Horseradish Mustard BBQ Ribs

5 from 2 votes

Talk about a delicious combo! These smoked Horseradish Mustard BBQ Ribs were tender, smokey and tangy. Give this recipe a try.

Prep Time10

Cook Time3

Course: Main Course

Cuisine: American

Keyword: bbq ribs, dinner ideas, easy bbq recipe, easy dinner ideas, mustard bbq sauce

Servings: People

Author: Maciek Zurawski

Ingredients

Smoked Ribs Ingredients

2 slabs Baby Back ribs
1/4 cup All Purpose seasoning
4 tbsp Horseradish Mustard

Horseradish Musard BBQ Sauce Ingredients

3/4 cup Horseradish mustard
1/2 cup Honey
1/4 cup Brown sugar
1/2 cup Apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp Ketchup
1 tbsp All purpose seasoning

Instructions

Remove the ribs from the packaging and pat them dry.
Remove the membrane by pushing a finger between the membrane and ribs. Push through to the other end, grab both sides of the membrane and pull it off.
Coat the ribs on all sides with horseradish mustard and season with the all purpose rub. Pat down the seasoning into the meat.
Preheat the grill to 250 degrees set for indirect heat. Place the ribs directly on the grates, bone side down. Close the lid and smoke for 2 hours or until they reach internal temperature of 175 degrees in the thickest part.
In a saucepan add horseradish mustard, honey, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup and Dad's All Purpose seasoning.
Mix the ingredients together and simmer over low heat for about 10 minutes until the horseradish mustard BBQ sauce thickens.
Remove the ribs from the grill and place them meat side down on a large sheet of heavy duty aluminum foil. Instead of using the traditional melted stick of butter, pour about 1/4 cup the horseradish mustard BBQ sauce over the ribs and around the sides on the foil.
Tightly wrap each rack separately.
Place the ribs back on the smoker, meat side down this time, and continue cooking them for 1 hour or until they reach an internal temperature of 190-195 degrees.
When the ribs are ready, open the foil wrap, flip the ribs meat side up and roll up the edges of the foil to create a boat. Brush the ribs with the horseradish mustard BBQ sauce, close the lid and continue cooking for 20 minutes to allow the sauce to set.
Remove the ribs from the smoker, bring them inside and let them rest for 10-15 minutes. Slice between each bone, serve and enjoy!

Notes

If you do not want to use mustard as the binder, go with olive oil or hot sauce.
Gently shake the ribs after they seasoned to remove any excess seasoning.
For a competition style wrap, add brown sugar and honey to butter wrap.

Nutrition