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When it comes to flavour, ribs are an incredibly versatile cut of meat to bring flavour into. For a long time we have been smoking ribs with a classic bbq rub and sweet sauce but when you want to change it up these Honey Sriracha smoked spare ribs recipe is going to hit the spot every time. These Smoked Spare ribs are first smoked on the charcoal kettle grill then glazed with an amazing Honey Sriracha Sauce to add a delicious twist to your classic smoked ribs recipe. In this smoked ribs recipe, we will teach you how to cook the most delicious Smoked spare ribs – they have amazing flavour, are incredibly juicy, and are going to be a great hit at your next feast, tailgate or superbowl party! We cooked these with a combination of our ORIGINAL rub then smoked on the Slow N Sear Kettle from SNS Grills but it can be done on any grill of your choice.
To prepare your smoked Honey Sriracha Ribs, start by trimming your ribs as needed then removing the membrane on the back of the ribs. Once your ribs are trimmed to your liking, apply a slather of sriracha sauce onto the outside of the ribs followed by a light application of your favourite rib rub – On this cook we used our ORIGINAL rubs which was a perfect choice! With your ribs prepared, set up your Grill for cooking around 250F-275F using indirect heat. With the charcoal grill set up fro cooking, place the ribs into the grill then add in a few pieces of hardwood to add that nice smoky flavour we all love on ribs. Once everything is in the grill and set up, close the lid and begin cooking. After 2 hours of smoking your ribs, open up the grill and begin to spritz the ribs with a combination of half water and half apple cider vinegar. This will help keep the ribs hydrated as they cook. Once you have either hit the three hour mark or you have the nice color on your ribs it’s time to wrap them in some foil. This will help protect the ribs from getting to dark as well as speed up the cook slightly as the ribs will be cooking in a moist heat which also hydrates the ribs as they cook keeping them juicy and making them tender. After about 4 – 4.5hours of cooking your ribs should be almost done and it’s now time to brush on your honey sriracha sauce. Once the ribs have been sauce, continue cooking for about 10 minutes to allow the sauce to set up on your ribs. Once the ribs are done, pull them off the grill, slice into them and enjoy!STEP #11Step #22Step #33Step #44STEP #55
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To prepare your smoked Honey Sriracha Ribs, start by trimming your ribs as needed then removing the membrane on the back of the ribs. Once your ribs are trimmed to your liking, apply a slather of sriracha sauce onto the outside of the ribs followed by a light application of your favourite rib rub – On this cook we used our ORIGINAL rubs which was a perfect choice!
With your ribs prepared, set up your Grill for cooking around 250F-275F using indirect heat. With the charcoal grill set up fro cooking, place the ribs into the grill then add in a few pieces of hardwood to add that nice smoky flavour we all love on ribs. Once everything is in the grill and set up, close the lid and begin cooking.
After 2 hours of smoking your ribs, open up the grill and begin to spritz the ribs with a combination of half water and half apple cider vinegar. This will help keep the ribs hydrated as they cook.
Once you have either hit the three hour mark or you have the nice color on your ribs it's time to wrap them in some foil. This will help protect the ribs from getting to dark as well as speed up the cook slightly as the ribs will be cooking in a moist heat which also hydrates the ribs as they cook keeping them juicy and making them tender.
After about 4 – 4.5hours of cooking your ribs should be almost done and it’s now time to brush on your honey sriracha sauce. Once the ribs have been sauce, continue cooking for about 10 minutes to allow the sauce to set up on your ribs. Once the ribs are done, pull them off the grill, slice into them and enjoy!
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
