Smoked Honey Garlic Ribs – Tender, Sticky & Flavor-Packed BBQ Recipe

Ribs

• 2 racks baby back ribs, 2 to 2½ lb (900 g to 1.1 kg) each, membrane removed from the bone side
• 2 tbsp yellow mustard, as a binder; it won’t taste in the finished ribs

BBQ rub

• 3 tbsp packed brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• ½ tsp cayenne pepper, optional

Cider spritz

• ½ cup (120 ml) apple cider vinegar
• ½ cup (120 ml) water

Honey garlic glaze

• ½ cup (170 g) honey
• ¼ cup (55 g) packed brown sugar
• ¼ cup (60 ml) soy sauce
• 2 tbsp apple cider vinegar
• 6 garlic cloves, minced
• 3 tbsp unsalted butter
• ½ tsp black pepper

To finish

• 2 tbsp chopped fresh parsley, for sprinkling

1. Prep and season the ribsHeat a pellet smoker to 225°F (107°C) with hickory or apple pellets. Mix the rub ingredients in a small bowl. Pat the ribs dry, brush both sides with the mustard, then coat every surface with the rub. Let the ribs sit for 20 to 30 minutes while the smoker heats up.Ribs evenly coated in a dark red-brown rub, with a faint sheen from the mustard.
2. Smoke the ribsMix the apple cider vinegar and water in a spray bottle. Lay the ribs meat side up on the grate and smoke for 2½ hours, spritzing every 45 minutes. Don’t open the lid more than needed.Ribs with a deep mahogany bark that holds when you press it.⏱ 150 min timer, smoke
3. Make the honey garlic glazeCombine the honey, brown sugar, soy sauce, apple cider vinegar, garlic, butter and black pepper in a small saucepan. Bring to a gentle simmer over medium heat and cook for about 8 minutes, stirring, until it thickens slightly and coats a spoon. Set aside and keep warm.A glossy amber-brown, syrupy glaze that clings to a brush.⏱ 8 min timer, simmer glaze
4. Wrap the ribsLay each rack meat side up on a double layer of heavy-duty foil. Brush each with about ¼ cup of the glaze, then wrap tightly, sealing the edges. Return them to the smoker for 1½ hours, until the meat is very tender.Ribs steaming in tight foil packets, with meat pulling back from the bone ends.⏱ 90 min timer, wrapped
5. Unwrap and glazeRaise the smoker to 250°F (120°C). Carefully open the foil, and watch out for hot steam. Lay the ribs back on the grate and brush generously with the remaining glaze. Cook for 20 to 25 minutes, brushing again once, until the glaze turns sticky and dark red-brown.A thick, lacquered, almost mirror-like glaze with a few charred edges, as in the photo.⏱ 25 min timer, glaze set
6. Rest, slice and serveRest the ribs for 10 minutes. Slice between the bones with a sharp knife, stack them on a white platter, brush with any last glaze and sprinkle with the parsley.Stacked, glossy ribs with exposed bone ends, flecked with fresh green parsley.

• Remove the membrane. Slide a butter knife under the thin silvery skin on the bone side, grip it with a paper towel and pull it off. It blocks the rub and turns chewy.
• Hold 225°F. Low and slow melts the connective tissue. Hotter smoking makes the ribs tougher and drier.
• Don’t skip the spritz. The vinegar keeps the surface from drying out and helps the smoke stick.
• Wrap tightly, with the foil sealed well. The trapped steam and honey glaze make the meat tender.
• Check for doneness, not just time. The meat should be 195 to 203°F (90 to 95°C) in the thickest part, and a rack lifted from one end in the middle should bend and crack on the surface. A toothpick should slide in with almost no resistance.
• Glaze at the end. Honey and sugar burn quickly, so the final glazing is brief at 250°F (120°C).
• Rest before slicing. It lets the juices settle, and the glaze sets.
• Slice between the bones with the bones facing down, so each rib keeps its glaze.
• Timing varies. Ribs differ in thickness and smokers vary, so plan an extra 30 minutes before serving.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. Two racks fit side by side on most smokers, so for more racks stack them on a rib rack.

Nutrition is an estimate per serving. Contains soy, dairy and wheat. Check the rub and soy sauce labels.

Easy swaps

Ribs: use St. Louis-style spare ribs, and add 30 minutes to the smoking time and 30 minutes to the wrap time.

Rub: use 6 tbsp of your favorite store-bought BBQ rub in place of the homemade blend.

Wood: hickory gives a classic taste, and apple or cherry is milder and sweeter.

No smoker: use an oven at 275°F (135°C) and add 1 tsp liquid smoke to the glaze. Smoke 2½ hours on a rack in a sheet pan, wrap for 1½ hours, then glaze and broil for 3 to 5 minutes. Watch closely, because the glaze burns fast.

Spicy: add 1 tbsp hot sauce to the glaze or ½ tsp more cayenne to the rub.

Gluten-free: use tamari in place of the soy sauce.

Make ahead: rub the ribs and chill them up to 24 hours. The glaze keeps for a week in the fridge.

Storage and reheating

Fridge: wrap the ribs tightly or keep them in an airtight container for up to 4 days.

Reheat: wrap in foil with a splash of apple juice and warm at 275°F (135°C) for 20 to 30 minutes, then brush with fresh glaze.

Freezer: wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.