Baby Back Ribs…with a kick
2 baby back pork ribs
Meat Church’s Honey Hog Rub + Meat Church’s Honey Hog Hot Rub
1 cup of apple juice (for spritzing)
1 cup of brown sugar
1/3 cup of honey
4 one-inch cubes of butter
1 spray bottle
4 arm length pieces of heavy aluminum foil
If you don’t enjoy a little spice only use Meat Church’s Honey Hog Rub
-Remove the silverskin membrane on the back of the ribs
-Liberally season the back of the ribs with Meat Church’s Honey Hog Hot Rub and let it rest for 25-30 minutes
-Flip the ribs over to the meat side and liberally season with Meat Church’s Honey Hog Rub and let it rest for 20-30 minutes
-Set your grill temperature to 180°F
-Place ribs meat side up and close the lid for 3 hours (only open the lid to spritz with the apple juice every 45 minutes)
-During the 3-hour smoke phase, lay the aluminum foil out and overlap them. Spread the brown sugar in the middle of the foil and place the 4 cubes of butter on top of the brown sugar. Drizzle the honey over the butter and brown sugar.
-After the 3-hour smoke phase, place the ribs meat side down and on top of the brown sugar, butter and honey. Wrap the ribs tightly in the aluminum foil.
-Increase the temperature of your grill to 225°F
-Place ribs on the grill meat side down and cook for an additional 2 hours.
-After the 2 hour cook phase you have 2 options:
Option 1- Remove the ribs and let rest for 5-10 minutes and eat
Option 2- Remove the ribs and glaze them with your favorite BBQ sauce. (Blue’s Hog Original is my personal favorite) Return the ribs to the grill for an additional 10-15 minutes and then eat.