[doc1019]

Sounds great! Thanks for sharing. Always looking for new recipes for the backyard grill.

[ConservativeMan55]

bttt

[Sacajaweau]

I might add lemon and worcestershire sauce

[bray]

Use applewood chips for smoke and will make them amazing. I always cook in a slab and they are fantastic. I will give the honey a try and see what happens.
Thanks

[Puddleglum]

bookmarked for reference - and congrats on the rib success!

[norwaypinesavage]

This post is no good eithout pictures! The other problem I have is the bees. I’ve had one swarm show up in the last 40 years. I’ve got another 35 years to wait. Will the hive last that long?

[KoRn]

/mar

Awesome!

[Viking2002]

You want some beer-steamed, smoked, bone-suckin' ribs? Get two big, disposable roasting pans, turkey-sized or larger. In the bottom of the first, place wire cookie cooling racks, and add just enough beer (your choice) until it is barely tickling the bottom of the wire. Place your ribs on the rack, cover with the top pan inverted (clip it closed if you can), and slow cook in the oven at 225 for about two or three hours, until the meat starts to pull back from the bone. Then, put them on a low grill with a cast iron smoker box of your favorite wood (apple, hickory, pecan, etc.), but get that box hot and throwing a cloud before the ribs hit the grate. Once the smoke from the chips dissipate, then you start to mop them with sauce, and lord over that slab of pig until you get that nice, chewy, caramelized bark on the outside. The meat under it will literally melt in your mouth. Yeah, you have to start them at lunch if you want them for dinner, but some things in life are worth the wait.

"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."

[Sacajaweau]

Yeh...we thought a hive was a great idea, too.....

Until the bear showed up.

We eventually got him with a compound...but we know he was part of a family. Darn!!

[truthkeeper]

It sounds great. Thanks for sharing the recipe, I’ll try it.

[Georgia Girl 2]

Dude! you are the bomb!! I can’t believe you got your own wild hive. Those ribs have got to be hellacious!!

[OldCorps]

thanks for a great recipe. can i use your bees? i’ve only got wasps around here in n. ga.

[VA Voter]

Mrs. VV will render judgement in due course.

[OldNewYork]

Pictures?

[EternalVigilance]

a wild swarm of bees showed up in the back yard. I caught them in a box

That sounds like the tricky part.

Gotta say, I've never seen that in a recipe before...

[freekitty]

Sounds good. Vinegar is used in marinating because it will blend the spices; etc.

[Bean Counter]

I smoked a couple of Boston Butts last weekend, and made a hog finishing sauce that was just amazing.

I make my own mustard, and always have Honey-Dijon on hand. I use a fair amount of local clover honey and Chardonnay to dijon fresh mustard seeds; and white wine vinegar to finish....it’s nice stuff! I took the last pint of it and made the sauce...

1 pint Honey Dijon Mustard
1 C White Wine Vinegar
1 C Brown Sugar
Salt and Pepper tt

Combine everything in a pan and bring to a simmer, allow to reduce then cool.

I smoked 2 9 pound butts to 150 degrees internal, pulled and rested the meat, then dressed it and chopped it coarsely in the food processor. I used all of the sauce to dress the meat and served it.

I could have easily used twice as much sauce and it would not have been over-stated. The mustard sauce is just incredible, the honey aroma and flavor comes through. and it is completely different from tomato-based hog sauces...a nice change-up...

I also use a simple but tasty hog mop...

1 Quart Apple Cider Vinegar
1 T good quality hot sauce
2 large dried Ancho Chili peppers

The ancho chilis add some incredible flavor to the mop sauce. I make it several days ahead to let the peppers re-hydrate, and they turn the sauce a nice dark brown.

I use hardwood briquettes to start hardwood mesquite charcoal in my smoker, and use pieces of hickory for additional smoke. 18 pounds of pig needed 5 hours on the smoker at 250 or so to get the internal temperature I wanted...it depends on your smoker, of course.

And yes, I did make more mustard this week....

[Joe 6-pack]

Lime juice is essential! Try it in addition to, or in lieu of the vinegar...

...just my $0.02 ;-)

[gorush]

How long do I need to stay in town before I come back and eat?

[doggieboy]

Do you think honey it would work with a Big Green Egg? Just kidding...of course it would! I smoked a delicious brisket today. I think I’ll have to do the ribs with honey next. Honestly, it seems fascinating especially about caramelizing the ribs. Thanks....this is certainly going on my grill next. BTW...one of my favorite restaurants (Cuban) serves great ribs that includes guava in the BBQ sauce.