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Honey Mustard Smoked Ribs on Traeger
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5 from 7 votes

Honey Mustard Smoked Ribs

Delicious smoked ribs using the 3-2-1 method brushed with a honey mustard sauce on your Traeger Smoker!
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Honey Mustard Smoked Ribs, Smoked Ribs
Servings: 8
Calories: 171kcal
Author: Julie Evink

Equipment

Ingredients

Ribs

  • 2 racks baby back ribs
  • 4 Tablespoons yellow mustard for ribs
  • ½ cup apple juice divided
  • ½ cup water
  • 2 Tablespoons butter cut into slices
  • 2 Tablespoons yellow mustard

Rub

  • ¼ cup brown sugar packed
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1 Tablespoon ground mustard

Honey Mustard Sauce

  • ½ cup dijon mustard
  • ½ cup honey
  • ¼ cup BBQ sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon garlic minced

Instructions

  • 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 4 Tbsp 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 Tbsp 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!

Notes

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. 

Nutrition

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