Smoky Honey Sauce BBQ Ribs

These ribs are a flavorful harmony of sweet and tangy—thanks to a simple yet bold honey-Dijon glaze. You can prepare this recipe using either baby back ribs or spare ribs (including St. Louis cut), depending on your preference for tenderness, flavor, and cooking time.

Why It Works

Pairing mustard’s sharp heat with honey’s natural sweetness, plus a splash of apple cider vinegar, creates a perfect balance of flavors. This glaze only needs four ingredients to elevate the ribs.

Ingredients

Racks of Ribs: 2 racks of baby back ribs (ideal for faster cooking), or spare/St. Louis ribs for heartier, meatier results
Binder: Dijon mustard (about 1 tablespoon per rack) to help the rub adhere
Dry Rub: ¼ cup of Vindulge’s ultimate dry pork seasoning, which blends sugar, salt, and spices for flavor and bark development
Butter: 4 tablespoons unsalted, to enrich and baste during wrapping

Spritz: Equal parts apple cider vinegar and water (or apple juice) for moisture and flavor during smoking

Honey Mustard Glaze:

¼ cup Dijon mustard
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon of the same dry seasoning used on the ribs

Step-by-Step Instructions

1. Prep

Preheat your smoker to 250 °F, using fruit woods like cherry or apple for a mild smoke—oak or hickory work too; mesquite gives a stronger flavor
Trim excess fat and remove the silver skin from the bone side of the ribs
Apply a thin layer of Dijon mustard, then coat liberally with the dry rub. Let it sit 15 minutes if time allows

2. Smoke (First 3 Hours)

Place ribs on the smoker, meat side up.
Begin spritzing around the 60-minute mark, then every 15 minutes thereafter with the apple cider-vinegar mixture to lock in moisture and encourage caramelization

3. Wrap (Next 2 Hours)

Once the bones start to protrude, prepare a tight foil wrap. Layer 2 tablespoons of butter per rack and a drizzle of the honey-Dijon glaze onto the foil. Save at least ¼ cup of glaze for serving later
Wrap ribs tightly, meat side down, and return to the smoker for 2 hours. Around the 90-minute mark, gently wiggle a bone—if it moves slightly without coming out, they’re done; if too firm, wrap them a bit longer

4. Rest & Serve

Unwrap and let them rest for 10 minutes under loose foil
Slice and serve with the remaining honey mustard sauce on the side

Serving Suggestions

No-mayo coleslaw is a classic pairing; smoked pickled onions can add an extra zing
On warm days, try cowboy caviar (black bean salad)
A grilled romaine Caesar salad provides a fresh, crispy complement

Quick Reference Table

Stage	Time	Key Actions
Preparation	~20 min	Trim ribs, mustard binder, apply dry rub
Smoking	~3 hours	Smoke with periodic spritzing
Wrapping	~2 hours	Add butter & glaze, wrap in foil, check for doneness
Rest & Serve	~10 minutes rest	Unwrap, slice, serve with extra glaze