There’s nothing quite like tender, smoky ribs with a sweet and sticky glaze.

These smoked baby back ribs are seasoned with a bold dry rub, slowly smoked, and finished with honey barbecue sauce for the perfect balance of savory, smoky, and sweet flavors.

Why You’ll Love This Recipe

The ribs come out incredibly tender and flavorful after low-and-slow smoking.

A homemade dry rub adds layers of spice, sweetness, and warmth.

The honey barbecue glaze caramelizes beautifully for a sticky finish.

Perfect for cookouts, game day, or whenever you’re craving classic barbecue.

What You’ll Need (Ingredient Highlights)

Baby back ribs are ideal for smoking, tender with just the right amount of meat.

Brown sugar adds sweetness and helps the rub caramelize.

Paprika, cumin, chili powder, and mustard bring depth and smokiness.

Garlic and onion powder round out the savory flavor.

Honey blended with BBQ sauce creates a glossy, sticky glaze.

Pro Tips Before You Start

Remove the thin membrane from the back of the ribs for maximum tenderness.

Use a fork to break up clumps in the brown sugar before mixing the rub.

Keep the smoker steady for best results—low and slow is key.

Brush with sauce multiple times at the end for a caramelized finish.

How to Make Smoked Ribs

Step 1 – Prep the ribs

Remove the membrane from the back of the ribs.

Place the rack on a large sheet of foil.

Step 2 – Make the dry rub

Mix brown sugar, paprika, pepper, salt, cumin, garlic powder, onion powder, chili powder, and dried mustard.

Break up clumps.

Step 3 – Season the ribs
Rub the mixture evenly on both sides of the ribs, pressing it in well.

Step 4 – Smoke the ribs

Preheat smoker to “smoke” setting.

Place ribs directly on grates, foil open. Smoke 1 hour.

Step 5 – Cook low and slow

Wrap the ribs in foil. Increase smoker to 300°F.

Cook 2½–3½ hours until ribs reach 195°F internal temp between the bones.

Step 6 – Make the glaze

Combine BBQ sauce with honey. Stir until smooth.

Step 7 – Finish with sauce

Brush glaze on ribs.

Cook another 15 minutes, basting every 5 minutes, until sticky and caramelized.

Step 8 – Serve

Remove from smoker and serve hot.

What to Serve Them With

Pair with coleslaw for a cool and crunchy side.

Serve with baked beans or cornbread for a classic barbecue plate.

Add grilled corn or potato salad for a full cookout spread.

Variations / Substitutions

Swap baby back ribs with spare ribs (adjust cooking time).

Try maple syrup or molasses instead of honey in the glaze.

Use a spicy BBQ sauce for extra heat.

Experiment with applewood or hickory for different smoke flavors.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven at 275°F, covered with foil, until warmed through.

Freeze cooked ribs for up to 2 months.

FAQs

Do I need to wrap the ribs in foil?
Yes, it helps keep them moist and tender during the cook.

Can I make these without a smoker?
Yes, you can use an oven at low temperature with liquid smoke for flavor.

What temperature should ribs be when done?
They should reach 195°F for tenderness.

Can I use a different cut of ribs?
Yes, spare ribs or St. Louis-style ribs work well too—just adjust cook time.

How do I make the glaze stick better?
Apply multiple thin layers of sauce while cooking at the end to build a sticky coating.

Final Thoughts

These smoked ribs are the ultimate backyard barbecue dish—tender, smoky, and glazed with just the right amount of sweetness.

Whether you’re hosting a summer cookout or just want to treat yourself, this recipe is sure to impress.

The Boat Shed Kitchen

Smoked Ribs

These smoked ribs are tender, smoky, and finished with a sticky honey BBQ glaze that makes them irresistible. With just the right blend of spices and slow cooking, this recipe gives you fall-off-the-bone ribs that taste like backyard barbecue heaven.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 4

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 rack baby back ribs
• 3 tbsp brown sugar packed
• 2 tbsp sweet paprika
• 1 tbsp black pepper
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• ½ tsp dried mustard
• ½ cup BBQ sauce
• 3 tbsp honey

Method

 

1. Remove membrane from ribs. Place on foil.
2. Mix sugar, paprika, pepper, salt, cumin, garlic, onion, chili powder, and mustard. Rub all over ribs.
3. Preheat smoker to “smoke.” Place ribs on grates, foil open. Smoke 1 hour.
4. Wrap ribs in foil. Raise smoker to 300°F. Cook 2½–3½ hours until ribs reach 195°F.
5. Mix BBQ sauce with honey. Brush on ribs.
6. See full steps with tips & photos → https://theboatshedcafe.com/smoked-ribs/

Notes

• For extra flavor, let the dry rub sit on the ribs overnight in the fridge before smoking.
• Use applewood or hickory pellets/chips for the best smoke flavor.
• If you prefer spicier ribs, add cayenne pepper to the rub.