Nashville Hot Party Ribs

Watch Me Make It

Nashville Hot Party Ribs turn a rack of baby backs into individual, hand-held pieces with a smoky exterior and a sticky hot butter glaze.

The ribs are smoked for color first, then finished in a covered pan before an uncovered final pass tightens the sauce around each piece.

Why This Recipe Works

Cutting the rack into individual ribs gives the rub, smoke, and final coating more surface to work with. It also makes the finished ribs easy to pick up and share.

The cook uses two distinct stages for a reason. The first builds color and lets the seasoning set, while the covered pan creates a moist environment for tender ribs before the uncovered finish brings back that sticky exterior.

Ingredients

• 1 rack baby back ribs
• 2 tablespoons yellow mustard or hot sauce, for binder (optional)
• 3 tablespoons of your favorite barbecue rub
• 1 stick butter, melted
• 2 tablespoons hot sauce
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• 1 tablespoon honey

How to Make It

Start by trimming the ribs and removing the membrane from the back. Cut the rack into individual ribs to create party ribs.

Coat the ribs lightly with yellow mustard or hot sauce as a binder (optional), then season generously on all sides with your favorite barbecue rub.

Place the ribs directly onto a smoker preheated to 250 degrees. Smoke for about 2 hours, flipping spritzing with water or apple juice halfway through, until the outside has developed good color and the seasoning has set.

While the ribs are cooking, combine the melted butter, hot sauce, brown sugar, cayenne pepper, smoked paprika, garlic powder, black pepper, kosher salt, and honey. Stir until well combined.

Place the ribs into a foil pan and pour the Nashville hot butter mixture over the top. Toss until every rib is well coated. Optionally pour the sauce in the pan and put the ribs meat side down.

Cover the pan tightly with foil and return it to the smoker at 250 degrees for about 60 to 90 minutes, or until the ribs are tender but not falling apart - to your liking .

Remove the foil and toss the ribs in the sauce collected in the bottom of the pan. Return them to the smoker uncovered for another 10 to 15 minutes to allow the sauce to tighten up and become sticky.

Remove from the smoker and let rest for 5 to 10 minutes. Spoon or brush a little of the Nashville hot butter from the pan over the ribs before serving.

Tips and Variations

Tenderness matters more than the clock during the covered portion. The ribs should yield when gently probed or bitten, but still hold together instead of falling apart.

Watch the sauce during the uncovered finish. It is ready when it looks glossy and clings to the ribs rather than sitting in the pan as a thin coating.

Handle the hot butter mixture carefully when tossing the ribs. The sauce can splatter, and it includes both hot sauce and cayenne pepper.

Serving Ideas

Coleslaw is a good optional contrast to the spicy, sticky ribs, and cornbread can round out a barbecue-style spread.

Set out small plates and extra napkins since these are hands-on ribs with plenty of glaze.

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Nashville Hot Party Ribs

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Servings: 4

Ingredients

• 1 rack baby back ribs
• 2 tablespoons yellow mustard or hot sauce for binder (optional)
• 3 tablespoons of your favorite barbecue rub
• 1 stick butter melted
• 2 tablespoons hot sauce
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• 1 tablespoon honey

Instructions

• Start by trimming the ribs and removing the membrane from the back. Cut the rack into individual ribs to create party ribs.
• Coat the ribs lightly with yellow mustard or hot sauce as a binder (optional), then season generously on all sides with your favorite barbecue rub.
• Place the ribs directly onto a smoker preheated to 250 degrees. Smoke for about 2 hours, flipping spritzing with water or apple juice halfway through, until the outside has developed good color and the seasoning has set.
• While the ribs are cooking, combine the melted butter, hot sauce, brown sugar, cayenne pepper, smoked paprika, garlic powder, black pepper, kosher salt, and honey. Stir until well combined.
• Place the ribs into a foil pan and pour the Nashville hot butter mixture over the top. Toss until every rib is well coated. Optionally pour the sauce in the pan and put the ribs meat side down.
• Cover the pan tightly with foil and return it to the smoker at 250 degrees for about 60 to 90 minutes, or until the ribs are tender but not falling apart - to your liking .
• Remove the foil and toss the ribs in the sauce collected in the bottom of the pan. Return them to the smoker uncovered for another 10 to 15 minutes to allow the sauce to tighten up and become sticky.
• Remove from the smoker and let rest for 5 to 10 minutes. Spoon or brush a little of the Nashville hot butter from the pan over the ribs before serving.