This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

I made Honey Mustard Ribs

  • Filter
  • Time
  • Show
Clear All
new posts

    I made Honey Mustard Ribs

    I made a rack of Honey Mustard ribs yesterday and they were the BOMB!

    I also made another rack with a sweet heat standard BBQ rub just in case the honey mustard ones were less than desirable.

    After surfing around the Interweb for ideas I came up with the following dry rub for a sweet mustard rub.

    Click image for larger version

Name:	7A5FDF90-1F06-4D57-962E-CC76F693DED9.jpeg
Views:	352
Size:	159.3 KB
ID:	1055665

    1/4 Cup light brown sugar
    1/4 Cup coarse ground mustard seeds
    2 Tbsp Kosher salt
    2 Tbsp coarse ground black pepper
    2 Tbsp granulated onion
    1 Tbsp pork dust (equal parts ground sage, rosemary and thyme)
    1 Tbsp paprika

    Click image for larger version

Name:	267DCEC2-504C-4771-A727-F9A327503A66.jpeg
Views:	282
Size:	188.3 KB
ID:	1055667

    Next I got a couple of racks of ribs ready to rub

    Click image for larger version

Name:	CCCB7CC6-AED5-4A74-AF89-5094F3C638E6.jpeg
Views:	277
Size:	183.8 KB
ID:	1055668

    I had a small jar of sweet honey mustard so I spread a bit of it on the one rack as a binder.
    I spread a bit of Carolina BBQ sauce on the other rack as a binder

    Click image for larger version

Name:	9511D940-38E3-4555-9461-A2F44AD61FF1.jpeg
Views:	282
Size:	120.9 KB
ID:	1055666

    Next came the rubbing of the ribs. 😆

    Click image for larger version

Name:	0F9631DF-8803-42D1-AA72-07C06A0565B7.jpeg
Views:	276
Size:	173.1 KB
ID:	1055671

    I let them rest in the fridge for about 3 hours or so and then onto the Grill OG they went

    Click image for larger version

Name:	5F64A8A2-67D1-4692-A5CC-4A44A47E439F.jpeg
Views:	279
Size:	143.7 KB
ID:	1055669

    After about three and a half hours at 250 they were looking quite tasty.

    Click image for larger version

Name:	952318D6-2C06-42F7-8957-6A82B2121182.jpeg
Views:	275
Size:	140.0 KB
ID:	1055672

    I wrapped them in butcher paper and let them go another hour at 250 while I prepared a honey mustard glaze for the one rack.

    For the glaze I came up with this:

    1/2 cup light brown sugar
    1/2 cup honey
    1/3 cup white vinegar
    1/3 cup apple cider vinegar
    1/3 cup yellow mustard
    ~1/3 cup of the sweet honey mustard that I had left over after rubbing a bit on the one rack
    1 Tbsp granulated onion
    1 Tbsp coarse ground black pepper

    This I cooked on the stove top on medium / medium low for about 30 minutes until a glaze formed. (Sorry no pictures)

    It was then time to unwrap the ribs, glaze them up, kick up the Grilla to 400 and cook for another 15 minutes to set the glaze. I glazed the other rack with Original Sweet Baby Ray’s

    Click image for larger version

Name:	6382213F-D8E3-4E72-944A-DC2C2D0CF5D9.jpeg
Views:	280
Size:	134.6 KB
ID:	1055674

    Both racks came out great. If I had some criticism they were a touch dry but my guests loved them.

    Click image for larger version

Name:	04178941-9F1D-4F74-808E-6BAB66E3B9DE.jpeg
Views:	275
Size:	149.4 KB
ID:	1055670
    Click image for larger version

Name:	E3065DC9-E5A4-4CA0-A853-4DC01A7D3E90.jpeg
Views:	276
Size:	141.2 KB
ID:	1055673

    The flavor of the Honey Mustard Ribs were incredible. The rub came out great and the glaze was tangy, sweet and full of mustard flavor. If one is not a fan of vinegar one might not enjoy the glaze as much as I did but I’ll be making these ribs again and again and again.

    You know you definitely have something since Newman used Honey Mustard to wash down that vile weed broccoli.

    Love me some mustard tones.


      Ya done good Sir!


        Thanks for sharing! Those ribs look killer…excellent write up also.


          Love to see the OG Grilla cooks! Ribs look wonderful!


            Great looking ribs and an A+ for the description and pics. Well done .


              Thanks for the recipe, been wanting to change up my flavors on ribs , I might give this a try next weekend!


                I looove the finish color on those honey mustard ribs. Def going to have to give this a shot if i can ever afford ribs again.


                  Looks like Baby back, unless they are Loin Back.
                  tx for Pics. You done good.
                  I would pair them with PBR.


                  • bbqLuv
                    bbqLuv commented
                    Editing a comment
                    Panhead John I don't touch the stuff. I don't even mention it, don't want fellow BBQ'rs to think less of me than they already do now.

                  • Panhead John
                    Panhead John commented
                    Editing a comment
                    Is that possible? 😂

                  • bbqLuv
                    bbqLuv commented
                    Editing a comment
                    I am not sure, but I error on the side of safety.

                  Got a rack of SLC's to attack with mustard this weekend.


                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment

                  Need to try that. Looks great!


                    Thank you. Now in my Paprika app for trying out later this month.


                      I am definitely going to do these! Got some dried honey that I'll sub out for the brown sugar in the rub though.

                      Beautifully done and great write-up!


                      • ssandy_561
                        ssandy_561 commented
                        Editing a comment
                        I was looking for dried honey instead of brown sugar but couldn’t find it quickly. Probably gonna order some and retry the rub with 50/50 brown sugar/dried honey. Let me know how it turns out if you make it.

                      That’s just rib candy. Bravo!


                        Beautiful! I am always on the lookout for wib recipes, I’ll give this a shot.



                        No announcement yet.
                        Rubs Promo


                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                        kamado grill
                        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                        Click here for our article on this exciting cooker


                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.

                        GrillGrates Take Gas Grills To The InfraredZone

                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special

                        The Cool Kettle With The Hinged Hood We Always Wanted

                        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                        Click here for more about what makes this grill special

                        Groundbreaking Hybrid Thermometer!

                        Thermapen One Instant Read Thermometer

                        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                        Click here to read our comprehensive Platinum Medal review

                        Bring The Heat With Broil King Signet’s Dual Tube Burners

                        3 burner gas grill

                        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                        Click here to read ourcompletereview

                        Our Favorite Backyard Smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                        Click here for our review of this superb smoker