Ingredients
- 1 rack St. Louis-cut ribs
- 2 tbsp mayonnaise
- 1/3 cup BBQ rub
- 3 tbsp butter
- 4 tbsp hot honey
- 8 oz BBQ sauce
Instructions
- Prepare the ribs by trimming excess fat and removing the membrane.
- Coat with mayo and BBQ rub, letting it rest to absorb flavor.
- Smoke unwrapped at 275F until they hit an internal temperature of 165F, about 3 hours
- Wrap with butter and hot honey, cooking until they hit an internal temperature of 200F-205F, about another 2 hours.
- Glaze with BBQ sauce and return to the grill to set for 15-20 minutes.
- Rest, slice, and serve.
Notes
- Give Yourself Time. Some smoked ribs recipes claim they'll be done at 275F after only 3 1/2 hours. That has not been my experience. I would give yourself a full *six hours* to finish cooking these.
- Final Temperature. You'll hear a lot of differing opinions on the final temp to pull ribs, from 195F all the way up to 2`10F. It's up to how you like your ribs. I like them in the 200F-205F range. You'll know they're done when the meat starts to pull back from the bone, and they bend slightly when you pick them up from the center of the bones.
- Pellet Flavor. I recommend smoking these ribs with either apple or cherry flavored pellets if you have them. They pair nicely with the sweetness of the ribs.
Nutrition
Calories: 220kcalCarbohydrates: 23gProtein: 1gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 696mgPotassium: 135mgFiber: 1gSugar: 19gVitamin A: 394IUVitamin C: 0.3mgCalcium: 22mgIron: 0.4mg
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