These Sweet & Spicy Pork Ribs are smoked low and slow to juicy perfection, glazed with a sticky-sweet blend of BBQ sauce, honey, and hot sauce. Whether you wrap them or not, the balance of heat and sweetness makes them a crowd favorite at any backyard BBQ.
For the Ribs:
2–3 racks of baby back or St. Louis-style ribs
2 tbsp yellow mustard (binder)
¼ cup BBQ dry rub (store-bought or homemade)
1 tsp black pepper
1 tsp smoked paprika
Spritz:
1 cup apple juice
1 tbsp apple cider vinegar
Sweet & Spicy Glaze:
½ cup honey
½ cup BBQ sauce (use one with a hint of smoke)
2 tbsp hot sauce (like Crystal or Cholula)
1 tbsp brown sugar
Wood: Cherry or hickory chunks for a bold, slightly sweet smoke
For the Ribs:
2–3 racks of baby back or St. Louis-style ribs
2 tbsp yellow mustard (binder)
¼ cup BBQ dry rub (store-bought or homemade)
1 tsp black pepper
1 tsp smoked paprika
Spritz:
1 cup apple juice
1 tbsp apple cider vinegar
Sweet & Spicy Glaze:
½ cup honey
½ cup BBQ sauce (use one with a hint of smoke)
2 tbsp hot sauce (like Crystal or Cholula)
1 tbsp brown sugar
Wood: Cherry or hickory chunks for a bold, slightly sweet smoke
Remove the membrane from the bone side of the ribs.
Rub a thin layer of mustard over both sides.
Generously season with BBQ rub, black pepper, and paprika.
Let them sit at room temp for 30 minutes or refrigerate overnight.
Preheat drum smoker to 250°F (121°C).
Add cherry or hickory wood chunks for smoke.
Set up a diffuser or drip pan if needed.
Place ribs on the top rack bone-side down.
Smoke for 2.5 hours, spritzing with juice mixture every 45 minutes.
Wrap ribs in foil with a little apple juice and honey.
Return to smoker for 1.5 hours at 250°F.
Unwrap ribs and return to smoker for another 30–45 minutes.
Brush with sweet & spicy glaze every 15 minutes to build a sticky bark.
Cook until internal temp hits around 195–203°F, or bones wiggle easily.
Let rest for 10–15 minutes.
Slice between bones and serve hot with extra glaze on the side.
