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Meat Church Honey Hog Hot is a spin-off of their beloved Honey Hog, now infused with jalapeño. This blend of sweetness and heat is ideal for pork ribs, pulled pork, poultry, and seafood.
Pair it with Honey Hog BBQ for an unbeatable rib combo that's dominating the competition scene.
Works wonders on chicken wings, with a milder heat after cooking than its initial taste suggests.
Available at WickerLandPatio.com or in store at our three physical locations. Questions? Contact us here.
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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.
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Ingredients: Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated jalapeno, dehydrated garlic, celery, no greater than 2% silicon dioxide to prevent caking & spice extractives.
Dietary: Gluten Free. No MSG.
Size: 12 oz bottle