Honey Mustard Smoked Ribs are a delicious, fall of the bone, smoked rib recipe covered in a homemade honey mustard sauce. Mix up your favorite ribs with this quick and easy twist. We use the 3-2-1 ribs method to get these perfect every single time. Fire up your Traeger smoker and make these as soon as possible. They start with an easy rub, then you smoke them on your electric pellet grill and smoother them with honey mustard sauce.
Smoked Ribs with Honey Mustard Sauce!
You’re going to love the taste and the flavor of these smoked ribs! The honey mustard sauce adds a nice sweetness that is a simple and soon to be loved, addition!
We love mixing the flavors up with our favorite 3 2 1 Ribs off the Traeger and this Honey Mustard version is delicious! If you are looking for a new flavor try these.
Sometimes the 3 2 1 cooking method for ribs gets a bad rap from competition style rib cookers, but we love it. It’s straight forward, easy to use and it’s fall of the bone tender ribs.
Supposedly fall off the bone ribs are not supposed to happen when you are a competition. The ribs are supposed to have a little bit of a pull when you bite into them. With that being said, we LOVE fall off the bone tender ribs so we are going to roll with this one!
What do I need for Honey Mustard Smoked Ribs?
This is a brief over view of the ingredients for this recipe. Scroll down to the bottom of the post for the full recipe and directions found in the recipe box!
- Dijon mustard
- BBQ sauce
- Brown sugar
- Dijon mustard
How do I make Honey Mustard Smoked Ribs?
People tend to smoke and cook ribs differently, but you can read the entire list of steps and directions down below. The key part to making honey mustard smoked ribs is that you remove the membrane, rub the ribs with the rub mixture covering them all and then brush the ribs entirely in your honey mustard sauce at the end.
Once you have that aspect covered, the rest is just working on the smoking and cooking techniques to creating your perfect ribs, which really isn’t hard at all with this method!
FAQS about Smoked Ribs with Honey Mustard Sauce!
Here are some frequently asked questions about smoking ribs. If you have any additional questions please comment below and we will do our best to answer them!
Why do I need to remove the membrane from ribs?
Removing the membrane from the ribs allows for easier chewing and eating. It takes away that “tougher” part of the meat to make it an easier way to eat. Plus, leaving the membrane on also means that not all the rub or sauce will get in touch with the meat underneath.
How do I remove the membrane from ribs?
It’s fairly simple to remove the membrane. Simply take a knife and start at one of the ribs. Put the tip of the knife underneath the membrane and slide it down the ribs to loosen it. Then grab and tear off the membrane as you go.
What wood chips should I use for smoking ribs?
Hickory is always a good choice to use for smoking woods. Other choices can be apple and cherry wood chips as well to give it a sweet smoked smell and flavor.
What is the 3 2 1 method for smoking ribs?
It’s breaking down the smoking method for cooking the ribs. Basically, you start at 3 hours of smoking the ribs unwrapped in the smoker, followed by 2 hours of wrapping the ribs in foil and cooking and then finishing up with 1 hour of cooking while usually lathering on your sauce in intervals.
How long does it take to smoke ribs using the 3-2-1 method?
If you’re smoking ribs using this method, you’d be looking at just about 6 hours of smoking time.
More Rib Recipes!
Pair your smoked ribs with these smoker recipes!
- Smoked Baked Potatoes
- Smoked Strawberry Crisp
- Seasoned Potatoes on Smoker
- Easy Smoked Vegetables
- Cheesy Smoked Salmon and Asparagus
If you love this as much as we do, please comment with a five-star rating! When you’re making a yummy recipe, be sure to tag me at @gimmesomegrilling or #gimmesomegrilling, enjoy!
Honey Mustard Smoked Ribs Recipe
- 2 racks ribs
- 4 Tbsp yellow mustard
- 1 c. apple juice divided
- 1/2 c. water
- 2 Tbsp butter cut into slices
- 2 Tbsp yellow mustard
- 1/4 c. brown sugar packed
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 2 tsp salt
- 1 Tbsp ground mustard
Honey Mustard Sauce
- 1/2 c. dijon mustard
- 1/2 c. honey
- 1/4 c. BBQ sauce
- 2 Tbsp brown sugar
- 1 Tbsp garlic minced
- 2 Tbsp dijon mustard
- In a small combine all ingredients for the homemade rub and stir until combined.
- 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.
- Spread yellow mustard evenly over the ribs covering completely. Next, spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours, but we do it overnight for best results!
- Prepare your smoker according to manufacture's directions to a heat of 225 F degrees. We use apple wood chips when making these ribs.
- 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 two pieces of tinfoil out on counter (enough to wrap ribs in). Evenly smear the 2 Tbp yellow mustard down the middle of foil about 4 inches wide. Place butter slice evenly between the foil pieces down the middle of foil. Next lay the ribs on the foil, bone side done. Tightly seal the foil. Place ribs back in the smoker at 225 degrees F for 2 hours.
- After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Mix together ingredients for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for 1 hour.
- Remove from smoker and brush with sauce again and serve!