Smoked Honey Mustard Ribs Recipe

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5 from 3 votes

Smoked Honey Mustard Ribs Recipe

Create your own unique flavor for ribs with a sweet and savory honey mustard glaze and sauce.

Prep Time20

Cook Time5

Course: dinner, Entree

Cuisine: barbecue, bbq

Keyword: honey mustard ribs, mustard on ribs, mustard ribs, smoked spare ribs

Servings: racks of ribs

Author: Mary Cressler | Vindulge

Cost: $22

Ingredients

2 racks Baby back ribs, trimmed with silver skin removed
2 tablespoons Dijon mustard (one tablespoon per rack)
¼ cup Ultimate Dry Rub
4 tablespoons unsalted butter

For the Spritz:

1 cup apple cider vinegar (see notes)
1 cup water or apple juice (see notes)

For the Honey Mustard Glaze:

¼ cup Dijon mustard
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon Ultimate Dry Rub

Instructions

Preparation: Preheat smoker to 250 degrees (F) using a fruit wood like apple or cherry. Coat the ribs with the Dijon mustard and then liberally apply seasoning.
Smoke: Place ribs on the smoker for about 60 minutes. After 60 minutes, you’ll start to see the color of ribs darken, this is a good time to spritz the ribs. Spray liberally after quickly lifting the smoker door every 15 minutes for another two hours. (3 hours total time)
Wrap: When the bones start to protrude from the ribs, you are going to wrap in foil. Layout your foil and place 2 tablespoons butter per rib and a drizzle some of the glaze along foil, take care to keep at least ¼ cup of the glaze for after the wrap. (see photos in the post for reference)
Then place your ribs meat side down, on top of the butter and glaze, and wrap tightly.
Smoke: Place the wrapped ribs back on smoker for 2 hours. Check at about 90 minutes, you are ready to remove the foil when the bones are loose as you pull on them, but not coming out of the meat.
Serve: Remove from smoker and remove foil. Let rest for 10 minutes loosely tented in foil. Then cut up and serve with any remaining sauce.

Notes

Trimming Ribs: Remove any silver skin from the bone side of the ribs with a knife and paper towel. Gently lift one corner of the silver skin with knife and pull with paper towel. Remove any excess fat.

Spritz: Combine apple juice and vinegar in a food safe spray bottle.

If using spare ribs: If using spare ribs versus baby backs you may need an extra hour depending on how big they are. We recommend smoking spare ribs (or St. Louis cut ribs) for four hours, and then wrap. Then check wrapped at one hour if done, if not continue cooking wrapped until the bones wiggle but don't pull straight out of the meat.

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