Buffalo Hot Honey Party Ribs

Watch Me Make It

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.

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.

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.

Buffalo Hot Honey Party Ribs

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Servings: 4

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

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.