These Honey Mustard 3-2-1 Ribs are slow-cooked to perfection, offering a delightful balance of smoky, sweet, and tangy flavors. The combination of honey and mustard enhances the natural richness of the pork, while the low-and-slow smoking process ensures tender, fall-off-the-bone meat with a flavorful caramelized crust.
Why You’ll Love This Recipe
If you’re a fan of BBQ ribs that are juicy, flavorful, and irresistibly tender, this recipe is for you! The 3-2-1 method guarantees perfectly cooked ribs every time—three hours of smoking, two hours wrapped in foil, and one hour uncovered with a delectable honey mustard glaze. This recipe balances smokiness, tanginess, and sweetness, making it a crowd-pleaser at any backyard cookout or family gathering. Whether you’re an experienced pitmaster or a beginner, these ribs will make you feel like a BBQ pro!
Recipe Tips and Tricks
- Use a quality mustard: A good Dijon or whole-grain mustard brings depth of flavor. Avoid yellow mustard for this recipe.
- Choose the right ribs: Baby back ribs cook faster, but St. Louis-style spare ribs have more meat and fat, enhancing flavor.
- Smoke choice matters: Hickory or applewood pairs well with honey mustard, creating a balanced smoky sweetness.
- Spritz for moisture: A mix of apple cider vinegar and apple juice sprayed every hour keeps the ribs moist.
- Let them rest: After cooking, let the ribs rest for at least 10 minutes to allow the juices to redistribute.
Honey Mustard 321 Ribs for a Tangy Kick
These tangy honey mustard 3-2-1 ribs are smoky, sweet, and melt-in-your-mouth tender—perfect for BBQ lovers!
Ingredients
- 1 rack St. Louis-style spare ribs (or baby back ribs)
- ¼ cup Dijon mustard
- 2 tbsp whole-grain mustard
- ¼ cup honey
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter (for wrapping)
- ½ cup BBQ sauce (for finishing)
- Wood chips (hickory or applewood)
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off using a paper towel for grip. This helps the seasonings penetrate better.
- In a bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Generously coat both sides of the ribs with this dry rub for maximum flavor. Let them sit while you prepare the smoker.
- Preheat your smoker to 225°F (110°C) and add hickory or applewood chips. Place the ribs directly on the grill grates, bone side down. Smoke for 3 hours, spritzing with apple cider vinegar every hour to keep them moist.
- After 3 hours, remove the ribs and place them on foil or butcher paper. Spread butter, brown sugar, and a drizzle of honey on top. Wrap tightly and return to the smoker for 2 hours.
- Unwrap the ribs and brush with a mix of honey, Dijon mustard, whole-grain mustard, and apple cider vinegar. Cook uncovered for another hour to allow the glaze to set.
- In the last 15 minutes, brush with BBQ sauce for an extra layer of flavor. Let the ribs rest for 10 minutes before slicing.
- Slice the ribs between the bones, serve with extra honey mustard sauce, and enjoy the smoky, tangy, and sweet goodness!
Notes
- For extra caramelization, turn up the heat to 275°F (135°C) in the last 30 minutes.
- If using an oven, place ribs on a baking sheet with a wire rack for air circulation.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 371Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 1199mgCarbohydrates 37gFiber 2gSugar 28gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Pork Ribs: Choose St. Louis-style spare ribs for a meaty, flavorful experience, or use baby back ribs for a leaner option.
- Honey: Provides natural sweetness and helps create a beautiful glaze when caramelized.
- Mustard: A blend of Dijon and whole-grain mustard adds tangy richness, elevating the smoky flavor.
- Brown Sugar: Balances out the acidity and enhances the caramelization.
- Apple Cider Vinegar: Helps tenderize the meat while adding a hint of acidity.
- Smoked Paprika & Garlic Powder: Bring a smoky and savory depth to the dry rub.
- Butter: Used during the foil-wrapping stage to lock in moisture and richness.
- BBQ Sauce: A finishing touch for extra stickiness and depth.
Variations and Substitutions
- Spicier Version: Add cayenne pepper or chipotle powder to the rub for a fiery kick.
- Maple Mustard Glaze: Swap honey for maple syrup for a deeper, richer sweetness.
- Sugar-Free Option: Use sugar-free BBQ sauce and skip the brown sugar for a low-carb version.
- Different Wood Chips: Experiment with cherrywood for a fruity touch or pecan wood for a nutty depth.
- Oven-Friendly: If you don’t have a smoker, cook the ribs at 225°F (110°C) in the oven and add liquid smoke for a smoky flavor.
Storage Options
- Refrigerator: Store leftover ribs in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil, then place in a ziplock bag; store for up to 3 months.
- Reheating: Warm in the oven at 300°F (150°C) for 15-20 minutes or reheat on the grill for a crispy finish.
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