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More Appetizers Recipes You'll Love
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Buffalo Hot Honey Party Ribs turn a rack of ribs into saucy, individually cut finger food with a sticky glaze and plenty of smoke. They are made for sharing, with ranch or blue cheese dressing providing a cool contrast to the sweet heat.
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The final coating and drizzle give the ribs a glossy, hands-on finish, so plan on serving plenty of napkins.
Why This Recipe Works
Cutting the rack into individual ribs creates more surface area for seasoning, smoke, and glaze. It also makes the ribs easy to grab, dip, and serve straight from the pan.
The covered stage helps the ribs become tender before the glaze is set over uncovered heat. Reserve sauce for the end so the finished coating stays bright and glossy.
Ingredients
- 1 rack baby back or St. Louis-style ribs
- 2 tablespoons hot sauce, for binder
- Your favorite BBQ seasoning
- ½ cup Buffalo sauce
- 4 tablespoons butter, melted
- ⅓ cup hot honey
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Ranch or blue cheese dressing, for dipping
How to Make It
Preheat smoker to 275°F. Remove the membrane from the ribs and cut the rack into individual ribs.
Coat the ribs lightly with hot sauce and season generously on all sides with your favorite BBQ seasoning. Place directly on the smoker and cook for about 1 ½ hours.
Combine Buffalo sauce, melted butter, hot honey, brown sugar, honey, garlic powder, and smoked paprika. Transfer the ribs to a foil pan and pour about half of the Buffalo hot honey sauce over them. Toss thoroughly, cover tightly with foil, and return to the smoker for 45 minutes to 1 hour, or until tender.
Remove the foil and pour most of the remaining sauce over the ribs. Toss until they're completely coated. Return uncovered to the smoker for 10 to 15 minutes to set the glaze.
Remove from the smoker and finish with the reserved Buffalo hot honey sauce and an extra drizzle of hot honey. Serve hot with ranch or blue cheese dressing for dipping.
Tips and Variations
Keep the foil pan tightly covered during the tenderizing stage. A secure seal holds in moisture while the ribs cook in the sauce.
Look for ribs that yield easily when bitten or pulled apart but still hold their shape. If they are falling apart or mushy, they have likely spent too long covered.
Once the ribs return to the smoker uncovered, handle them as little as possible. Let the glaze sit undisturbed so it can cling to each rib.
Frequently Asked Questions
What type of ribs work best for Buffalo Hot Honey Party Ribs?
Use 1 rack of baby back ribs or St. Louis-style ribs.
Why are the ribs cut into individual pieces before smoking?
The recipe calls for cutting the rack into individual ribs before seasoning and smoking, making them easy to coat in sauce and serve as party ribs.
How long do the ribs cook on the smoker?
Smoke the seasoned ribs for about 1 ½ hours, then cook them covered in sauce for 45 minutes to 1 hour. Finish uncovered for 10 to 15 minutes to set the glaze.
What temperature should I smoke the ribs at?
Preheat the smoker to 275°F and cook the ribs at that temperature.
What should I serve with these Buffalo hot honey ribs?
Serve the ribs hot with ranch or blue cheese dressing for dipping.
Serving Ideas
Serve with ranch or blue cheese dressing for dipping. Celery and carrot sticks are optional additions for a classic Buffalo-style platter, and small plates plus sturdy napkins are useful for the sticky glaze.
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Get the Rib Membrane Remover Tool on Amazon
More Appetizers Recipes You'll Love
Ingredients
- 1 rack baby back or St. Louis-style ribs
- 2 tablespoons hot sauce for binder
- Your favorite BBQ seasoning
- ½ cup Buffalo sauce
- 4 tablespoons butter melted
- ⅓ cup hot honey or regular
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Ranch or blue cheese dressing, for dipping
Instructions
- Preheat smoker to 275°F.
- Remove the membrane from the ribs and cut the rack into individual ribs.
- Coat the ribs lightly with hot sauce and season generously on all sides with your favorite BBQ seasoning.
- Place directly on the smoker and cook for about 1 ½ hours.
- Combine Buffalo sauce, melted butter, hot honey, brown sugar, honey, garlic powder, and smoked paprika.
- Transfer the ribs to a foil pan and pour about half of the Buffalo hot honey sauce over them. Toss thoroughly, cover tightly with foil, and return to the smoker for 45 minutes to 1 hour, or until tender.
- Remove the foil and pour most of the remaining sauce over the ribs. Toss until they're completely coated.
- Return uncovered to the smoker for 10 to 15 minutes to set the glaze.
- Remove from the smoker and finish with the reserved Buffalo hot honey sauce and an extra drizzle of hot honey.
- Serve hot with ranch or blue cheese dressing for dipping.
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