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Smoked Buffalo Baby Back Ribs
Bring that fire flavor to your next cookout with these Smoked Buffalo Baby Back Ribs. Tender, smoky, and fall-off-the-bone good, pork ribs are already a summer essential – but brushing them with a bold and spicy Buffalo glaze takes the flavor to the next level.
Serves 6
Ingredients
- 2 racks pork baby back ribs
- Salt and black pepper, to taste
- 1 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne pepper
- 1 cup hot sauce
- ½ stick of unsalted butter, melted
- 1 tbsp. honey
Ingredients
- 2 racks pork baby back ribs
- Salt and black pepper, to taste
- 1 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne pepper
- 1 cup hot sauce
- ½ stick of unsalted butter, melted
- 1 tbsp. honey
Directions
Preheat smoker to 225 degrees F using charcoal or fruitwood like apple or cherry.
Remove the membrane from the back of each rack of ribs. Pat ribs dry.
Season both sides of ribs generously with salt, pepper, garlic powder, onion powder, and cayenne pepper.
Place ribs bone side down in the smoker. Smoke uncovered for 3 hours.
Wrap ribs in foil and return to smoker for another 2 hours to tenderize.
Mix hot sauce, melted butter, and honey in a small saucepan and warm.
Unwrap ribs, brush generously with the Buffalo glaze, and return to the smoker (uncovered) for 30–45 minutes to set the sauce. Remove ribs from smoker when they’ve reached an internal temperature of 145-190 degrees F. Allow a 10-minute rest, slice, and serve with your favorite sides.