Extra Hot Honey Glazed Ribs
Extra Hot Honey Glazed Ribs are for anyone who loves real BBQ: tender, juicy meat, a deep smoky aroma, a spiced bark and a sticky sweet-and-spicy glaze. The ribs are smoked low and slow, then wrapped in foil with apple juice and spicy honey, and finally glazed several times — so the sauce caramelises gradually and turns thick, glossy and rich. The spicy honey does more than bring heat: it balances the salt of the BBQ rub, lifts the smoke and builds a beautiful caramel crust. This is the recipe worth being patient for.
Preparation
- 1
Heat the smoker. Bring the smoker up to 107°C. While it heats, prepare the ribs: a slow, steady temperature cooks the meat evenly and lets the smoke work its way in.
- 2
Remove the membrane. Turn the ribs bone-side up and find the thin, tough membrane on the back. Lift an edge with a blunt knife, grip it with a paper towel and pull it off in one movement. Without it, rub and smoke reach the meat and the ribs come out more tender.
- 3
Apply the rub. Coat the ribs generously with the BBQ rub. Leave for about 15 minutes, then turn them over and season the other side. The rub should moisten slightly and form the base of the bark.
- 4
First smoke. Put the ribs in the smoker meat-side up and cook for 3 hours at 107°C. Try not to open the lid too often so you do not lose heat and smoke. If the surface starts to dry out, spritz the ribs lightly with apple juice.
- 5
Wrap the ribs. Prepare two large sheets of foil per rack. Lay the ribs meat-side up, add a little more BBQ rub and drizzle generously with spicy honey. Turn them over, season and drizzle again, pour in about 120 ml of apple juice per rack, and wrap tightly in two layers of foil.
- 6
Cook until tender. Raise the smoker to 120°C, return the wrapped ribs and cook for about 2 more hours. Inside the foil, the meat braises slowly in the apple juice, the honey and its own juices.
- 7
Unwrap the ribs. Carefully take the ribs out of the foil — there will be hot steam inside, so open the parcels away from you. Drain the excess liquid and move the ribs to a tray or straight onto the smoker grate.
- 8
Build the honey glaze. Drizzle the ribs with Extra Hot spicy honey and keep cooking for about 1 hour, adding a new thin layer of honey every 15–20 minutes. Do not pour all the honey on at once: several thin layers build a more even, sticky and glossy glaze.
- 9
Check for doneness. Finished ribs should bend well when you lift them with tongs, and the surface should crack slightly. The meat should be tender, but not falling completely off the bone.
- 10
Slice and serve. Let the ribs rest for 10–15 minutes. Cut between the bones into individual portions and add a little more spicy honey before serving.
Chef's tips
- —Do not rush: cooking low and slow is what makes the ribs tender and fragrant.
- —Remove the membrane — it improves the texture and lets the rub penetrate the meat.
- —Glaze in layers: the honey caramelises gradually and does not burn. Watch the temperature — too high and the honey darkens quickly.
- —Keep apple juice on hand: use it to spritz the ribs during the first stage of smoking.
- —No smoker? You can cook the ribs in the oven the same way. For a smoky note, use smoked paprika in the rub.
- —Want less heat? Mix the Extra Hot honey with regular honey. Cooking ahead? The ribs keep well until the next day: reheat them in the oven and brush on a fresh layer of honey.
