Stags - Party Ribs

🐖 Ingredients

• 1–2 racks pork loin back ribs
  
  

• Stag’s BBQ Green Chile Honey Mustard (binder)
  
  

• Stag’s BBQ K-Dawg’s Sweet & Spicy Rub
  
  

• ½–¾ cup brown sugar
  
  

• ½ cup Stag’s BBQ Peach Habanero Sauce
  
  

• 4 tbsp butter (sliced)
  
  

🔥 Step 1: Prep

1. Remove the membrane from the back of the ribs.
   
   

2. Cut into individual bones (this is what makes them party ribs).
   
   

3. Light coat of Green Chile Honey Mustard as your binder.
   
   

4. Season generously on all sides with K-Dawg’s Sweet & Spicy Rub.
   
   

🌡 Step 2: Smoke

• Set smoker or pellet grill to 275°F.
  
  

• Place ribs meat side up.
  
  

• Cook for 1.5–2 hours until they reach about 185–190°F and the color is set.
  
  

🍑 Step 3: Sweet Heat Foil Pan

1. Place ribs in an aluminum pan.
   
   

2. Sprinkle brown sugar evenly over the top.
   
   

3. Add slices of butter throughout.
   
   

4. Drizzle generously with Peach Habanero Sauce.
   
   

5. Cover tightly with foil.
   
   

6. Back on the smoker for 30–45 minutes until probe tender (195–203°F).
   
   

🔥 Step 4: Glaze & Set

1. Remove from foil and toss in the pan juices.
   
   

2. Put ribs back on the grill uncovered for 10–15 minutes to tighten up and caramelize.
   
   

✅ What You’re Looking For

• Sticky, glossy finish
  
  

• Tender with a slight bite (not falling apart)
  
  

• Sweet up front, subtle heat on the back end
  
  

These are the kind of ribs that disappear fast at a party — so make extra.