{"id":226072,"date":"2025-05-06T04:43:32","date_gmt":"2025-05-06T04:43:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/horseradish-mustard-bbq-ribs-grillin-with-dad\/"},"modified":"2025-05-06T04:43:32","modified_gmt":"2025-05-06T04:43:32","slug":"horseradish-mustard-bbq-ribs-grillin-with-dad","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=226072","title":{"rendered":"Horseradish Mustard BBQ Ribs – Grillin With Dad"},"content":{"rendered":"


\n<\/p>\n

\n

Talk about a delicious combo! These smoked Horseradish Mustard BBQ Ribs were tender, smokey and tangy. Skip the traditional BBQ sauced ribs and give this recipe a try. <\/p>\n

Like to try new BBQ sauces on smoked ribs, try these huckleberry BBQ ribs<\/a>, one of my favorites Maple Bourbon ribs<\/a> or the fan favorite Dr. Pepper Ribs.<\/a><\/p>\n

\"Horseradish\"Horseradish<\/figure>\n

What is the difference between spare ribs and baby back ribs?<\/h2>\n

Spare ribs<\/strong>\u00a0are trimmed from the lower part of the rib cage located near the belly making them fattier and more flavorful. Because of the location and fattiness, spare ribs have more connective tissue and cartilage making them more frustrating to cook for many.<\/p>\n

That is why\u00a0Baby Back ribs\u00a0<\/strong>are the more common and popular choice. These are trimmed from the upper cage near the spine. They are leaner and meatier than spare ribs. This cut of ribs gets the name \u201cbaby\u201d because they are shorter than other cuts of ribs.<\/p>\n

Step 1. Prepare the Horseradish Mustard BBQ Ribs.<\/h2>\n

I like to stick to the basics.\u00a0 Remove the ribs from the packaging and pat them dry.\u00a0 This will make them easier to handle and make the process much simpler.<\/p>\n

How to remove the membrane.<\/h3>\n

This is a popular topic of discussion in the BBQ community. Do you keep the membrane or remove it? I honestly do both, but the deciding factor is the grill I use. When smoking ribs on a pellet grill, I remove the membrane since it\u2019s a milder heat and smoke. The membrane will get chewy so it\u2019s best to remove it. If I\u2019m grilling my ribs on a charcoal grill, I usually just score the membrane and leave it on. The more intense heat will get it crispy and there\u2019s no need to remove it.<\/p>\n

\"Steps\"Steps<\/figure>\n

Removing the membrane is simple. Push one or two fingers under the membrane just above the bone on one side of the ribs. Gently push that finger through to the other end, grab the loose membrane from both sides and pull off.<\/p>\n

Once the membrane is removed, trim off any fatty or loose ends. This will give the ribs a nice clean look.<\/p>\n

Season the Ribs.<\/h3>\n

A binder is needed before seasoning the ribs. Because the ribs will be on the grill for a while, a binding agent is needed to keep as much of the seasoning on the ribs as possible.<\/p>\n

This time I went with a horseradish mustard<\/a> for my binder. While you won\u2019t taste much of the mustard, there will be hints of sharp horseradish flavor in each bite.<\/p>\n

\"seasoned\"seasoned<\/figure>\n

For my seasoning, I went with\u00a0Dad\u2019s All Purpose rub<\/a>. This has the perfect savory blend of salt, pepper, paprika and garlic. This seasoning is the perfect compliment to the savory, sharp contrast of the sauce and binder.<\/p>\n

Don\u2019t be shy with the seasoning. Some of it will fall or burn off during the smoking process. Pat the seasoning on the ribs to help it stick. You don\u2019t want to rub it as it will smear and clump up. Do this on both sides of the rack.<\/p>\n

\n

Recipe Tip<\/h2>\n

Season the bone side first, flip, and repeat on the meat side. You always want to season the presentation side last so it will look nicer when the ribs are done. Remember, we eat with our eyes first and you want these ribs to look great!<\/p>\n<\/div>\n

\n
\n
\"\"\"\"<\/figure>\n
\n

Dad\u2019s Seasonings <\/p>\n

Must have grillin seasonings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Step 2. Smoking the perfect Classic BBQ Baby Back Ribs.<\/h2>\n

Preheat the smoker to 275 degrees and set for indirect heat.\u00a0 I used my\u00a0Weber Searwood Pellet Grill<\/a>\u00a0for this cook. If you are using any other grill or oven, follow along using the same times and temps.<\/p>\n

Phase 1: Smoke the BBQ ribs directly on the grates.<\/h3>\n
\"ribs\"ribs<\/figure>\n

In the first phase of the cooking process, the ribs should go directly on the grates meat side up. Let them smoke for 2 hours or until the internal temperature on the ribs reaches 175 degrees Fahrenheit. By this time the bones should be peaking out.<\/p>\n

\n

Recipe Tip<\/h2>\n

Check the ribs after the first hour. If they are looking dry on the outside, spritz them with apple cider vinegar. This step is optional and will largely depend on the size and quality of ribs and your smoker.<\/p>\n<\/div>\n

How to make a Horseradish Mustard BBQ sauce.<\/h2>\n

The magic to this recipe is in the sauce!<\/p>\n

In a saucepan add horseradish mustard<\/a>, honey, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup and Dad\u2019s All Purpose seasoning. <\/p>\n

Mix the ingredients together and simmer over low heat for about 10 minutes until the horseradish mustard BBQ sauce thickens.<\/p>\n

Phase 2: Wrap the ribs.<\/h3>\n
\"\"\"\"<\/figure>\n

Remove the ribs from the grill and place them meat side down on a large sheet of heavy duty aluminum foil. Instead of using the traditional melted stick of butter, pour about 1\/2 cup the horseradish mustard BBQ sauce <\/strong><\/em>over the ribs and around the sides on the foil.<\/p>\n

Wrap tightly making sure the bones do not rip through the foil.\u00a0You need an airtight pouch to keep the moisture in and allow the meat to get nice and tender.<\/em><\/p>\n

\n

Recipe Tip<\/h2>\n

For a competition style wrap, you can add brown sugar and honey to the butter wrap. Experiment with different types of sugar and liquids to get a different flavor profile.<\/p>\n<\/div>\n

Place the wrapped ribs back on the smoker, meat side down, and cook for an additional hour. At this point you can also place them in the oven since they are wrapped in foil and won\u2019t be getting any more smoke flavor.<\/p>\n

Phase 3: Sauce up the Horseradish Mustard BBQ Ribs.<\/h3>\n
\"sauced\"sauced<\/figure>\n

When the ribs hit 190 degrees internal temperature, open the foil wrap and flip the ribs meat side up. Roll up the sides of the foil and shape it into a boat. This will help keep all the liquids in the foil and your smoker clean.<\/p>\n

Brush the\u00a0ribs\u00a0with horseradish mustard BBQ sauce<\/strong> and close the lid. Continue cooking for 15-20 minutes to allow the sauce to set. You can use your favorite store bough sauce or make your own.<\/p>\n

When ready, remove the ribs from the grill and let them rest. Just as with any protein, you need to rest cooked meat. This will stop the cooking process and make for a much tastier product.<\/p>\n

Cut the ribs between the bones, plate them up and serve. And don\u2019t forget extra BBQ sauce and napkins on the side!<\/p>\n

\"sauced\"sauced<\/figure>\n

<\/p>\n

Frequently Asked Questions:<\/h2>\n
\n
What is the secret to making good ribs?<\/strong> <\/p>\n

The secret to making tender and flavorful ribs is to smoke them low and slow. Start by smoking them directly on the grates for 2 hours and then wrap them in foil. The wrap is what will get the ribs super tender and delicious. <\/p>\n<\/p><\/div>\n

Can I make this in the oven or stove top?<\/strong> <\/p>\n

Absolutely! Follow the same time and temps as in the recipe and do the full recipe in the oven. The ribs won\u2019t have that smokey flavor but will still be tender and delicious. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\n
\n

Try these tender smoked rib recipes:<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
\n

If you tried these\u00a0Horseradish Mustard BBQ Ribs\u00a0<\/strong>or any other recipe on my blog, please leave a \ud83c\udf1f\u00a0star rating<\/strong>\u00a0and let me know how it went in the\ud83d\udcdd\u00a0comments<\/strong>. I love hearing from you!<\/p>\n

\n
\n
\n
\n
\n

Horseradish Musard BBQ Sauce Ingredients<\/h4>\n<\/div>\n<\/div>\n
\n
\n
    \n
  • \n

    Remove the ribs from the packaging and pat them dry.<\/span><\/p>\n<\/li>\n

  • \n

    Remove the membrane by pushing a finger between the membrane and ribs. Push through to the other end, grab both sides of the membrane and pull it off.<\/span><\/p>\n<\/li>\n

  • \n

    Coat the ribs on all sides with horseradish mustard and season with the all purpose rub. Pat down the seasoning into the meat.<\/span><\/p>\n<\/li>\n

  • \n

    Preheat the grill to 250 degrees set for indirect heat. Place the ribs directly on the grates, bone side down. Close the lid and smoke for 2 hours or until they reach internal temperature of 175 degrees in the thickest part.<\/span><\/p>\n<\/li>\n

  • \n

    In a saucepan add horseradish mustard, honey, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup and Dad’s All Purpose seasoning. <\/span><\/p>\n<\/li>\n

  • \n

    Mix the ingredients together and simmer over low heat for about 10 minutes until the horseradish mustard BBQ sauce thickens.<\/span><\/p>\n<\/li>\n

  • \n

    Remove the ribs from the grill and place them meat side down on a large sheet of heavy duty aluminum foil. Instead of using the traditional melted stick of butter, pour about 1\/4 cup the horseradish mustard BBQ sauce <\/strong><\/em>over the ribs and around the sides on the foil.<\/span><\/p>\n<\/li>\n

  • \n

    Tightly wrap each rack separately.<\/span><\/p>\n<\/li>\n

  • \n

    Place the ribs back on the smoker, meat side down this time, and continue cooking them for 1 hour or until they reach an internal temperature of 190-195 degrees.<\/span><\/p>\n<\/li>\n

  • \n

    When the ribs are ready, open the foil wrap, flip the ribs meat side up and roll up the edges of the foil to create a boat. Brush the ribs with the horseradish mustard BBQ sauce, close the lid and continue cooking for 20 minutes to allow the sauce to set.<\/span><\/p>\n<\/li>\n

  • \n

    Remove the ribs from the smoker, bring them inside and let them rest for 10-15 minutes. Slice between each bone, serve and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    \n
    \n
      \n
    • If you do not want to use mustard as the binder, go with olive oil or hot sauce.<\/li>\n
    • Gently shake the ribs after they seasoned to remove any excess seasoning.\u00a0<\/li>\n
    • For a competition style wrap, add brown sugar and honey to butter wrap.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
      \n

      Calories: <\/span>931<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>68<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>59<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>50<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>21<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>196<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1116<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1070<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>52<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>638<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>337<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>10<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n