Ingredients
Scale
- 2 racks of thick baby back ribs
- 2 tbsp SPG
- 2 tbsp Honey Garlic Sriracha Rub
- 2 tbsp Green onions, thinly sliced as possible
- 1 tbsp toasted sesame seeds
Honey Sriracha Sauce
- ¼ cup unsalted butter
- ½ cup honey
- 3 tbsp sriracha
- 2 tbsp Bachan’s
- 1 tbsp garlic powder
- 1 tbsp ginger paste
Instructions
- Remove the membrane from the back of the ribs
- Cut the ribs between each bone, making individual ribs
- Use Bachan’s as a binder, then season with SPG and Honey Garlic Sriracha rub
- Place the ribs on the smoker at 250F for 2 hours, spritz every 30 mins with apple juice
- Make the Honey Sriracha sauce- melt the butter then add the remaining ingredients and cook on low heat for 5 minutes. Whisk together every minute until combined.
- Remove the ribs from the smoker once they have the bark set and they reach an internal temperature of 170-175F.
- Place them in a foil pan, then pour the honey Sriracha sauce over top. Cover with foil then place back on the smoker for another hour.
- Remove the foil, then baste the sauce in the bottom of the pan over the tops of the ribs. Smoke ribs for 15 more minutes to allow the sauce to tack up.
- Remove from smoker once they reach an internal temperature of 195F
- Baste ribs again with sauce over top, then garnish with green onions and sesame seed.
- Prep Time: 15 minutes
- Cook Time: 3 hours
