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Honey Mustard Smoked Spare Ribs Recipe

with Homemade Honey Mustard Sauce
5 from 1 vote
Prep Time10 minutes
Active Time6 hours 1 minute
Rest10 minutes
Total Time6 hours 21 minutes

Ingredients

  • 1 rack St. Louis Cut Spare Ribs

Honey Mustard Sauce

  • 1/2 cup Mayo
  • 1.5 tbsp Yellow Mustard
  • 1.5 tsp Stone Ground Mustard OR Dijon
  • 2 tbsp Creamed Honey OR Regular Honey
  • 1 pinch Morton's Kosher Salt
  • 1/2 tbsp Lemon Juice
  • 1/4 tsp Smoked Paprika

SPG Dry Rub for Ribs

  • 1 tbsp Black Pepper
  • 1/2 tbsp Kosher Salt
  • 1/4 tbsp Granulated Garlic

Watered Down Honey for Wrap

  • 1/2 cup Water OR Apple Juice
  • 2 tbsp Creamed Honey OR Regular Honey

Instructions

Prep Ribs and Apply Dry Rub

  • If you bought whole spare ribs, trim to a St. Louis Cut - either remove membrane or score it with a knife.
  • If you have a honey mustard dry rub, apply to the ribs liberally.
    If you don't, use a simple rub of Salt, Pepper and Garlic - similarly, apply liberally.
    1 tbsp Black Pepper, 1/2 tbsp Kosher Salt, 1/4 tbsp Granulated Garlic

Smoked Ribs

  • Get your smoker to 225-275F.
  • Once at 225F, add a chunk of hardwood - I used peach - and put your ribs on the smoker.
  • Smoke the ribs until you're happy with the exterior of the meat. Usually this happens at around 175-180F internal for me.
    This took 4 hours.

Wrap Ribs in Foil with Watered Down Honey

  • In a bowl combine honey with water and ensure the honey is well combined - warm this in the microwave for 15-20 seconds.
    1/2 cup Water OR Apple Juice, 2 tbsp Creamed Honey OR Regular Honey
  • Wrap the ribs in foil and ensure they're meat side down.
    Before closing the wrap, add your wrap liquid.
  • Return the ribs to the smoker or your kitchen oven set to 275F.
  • Cook the ribs wrapped until they're at your preferred tenderness. Typically for "bite off the bone" ribs that's 190-205F internal. For fall of the bone ribs that's 205-213F+.

Sauce With Homemade Honey Mustard Once They're Tender

  • After they reach tenderness, warm the honey mustard sauce on low and then apply to the ribs while they're resting.
    1/2 cup Mayo, 1.5 tbsp Yellow Mustard, 1.5 tsp Stone Ground Mustard OR Dijon, 2 tbsp Creamed Honey OR Regular Honey, 1 pinch Morton's Kosher Salt, 1/4 tsp Smoked Paprika, 1/2 tbsp Lemon Juice
  • Rest for 10-15 minutes, slice and enjoy!