Arizona Honey Glazed Ribs

 Recipe adapted from Author: The Honey Girl

Made this recipe Dec 2021 and it was Wayyyyyyyyyy too sweet!!!

Some modifications are needed.

Ingredients

• 1 rack Beef or Pork ribs(I used Pork)
  
• Meat Rub (we use KC Butt Rub I used Famous Dave's Rib Rub)
• Garlic Powder
• Chile Powder
• 1/2 cup Apple Juice in Spray Bottle
• 1 stick Butter (use 4 pats of butter per rack of ribs)
• Brown Sugar (Mod: Light sprinkling of Brown Sugar!!1)
  
• 1/2 cups Honey (Beeyond the Hive is best! I just used Local Orange Blossom Honey.)

Directions

1. Remove bottom membrane from ribs. This is a real pain in the ass!! Do the best you can.
   
2. Cover one side of the ribs with a generous amount of meat rub spice and garlic and chile powder. You can fully cover the ribs with the seasoning! Let it soak in for 30 minutes.
3. Coat the other side of your ribs with another generous sprinkle of the meat rub, garlic and chile powder and let it soak in for another 30 minutes.
4. Fire up the Smoker Grill. You want your grill to be around 225°.
   
5. Once the seasoning is soaked in pretty well and your grill is at 225° go ahead and place them on MEAT SIDE UP for about 2 hours.
6. While they are cooking you want to check them every 20-30 minutes during the 2 hour cook time and spray them with Apple Juice. This keeps them from drying out!
7. Once they turn a bright red, or mahogany color then they are ready to take inside for the next step.
8. Prepare sheets of foil for the rack of rib. Put a handful of brown sugar on your foil in a long line about the size of your rib rack. DO NOT GET CARRIED AWAY WITH THE BROWN SUGAR!!! My mistake!! LIGHT SPRINKLING on the foil ONLY!!!
   
9. Then add your 4 pats of butter on top of the brown sugar. Then drizzle a generous amount of honey on top of that.
10. Next, add your rack of rib on top of the brown sugar/butter/honey mixture MEAT SIDE DOWN. Wrap it up tight in the foil.
11. Put the foil wrapped ribs back on the smoker/grill MEAT SIDE DOWN this time. They will cook for another 2 hours. Once the meat temp is 160° you know they are done.
    

NOTE: When unwrapping the ribs, make sure the MEAT SIDE is down! There will be a lot of liquid on the bottom foil. Maybe place on a cooking sheet when unwrapping. Save the juice!