Malcom Reed’s Sweet and Sticky Riblets




Rub of choice

1 Stick of butter

Sauce of choice

1/2 Cup of brown sugar



1.Season both sides of ribs. Layer salt and then your rub of choice.

2.Let the riblets dry marinate while you light your smoker.

3.Light up Royal Oak Charcoal.

4.Put the riblets right on the rack at 250 to 275 degrees.

5.Grill for an hour and a half and remove.

6.Cut up a stick of butter and place on top of the riblets. Then add half a cup of brown sugar, honey and sauce of choice.

7.Cover the pan and place them on the drum for an hour.

8.Cut and enjoy!

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