Cleaning and Trimming the Ribs

Rinse ribs under cold water, pat dry, and trim off excess fat. Shape into a uniform rectangle for even cooking.

Removing the Membrane

Flip ribs bone-side up. Use a knife to lift the membrane, grab with paper towel, and peel it off.

Applying the Binder

Spread a thin layer of mustard or W sauce on both sides of ribs.

Applying the Rub

Generously coat ribs with BBQ rub on both sides. Pat gently to help it adhere.

Setting Up the Grill

Preheat your smoker or pellet grill to 250°F. Place ribs bone-side down in a uniform shape.

Spritzing the Ribs

Mix Dr. Pepper with a splash of water (or use apple juice/vinegar). Spritz ribs every hour starting after the first hour.

Rotating the Ribs

After 2 hours, rotate ribs for even cooking—swap positions from outside to middle if necessary.

Wrapping the Ribs

After 3 hours, lay ribs on foil. Add pats of butter, a handful of brown sugar, and a splash of Dr. Pepper. Wrap tightly.

Cooking Wrapped Ribs

Return wrapped ribs to the smoker and cook for 1 more hour at 250°F.

Making the Hot Honey Glaze

Simmer 1 cup honey, 2 tbsp chili flakes, 1 tbsp apple cider vinegar, and 2 tsp hot sauce for 5–10 minutes. Adjust heat to taste.

Finishing and Glazing

Unwrap ribs and place back on grill. Brush with hot honey glaze and cook for 30 minutes to set.

Resting and Serving

Let ribs rest for 10 minutes. Slice between bones and serve hot with your favorite sides.