Chef Britt celebrates one year at All Things BBQ by smokin’ up a batch of ribs chock full of honey and garlic flavor! She shows you the basic techniques of preparing these smoked ribs using incredible seasoning and caramelizing garlic along the way!
WHAT YOU'LL LOVE
- Mixing a separate honey binder from the main rub lets the sticky honey layer go on first, giving the dry seasoning something to adhere to rather than falling off the ribs
- Letting the seasoned ribs rest for 5-10 minutes before smoking gives the rub time to really set into the honey binder, rather than smoking them immediately
- Building the braising mixture directly on the foil, centered under the ribs, means the honey mustard sauce and garlic baste the meat from below as it braises
- Raising the grill temperature to 350°F for the final wrapped stage speeds up the braise after the low, slow bark-building smoke, rather than keeping one single temperature for the entire cook
Honey Garlic Ribs
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
5 hours
Calories
339
Unlock the secret to amazing ribs with this simple recipe! Enjoy the sweetness of honey and the punch of garlic flavor as you learn how to make delectable ribs. Prepare them with incredible seasoning and your mouth won't be able to resist!
Ingredients
-
1 rack spare ribs
-
2 tbsp Reida Honey Farm Hot Pepper Infused Honey
-
1 tbsp Butcher BBQ Honey Rub **See Recipe Notes
-
1/3 cup Meat Church Garlic & Herb Seasoning
-
3 tbsp Butcher BBQ Honey Rub **See Recipe Notes
-
1 tbsp Code 3 Spices Grunt Rub
-
1/4 cup Blues Hog Honey Mustard Sauce
-
2-3 tbsp Reida Honey Farm Honey
- 6-8 Garlic cloves, sliced thin
For the honey binder:
For the honey garlic rub:
For the braising mixture:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking/indirect grilling.
- Remove the membrane from the bone side of the ribs. Trim the ribs to remove any sharp bones from the ends.
To make the honey binder, mix together one tablespoon Butcher BBQ Honey Rub with two tablespoons of Reida Honey Farm Hot Pepper Infused Honey. For the rub, combine 3 tablespoons Butcher BBQ Honey Rub, 1/3 cup Meat Church Garlic & Herb Seasoning, and one tablespoon Code 3 Spices Grunt Rub.
- Rub all surfaces of the ribs with the honey binder. Season the ribs with the Honey Garlic Rub. Let the ribs sit for about 5-10 minutes to allow the seasoning to really adhere to the ribs.
- Smoke the ribs until a mahogany-colored bark is formed on the surface, about 3-4 hours.
Remove the ribs from the grill. Lay down two sheets of heavy-duty foil and spread a centered layer of Blues Hog Honey Mustard Sauce and Reida Honey Farm Honey with a layer of thinly-sliced garlic. Place the rack of ribs, meat side down, on top of your braising mixture. Wrap the ribs so they are tightly sealed and return the ribs to the smoker at 350°F for one hour, or until desired texture.
- Remove the Honey Garlic Ribs from the grill. Rest 10 minutes. Slice to serve.
Recipe Note
Recipe FAQ
Why mix a separate honey binder instead of using the dry rub alone?
Applying the hot pepper honey binder first gives the dry Honey Garlic Rub something sticky to grip onto, helping it adhere to the ribs rather than falling off during the smoke.
Why let the seasoned ribs rest for 5-10 minutes before they go on the smoker?
That short rest gives the rub time to really set into the honey binder underneath, rather than smoking the ribs immediately with the seasoning still loose on the surface.
Why build the braising mixture directly on the foil instead of brushing it onto the ribs?
Centering the honey mustard sauce, honey, and garlic on the foil and placing the ribs meat-side down on top means that mixture bastes the meat from below throughout the wrapped braise, rather than just sitting on the surface.
Why raise the grill temperature to 350°F for the final wrapped stage instead of keeping it at 275°F the whole time?
The lower temperature during the first 3-4 hours builds bark slowly. Raising it afterward speeds up the braise once the ribs are wrapped, rather than keeping the same low temperature for the entire cook.
How do I know when the ribs are actually done?
This recipe uses a mahogany-colored bark as the cue to start wrapping, then continues the braise until the ribs reach the desired texture, rather than checking a specific internal temperature.
How indoor-friendly is this recipe?
1 out of 5 — this is a multi-hour cook built entirely around a pellet grill's low, steady wood smoke for the bark stage. An oven can render the ribs tender, but you'll lose the bark and smoke flavor this recipe is built around.
Recipe Highlights
Separate honey binder: Helps the dry rub adhere through the smoke.
Rested seasoning: Lets the rub set before smoking begins.
Foil-based braising mixture: Bastes the meat from below during the wrap.
Temperature-staged cook: Separates bark building from the final braise.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 339
- Carbs
- 13 grams
- Protein
- 17 grams
- Fat
- 24 grams
- Sodium
- 411 milligrams
