Honey-Mustard Pork Ribs

Name: Schweinerippen Honig-Senf
Total time: 6 h
Ingredients: 15 g Meersalz; 15 g Brauner Zucker; 8 g Paprikapulver (geräuchert); 4 g Schwarzer Pfeffer (gemahlen); 40 g Honig (für die Glasur); 30 g Mittelscharfer Senf (für die Glasur); 10 ml Apfelessig (für die Glasur)

GlazePorkHot SmokingMedium6 hrs smoking (3-2-1)88-93 °C110-120 °CApple + Cherry

These spareribs are refined with a honey-mustard glaze that caramelizes during smoking, forming a glossy, aromatic crust. A classic 3-2-1 process (3 hours smoke, 2 hours wrapped, 1 hour glazed) ensures perfect texture – tender and juicy but with a bite. The combination of sweetness, mustard, and smoky flavor makes these ribs irresistible.

Ingredients(for 1 kg)

Sea salt15 g

Brown sugar15 g

Smoked paprika powder8 g

Black pepper (ground)4 g

Honey (for glaze)40 g

Medium hot mustard (for glaze)30 g

Apple cider vinegar (for glaze)10 ml

Instructions

Phase 1 – Smoking (3 hours)

3 hours

Remove silver skin, apply rub (salt, sugar, paprika, pepper) to both sides of the ribs. Preheat smoker to 110-120 °C, add apple and cherry wood. Smoke ribs bone-side down for 3 hours without opening the lid.

Phase 2 – Wrapping (2 hours)

2 hours

Remove ribs from the smoker, place on double aluminum foil, add a splash of apple juice (approx. 50 ml), and wrap tightly. Return to the smoker at 110-120 °C for another 2 hours.

Phase 3 – Glazing (1 hour)

1 hour

Remove ribs from the foil. Stir honey, mustard, and apple cider vinegar into a glaze. Place ribs back in the smoker and brush with glaze every 15-20 minutes. After 1 hour the core temperature should be 88-93 °C and the glaze caramelized.

Pro Tip

When wrapping (phase 2), add a splash of apple juice or apple cider vinegar into the foil – the resulting steam atmosphere makes the ribs even more tender and adds a fruity note.

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