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Honey Mustard Ribs

Freshly ground mustard seed and pure honey give these barbecue Honey Mustard Spareribs a fantastic spicy sweet crispy crust. By letting these pork ribs smoke slowly for a couple of hours on the grill the meat becomes real soft and makes for a delicious combination with the crispy texture of the honey mustard crust.

Photo of hot smoked honey mustard spare ribs by Hot Smoke BBQ. You can suck these spicy sweet hot smoked honey-mustard ribs right off the bone!

The dark red colour of the meat right underneath the bark indicates a beautiful smoke ring.

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Acrually, the ribs you see in these pictures are baby back ribs. In our local supermarkets or butcher shops I have not yet come across "real" spare ribs.

No worries mate! My American friends tell me that baby back ribs are quite OK!

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Photo of baby back ribs after washing and cleaning in water and vinegar by Hot Smoke BBQ. A good start! These baby back ribs have been washed and cleaned in water and vinegar and are now dying for a massage with a nice and spicy barbecue rub...


For this honey mustard barbeque spare ribs recipe you need the following ingredients:

2 pounds
2-3 tablespoons
1/2 cup
Baby Back Ribs, Spare Ribs or Rib Tips
Juancho's Mustard Dry Rub No. 2

Juancho's Mustard Rub Number 2

Photo of Juancho's Mustard Dry Rub No. 2 for Barbecue Pork, Chicken or Lamb by Blue Smoke BBQ. This spices mix for barbecue pork is the result of trying something else for five or six times in a row until we were satisfied with the result.
            Discover that sweet-spicy-crispy crust!

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Preparation of Spare Ribs

Photo of the removal of the tough membrane from the hollow side of the rib slab. Click HERE to open a special page on which you can see how at Hot Smoke BBQ we prepare our spare ribs for an optimum barbecue result.

Photo of baby back ribs after a good massage with Hot Smoke BBQ Mustard Rub No. 2. These spare ribs have just received a nice massage with Juancho's Mustard Dry Rub No. 2<.

Juancho's Split Grill

Photo of Juancho's Split Grill by Blue Smoke BBQ. To obtain sustained lower heat and improved temperature control, and to increase the grate area and be able to accommodate more meat or larger cuts, I developed an improved hot smoking method whereby the Weber Grill is set up for indirect grilling on one side.

Into the Hot Smoke !!!

As soon as Juancho's Split Grill is ready and pre heated very well, the spare ribs go onto the barbecue grate above the drip zone.

Photo of Hot Smoke Honey Mustard Spareribs on the barbecue grill by Hot Smoke BBQ. On the grate (left): Hot Smoke Honey Mustard Pork Ribs treated to "Juancho's Mustard Rub Number 2" as described on this page.

After closing the barbeque lid I choked the bottom vent holes to 1/4 open. The ventilation holes in the barbeque lid will ALWAYS stay fully open.

Juancho's BBQ Tip
We have smoked these Pork Ribs in a closed kettle grill that works as a smoker.
However, it is also very well possible to cook spare ribs on an open grill directly above the glowing charcoal.
The only thing is that you will have to turn them around all the time, and you will miss the intense smoke flavour.

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To ensure nice and even cooking we turned these little pork ribs every hour.

After a bit more than 2.5 hours smoking at a temperature between 300F and 350F (150 to 180 degrees centigrade) the rib slabs were done very well and had a nice brwon colour.

Time for the honey glazing!

Photo of honey mustard pork ribs on the bar-bq grate by Hot Smoke BBQ. Maybe it doesn't show too well on this picture, but here we've just brushed on a layer of pure honey.

After mopping three times the glazing effect was more apparent.

To make the pure honey fluid and spreadable I pre-heated it in the microwave.


Photo of hot smoked honey mustard pork spare ribs by Hot Smoke BBQ. After about 3.5 hours of hot smoking and indirect grilling at 300F to 350F, the meat almost fell off the bone spontaneously. That dark red colour of the meat right underneath the crust indicates the smokering.

These spicy sweet honey mustard barbecue pork ribs were real render and juicy.

Especially that crispy bark was delicious!

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The PitMaster Suggests

OK, what shall I say?

Juanita and myself just ate them all right off the grill...

Complete lack of self-discipline. Hardly time to drink my beer!

Sorry, but these honey mustard ribs were just way TOO good!

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At Hot Smoke BBQ we love Chile Peppers!

Keep Smokin' !