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Sticky Sweet Ribs
Description
Sticky sweet ribs on the pellet smoker using the ‘hot & fast’ method.
Ingredients
Scale
2 racks of pork spareribs (or baby back)
1 cup Killer Hogs – The BBQ Rub
1/2 cup Blues Hog – Original Dry Rub
1 stick Kerrygold Salted butter
1/2 cup Sugar in the Raw Turbinado Cane Sugar
1 cup Blues Hog – Tennessee Red BBQ Sauce
1 cup Blues Hog – Original BBQ Sauce
Instructions
- Turn on your Prime300 grill and set to 300 degrees to preheat.
- Trim off any ribs if necessary to make sure they will fit on the Halo.
- Remove the silver skin from the back side of each rack of ribs.
- Put approximately 2 tablespoons of Blues Hog original dry rub on each side of ribs.
- Put approximately ¼ cup of Killer Hogs the bbq rub on each side of ribs.
- Once smoker reaches 300 degrees place each rack on the grill for 1 hour.
- Set out a large piece of foil for each rib.
- Place approximately ¼ cup of Sugar in the Raw Turbinado cane sugar on each piece of foil to run the length of each rib.
- Cut stick of Kerrygold butter into 12 slices.
- Place 6 slices of butter on each piece of foil to run the length of each rib.
- Place ribs meat side down on the butter and sugar.
- Cover back side of ribs with approximately ½ cup of Blues Hog Tennessee red sauce.
- Fold up foil to enclose the ribs and place back on the grill meat side down for another hour.
- While the ribs are still on the grill open the foil and make sure the ribs have some bend to them and you should also see meat pulling away from the bone.
- Flip the ribs over in the foil and brush on ½ cup of Blues Hog original sauce.
- Leave the foil open and keep on grill for approximately 45 minutes to allow sauce to caramelize.
- Remove from grill and allow the ribs to rest for 15-20 minutes before slicing.
- Enjoy!
Notes
I recommend measuring ribs beforehand to make sure they won’t be too long for the grill. Trim off a few bones if necessary. Times may vary based on thickness of ribs. If you open the foil and the ribs do not bend much and you don’t see the meat pulling away from the bone, close foil and keep grilling until you see these signs for tenderness.