Smoked Honey BBQ Baby Back Ribs

Smoked pork ribs with a savory rub and honey barbeque sauce with a smoky, sweet, and tangy flavor.

These Smoked Honey BBQ Baby Back Ribs combine smoky, sweet, and tangy flavors to perfection. The seasoning rub, with chili powder, garlic powder, smoked paprika, oregano, and cayenne, adds a flavorful kick, while the honey BBQ sauce brings a blend of sweet honey, tangy red wine vinegar, savory Worcestershire, and a hint of heat from hot pepper sauce. Smoked until tender and juicy, these ribs offer a balanced, mouthwatering experience that’s sure to become a BBQ favorite.

Servings

2-4

Prep Time

20 minutes

Cook Time

  • Initial grilling phase: About 3 hours
  • Second grilling phase (after wrapping in foil): 2 hours
  • Resting time: 30 minutes

Total Time

  • Total time: Approximately 5 hours and 50 minutes

1 rack of baby back or St. Louis style pork ribs

Seasoning Rub
2 tablespoons yellow mustard
1 tablespoon chili powder
1/2 tablespoon garlic powder
1/2 tablespoon smoked paprika
1/2 tablespoon oregano
1 teaspoon cayenne

Honey BBQ Sauce
1/2 cup organic ketchup (fructose-free)
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon liquid smoke
1 teaspoon hot pepper sauce

Preparation

  • Preheat grill or pellet smoker to 250°F (120°C) for indirect heat.
  • Remove the thin membrane from the back of the ribs using a butter knife and paper towel grip.
  • Pat ribs dry with paper towels.
  • Coat ribs evenly with yellow mustard to help the seasoning adhere.

Seasoning

  • In a small bowl, mix chili powder, garlic powder, smoked paprika, oregano, and cayenne.
  • Rub the seasoning blend generously over all sides of the ribs.
  • Let ribs sit at room temperature for 20–30 minutes while the grill stabilizes.

Make the Honey BBQ Sauce

  • In a bowl, whisk together ketchup, honey, red wine vinegar, Worcestershire sauce, mustard powder, salt, pepper, liquid smoke, and hot sauce until smooth.
  • Set aside for basting and finishing.

Smoking (Phase 1 – Smoke)

  • Place ribs bone-side down on the grill grates.
  • Smoke uncovered at 250°F for 3 hours to build bark and smoke flavor.
  • Avoid opening the lid frequently to maintain steady temperature.

Wrapping & Tenderizing (Phase 2 – Foil)

  • Lay out a double layer of heavy-duty foil.
  • Transfer ribs to foil and baste generously with honey BBQ sauce.
  • Wrap tightly to seal in moisture.
  • Reduce grill temperature to 225°F (110°C).
  • Return wrapped ribs to the grill and cook 2 more hours until very tender.

Resting

  • Remove ribs from the grill and keep wrapped.
  • Rest 30 minutes to allow juices to redistribute and meat to relax.

Serving

  • Unwrap carefully and brush with extra sauce if desired.
  • Slice between bones and serve hot.
  • Optional: finish with 5 minutes uncovered on the grill for a sticky, caramelized glaze.