Tender, fall off the bone Smoked Ribs that have a Honey Garlic sauce on them! These Traeger ribs are made using the 3-2-1 method which makes them simple and easy. They start with a rub, then are smoked. If you want to take your ribs to a new level make sure you try this Honey Garlic Ribs recipe! We can’t get enough of them!
These honey garlic smoked ribs are epic. Fall off the bone tender, easy to make using the 3-2-1 Smoked Ribs method and that honey garlic sauce is out of this world.
Pretty obvious at this point I’m loving my Traeger, right? ? It’s like having an extra oven right in the back yard.
Why You’ll Love these Honey Garlic Smoked Ribs!
- The Sauce. You guys this honey garlic sauce gives these ribs so much flavor and is a great twist from the traditional smoked ribs.
- Fall of the bone. Yes, I know if you listen to the hardcore people they say you don’t want the meat to fall off the bone, but I like it that way and these are perfect.
- 3-2-1 Smoked Ribs method makes these so easy to make, plus we have step by directions that are easy to follow too!
What is the 3 2 1 Rib cooking method?
This is a method to cook ribs that breaks it into the 3 time blocks – 3 hours of smoking unwrapped – 2 hours of cooking wrapped in foil and one hour of cooking unwrapped basting with barbecue sauce!
This is a tried and true method that results in fall-off-the-bone tender ribs!
We love using the 3 2 1 rib method because it’s easy and everyone can achieve delicious ribs off their smoker with this method.
Ingredients for Smoked Honey Garlic Ribs
- For the ribs
- apple juice
- light brown sugar
- garlic powder
- onion powder
- ground black pepper
- kosher salt
- smoked paprika
- Honey Garlic Sauce
- garlic minced
- brown sugar packed
- soy sauce
Remember to Remove the Membrane on the Ribs!
To achieve super tender ribs there’s one thing you need to start with and that is removing the “silver skin” on the back of the ribs. (see above)
Pork ribs have a thin membrane (silver skin) on the back of the ribs. It can easily be removed by carefully sliding a knife between the skin and bones, then simply grab the edge and peeling it off. It may take a couple of tries.
If you don’t remove it, your ribs won’t be as flavorful, plus they will be chewy. The skin creates a layer that stops the rub from flavoring the meat. It’s an extra step, but totally worth it!
Dry Rub for Ribs!
Either way it’s important to start with a dry rub to give ribs a ton of flavor.
How to Smoke Honey Garlic Ribs
- Remove the silver skin from the ribs
- Combine the rub for the ingredients and spread of the ribs. Wrap in plastic wrap so they are completely covered and refrigerate.
- Prepare your smoker to 225 F degrees.
- Remove the plastic wrap and place the ribs on the smoker bone side down. Let smoke for 3 hours at 225 degrees F.
- Mix together apple juice and water in a spray bottle and spritz ribs every half hour.
- After 3 hours remove ribs from smoker and lay on tinfoil.
- Mix honey and apple juice in a bowl and pour over the ribs. Seal the ribs carefully so the sauce doesn’t escape!
- Place ribs back on the smoker for another two hours.
- While the ribs are smoking prepare the honey garlic sauce.
- After 2 hours remove the ribs from the smoker. Remove the ribs from foil. Coat ribs with honey garlic sauce and place back on the smoker for 1 hour.
- Brush with sauce just prior to serving.
Bone Side Down
Make sure you smoked the ribs with the bone side down.
If you smoke the ribs bone side up the juices pool in the concave center of the bones which blocks the smoke from penetrating.
How Long Does it Take to Smoke Ribs?
Using the 3 2 1 Ribs method, plan on six hours on the smoker – this will be how long it takes to smoke ribs
This is the BEST method for tender, flavorful ribs!
How to Store Leftover Smoked Ribs
First, wrap the leftover ribs tightly in plastic wrap or foil then store them in the a shallow airtight container in the refrigerator. They will stay good for up to 3-4 days.
If you want your ribs to last long you can freeze them for 2-3 months.
How to Reheat Leftover Ribs
The key to reheating ribs is low and slow so you don’t dry them out. Skip the microwave for the best results as this will turn them dry and chewy, which no one wants.
Smoker: Preheat the smoker to 250 degrees Fahrenheit, brush BBQ sauce on ribs, wrap in aluminum foil and place on the smoker. They are reheated when the internal temperature is 165 degrees Fahrenheit. This will take 30-60 minutes depending on the thickness of the ribs.
Oven: Preheat the oven to 250 degrees Fahrenheit. Place ribs in a shallow baking dish, cover them with BBQ sauce and cover the dish with aluminum foil. Place in preheated oven and bake for about 30 minutes or until the internal temperature is 165 degrees Fahrenheit.
What’s stopping you from trying this delicious twist on ribs? You’ll be raving about them as soon as you try them.
What to serve with smoked ribs
- Dinner Rolls on Smoker – I love these rolls!
- Grilled Corn on the Cob in Foil – big fan of corn on the cob, how about you?!!
- Grilled Caesar Salad – love the flavor you get from grilled romaine lettuce.
- S’mores Banana Boats – because these are just fun!!
Shop Our Spices
- 2 racks ribs
- 1 cup honey
- 1 ½ cups apple juice divided
- ½ cup water
- ¼ cup light brown sugar packed
- 1 Tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 Tablespoon kosher salt
- 1 Tablespoon smoked paprika
Honey Garlic Sauce
- 1 cup honey
- 2 Tablespoons garlic minced
- ¼ cup brown sugar packed
- ¼ cup soy sauce
- Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Left and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece of you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
- In a small bowl combine the ingredients for the rub. Spread the dry rub over the ribs covering them completely. Wrap in saran wrap so they are completely covered. Place in fridge for a minimum of 2 hours, but we recommend doing it overnight.
- Prepare your smoker according to manufacture’s directions to a heat of 225 F degrees.
- Once the smoker is preheated to 225 degrees F place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees F.
- Mix together 1/2 c. apple juice and 1/2 c. water in a spray bottle and spritz ribs with mixture every half hour.
- After 3 hours remove ribs from smoker but leave smoke on at same temperature.
- Lay tinfoil out on counter (enough to wrap ribs in) and lay the ribs on the foil. Mix 1 c. honey and 1 c. apple juice together in small bowl. Pour it carefully over the ribs and seal up the foil so nothing leaks out. Place ribs back in the smoker at 225 degrees F for 2 hours.
- Meanwhile in a mixing bowl combine all ingredients for honey garlic sauce.
- After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Coat ribs with honey garlic sauce and place back on the smoker for 1 hour.
- Remove from smoker and brush with sauce again and serve!