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.
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.
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!
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:
|Baby Back Ribs, Spare Ribs or Rib Tips|
|Juancho's Mustard Dry Rub No. 2|
Juancho's Mustard Rub Number 2
Preparation of Spare Ribs
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.
These spare ribs have just received a nice massage with Juancho's Mustard Dry Rub No. 2<.
Juancho's Split Grill
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.
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.
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!
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.
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!
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!