Meat Church Honey Hog Rub

Competition-Style Pork Ribs

1 rack pork spare ribs (or baby backs)

Honey Hog Hot (bone side) and Honey Hog (meat side), with a light base layer of Fajita seasoning

Brown sugar, butter and your favourite BBQ sauce for wrapping

Method: Set your smoker to 275°F with hickory. Remove the membrane from the ribs. Season the bone side with Honey Hog Hot and let it adhere 15–30 minutes. Flip, add a light dusting of Fajita, then a heavy coat of Honey Hog on the meat side. Smoke meat side up, spritzing with apple juice every 45 minutes, for about 2.5 hours until a deep mahogany colour develops. Wrap in foil over a bed of brown sugar and butter, return to the smoker until tender, then unwrap, optionally sauce, rest, and slice.

Pro Tip: Let the rub adhere for a full 30 minutes per side before smoking for the best bark.

Ingredients: Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated garlic, celery, no greater than 2% silicon dioxide to prevent caking & spice extractives.

Dietary: Gluten Free. No MSG.

Size: 12.5 oz bottle