Sticky Honey Barbecue Pork Ribs Recipe for Tender, Glazed Meat

These smoked honey barbecue pork ribs are among the best I’ve made, and I’m excited to share the recipe. A honey-barbecue glaze applied before and during the smoke creates a sweet, sticky finish with great flavor and bark.

Have some paper towels nearby—you’ll want a good grip when removing the membrane.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Smoker Temp: 225°F (107°C)
• Finish Temp: ~195°F (91°C) for tender ribs
• Recommended Wood: Cherry and mesquite blend

• 2 or more racks of St. Louis style spare ribs
• 1 cup barbecue sauce
• 1/2 cup honey
• About 1 cup of a low-salt pork rub (or your favorite)
• Sauce mop or basting brush

Note: I recommend prepping the ribs the night before cooking. Refrigerating overnight intensifies the seasoning and helps form a better bark.

Place the ribs meat side down on a cutting board. Use a knife or other semi-sharp tool to lift one edge of the membrane that covers the bone side. Once you have an edge, grab it with a paper towel for grip and pull it off in a steady motion. It can be stubborn at first, but it gets easier with practice.

Combine about 1 cup of your favorite barbecue sauce with 1/2 cup honey in a small bowl. Stir until smooth and set aside. This glaze will be used to help the rub adhere and to finish the ribs during the smoke.

To help the rub stick, brush a thin layer of the honey-barbecue glaze on the bone side of the ribs—about 2–3 tablespoons. Spread it evenly with a sauce mop or basting brush. Some cooks use mustard as a binder; the glaze adds both stickiness and flavor.

Generously season the bone side with your rub, aiming for full coverage. A low-salt rub works best so you don’t over-salt the meat. Let the ribs rest briefly so the rub and glaze start to meld; pressing the rub in with a fork or your hands speeds this up.

Flip the ribs meat side up and repeat: spoon 2–3 tablespoons of the honey-barbecue glaze onto the meat, spreading it to the edges, then apply a generous layer of rub. This top layer will be the primary flavor on the finished ribs.

Place the seasoned ribs on a rack in a pan or in a foil pan, cover with foil, and refrigerate overnight. This rest allows the flavors to penetrate and helps develop a better bark during the smoke. Remove the ribs from the fridge and let them come close to room temperature while you prepare the smoker.

Preheat your smoker to 225°F (107°C) using indirect heat and a cherry/mesquite wood blend for flavor. If your smoker uses a water pan, fill it. Place the ribs directly on the smoker grate or on the rack inside a pan.

Smoke the ribs for about 3–4 hours maintaining temperature. After roughly 4 hours, brush a generous layer of the honey-barbecue glaze on top. Continue smoking until the ribs reach about 195°F (91°C) internal temperature and are tender—typically around 6 hours depending on thickness.

If you use a pellet smoker, run it on a smoke setting for the first hour, then set it to 225–240°F for the remainder.

If you don’t have a thermometer, use these cues: the rack should bend in the center without breaking, adjacent bones should separate slightly when pulled, and a toothpick should glide into the meat like soft butter.

When the ribs are done, bring them inside and slice between the bones with a sharp knife. Serve immediately while hot and sticky.

Sweet ‘n Sticky Honey Barbecue Ribs

A sweet, sticky honey-barbecue glaze paired with a savory rub produces ribs with excellent flavor and a pleasing bark.

Prep Time
30 mins

Cook Time
6 hrs

Total Time
6 hrs 30 mins

Ingredients

Main

• 2 racks St. Louis style spare ribs
• 1 cup low-salt pork rub (or your favorite)

Honey Barbecue Glaze

• 1 cup barbecue sauce
• 1/2 cup honey

Instructions

1. Remove the membrane from the bone side of the ribs.
2. Make the honey-barbecue glaze by combining 1 cup barbecue sauce and 1/2 cup honey.
3. Apply a thin to medium coat of glaze to the bone side, then sprinkle the rub generously.
4. Flip the ribs and repeat the glaze and rub on the meaty side.
5. Place ribs on a rack in a pan or in a foil pan, cover, and refrigerate overnight (recommended).
6. Set up your smoker to 225°F (107°C) with indirect heat and a cherry/mesquite wood blend. If your smoker uses a water pan, fill it.
7. Smoke the ribs for about 6 hours, brushing with additional glaze after about 4 hours, until tender and an inserted probe reads about 195°F (91°C).
8. Slice between the bones and serve immediately.