Sweet and Savory Honey Dijon Glazed Smoked Ribs
Print

Sweet and Savory Honey Dijon Glazed Smoked Ribs

Course dinner, Entree
Cuisine barbecue, bbq
Servings 2 -4 servings
Author Mary Cressler | Vindulge

Ingredients

  • 1 rack pork back ribs we used Smithfield Extra Tender Fresh Pork Back Ribs
  • 2 tbsp Dijon mustard
  • 3 tbsp of your favorite dry rub we used a variation of this one

For the Spritz:

  • 1 cup apple cider vinegar
  • 1 cup water or apple juice
  • Place into a food safe squeeze bottle

For the Honey Mustard Glaze:

  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dry rub used for the ribs
  • Whisk all ingredients together

Instructions

  • Preheat smoker to 250 degrees (F)
  • Prepare ribs by removing membrane off of the bone side of the ribs using a paper towel, then rinse under cold water and pat dry.
  • Coat the ribs with the Dijon mustard and then liberally apply your favorite dry rub.
  • Let sit at least 15 minutes or let rest for several hours in fridge seasoned.
  • 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)
  • When the bones start to protrude from the ribs, you are going to wrap in foil.
  • Layout your foil and place 2 tablespoons butter and a drizzle of your glaze along foil, take care to keep at least ¼ cup of the glaze for after the wrap.
  • Then place your ribs meat side down, on top of the butter and glaze and wrap tightly. Place back on smoker for roughly 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.
  • After removing the foil, place ribs meat side up onto the smoker and apply your glaze. Let sit another 20 – 30 minutes or until the glaze has tacked up.
  • Remove from smoker and let rest for 10 minutes loosely tented in foil. Then cut up and serve.

Notes

This recipe is for one rack. In general this should be enough for 4 people (if the rack is nice and big). But if you're up for the task this could be enough for 2 people.