Hog Dust Pork Ribs
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Servings
4-6
Prep Time
6-7 hours
Cook Time
15 minutes
Ingredients
- 2 racks pork ribs
-
Lane’s BBQ Hog Dust (or
your favourite pork rub)
- 4 tbsp butter, sliced
- 4 tbsp hot honey
- Aluminium foil
Directions
Season the ribs - Generously coat both sides of the ribs with Lane’s Hog Dust. (Tip: keep the membrane on the back of the ribs if you prefer a firmer hold while cooking.)
Smoke - Preheat your smoker to 125°C. Place the ribs directly on the grill grates. Smoke for 3–4 hours, until they’ve built up a deep smoky flavour and reach an internal temperature of 65–75°C.
Wrap the flavour - lay out a double layer of foil. Place a drizzle of hot honey and a few slices of butter on the foil. Position the ribs face-down on top, then add more hot honey and butter over the back of the ribs. Wrap tightly to seal.
Finish cooking- Return the wrapped ribs to the smoker at 135°C. Cook until probe tender, with an internal temperature of 85–95°C.
Rest & Serve - Let the ribs rest in the foil for at least 30 minutes before slicing. Serve and enjoy the perfect balance of smoky, sweet, and salty goodness.