat side down until the internal temperature reaches at least 202 degrees between the bones. It should take about an hour.
6. Carefully take the ribs out of the wrap and place back on the cooking grate. Season with additional dry rub. Cook for 30 additional minutes to set the bark at this point you can sauce the ribs for a “wet style” or serve them dry.

Ribs with a Honey Jalapeño Glaze smoked on the new Traeger Timberline XL

• 1 slab St. Louis Trimmed Spare Ribs
• 1 Tablespoon Heath Riles Garlic Jalapeno Rub
• 1 Tablespoon Killer Hogs The BBQ Rub
• 2 Tablespoons Mike’s Hot Honey
• 2 Tablespoons juice from Killer Hogs Sweet Fire Pickles
• 4 Tablespoons butter
• 1/2 cup Honey Jalapeño Rib Glaze* (recipe below)

Honey Jalapeno Rib Glaze Recipe:

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/4 cup Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• Slices of fresh jalapeño

Instructions

1. Prepare Traeger grill for indirect smoking at 225°F using signature blend pellets.
2. Season ribs on both sides with garlic jalapeño rub and Killer Hogs The BBQ Rub.
3. Smoke ribs for 2 1/2 hours on pellet grill, remove from grill and place on a sheet of aluminum foil.
4. Wrap the ribs with: pats of butter, Mike’s Hot Honey and sweet fire pickle juice.
5. Place the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees. Continue to cook the ribs until internal temperature reaches 200 degrees between the rib bones.
6. Carefully unwrap the ribs and glaze on both sides with honey jalapeño rib glaze recipe below. Return the ribs to the grill for 10-15 minutes to set the glaze.
7. Cut into individual portions and serve.
8. For The Honey Jalapeno Rib Glaze Recipe: In a small pot over medium heat, sauté the slices of fresh jalapeño in butter until soft. Add in the brown sugar, honey, and vinegar sauce. Stir to combine. Once sauce hits a light boil, reduce heat to simmer and continue to cook for 10-15 minutes until sauce has thickened. Transfer to glass jar and cool to room temperature. Can be stored in the refrigerator for 1 week.