Honey Garlic Smoked Ribs

5 from 8 votes

Tender, fall off the bone smoked ribs recipe made on your Traeger pellet grill using the 3 2 1 method with a honey garlic sauce!

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Cuisine: American

Keyword: Smoked Ribs

Servings:

Calories: 326kcal

Author: Julie Evink

Ingredients

2 racks ribs
1 cup honey
1 ½ cups apple juice divided
½ cup water

Rub

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

Instructions

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!

Notes

STORAGE

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.

REHEATING

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.

Nutrition