It’s a Big, Beautiful, Back at it Monday! Welcome to June!
Smoked, Sweet and Sticky Riblets
4lbs pork rib-lets
Kosher salt and fresh-ground pepper, to taste
2 tablespoons of your favorite BBQ rub
½ cup light brown sugar
1 stick cold, salted butter cut into thin pats
6 ounces vinegar sauce
¼ cup honey
Heat your smoker to 275. If you have a pellet smoker, use something sweet, like pecan, apple or cherry, or a combination of two of the three. If you are using a BBQ, start with lump charcoal and add some pellets or chunks of wood to the fire. I use my Ninja smoker. It works great for this.
Season the riblets with salt and pepper and your BBQ rub. Let the riblets set at room temperature for about 30 minutes.
Arrange the riblets on the cooking grate and smoke for 90 minutes.
Place the smoked riblets in an aluminum pan and add the brown sugar, pats of butter, vinegar sauce and drizzle them with honey.
Cover the pan with foil and place back on the smoker for one hour.
After an hour, remove the foil and dredge the riblets in the pan juice and place directly on the cooking grate of your BBQ or smoker. Leave the lid open so the fire flares up and grill for 2-3 minutes on each side.
Remove the charred riblets, place on a cutting board and cut them into 2 bone portions. Pile them high on your platter and let ‘er buck!