Honey-Chipotle Smoked Ribs

Step-by-step instructions.

1. Preheat and trim

   Preheat the smoker to 180°F. Pat ribs dry. If present, loosen the membrane on the bone side with a butter knife, grip with a paper towel, and peel away. Trim loose flaps and thick surface fat.

2. Mix the rub and season

   Combine the rub brown sugar, smoked paprika, garlic powder, onion powder, fine salt, pepper, and cumin. Spread yellow mustard thinly over both racks and season both sides evenly. Reduce salt if the package says the ribs contain an added salt solution.

3. Smoke uncovered

   Place ribs bone-side down with space between racks. Smoke at 180°F for about 3 hours. Raise the smoker to 225°F. If the exterior is not yet reddish-brown and the rub is not set, continue uncovered at 225°F until it is ready to wrap. Keep the lid closed as much as possible.

4. Make the honey-chipotle glaze

   Combine honey, ketchup, glaze brown sugar, minced chipotle, adobo sauce, vinegar, Worcestershire, and lime juice in a saucepan. Use two peppers per original batch for the baseline heat. Simmer gently for 5–8 minutes, stirring often. Remove from heat and stir in butter. Taste before adding a third pepper for more heat; pepper size and heat vary. Thin with a little water if needed. Reserve a clean portion for serving before brushing the ribs. Refrigerate if making well ahead, then rewarm gently.

5. Wrap the ribs

   Place each rack on a separate double layer of heavy-duty foil. Add 2–3 tablespoons water beside each rack without washing off the rub. Seal tightly and return to the smoker bone-side down at 225°F.

6. Check tenderness

   Begin checking after about 2 hours wrapped at 225°F. Carefully open the foil away from your face and check between the bones with a probe or skewer. Continue cooking and checking about every 30 minutes until it slides in with little resistance; the wrapped stage may take 2–4 hours or longer for thick racks. Ribs often become tender around 195–205°F, but use feel rather than an exact number.

7. Glaze and set

   When tender, unwrap carefully and return ribs to the grate bone-side down. Set the smoker to 250°F. Brush on a thin coat of glaze and cook uncovered for 15–25 minutes until glossy and tacky. Add another thin coat after 10 minutes if desired. Watch for scorching; honey burns in hot spots.

8. Rest and serve

   Rest loosely tented for 15–20 minutes. Slice between the bones and serve with the reserved clean glaze. If finished early, hold covered in a 150–170°F oven while keeping the meat at least 140°F; ideally hold before the final glazing step.