House-Smoked Prime Pork Ribs with Mustard BBQ Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork ribs smoked low and slow, served with a tangy mustard-based barbecue sauce inspired by Southern traditions. This pork recipe, ready in about 290 minutes, pairs pork baby back ribs, yellow mustard, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 270 min Serves 6 480 cal/serving

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Ingredients

2 racks (about 4 pounds) pork baby back ribs
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups smoked hardwood chips
2 tablespoons honey

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Instructions

Step 1: Remove the membrane from the back of 2 racks (4 pounds) pork baby back ribs. In a small bowl, combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder to make a dry rub. Rub evenly over both sides of the ribs.
Step 2: Preheat smoker to 225°F and add 2 cups smoked hardwood chips. Place ribs bone side down on the smoker grate and smoke for 3 hours without opening the lid.
Step 3: Meanwhile, whisk together 1/4 cup yellow mustard, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, and 2 tablespoons honey in a saucepan. Simmer over low heat for 10 minutes until slightly thickened and tangy.
Step 4: After 3 hours, brush the ribs generously with the mustard BBQ sauce and continue smoking for an additional 1.5 hours, brushing with sauce every 30 minutes.
Step 5: Remove ribs from smoker when internal temperature reaches 195°F and the meat is tender. Let rest for 15 minutes before slicing between bones and serving with remaining mustard BBQ sauce.