Party Ribs with a Hot Honey Glaze
Ingredients
Party Ribs Ingredients
- 24 Baby Back Ribs (This is two full racks of individually cut ribs. I used Baby back ribs, but St. Louis cut will work too)
- 3 tbsp Yellow Mustard (For the binder)
- 3 tbsp Sweet BBQ Rub (I used my Angry BBQ Sweet Rub)
Party Ribs Glaze
- 6 tbsp Butter
- 3 tbsp Brown Sugar
- 3 tbsp BBQ Sauce (I made my homemade BBQ sauce)
- 6 tbsp Hot Honey (I made my homemade Hot Honey)
Equipment
- smoker (I used my Green Mountain Grills Ledge Prime 2.0)
- Instand Read Thermometer (I use a ThermoWorks ThermaPen ONE)
- Aluminum Pan
- Basting Brush
- Aluminum Foil
- Sharp Knife (I sharpen with the Tumbler Rolling Knife Sharpener)
- Smoker Wood (I used the Tailgate Blend pellets from Bear Mountain BBQ, which is a blend of Hickory, Cherry, Oak and Maple woods)
Instructions
Prep The Ribs
- Before starting, ensure your ribs are at room temperature. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels. Cut the ribs into individual ribs. Coat each rib thoroughly with yellow mustard. Apply a generous layer of your favorite BBQ rub.
Smoke The Party Ribs
- Preheat smoker to 250°F. Evenly space the ribs on the smoker grates. Smoke until internal temperature reaches 165°F (approximately 90 minutes)
Cover and Glaze The Party Ribs
- Transfer the ribs to an aluminum pan. Add 6 tbsp butter, 3 tbsp brown sugar, 3 tbsp BBQ sauce, and 3 tbsp hot honey. Cover the pan tightly with foil.
- Increase the smoker temperature to 300°F. Continue smoking at 300ºF until the internal temperature of the ribs reaches 208°F (approximately 90 minutes).
Glaze The Party Ribs With More Hot Honey
- Remove the ribs from the smoker and rest for 5-10 minutes. Brush on more hot honey.
Garnish and Serve
- Stack onto a platter and drizzle with additional hot honey before serving.
- Enjoy these perfectly cooked hot honey glazed party ribs.
Video
Nutrition
I now serve these as my go-to appetizer, arranging them on a platter just like you would with crispy smoked wings. Finished with a drizzle of homemade hot honey, they disappear fast, and everyone wants the recipe. It’s the perfect blend of convenience and flavor that’ll have your guests thinking you spent all day at the smoker.
Recipe Variations
- Spicier Version: Use a spicy rub or extra spicy hot honey.
- Bourbon Twist: Add 2 oz bourbon to the pan mixture
Frequently Asked Questions
Do I have to use yellow mustard as a binder? The mustard helps the rub adhere to the meat and creates a better bark. You can use mayo, Worcestershire, or even Sriracha sauce as a binder. Don’t worry. The binder will not carry too much taste to the final product.
Can I use St. Louis cut ribs instead of Baby Back? Yes, but cooking times and temperatures may need adjustment. St. Louis ribs are typically a bit larger and take a little longer.
Why the specific temperature targets? These temperatures ensure the perfect breakdown of connective tissues while maintaining moisture. Pull the ribs as soon as they touch 208°F, and you should have tender but not falling-apart ribs. I like the ribs to have a little bite left in them.
Storing and Reheating
- Store leftover ribs in an airtight container for up to 3 days
- To reheat, wrap in foil with a little apple juice
- Warm in the oven at 250°F until heated through
- Finish with fresh hot honey drizzle
Scaling the Recipe
- For 4 people: Use 24 individual ribs, which is two full racks.
- To scale up or down, use our Rib Calculator to determine exactly how many ribs you will need for your next event.
More BBQ Recipes You’ll Love
- 3-2-1 Rib Recipe
- Crispy Chicken Wings
- Perfect Pulled Pork
- Burgundy Pepper Tri-Tip
- 2-2-1 Ribs Method
- Smoked Baked Beans
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