Honey Sriracha Smoked Ribs Recipe - How to Smoke Spare Ribs on a kettle grill EASY ► PRINT/SEE THE RECIPE AT hpostalbarbecue.com/recipe/honey-sriracha-smoked-ribs-recipe/ ► SHOP BBQ RUBS HERE - postalbarbecue.com/shop/
I didn’t remember subscribing to your channel glad I found you do a good video I was told to spritz every 20-30 minutes sounds like I’m over spritzingi
Glad you realized you subscribed. Appreciate you here. Spritzing is a bit of a balancing act. I often don’t spritz the first while and let the rub tack up a bit. Then I’ll spritz as needed. The more you spritz the longer it’s going to take because you’re opening the grill and loosing heat. But also cooling the meat surface with your spritz so both need to come back up to temp before your meat will continue to rise in temps.
WOW!!! What a beautiful rack of ribs. I am a Sriracha fan too. Keep the grilling coming. My son travels for work and these will be waiting when he gets home next! God Bless and stay safe.
Haha! - I just made 4 racks of ribs today myself! - I made mine in the oven - braised for 3.5 hours in a marinade, then drain and bake with sweet BBQ sauce for 1.5 hours. They were excellent - I'm waiting to add a real smoker to my arsenal - right now just a flat top and a gas BBQ. - Cheers!
I bet those ribs tasted great as well! If you’re looking for your first smoker I’d go with a kettle grill for sure to start. You can do everything on it and won’t break the bank. Have you tried using a smoker box in propane grill?
@@PostalBarbecue Funny you should ask! - I removed one heat deflector, and replaced it with a large loaf pan which I drilled holes in the sides of - about 1 inch from the bottom. I can load that with briquettes, which was the plan. The problem with my modified gas BBQ (a decent one) is that here is no control of the air in or out. I had trouble getting to 200F on a breezy day. I did get a good sear on a steak over the briquettes after a low and slow indirect cook with some gas assistance, so it worked out OK for that. I'm working with Mike from Everyday BBQ (love him!) on what my next option might be.
Well, you did it again. Damn... Dunno if i should laugh or cry as it takes 4 more days before the weekend and i can give this a try. A very sarcastic thank you (lol) as you made me drool in the middle of a frigging heatwave here in the Netherlands. Your dry rub sounds interesting. Too bad it isn't available here and shipping would be a bitch....
Hey welcome to the channel! I hope you take a look around and try a few things. Also, if you have any recipe ideas you might like to see on the channel let me know 🍻
I'm glad you didnt make it fall off the bone. I like my ribs tender with a little bit of a bite, not so tender that it becomes mushy like its been steamed.
Honey Sriracha Smoked Ribs Recipe - How to Smoke Spare Ribs on a kettle grill EASY
► PRINT/SEE THE RECIPE AT hpostalbarbecue.com/recipe/honey-sriracha-smoked-ribs-recipe/
► SHOP BBQ RUBS HERE - postalbarbecue.com/shop/
YUUMM!!
Nom Nom Nom
That looks good, I'm a big fan of Sriracha, thanks for the recipe!
Yeah it really plays well with this sauce and ribs. Ribs are kinda a blank slate for bold flavours.
Heck yea man! Those look delicious! 🔥🔥🔥
Thanks Moe. There's just something about sriracha and honey that has an explosive flavour hey?
@@PostalBarbecue yessir!
Jabin....i wanted to cook them before i started the video but watching them finished I told my wife we need to try these this weekend.
Yeah buddy! Give these a try this weekend. You’re wife will thank you. Haha
Looks delicious man!! Thumbs up from here :)
Thanks bud. Something to try this weekend right?! 🙌
Awesome job Jabin👍🤓👍. Those ribs look scrumptious!!
Much love from here in Michigan
Thanks Lisa! I hope you give them a try.
@@PostalBarbecue yes👍🤓👍. I finally did the pickles!! Yummy
I didn’t remember subscribing to your channel glad I found you do a good video I was told to spritz every 20-30 minutes sounds like I’m over spritzingi
Glad you realized you subscribed. Appreciate you here. Spritzing is a bit of a balancing act. I often don’t spritz the first while and let the rub tack up a bit. Then I’ll spritz as needed. The more you spritz the longer it’s going to take because you’re opening the grill and loosing heat. But also cooling the meat surface with your spritz so both need to come back up to temp before your meat will continue to rise in temps.
WOW!!! What a beautiful rack of ribs. I am a Sriracha fan too. Keep the grilling coming. My son travels for work and these will be waiting when he gets home next! God Bless and stay safe.
Good afternoon Jabin ! Nice rack ! Nice cook !
Hey bud, Glad you liked this one! You can now make it for yourself with those Postal Barbecue Rubs you have!
As usual Jabin, great video!! Those ribs look amazing!
Thanks Cole! They were so good. You have to try these guys for sure!
Those look smokin gr8 Jabin!!!
Thanks Chris. 🔥
Oh boy ribs look tasty all I need is my fav side of a baked potato, garlic bread and let's not forget macaroni salad 👍
Haha. Now that’s a feast! Those sides would have made this complete. 🍻
Love it! Keep up the great work!
Thanks bud! 🍻
Great cook and I always enjoy the information you give in your videos. Definitely going to make this!
Beautiful looking ribs! Great cook and love the bite you got on those. Great video!!
Thanks man. They were perfect to my liking.
Those look amazing. I have never tried a low and slow on my SNS. I need to
Glad you enjoyed this one Eric! Low n slow with the SNS is a lot of fun. I hope this inspires you to give it a try!
Haha! - I just made 4 racks of ribs today myself! - I made mine in the oven - braised for 3.5 hours in a marinade, then drain and bake with sweet BBQ sauce for 1.5 hours.
They were excellent - I'm waiting to add a real smoker to my arsenal - right now just a flat top and a gas BBQ. - Cheers!
I bet those ribs tasted great as well! If you’re looking for your first smoker I’d go with a kettle grill for sure to start. You can do everything on it and won’t break the bank. Have you tried using a smoker box in propane grill?
@@PostalBarbecue Funny you should ask! - I removed one heat deflector, and replaced it with a large loaf pan which I drilled holes in the sides of - about 1 inch from the bottom.
I can load that with briquettes, which was the plan.
The problem with my modified gas BBQ (a decent one) is that here is no control of the air in or out. I had trouble getting to 200F on a breezy day.
I did get a good sear on a steak over the briquettes after a low and slow indirect cook with some gas assistance, so it worked out OK for that.
I'm working with Mike from Everyday BBQ (love him!) on what my next option might be.
Gotta try these
Looks delicious! The glaze sounds fantastic👍😊
Thanks Bobbi. Yeah it’s a great glaze. I’ve used it before on wings and that was amazing too.
Look very delicious 🤤 😋 I love different kind of ribs
Yeah totally agree. Ribs are so versatile flavour wise!
Wow really super keen rocking 👌
Glad you liked this one! Give it a try this weekend.
Nice! 250-275 degrees using the analog thermometer on the lid or the digital one that takes the temperature at the grid?
Howdy,
Where do I purchase Your Shirt Please ?
Great COOK !!!! Merci PB !!!!!!!
✨👍🏻💫
We need some “And So…” shirts. I’ll buy 2.
They would probably be about $100 each because it would be limited edition ;)
Are the SNS grills available in Canada?
Yes there are a few retailers up here. Dickson’s bbq has them I know.
Well, you did it again. Damn... Dunno if i should laugh or cry as it takes 4 more days before the weekend and i can give this a try.
A very sarcastic thank you (lol) as you made me drool in the middle of a frigging heatwave here in the Netherlands.
Your dry rub sounds interesting. Too bad it isn't available here and shipping would be a bitch....
First
New subscriber here, good stuff you're making. Will be doing a few cooks inspired by your videos... 🥓🥩👍🏻
Hey welcome to the channel! I hope you take a look around and try a few things. Also, if you have any recipe ideas you might like to see on the channel let me know 🍻
Should've said something about that sriracha being unavailable due to the chili pepper shortage!
I'm glad you didnt make it fall off the bone. I like my ribs tender with a little bit of a bite, not so tender that it becomes mushy like its been steamed.