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1 Rack of Ribs
Your favorite BBQ Dry Rub (we love Eat BBQ)
Light Brown Sugar
Blackberry Patch Wildflower Honey
Parkay Squeeze Butter
Honey BBQ Sauce (recipe below)
We recommend the 3-2-1 method for smoking ribs. This means 3 hours of smoking the ribs directly on your smoker, 2 hours wrapped in foil, still cooking on the smoker and 1 hour of cooking unwrapped and mopped in BBQ sauce. This will vary depending on the weight of your meat, but use it as a general guide.
To start, prep your ribs and trim them if your butcher hasn't already. We coated our ribs in our favorite BBQ rub and placed them bone side down on the grill once we had a steady 225 degree temperature. Leave them like this for 3 hours, maintaining a consistent temperature.
Next, remove from the grill and place on tin foil. Slather them in butter, brown sugar and Blackberry Patch Wildflower Honey and seal them up in the tin foil. Place them back on the grill flesh side down. Smoke at 225 degrees for another 2 hours.
For the last hour of smoking, remove the tin foil and lay the ribs directly on the grill bone side down. Apply your favorite BBQ sauce all over the ribs. See our Honey BBQ Recipe below. After about 20 minutes or so begin checking for doneness. You are looking for an internal temperature of 180-190 degrees.
Honey BBQ Sauce
1 cup ketchup
1/2 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Blackberry Patch Wildflower Honey
1 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Combine all of the ingredients in a saucepan over medium heat. Bring to a boil and reduce the heat to low to simmer for 15 minutes. Remove from heat and allow to cool. Store in an airtight container or use immediately on your ribs in the recipe above!