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El Yucateco Spicy Black Label Reserve Ribs



This “Spicy Black Label Smoked Ribs” post is sponsored by El Yucateco. All recipes, images, and opinions are my own.


A foodie’s summer barbecue is never complete without a big slab of ribs. Family rib recipes are some of the most coveted and sought after recipes in any foodie bloodline. Some of the most secret recipes may be homemade dry rubs, barbecue sauces made from scratch, or secret cooking methods that Grandma may never even share. 

Ribs can be slow cooked, sauced and seared or they can be rubbed, smoked, sauced and served. Sauces can be sweet, spicy, smoky, savory or any combination of the four. Nobody agrees on any one method, and that’s one of my favorite things about ribs. No two recipes are the same!


Today the ribs I made were a bit of a combination between a dry rub and a sauced smoke. I chose a premade, hickory dry rub, but for the base sauce marinade I used a beautiful, fancy Black Label Reserve Hot Sauce from El Yucateco. 


El Yucateco’s Black Label Reserve gets its color from fire-roasting habaneros resulting in a deep, smoky, flavorful sauce. It’s the perfect partner for a rib recipe because this flavor packed sauce will give it the perfect amount of smoke and heat! For more information on El Yucateco’s Black Label Reserve Hot Sauce, and their catalog of other amazing flavors, check out their website at www.shopelyucateco.com .

I started preparing my ribs by peeling off the thin membrane on the back and patting them dry with a paper towel. I trimmed off any additional fatty tissue, then I let the Black Label Reserve Hot Sauce flow all over the slab of ribs.

 I massaged the hot sauce into the meat and then packed on my dry rub to make sure it got into every single crack and crevice. 


I set my smoker to 225° and laid the ribs inside, bones up, uncovered. I planned on using the 3-2-1 method today, so after the three hours of smoking, I removed them from the heat, drizzled the ribs in honey, and wrapped them in foil.

I flipped them over now, so they were bones down in the foil, and I let them smoke for another two hours.


Now, here’s where it got interesting. After the two hours wrapped in the foil, I unwrapped them with the intention of smoking them for a final hour, uncovered. But, the ribs were so soft, tender and juicy, they were already falling off the bone! I knew this was exactly how my family would want to eat them, so I decided to call it a win with a 3-2 punch!  I gave the ribs a second drizzle of honey, re-wrapped the meat and let it rest until I was ready to serve.

I didn’t make any additional sauce to serve at the end. I just took the drippings that were left in the foil and brushed them back onto the ribs. The leftover honey and hot sauce made for a beautiful, spicy, hot honey glaze, so they were shiny, saucy and colorful when it was time to serve!

These made for a perfect Sunday supper with all the barbeque sides!  Get yourself a slab of ribs, get yourself some El Yucateco Black Label reserve, and get yourself ready for a perfect hot sauce summer!


El Yucateco Spicy Black Label Reserve Ribs


Prep Time: 10 minutes / Cook Time: 5-6 hours / Servings: about 16 ribs


Ingredients:

  • 3-5 lbs. pork back ribs

  • 5 oz. Barbecue dry rub (I used a Hickory Brown Sugar rub)

  • 4 oz. El Yucateco Black Label Reserve Chile Habanero Hot Sauce

  • 1 cup honey


Steps:


  1. Preheat pellet smoker to 225 degrees.

  2. Prepare the ribs by peeling off the thin membrane on the bone side and trimming off any excess fat. Pat both sides dry with a paper towel.

  3. Pour the hot sauce all over both sides of the ribs and massage it into the meat.

  4. Pack the dry rub on next by patting it on top of the hot sauce. Be sure to cover both sides completely.

  5. Place the ribs on the smoker, uncovered, bones up, for three hours.

  6. Remove the ribs from the smoker and place on a bed of aluminum foil. Drizzle both sides with honey, cover tightly in the foil, and place back on the smoker for another two hours, this time with ribs down.

  7. Remove the ribs again, drizzle with honey again. If the meat isn’t already falling off the bone and ready to serve, return the ribs to the smoker uncovered, for one additional hour.

  8. When the ribs are ready to serve, cut them individually and place them on a serving platter.  Use the drippings to brush back onto the ribs for a hot honey glaze.



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