Honey Sriracha Baby Back Ribs
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for these sweet, spicy, smoky Honey Sriracha Baby Back Ribs!
► FULL RECIPE: https://www.atbbq.com/thesauce/honey-sriracha-baby-back-ribs/
RECIPE COOKED ON: https://www.atbbq.com/yoder-smokers-20-inch-loaded-wichita-offset-smoker.html
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these look awesome
8:35 this is true dispensing mastery
We've been wanting to add some heat to our sweet ribs, and this is perfect! Great video!
Great video as always.. glazed smoky ribs nothing better thanks for the inspiration i hope to BBQ as well as you do and make some videos how to..I wait i already did.. LOL Can you make a video of how you make your videos?? That would be really helpful and I certainly would watch it over and over THANK YOU
So urs are 1&1/2 hours short of the 3 2 1 method. Is it cause u had different temp?
I have been following this channel over 4 years. Not only I learned ? new techniques and recipes. I also grew beard on my face watching him. Lol ?
Yea man I dig the siracha binder…will be trying that
Love the Honey Hog Hot. Love the addition of the Ginger. As Always, a Solid vid.
Can I come eat with you I'll bring the beer
I made these on Memorial Day and they turned out awesome!!
Made these for Memorial Day. Hot damn these are addictive. Used the leftover coals and wood to grill off some wings. Sauce is great on both! Well done. ?
No Negative comments please. Would love to see you do anything that’s soul food. I’ve done many of them, but just wanted to see your twist on it.
Great video! If you were using this sauce on chicken, would you still use the Meat Church honey hog rub?
What gloves are you using?
Made these today. Soooo, so good!
right in time for memorial day
Do you leave your bark all the time? I tend to cut mine off to help keep the smoke “clean” but don’t know if I’m missing out on something, possibly with the oak bark?
Chef Tom , on the glaze you used equal parts honey and Saracha and 1/2 pound of butter. How much I of the equal parts honey and Saracha did you use. It looks like a 1/2 cup each but I couldn’t tell. Thanks for your help!
9:56 that’s the face of a proud chef!
ATBBQ sloppy joes
Chef Tom, if I wanted to follow that same recipe technique for 8-10 slobs would I follow that same technique all at the same time basically a larger batch in 4-5 hours???
Great looking Ribs ??????
Sticky icky icky ribs…
Snoop Dogg entered the BBQ
They look magnificent and that sauce looks good too ??
Can't wait to get started
Would love to see you do presliced (singles)ribs. This has been a growing trend on a Weber kettle FB page. Did them this way myself and they were awesome…..also how bout some pig wings!!
What a great rib recipe, Chef Tom!!!
I've never understood using all that rub on ribs then completely drowning the ribs in sauce. And that doneness level to me would be called over. But alot of folks like it like that so to each their own. Interested in this sauce for some wings at the very least. Thanks for sharing.
Kann mir mal jemand veraten warum in den usa fleisch gleich 4 x gewürzt werden muss?
Dadurch hat das fleisch keinerlei eigengeschmack mehr,und besteht nahezu nur noch aus gewürzen!
Warum grillt der typ denn nicht gleich einen eimer voll mit gewürzen und frisst das dann?
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Holy fuuck , 4 fucking times,thats brutal absurd!
Seasoning + Seasoning + Seasoning + Seasoning with some meat!
Perfect cook imo, not so fall off the bone tender that theyre hard to handle but still tender enough to get super clean bites
A Chef Tom and Matt Pittman from Meat Church video would be awesome!
Those ribs looked just the way I like them. The sauce is like candy on the bark ?
Man, looks so crazy ???
U smell that, it smells gud!
oooooo-weeee!
Can I use ground/powder ginger?
Very impressed with the way you cut the ribs at the end!! Those look perfect !
Those look awesome! I know what I'm making the next time I do ribs! Made the Dr. Pepper Baby Backs tonight & they were on point! I also appreciated the fire management stuff you threw in the video ? Big fan Chef Tom ?
Love to see you using the offset… need to see more videos with the full on stick burner… the real deal.