• Honey Mustard Country Ribs

    1 vote
    Honey Mustard Country Ribs
    Prep: 5 min Cook: 35 min Servings: 4
    by Patti Fisher
    68 recipes
    Honey Mustard Country Ribs, sometimes when you do a recipe everything comes together just right. It’s better than just good! This is one of those recipes. Our Honey Mustard Country Ribs is one of those times. They were tender, juicy and full of flavor because we used our Date Night Doins seasonings and honey mixed with Briggs True Mustard Sauce. A Flavor EXPLOSION in your mouth with every bite. A wonderful seared flavor from the Grill Grates and “Kiss of Smoke” from a “Smoke Tube” with GMG’s Apple Pellets. This is something you would enjoy doing for your Mom or friends. They will be asking you to do again and again. Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…


    • Ingredients: Honey Mustard Country Ribs
    • 4 ½ lbs. pork country style ribs
    • Date Night Doins Heat, to taste. (our own seasoning)
    • Date Night Doins Butt Rub, to taste. (our own seasoning)
    • 1 5oz. bottle Briggs True Mustard Sauce, or your favorite spicy brown mustard
    • ¼ cup your favorite honey


    1. Cooking Directions: Honey Mustard Country Ribs
    2. This is a quick cook so light your smoke tube for that “Kiss of Smoke” and preheat your Grill Grates to 400* (205c).
    3. As the grill is heating up combine your mustard and honey in a small bowl and set aside.
    4. Generously season your ribs with Date Night Doins Butt Rub. Then, spoon or brush the ribs with your honey mustard sauce.
    5. Do a dusting with the Date Night Doins Heat and you’re ready for the “Hot Grill Grates”. We did these for 10 minutes each side with a quarter turn at 5 minutes.
    6. When the meat reaches an internal temperature around 145* (63c) pull them off the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
    7. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

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