Hot Honey Ribs – These Smoked Hot Honey Ribs are next-level barbeque! The extra ribs are covered with hot sauce and hot rub, then smoked low and slow over hickory wood and covered with a buttery, sweet & Hot Honey Sauce for an alluring 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 DISH:
– Killer Hogs Hot Sauce
– Killer Hogs Hot Rub
– Killer Hogs Vinegar Sauce
– Killer Hogs The BBQ Sauce
– Mike's Hot Honey
– Thermoworks RFX Wireless:
Hot Honey Ribs Dish
– 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 eliminate 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 taste. I used my Criminal stick burner pit however any smoker/indirect grill will work just keep the temperature steady at 275 ° F. 3. Location the ribs on the pit and smoke for 2 hours. Spritz with water if the outdoors 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 cover the ribs remove each piece from the pit; utilize 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; location 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 must 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 location back on the pit for 5 minutes; brush with The barbeque Sauce and cook for 7 extra minutes. Flip the ribs over and dust the meat side with Hot Rub and go back 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 extra minutes to set.
9. Cut the pieces into individual bone pieces and serve.
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Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
He is finally back
🕴🏻👍🏻
Good to have you back, Malcome! Greatings from Denmark 😀
Best teacher and channel in BBQ
stupid I like a little bit of meat with seasoning might as well just eat the all the crap he puts on the meat and skip the meat
Malcolm for president 2028. I’ve watched all your videos and tried all your rubs. Best educational videos on YouTube. Great job
Imagine the SUCCULENT odor emanating from 1600 Pennsylvania Avenue. Lotsa barbecues at the White House.
M A BBQ A
Mr Malcolm you channel has changed my rib game, I’ve done everything you have recommended and now my ribs are so good I actually have people asking me to cook for them and I use all of your seasonings and of course I give you all the credit when asked where I learned. Keep up the amazing work sir
Best comment yet because if it wasn’t for mr malcom my smoke skills wouldn’t be where they are today. I’m currently on a deployment and can’t wait to get back to my grill just from seeing this video
Right in time for the Super Bowl!
There are a couple of things I appreciate about Malcom. He’s detailed in his explanations and timings. His personality and energy make him so easy to watch. And, he uses his own products but typically just tells us to use what we like. That approach actually got me to buy his products (rubs, knives), and I have not been disappointed in them. It’s one way I can give back to a guy who has made bbq fun for me.
He’s still alive gahdam
His AP seasoning is my favorite thing, i use it on damn near every bbq i do
Agreed 100%. Most of his recipes are amazing. I made the jerk chicken sandwiches last night….. 15 out of 10. The one thing we mentioned was using thighs instead or breasts. That was the tip that made the chicken amazing, besides the actual recipe.
stupid I like a little bit of meat with seasoning
@fpskiller1235 You are such a nice guy (sarcasm). Troll on internet disregards others opinions but seems to expect others to respect his/hers… Silly children.
Great to see you back on the smoker! Great job!
Malcolm Reed and Heath Riles are my favorite channels to watch. I made ribs for my birthday not to long ago and they turned out divine thanks to all their rib cooking instructional videos. Cheers mates!
Gawn damn brother!💙 Appreciate the dairy gold plug! Watch from Ireland for many years.
Without your videos, my Brisket profile picture would’ve never happened!
That’s your smokers grandson 😂
👊🏾👍🏾
The king of YouTube bbq is back baby!!!
The legend, the OG, the one every bbq YouTuber today should be thanking.
But they don’t. And most of the other channels suck.
Yes
stupid I like a little bit of meat with seasoning might as well just eat the all the crap he puts on the meat and skip the meat
@fpskiller1235just do it how you like, I follow his recipe but use way less of everything and it’s definitely to my liking
The King of BBQ is back
Possibly Malcom’s best comprehensive rib videos. And that is saying something.
Malcolm and Kosmos are the kings of bbq
I wish my wife would look at me the way that Malcom looks at food 😂
14:21 he starts preaching lol
Holy hell man im just realizing this channel is pushing 2 million subs. Ive been watching you for at least 10 years, utterly amazing to see how far this channel has come.
stupid I like a little bit of meat with seasoning
Germany is watching You too man .
Malcom is a legend, for sure. There are folks out there who would never disclose the secrets to making food this good. But Malcom says this is too good not to share. Amen brother.