What is more patriotic than a juicy, quality rack of smoked ribs with honey butter brown sugar? (When it comes to main courses and entrees, of course.) Every grill around America is fired up and ready to go!
The Key to Smoked Ribs with Honey Butter Brown Sugar
If you are a BBQ enthusiast, please make these ribs as soon as possible! The rib rub we use has a subtle spiciness to it, so the honey butter brown sugar balances it with a sweet, caramelized flavor. The bark (the dark outer layer) carries the complex flavors as you sink your teeth into each bite. You might even hear your neighbors across the way yelling, “I am yo’ neighbor! Lend me some smoked ribs with honey butter brown sugar!” 😉
It’s essential that you slowly incorporate the spices and toppings in steps. First comes the rib rub. We suggest this one, and not only because the picture on the bottle is awesome. (Also, it’s best to apply it the night before, so it can really seep into the meat and give it incredible flavor. Make sure you securely wrap the ribs in plastic wrap and refrigerate overnight.) After smoking for a couple hours, the honey, butter, and brown sugar are added. FYI, we use salted butter for enhanced taste. Also, we simply use apple juice in a spray bottle for our “mop”, which helps keep the meat moist as it cooks for hours. (Are you learning all this new lingo? My husband has devoutly studied the art of smoked meats for the last six months.)
So How Exactly Do You Smoke Meat?
We use the Camp Chef Woodwind Pellet Grill to smoke our foods. They sent us one to try out, and as I mentioned above, my husband is insanely studious when it comes to his BBQ! He is confident it is the best and most affordable pellet grill out there. It was straightforward to assemble and startup when we received it, and it’s designed so the cleaning is easy. (I’m looking at you, grease bucket.)
The purpose of smoking foods, specifically meats, is setting it at a low temperature and slowly cooking it. Not only do the pellets placed in the grill infuse the meat with flavor (we recommend the Champion Blend), but the low and slow method makes your food incredibly juicy, moist, and all-around amazing. We’re talking restaurant quality. Also, with this pellet grill, you set it at one temperature and the grill does the rest! Just think of it as the slow cooker’s really buff uncle with the beard, who doesn’t mess around when it comes to quality food.
Are you convinced you need to buy a smoker now? (For the record, a smoker is the same thing as a pellet grill, which is not a traditional BBQ grill—I was confused at first too, ha!) Or at least get one for your husband? It’s one of our favorite ways to cook our meat now. There’s just a little bit of prep involved, and the smoker does the rest!
Now, grab the full recipe to these smoked ribs with honey butter brown sugar below! Enjoy!
How to Make Smoked Ribs with Honey Butter Brown Sugar
- 1 rack St. Louis-style pork ribs
- 2 tablespoons olive oil
- 1 cup rib rub
- 1/4 cup apple juice in a spray bottle
- 1/2 cup butter sliced
- 1 cup brown sugar
- 1 cup honey
- 1-2 cups BBQ sauce
- Remove rib membrane from the bottom. Apply olive oil to both sides. Generously coat bottom, top, and sides of ribs with rub, working the rub into the meat with your hands (ideally the night before so rub sets in).
- Fill up pellet hopper with pellets of choice. Set temperature to 225°F. Allow smoker to preheat.
- Put ribs on. Spritz with apple juice at one hour, and two hours.
- After three hours, remove ribs. Apply butter, brown sugar, and honey to both sides. Double wrap in foil. Place on grill, with meat facing down (bones face up) for two hours.
- Remove from foil. Set on grill for one more hour.
- Apply BBQ sauce with 15-20 minutes remaining. Temperature should be between 190-195°F.
- Remove and dig in while warm! Enjoy!