Honey Mustard Smoked Ribs

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 Smoked Honey Mustard Ribs as soon as possible. They start with an easy rib rub, then you smoke them on your electric pellet grill and smoother them 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!

Ingredients for Honey Mustard Smoked Ribs?

• Baby back ribs – Get a good quality rib, it will make a difference.
• Yellow mustard – Helps the ribs get tender and the rub adhere to the ribs.
• Apple juice – Used to baste the ribs.
• Butter – Sliced and put in foil to get those tender, flavorful ribs.
• Rib Dry Rub – A mixture of brown sugar, smoked paprika, garlic powder, onion powder, pepper, salt and ground mustard. All pantry staple spices.
• Honey Mustard Sauce – A combination of Dijon mustard, honey, BBQ sauce, brown sugar and mince garlic. Nothing fancy!

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. 

How to Make Smoked Ribs

1. In a small combine all ingredients for the homemade rub and stir until combined.
2. Remove the membrane from the back of the ribs (Tips on this with pictures below!).
3. Spread yellow mustard evenly over the ribs then the dry rub. Wrap in saran wrap. Place in fridge to rest a minimum of 2 hours.
4. Prepare your smoker according to manufacture’s directions to a heat of 225 F degrees.
5. Place ribs, bone side down, on the smoker and let smoke for 3 hours.
6. Mix together apple juice and water in a spray bottle and spritz ribs with mixture every half hour.
7. After 3 hours remove ribs from smoker.
8. Lay two pieces of tinfoil out on counter. Evenly smear yellow mustard down the middle of foil. Place butter slices down the middle of foil. Lay the ribs on the foil, bone side done. Tightly seal the foil. Place ribs back in the smoker for 2 hours.
9. After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Mix together ingredients for the finishing sauce. Coat ribs with finishing sauce and place back on the smoker for 1 hour.
10. Remove from smoker and brush with sauce again and serve!

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.

What wood chips should I use for smoking ribs?

Hickory is always a good choice to use for smoking woods. Other choices can beapple 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. 

• Smoke for 3 Hours – Preheat smoker to 225 degrees F and place the prepared ribs bone side down on smoker for 3 hours. Spritz with apple juice mixture every half hour.
• Wrap for 2 Hours – Remove ribs from smoker, lay ribs on tinfoil and pour BBQ and apple juice mixture into foil. Seal the foil so nothing leaks out and place ribs on smoker for an addition 2 hours.
• Sauce and Smoke for 1 Hour – Remove ribs from the smoker and brush with finishing BBQ Sauce mixture. Place back on the smoker, bone side down and smoke an additional 1 hour.

Remove from smoker and brush again with sauce and serve.

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. 

Are fall off the bone ribs overcooked?

Technically, yes! You really want to be able to chew the meat off the bones. Not completely fall apart. But hey, I’ve made plenty of ribs that fall apart and I’ve never heard anyone complain! Just saying! 😉

These are the best smoked ribs when you want to change it up a little. That honey mustard glaze is mouthwatering paired with fall off the bone ribs!

Serving Suggestions

• Smoked Baked Potatoes
• Smoked Strawberry Crisp
• Seasoned Potatoes on Smoker
• Easy Smoked Vegetables

More Rib Recipes!

• Smoked Ribs
• Honey Garlic Smoked Ribs
• Smoked Beef Ribs