Honey Chili Oil Party Ribs

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I didn't think party ribs could get any better, but these honey chili oil party ribs take this viral recipe to freakin' delicious levels.

Prep Time30

Cook Time3

Total Time3 30

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Ribs:

2 Racks of Ribs
1 cup Cowboy Candy Rub
¼ cup Yellow Mustard

Crutch:

6 tbsp Unsalted Butter
1 cup HNY FYR BBQ Sauce
½ cup Chili Oil
¼ cup Honey

Instructions

Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then slather in yellow mustard. Season generously with my Cowboy Candy Rub and set to the side.
Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once then hit temperature, add to a foil bin with all the ingredients for the crutch. Cover in foil and place back on the smoker for one more hour.
After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
Serve and enjoy!

Notes

Why Use a Crutch

When I'm making party ribs, I like to use a crutch. That means after the ribs have cooked for about 90 minutes, we place them in a covered foil pan with basting ingredients. By using the crutch, we're accomplishing a few things:

Speedier cooking: When we cover the ribs in foil, we create a sealed, moist environment that helps them power through the stall (when the meat stops rising in temperature due to evaporation).
Tender, juicy meat: The crutch traps steam and moisture, preventing the ribs from drying out during the long cooking process. This is especially important for party ribs; they're cut into individual pieces, so the rib singles have more exposed surface area than a full rack. Plus, the crutch helps break down the collagen and connective tissue, giving you that signature fall-off-the-bone texture that makes tender ribs so addictive.
Extra flavor: By adding BBQ sauce, chili oil and honey to the crutch, we're essentially braising the ribs in those flavors. The ribs absorb all that sweet, spicy, rich goodness. We're also creating a built-in glaze, since all those ingredients in the crutch break down and meld together. When you uncover them for the final 30 minutes, that glaze caramelizes beautifully on the smoker for a serious umami flavor hit.

Nutrition