Honey Mustard Smoked Ribs Recipe
Delicious smoked ribs using the 3-2-1 method brushed with a honey mustard sauce on your Traeger Smoker!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
- 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!
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.
Calories: 171kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1028mg | Potassium: 147mg | Fiber: 2g | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 0.9mg | Calcium: 37mg | Iron: 1mg