Prepare to transform your backyard BBQ game with the most mouthwatering, fall-off-the-bone ribs you've ever tasted! These Honey Mustard Smoked Ribs are a culinary masterpiece that combines the rich, smoky depth of perfectly cooked pork with a tantalizing sweet and tangy glaze that will have your guests begging for your secret recipe. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, this recipe promises to elevate your cooking skills and create a memorable dining experience that will become a legendary family favorite.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of pork ribs
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat smoker or oven to 225°F (107°C). If using an oven, place a water pan at the bottom to maintain moisture.
- Prepare the ribs by removing the membrane from the back of the rack using a knife to lift and pull it off completely.
- Mix smoked paprika, salt, and pepper in a small bowl to create a dry rub. Generously season both sides of the ribs with the spice mixture.
- In a separate bowl, whisk together honey and Dijon mustard to create the glaze, setting aside for later.
- Place ribs bone-side down in the smoker or on a baking sheet. Cook low and slow for approximately
- 5 to 4 hours.
- At the 3-hour mark, begin basting the ribs with the honey mustard glaze every 30 minutes, ensuring an even coating.
- Check for doneness by testing rib tenderness. Ribs are ready when meat begins to pull away from the bone and reaches an internal temperature of 190-203°F (88-95°C).
- Remove ribs from heat and let rest for 10-15 minutes, allowing juices to redistribute.
- Slice between the bones and serve hot, drizzling any remaining honey mustard glaze over the top.
Tips
- Temperature is Key: Maintain a consistent low and slow cooking temperature of 225°F. This ensures tender, juicy meat that practically melts in your mouth.
- Membrane Removal: Always remove the tough membrane from the back of the ribs. This allows the seasonings to penetrate the meat and creates a more tender texture.
- Rub Technique: Apply the dry rub generously and pat it into the meat. Let the ribs sit with the rub for at least 30 minutes before cooking to enhance flavor absorption.
- Glaze Application: When applying the honey mustard glaze, use a silicone brush and be gentle to avoid removing the dry rub. Baste frequently in the last hour of cooking for a beautiful, sticky coating.
- Rest and Relax: Allow the ribs to rest for 10-15 minutes after cooking. This crucial step helps the juices redistribute, ensuring each bite is incredibly moist and flavorful.
- Optional Smoker Tip: If using wood chips, try hickory or apple wood for an extra layer of smoky complexity that complements the honey mustard glaze perfectly.
Nutrition Facts
Calories: 298kcal
Carbohydrates: 25g
Protein: 34g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 100mg
