# @andy_cooks on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@andy_cooks/video/7444503007972101394
- **Gondola URL:** https://gondola.cc/posts/74455227-andy-cooks-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a848cb5a4b.jpg
- **Posted:** 2024-12-04T10:33:50.000+00:00
- **Account Owner:** Andy Cooks (@andy_cooks) — https://gondola.cc/andy_cooks

## Caption

Honey Glazed Baby Back Ribs with @raybanmeta glasses #RayBanMetaPartner #Recipe #SmokedRibs #Cooking Ingredients Dry Rub: - 3 tbsp (45 g) brown sugar - 2 tbsp (15 g) smoked paprika - 2 tsp salt - 1 tsp black pepper - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp ground mustard - ½ tsp cayenne pepper Ribs: - 4 racks of St. Louis-style pork ribs - yellow mustard (as a binder) - 300g (10½ oz) butter, divided - 200ml (7 fl oz) honey, divided Glaze: - 100g (3½ oz) honey - 150g (5 oz) butter - 1 tbsp(15ml) apple cider vinegar - 1 tbsp (15ml) soy sauce - 1 tsp (5ml) Worcestershire sauce Method 1. Preheat your smoker to 110–120°C (230–250°F). 2. To prep the dry rub, in a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper. Set aside. 3. To prep the ribs, peel off the back membrane from the St. Louis-style ribs (use a paper towel for grip if needed). Coat each rack with a thin layer of yellow mustard to act as a binder. Generously apply the dry rub, ensuring all sides are evenly coated. 4. Place the ribs into the preheated smoker and smoke for 3 hours. 5. After 3 hours, remove the ribs from the smoker. Place each rack onto a sheet of foil. 6. Add 50 g (1¾ oz) of butter and 2 tablespoons of honey to each rack. Wrap tightly in foil to trap the juices. Return the wrapped ribs to the smoker and cook for another 2 hours. 7. To prep the glaze, in a small saucepan, combine 100g (3½ oz) honey, 150g (5 oz) butter, apple cider vinegar, soy sauce, and Worcestershire sauce. Simmer over low heat, stirring until smooth and well combined. 8. After the 2 hours in foil, unwrap the ribs and check for tenderness. The ribs are ready when a probe slides through the meat with no resistance. 9. Place the unwrapped ribs back into the smoker.  10. Brush a layer of the prepared glaze over each rack and smoke for 10 minutes. Repeat this glazing process two more times, or until all the glaze is used. 11. Remove the ribs from the smoker and let them rest for a few minutes. 12. Serve hot with your favourite sides.

## Stats

- **Views:** 461,552
- **Likes:** 17,428
- **Shares:** 354
- **Comments:** 111

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

raybanmetapartner, smokedribs, cooking, recipe

---
Copyright (c) Gondola