Get ready to kick off the summer season with our Smoked Huckleberry Buffalo Back Ribs! This recipe combines the unbeatable 3-2-1 cooking method with a unique twist of huckleberry flavor. These mouthwatering ribs will have you coming back for more. Fire up your smoker and prepare to indulge in a rack of ribs that are guaranteed to fall off the bone. Follow our step-by-step instructions for a perfectly seasoned and sauced dish that will be the star of your summer barbecue.
Smoked Huckleberry Buffalo Back Ribs
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Tender, juicy, sweet and smoky. These fall off the bone buffalo back ribs are sure to impress your guests and keep you coming back for seconds!
1 rack of buffalo back ribs
- Yellow mustard
Homemade (or favorite pre-made) seasoning
- 1 huckleberry soda
Dark brown sugar
1 stick of butter
2 jalapeños sliced (skip this if you don't like spice)
1 jar Huckleberry BBQ sauce
Prepare the ribs and season:
Start by removing the membrane from the back of the ribs. Use a knife to loosen the edge of the membrane, then grip it with a paper towel and peel it off completely. Pat them dry with paper towels.
Rub the ribs with yellow mustard. and then season generously with your homemade rub, or your favorite beef seasoning.
Rest the ribs and preheat the smoker:
Place the seasoned ribs on a baking sheet and let them sit at room temperature for about 15-20 minutes. This allows the flavors to penetrate the meat. While the ribs are resting, preheat your smoker to 225 - 250°F
Smoke the Ribs: (3 hours)
Put the ribs on the smoker, bone side down. Smoke for three hours. The smoke will infuse the ribs with rich flavors during this initial phase. Put a little bit of the huckleberry soda in a spray bottle and spray once an hour.
Wrap the ribs: (2 hours)
Remove the ribs from the smoker and lay them on a large sheet of aluminum foil. Sprinkle with brown sugar. Add the rest of the huckleberry soda around the ribs, then top with butter and jalapeño slices. Wrap the ribs tightly in the foil to create a packet. Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours. This phase will tenderize the meat.
Baste and Finish: (1 hour)
Once the two hours are up, remove the ribs from the tinfoil. Return the ribs to the smoker, unwrapped, for the final hour of cooking. Baste them with the huckleberry BBQ sauce when you put them back on the smoker and again 30 minutes later. This phase will allow the sauce to caramelize.
After an hour, remove from the smoker, rest for 5 minutes, and serve with your favorite sides (potato salad or macaroni and cheese are great options)