Honey Pecan Ribs
In all honesty, these are some of the best ribs I have ever had. The nuttiness of the pecan and the sweet honey tang, paired with my homemade GOOD Honey Pecan Sauce, and a 60-minute rest? It looks like there is a sheen to the ribs and before slicing, I swear you hear a crack of that caramelized rub and honey mixture. Trust me – make double. You will want to come back to these!
Ingredients:
1 x rack of St. Louis Style Ribs, or Spareribs trimmed with the breastbone removed
2 TBSP x GOOD AP RUB
4 TBSP x John Henry’s Pecan Rub, or your favorite, divided
2 TBSP x GOOD Honey Pecan Sauce (recipe below), or your favorite Pecan BBQ sauce
2 TBSP x Unsalted Butter
1 TBSP x Honey
1 TBSP x Brown Sugar (light or dark)
Aluminum Foil as needed
Honey Pecan Sauce:
Mix seasonings together, combine with wet ingredients, bring to a slight boil and simmer for 10 minutes.
1 Cup x Ketchup
2 TSBP x Molasses
2 TSBP John Henry’s Pecan Rub
2 TSBP Apple Cider Vinegar
1 TSBP x Honey
1 TSBP Worcestershire Sauce
1 TSBP Dijon Mustard
1 TSP Smoked Paprika
½ TSP Garlic Powder
½ TSP x Onion Powder
½ TSP Liquid Smoke
¼ Cup x Water
Instructions:
1. Season with GOOD AP and half of your Pecan Rub.
2. Sweat in fridge for 1 hour.
3. Take out, place on wire rack, and smoke meat side up at 275F for 2 hours.
4. After two hours, add 4 pats (0.5 TBSP each) unsalted butter, brown sugar, honey, and Pecan Rub to double sheets of foil, place ribs meat side down in foil, repeat on the backside.
5. Smoke for 2 more hours until 202 internal.
6. Rest for an hour in the cooler meat side down.
7. Bump smoker up to 325F.
8. Remove from cooler and foil, put meat side down on a wire rack, dust with Pecan Rub and smoke for 5-7 minutes.
9. Remove, turn over, lightly re-rub, brush top side with GOOD Honey Pecan Sauce and tack up for 5-7 minutes.
11. Remove and enjoy.
Please tag us – @goodazbbq – if you do make this recipe!