Prepare a grill fire to 350° using hickory for smoke flavor.

In a small saucepan, combine butter, hot sauce, honey, apple cider vinegar, garlic and smoked paprika. Cook over medium heat, whisking until sauce is heated through and honey is melted. Remove from heat and set aside.

Add ground beef and steak rub to a bowl. Mix well using your hands or a wooden spoon.

Use a medium cookie scoop or soup spoon to make 1 1/2 inch meatballs. Place on a grill pan. Spoon Buffalo sauce over the meatballs.

Place grill pan over indirect fire and cook with the grill closed for 8 – 10 minutes. Brush with additional sauce and continue to cook until meatballs reach 165° using a digital meat thermometer.

Place meatballs on a platter with appetizer picks and a bowl of ranch dressing or blue cheese dressing.