Hot & Fiery Ribs

“This intense smoked ribs recipe is a delicious fusion of sweet, smoky, and spicy flavors that’s not for the faint of heart, but sure to delight adventurous eaters and barbecue lovers alike. The R Butts R Smokin’ dry rub seasoning forms a sweet and spicy caramelized crust, while the hot honey drizzle gradually infuses every bite with a tantalizing blend of sweetness and yet another layer of heat. Fresh serrano peppers add a vibrant, zesty kick that wakes the taste buds with a big bang! Brought together by the low-and-slow smoking method, this recipe ensures the ribs come out incredibly tender and juicy, with each stage—from wrapping in foil with more honey and peppers, to the final glaze—building layers of flavor as the bark develops an irresistible sticky finish. These ribs are especially perfect for fans of bold flavor combinations and fiery heat or those who want to impress guests with a mouthwatering show-stopper packed with both classic and creative touches. Whether paired with cool slaw and ice-cold drinks or shared straight from the cutting board, these ribs are leave a scorching path of flavor!”

INGREDIENTS

  • Two racks of ribs (your choice of style)
  • R Butts R Smokin' Ozark Heat
  • Mike's Hot Honey
  • Firebug Grilling Sauce
  • Fresh Serrano peppers
    •

    INSTRUCTIONS

     

    1. Remove the membrane from the back of the ribs for tenderness.
    2. Pat ribs dry with paper towels.
    3. Generously sprinkle R Butts R Smokin’ seasoning on both sides of the ribs, pressing it in for good coverage.
    4. Drizzle hot honey lightly over the meat side, using a brush or the back of a spoon to spread it evenly.
    5. Thinly slice fresh serrano peppers and scatter them across the top of the ribs according to your spice preference.
    6. Preheat your smoker to 250°F using your favorite wood (hickory or apple works well).
    7. Place the seasoned ribs directly on the smoker grates, meat side up.
    8. Smoke for 3 hours, spritzing with apple juice or water every hour to keep them moist.
    9. After 3 hours, wrap the ribs tightly in foil, adding a touch more hot honey and some serrano slices inside, then return them to the smoker for 2 more hours.
    10. Unwrap, brush with layer of Firebug Grilling Sauce, and smoke uncovered for another 30-60 minutes until tender and caramelized.

    Slice, serve, and enjoy your sweet, spicy, and smoky masterpiece!