Smoked Hot Honey BBQ Ribs with Sweet and Spicy Glaze

If you're searching for the perfect ribs recipe that delivers both heat and sweetness, you're in the right place. This tutorial walks you through making mouthwatering hot honey ribs using St. Louis style spare ribs and a sweet and spicy glaze featuring Killer Hogs products, Mike’s Hot Honey, and a few pitmaster tricks. Whether you're using a charcoal smoker, pellet smoker, or gas grill, this method produces perfectly tender, fall off the bone pork ribs every time.

Ingredients for Hot Honey BBQ Ribs

• 2 racks of St. Louis style spare ribs
• 2 tablespoons Killer Hogs Hot Rub
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional for extra heat)
• ½ cup brown sugar
• ½ cup apple juice (in a spray bottle)
• ¼ cup apple cider vinegar
• ¼ cup Killer Hogs Vinegar Sauce
• ½ cup Killer Hogs The BBQ Sauce
• ¼ cup Killer Hogs Hot Sauce
• ¼ cup Mike’s Hot Honey

Tools You’ll Need

• Outlaw stick burner pit or your preferred smoker or charcoal grill
• Thermoworks RFX thermometer
• Rimmed baking sheet
• Aluminum foil
• Raised cooling rack
• Plastic wrap
• Spray bottle
• Paper towel
• Butcher paper (optional)

Prepping Your St. Louis Style Ribs with Dry Rub

Start by removing the silver skin from the bone side of the ribs using a paper towel for grip. This helps the dry rub penetrate the meat and ensures tender results. Place the ribs on a rimmed baking sheet for easy cleanup. Pat the ribs dry and apply a thin layer of Killer Hogs Hot Sauce as a binder. Then generously season both sides with Killer Hogs Hot Rub, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper. Wrap the ribs in plastic wrap and refrigerate for a couple hours to let the flavors soak in.

Smoking the Ribs – Low Heat for Maximum Flavor

Fire up your smoker using cherry wood or your favorite wood chips. Set it for indirect heat at 250°F. If you're using a gas grill or electric smoker, make sure to include a water pan to maintain moisture. Place your ribs on a raised cooling rack over a baking sheet or directly on the grill grates, bone side down. Insert the Thermoworks RFX thermometer into the thickest part of the meat to monitor internal temperature. Smoke the ribs for about 2.5 to 3 hours. During this stage, spritz them every hour with a mix of apple juice and apple cider vinegar for more flavor and to keep the meat moist.

Wrap the Ribs for That Fall Off the Bone Texture

Once the ribs develop a deep mahogany bark and the color is just right, it’s time to wrap the ribs. Lay down two layers of aluminum foil on a large sheet and sprinkle brown sugar, a drizzle of Mike’s Hot Honey, and a splash of apple juice. Place the ribs meat side down on the foil mixture and wrap tightly. Return the foil meat package to the smoker for another 1 to 1.5 hours. This step is crucial for tenderizing the pork ribs and achieving that bone tender finish.

Sweet and Spicy Rib Glaze Recipe

While the ribs are wrapped, prepare your sweet and spicy glaze. In a small bowl, combine:

• ½ cup Killer Hogs The BBQ Sauce
• ¼ cup Killer Hogs Vinegar Sauce
• ¼ cup Mike’s Hot Honey
• 1 tablespoon Killer Hogs Hot Sauce

Warm the glaze over low heat to meld the flavors.

Unwrap, Glaze, and Finish the Cook

After the wrapped cooking process, carefully remove the ribs from the foil and place them back on the smoker, meat side up. Brush a generous amount of your hot honey glaze over the ribs. Let them cook unwrapped for another 30 to 45 minutes. The glaze will set beautifully, giving you sticky, sweet, and spicy ribs that are absolutely incredible.

Rest and Serve the Perfect Ribs

Once the ribs reach an internal temperature of about 198°F to 203°F and the meat has pulled back from the bones, it’s time to take them off the heat. Rest them on a baking sheet covered loosely with foil or butcher paper for 10 to 15 minutes. Slice between the bones and serve immediately. These hot honey ribs are best enjoyed fresh, with a side of your favorite BBQ sauce and a cold drink.

Tips for the Best Ribs Every Time

• Use a reliable thermometer like the Thermoworks RFX for precise cook time control
• Choose St. Louis style ribs for a meatier bite or baby back ribs for a leaner option
• Use liquid smoke cautiously if cooking in the oven instead of a smoker
• Always cook using indirect heat to prevent burning the glaze
• Double-wrap the ribs in foil to retain moisture during the wrapped stage

Try This Delicious Recipe at Home

This ribs recipe combines the rich flavors of St. Louis style ribs with the kick of Killer Hogs Hot Rub and the sweetness of Mike’s Hot Honey. Whether you're cooking on a pellet smoker, charcoal grill, or electric smoker, this method delivers smoked ribs that are perfectly tender and full of flavor. Ready to fire up your grill and try this great recipe? Mathews BBQ Supply carries all the products featured in this tutorial—from Killer Hogs sauces and rubs to premium smokers and accessories. Need help choosing your next grill? Contact us here.

Show Off Your Ribs

Cooked up your own version of these sweet and spicy hot honey ribs? Tag Mathews BBQ Supply in your photos and share the love. We’d love to see your barbecue creations. Happy smoking!