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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Country Style Ribs are just what you need when grilling outside isn’t an option! Coated in a flavorful homemade rub and smothered in tasty barbecue sauce, these ribs are the ideal main dish for any occasion.
Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say…
The post Honey Fire Party Ribs appeared first on Over The Fire Cooking.
Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say a big barbecue hello to honey fire party ribs, which feature our brand-new HNY FYR BBQ Sauce! I’m so stoked for you to try this sauce — it’s spicy, it’s sweet, it does it all. If you missed out on the original party ribs, it’s one of those viral trend recipes you see all over TikTok, but this one is actually worth it. Party ribs and its spicy but sweet sibling are like smoked pork belly burnt ends, but the best thing is these recipes use individual ribs instead.
I said it in my recent roundup about burnt ends, but this type of meat candy is the very definition of barbecue. When we combine those flavors with baby back ribs — which are always great for a crowd — we’ve got the best of all worlds. Adding this new barbecue sauce when we cook the ribs in the crutch makes it so freakin’ delicious.
For more rib recipes, check out Smoked Ribs with Bourbon Mop Sauce, Smoked Garlic Jalapeño Beef Ribs, Rotisserie Beef Ribs and Cherry Cola Spare Ribs.
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Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of coleslaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together and let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs!
The stoke level is high on this one, so let’s get these ribs fired up!
First, get a good grip and begin by removing the membrane on the back of the ribs. Cut the racks into individual ribs, then slather with 1/4 cup of FYR BLK Hot Sauce. Season generously with 1 cup of my Maple Bourbon Rub and set to the side.
Preheat your smoker for 250 degrees Fahrenheit to cook these ribs indirectly. Add wood chips or wood chunks if you desire. Then, add the ribs to cook indirectly until they reach 165 degrees F internal temperature (about 1.5 hours).
Once the ribs hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch: 2 ounces Pendleton Whisky, 6 tablespoons of unsalted butter, 1 cup of HNY FYR BBQ Sauce, 3 tablespoons brown sugar, 3 tablespoons sliced jalapenos, 2 tablespoons minced garlic and 1.5 tablespoons of honey. Cover in foil and place back on the smoker for one more hour.
After your hour, uncover the ribs and let them cook on the smoker for another 20-30 minutes to caramelize. Once you’re good with the texture, pull them off the smoker and let cool for 10 minutes. Serve and enjoy!
Classic BBQ sides are the way to go here. The simple honey slaw is so freakin’ delicious with these ribs, and you can try the jalapeno-cheddar cornbread from my original smoked party ribs recipe too. A simple green salad would be great too.
If you’ve got leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place your leftover ribs on a baking sheet, cover tightly with heavy duty foil and reheat at 200-205 degrees. Make sure you’ve got extra barbecue sauce for this next meal!
Baby back ribs usually have more meat on the top of the ribs than on the sides of the ribs. That’s why they work well in this honey fire party ribs recipe.
The bones are more curved and they come from the upper part of the pig’s back. St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat between the ribs and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.
No worries! You can use your favorite homemade barbecue sauce instead. Because we want to get that extra honey flavor, I’d bump up the amount of honey in the crutch to about 3 tablespoons.
Make a Gold Rush cocktail. It’s basically a whiskey sour with honey syrup in place of the simple syrup. See? Honey’s great with everything!
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The post Honey Fire Party Ribs appeared first on Over The Fire Cooking.
Over the past year, as I’ve been learning to cook meat on a smoker, I’ve had the revelation that smoking meat is not much different from cooking meat in an…
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