Golden Hive Smoked BBQ Pork Ribs

Dry rub style means the rub does the talking. Golden Hive was practically built for pork — the brown sugar and honey notes melt into the fat over five hours of smoke and set into a sticky, lacquered mahogany bark with no sauce needed. Season heavy: ribs shed rub as they render, so what looks like too much is exactly right. About 6 hours start to finish, serves 4.

Ingredients

• 2 racks pork ribs (St. Louis or baby back, 2.5 to 3 lb each)
• 1/3 cup SpiceX Golden Hive seasoning — be generous
• 2 tbsp yellow mustard or olive oil (binder)
• Spritz: 1/2 cup apple juice or apple cider vinegar in a spray bottle
• 2 tbsp butter (optional, for wrapping)

Directions

1. Prep: flip the racks bone side up and peel off the membrane — grip it with a paper towel and it pulls in one sheet. Trim any loose flaps.
2. Season: coat both sides with a thin layer of binder, then bury the racks in Golden Hive — a heavy, edge-to-edge coat on the meat side, a solid layer on the bone side. Press it in and let the racks sit 30 minutes, until the rub turns wet and tacky.
3. Smoke: run the smoker at 250°F, ribs bone side down. Leave them alone for the first 2 hours — that's when the bark sets — then spritz every 45 minutes to keep the edges from drying.
4. Wrap (optional): at hour 3, if you like them fall-apart tender, wrap each rack in foil with a knob of butter and return to the smoker. Skip the wrap for a chewier, competition-style bite with maximum bark.
5. Finish: ribs are done when they bend past 45 degrees and the meat cracks on the surface — about 5 hours total, or 195 to 200°F between the bones. Rest 15 minutes, slice between the bones, and serve.

Chef's note: The bend test beats the thermometer on ribs — pick the rack up with tongs from one end, and if it bends deep and the bark starts to split, it's ready. And resist opening the lid in the first two hours: every peek costs bark.

Nutrition per serving (serves 4, half rack): 620 calories · 41g protein · 8g carbs · 46g fat. Macros estimated.