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Watch Me Make It
Smoked pork ribs become an exceptionally tender sandwich filling once the meat is shredded into the rich juices collected in the foil. A final honey buffalo sauce gives the pork a glossy, sweet-spicy coating that clings to every bite.
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Serve the filling on sandwich buns with pickles for a tangy contrast to the rich pork.
Why This Recipe Works
The ribs smoke before the foil stage takes them to the point where the bones release easily. That tenderness is what makes the meat shred into juicy pieces instead of dry, resistant chunks.
The sauce works in two stages: one portion braises with the ribs and their rendered juices, while the second refreshes the flavor and gives the shredded pork a thicker finish. Keeping the ribs meat side down in the foil helps the meat stay in contact with that flavorful liquid.
Ingredients
- 1 rack pork ribs
- Your favorite BBQ rub
- ¾ cup thick buffalo wing sauce
- ⅓ cup honey
- 3 tablespoons butter, melted
- Sandwich buns
- Pickles, optional
How to Make It
Preheat your smoker to 250°F. Trim the ribs and remove the membrane from the back. Season generously on both sides with your favorite BBQ rub.
Place the ribs directly on the smoker and cook for about 3 hours, spritzing every 45 minutes or so as needed. In a bowl, combine ½ cup buffalo wing sauce, ¼ cup honey, and 2 tablespoons melted butter. Whisk until smooth and thick.
Remove the ribs from the smoker and place them meat side down on a large sheet of foil. Pour the honey buffalo sauce over the ribs, making sure they are well coated.
Wrap the ribs tightly in the foil and return them to the smoker meat side down. Continue cooking at 250°F for about 2 hours, or until the ribs are extremely tender and the bones pull out easily. Remove the ribs from the smoker and let them rest in the foil for 30 to 45 minutes.
Carefully remove all of the bones, then shred the rib meat directly into the juices and sauce left in the foil. Combine the remaining ¼ cup buffalo wing sauce, remaining honey, and remaining 1 tablespoon melted butter. Whisk until smooth, then pour it over the shredded rib meat.
Toss everything together until the pork is completely coated in the thick, glossy honey buffalo sauce. Pile the shredded honey buffalo ribs onto sandwich buns and top with pickles if desired.
Serve warm.
Tips and Variations
Remove the membrane from the back of the ribs before cooking. This tough layer can make the finished ribs harder to bite through and keep the meat from shredding as cleanly.
Judge doneness by tenderness rather than the clock. The ribs are ready when the meat yields readily and the bones pull out easily.
Open the rested foil packet carefully, preferably over a rimmed tray or pan, because it contains hot steam and liquid. Keep those juices with the pork when shredding and tossing for the moistest filling.
Frequently Asked Questions
What temperature should I smoke the ribs at?
Preheat the smoker to 250°F and cook the ribs at that temperature throughout the recipe.
How long do the ribs cook before wrapping?
Smoke the seasoned ribs directly on the smoker for about 3 hours, spritzing every 45 minutes or as needed.
How do I know when the ribs are ready to shred?
After wrapping, cook the ribs for about 2 more hours, until they are extremely tender and the bones pull out easily.
Why should I rest the ribs before shredding?
Let the ribs rest in the foil for 30 to 45 minutes before removing the bones and shredding the meat into the juices and sauce.
What goes on the sandwiches?
Pile the shredded honey buffalo rib meat onto sandwich buns and add pickles if desired.
Serving Ideas
Add crisp coleslaw alongside the sandwich or directly on it for a cool, crunchy contrast. Grilled corn, potato salad, or chips make easy cookout-style sides.
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More Lunches Recipes You'll Love
Ingredients
- 1 rack pork ribs
- Your favorite BBQ rub
- ¾ cup thick buffalo wing sauce
- ⅓ cup honey
- 3 tablespoons butter melted
- Sandwich buns
- Pickles, optional
Instructions
- Preheat your smoker to 250°F.
- Trim the ribs and remove the membrane from the back. Season generously on both sides with your favorite BBQ rub.
- Place the ribs directly on the smoker and cook for about 3 hours, spritzing every 45 minutes or so as needed.
- In a bowl, combine ½ cup buffalo wing sauce, ¼ cup honey, and 2 tablespoons melted butter. Whisk until smooth and thick.
- Remove the ribs from the smoker and place them meat side down on a large sheet of foil. Pour the honey buffalo sauce over the ribs, making sure they are well coated.
- Wrap the ribs tightly in the foil and return them to the smoker meat side down. Continue cooking at 250°F for about 2 hours, or until the ribs are extremely tender and the bones pull out easily.
- Remove the ribs from the smoker and let them rest in the foil for 30 to 45 minutes.
- Carefully remove all of the bones, then shred the rib meat directly into the juices and sauce left in the foil.
- Combine the remaining ¼ cup buffalo wing sauce, remaining honey, and remaining 1 tablespoon melted butter. Whisk until smooth, then pour it over the shredded rib meat.
- Toss everything together until the pork is completely coated in the thick, glossy honey buffalo sauce.
- Pile the shredded honey buffalo ribs onto sandwich buns and top with pickles if desired.
- Serve warm.
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