Directions
- 1Cut the pork ribs in between each bone, into individual pieces.
- 2Coat the ribs in @trybachans to serve as a binder.
- 3Season the outside of each rib with salt, pepper, garlic and a light coat of BBQ rub.
- 4Smoke the ribs at 275°F using cherry wood for 2 hours.
- 5Once the ribs have good bark and they reach an internal temperature of 165°F, remove them from the smoker.
- 6Place them in a foil pan with 4 tbsp of butter, ¼ cup brown sugar and a drizzle of Bachan’s Sweet Honey.
- 7Place foil over the top then place them back on the smoker for an additional 45 minutes.
- 8Unwrap the ribs the last 15 minutes to help the sauce tack up.
- 9Remove the ribs once they reach an internal temperature of 200°F.
- 10Garnish with thinly sliced green onions and some toasted sesame seeds.
- 11Serve warm and enjoy.
Ingredients
- pork ribs
- Bachan's (binder)
- salt
- pepper
- garlic
- light coat BBQ rub
- 4 tbsp butter
- 0.25 cup brown sugar
- drizzle Bachan's Sweet Honey
- thinly sliced green onions
- toasted sesame seeds
Equipment
smokerfoil pancherry wood
Tips
- Use cherry wood for smoking.
- Remove ribs from smoker when they reach an internal temperature of 165°F after initial smoke.
- Unwrap the ribs for the last 15 minutes to help the sauce tack up.
- Remove ribs when they reach an internal temperature of 200°F.
Related recipes
One-Skillet Smoked Sausage and Tortellini
American · Dinner
Mississippi Orzo
American · Dinner20m
Cajun Bacon Chicken Ranch Pasta
American · Dinner
High Protein Bacon Ranch Loaded Fries
American · Dinner
Honey BBQ Loaded Fries
American · Dinner
Blackened Chicken with spicy tomato cream sauce
American · Dinner
Chili Cheese Fries
American · Dinner30m
Southern Fried Cabbage
American · Dinner
Cheeseburger loaded potato bowls
American · Dinner
Fermented Homemade Hot Sauce and Buffalo Wings
American · Dinner
Oven-Roasted Cabbage
American · Dinner
Buffalo Chicken & Bacon Mac n’ Cheese
American · Dinner