Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We’re slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.
Smoke On Wheels Pork Marinade is perfect for this recipe thanks to the pineapple juice and soy sauce.
Be sure to get every surface seasoned. You really want to take advantage of the extra surface area.
Soakin’ up the smoke. These ribs went from raw to bite through tender in two and a half hours!
Time for the sauce! Applying the sauce and honey and returning the ribs to the cooker for a short time is what gives these guys their sticky finish.
- 1 rack St. Louis style spare ribs, sliced into individual ribs
- Smoke on Wheels Pork Marinade
- Oakridge BBQ Habanero Death Dust
- Dizzy Pig Pineapple Head Rub
- Fat Bastard Red Dragon Sauce
- Wildflower honey
Preheat your Yoder Smokers YS640 pellet grill to 250ºF.
Remove the ribs from the marinade. Place in a foil pan. Season with Oakridge BBQ Habanero Death Dust. Go light for less spicy ribs, heavier if you like the burn! Then season all meat surfaces with the Dizzy Pig Pineapple Head Rub. Let the rubs soak in for 5-10 minutes.
Place the ribs directly on the second shelf of the cooker. Smoke until ribs are tender and the meat can move freely from the bone, about 2-2.5 hours. Remove and place all of the ribs in a foil pan. Mix two parts Fat Bastard Red Dragon Sauce to one part Wildflower honey and pour enough over the ribs to coat them. Toss the ribs in the sauce until all sides are coated in sauce. Place the foil pan and ribs in the smoker and continue cooking another 15 minutes.