Hot Honey St. Louis Ribs Recipe: Sweet, Spicy, and Smoky!

What's going on everybody? Listen, it's your boy AB and I'm back at it again. Right, so we can't say it's grilling season time without doing some ribs. Now, I made ribs a whole bunch of ways, but today we going to do it hot honey style. And guess what, folks? We going to cut these up. I'm going to show you how to do it. And in my next video, we going to do rib tips. All right, so look, the first thing we're going to do is I got a set of spare ribs right here, right? So, how we save the money is we buy them spare and then we cut them down. Now, I'm going to flip this over like this, right? And we going to do we got to do a little bit of work. So, I'mma cut this little trim off. You know, this little flat. You just want to hold it close to the rib and just trace it on down like this. A little score and just run it down like this. You see that right there? And then what we going to do is we going to cut this. We call that squaring the ribs up. Then I'm going to show you what we can do on this end. Now, after you get it scored, you want to make sure you got yourself a a sharp knife, cuz listen, we got to cut through some of this cartilage right here. Right? All right. And so, you see this right here? For those of you guys that know what the rib tips are, that's what this is, right? This little cartilage type uh style bone that's in here. This piece down here, if you put this on the grill, this right here, the thinner part, will actually burn. So, I cut this off, too. So, I like to go 1 2 3 4 5 6 7 8 9 10 11. And then I like to just cut them there and square them. All right. So, this is the membrane. We up close and personal with it, right? I like to use a butter knife. And then when I get in here, let me just show you. So, I You can always see there's a little starting point. See that right there? But I just want to go here, go like this. Go like that. There we go. Now, I can get my finger under here. Right. This is a much smoother. Right. And we just go like this. Like this. I'mma hold the rib down and then I'mma pull. All right. So, now we going to flip this over with. We're going to do a little bit of trimming. Now, I'm getting ready to go ahead and start with my binder. Right now, the binder is what I put on here. And I'mma be honest with you, you guys can use anything. No, you cannot taste the mustard. All right. So, applying the binder. I don't put no whole lot on here. you know, just enough to coat it. Okay. So, listen. These are going to be the two rubs that I'm going to be using. My a- rub and then my barbecue rub. Okay. So, as you can see, we call this like the meat sweat, right? Once you put your seasoning on the top, your rub, you know, it kind of like goes in, penetrates, and then pulls a little bit of that moisture out of there. But don't worry, we f to infuse it with all of that anyway. But just going to show you. And then here's one more. I'm only going to do these three right now. You know what I mean? And get them going. Now we going to go over here to the grill. All right. So, as you can see, I'm at I have it set at 250 and it just went to 251. So, it'll reduce it. It's this stays within 3 to 4°, right? So, obviously, the temperature going to be 250. That's what I like about using my pellet grill. And this is my Rect Tech grill right here, you know, dual zone. So, I want you guys to This is something key. I'mma put these in here just like this. It's the way I put them down is the way they going to cook. I don't put them down in no, you know, curve, no curvage or nothing like that. You just want them to be straight and uniform just like that. It'll come back to temp on its own. And what we going to do is we going to come back, you know, in an hour and then take a look at them. And then what I do is every time I take a look at them, I like to take them and turn them around so that I can get even pull, which I'll show you. Okay, folks. Look, I'm going to give you guys a pro tip, right? Listen, anytime you on the grill, you want to get yourself something. You got to have some kind of way to touch your protein in case you got to move it, right? So, these are cut resistant gloves, but you guys can use just regular cotton gloves, right? So, we put this on like that. And then we put our latex, excuse me, we put our gloves over the top. Okay, so got my gloves on. We good there, right? So I can go ahead and touch my protein, right? So this is what we going to do. I'm going to open this up. We right at 1 hour. So let's take a look. Okay, so look, this is how we looking. I'm loving what I see. And what I do is every time I go in here, I'm going to rotate them, right? Meaning I'm going to pick it up and turn it just the opposite way cuz I want them to cook and to draw evenly. Right. So now I'll take this one. I'll turn it here. I'mma close this and I'm going to let these go for another an hour. All right. So this how we going to do this. We going to look at it. The time is another hour. So we've been on here for a total of 2 hours. Let's look. Let's take a look. All right. So what we want to do is we call this the bend test, folks. So I'm just moving these over here like this. And what we want to do is I can tell you this one right here is not done. So, I already know that it's more it's a lot hotter over here on this side. This is my, you know, the most heat for me. And it's always usually close to the chimney, right? So, where it pulls out, that's usually your hottest. So, if I take this and then we pick it up, that doesn't bend enough for me. So, this still have a little ways to go, right? So, if I take this one Oh, yeah. You can see how rigid this one is. We still got a little ways to go, right? And this one here is about the same. So, what I'm going to do is I'm going to take this one cuz this is more further along than the other. I'm going to bring that one over this way and I'mma rotate it. All right. So, it's been another 30 minutes, 35 minutes to be exact. Right. So, we'll look at them now. All right. So, look, I'm using Kings for, you know, this is the heavy duty aluminum grilling for, right? I like this. This don't tear as easy. A little bit thicker. Then we put it down like this. Right. So, just the way I was taught. We're going to do the dull side. The shiny side is more like for show. All right. So, this is the process where we going to get them nice, you know, get them to taste good and to get them to become, you know, nice and soft, right? Okay. So, then we going to come with a little bit of honey, right? Then we come with a little bit of this brown sugar right here over the top. Just like this. Now, we gonna add some liquid to it. I'mma do Dr. Pepper because most of you guys probably done seen that. It's any liquid to be honest with you, you know. So, I'll just leave it like this. Right now, I'm going to grab myself a rack. I'mma take these. Now, you can see this need this was a little bit large longer. Right. So, we just bring this in like this. Now, we just go ahead and put this right here on top. And then I'm going to put some pads on the top after I get it, you know, get my butter on the back side, right? Which I was calling the top, but you know, it's the back. Now I'm going to add some of this to it. Just like you see, we just add a little bit. Actually, what this does is it's going to tenderize and make the meat a lot, you know, nice and soft, right? So, bring this in over here like this. Bring this in over here. Now, the thicker won't tear as easy, right? That's why you want to have the thick foil. Okay, so we got them all wrapped up, you know what I mean? Nice and tight. We put some liquid in there, which we used Dr. Pepper. You know what I mean? It's really just the fact that this going to steam right now. We almost done. We just going to put these in here. So, I'm going open this up. Put this in here. So, this will work. Now, here is where I raise my temperature of 50°. Now, we at 300°, right? So, we go 300. I'll come back and check it in about one hour and then it should be nice and soft and I'mma show you how you check that. All right. So, this is how I check to see when they ready. I'll just go Oh, yeah. When this probe goes in there like that. Oh, I'm hitting a bone. Oh, look at that right there. You see that right there? Let me go down here. You know what I mean? So, if I hit it there, look at Oh my goodness. Oh, yeah. Okay. So, these are ready. Now, we getting ready to take these out. Okay. So, I'm going to bring them out like that. And look at that. Look at the color. That's what my rub gives you. You see that right there? You see we got a little bit of pull right here. But look, this is what you want to have. Still structurally sound. You know what I mean? Uh, they strong and they going to be nice and tender. Okay. So, this is what we going to do. Now, I've already made my hot and honey sauce. I made that in the inside. You guys can find that along with this recipe on my website. And that's smoking grillingwithab.com. That's witab.com. Now, what we gonna do is we gonna glaze these so we can give this just a little bit of a bite, right? Then we gonna stick it back on the grill, you know, and then we gonna cook this. So, this will get nice and tacky. But you see how we finishing this up, folks. Look at that right there. This is almost like a work of art, isn't it? All right. When they get like this, right, we put these back in. Oh, yeah. We're just going to cook these. We're not really going to cook. We're going to go ahead and get that hot honey sauce to like, you know, thicken up and be nice and tacky. Then we going to taste them. Okay. So, that right there is how they going to look when they come out. Now, you guys can mix some barbecue sauce inside of your hot and honey sauce. You know what I mean? That's what you would like to do. And to be honest with you, that's what I did. Make myself something just like that. But that right there, let's get these cut open and let's see what we working with. Normally, I take my ribs and I put them like this. You know what I mean? And I cut them so that I can see the bone, right? But I'mma show you. If you guys got yourself a meat slicer, I'm just going to go ahead and go down like this. Look at that right there. I know it ain't right. I know some of y'all just like, "AB, you always doing something." You know what I mean? But I'm going to teach you guys how to make something great. You know what I mean? Uh, I do love the fact that this has this hot and spicy, you know what I And I did a little mixture, you know, with my barbecue sauce. I seasoned it right. We ate that other rack. And that right there was uh it just went. It wasn't supposed to go like that, but it did. Okay folks, as you can see, this is how it is. Actually, I'm making these. You know, I'm making I got to make eight more plates. These belong to somebody. But take a look. They didn't already had a chance to sample the other one cuz I shared it with everybody. You know what I mean? So, they got two slabs. But you can just see this right here is it. We got mac and cheese. We got the greens. These are the healthy greens. And then we got the ribs. And we can't do none of this without having a cornbread muffin. All right. So, now you see I gave you guys an idea. I got several, you know, ways that we can make these ribs, but I think this is like the most simplest way, you know, to do it. So, I want you guys to just take a look at this. Talk to me down in the comment section below. Let me know what would you do different and give me another combination to make it. Right now, we did that hot and spicy, you know, ribs. There's so many other things out there. I would love to hear what you guys say. So, if you're new to my channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. You know what I got to do? I got to work, folks. I'm out. Peace.