A rack of ribs smoked low and slow until tender, finished with a mustard and brown sugar glaze. The classic rib cook with a sharp British twist.
smokeandsoil.com/recipes/smoked-pork-ribs-with-mustard-glaze
by L Field
Prep
20 min
Cook
4h
Total
4h 20m
Serves
4
Level
Hard
Method
BBQ
For the Ribs
Dry Rub
Ribs reward patience and suffer from impatience. Cooking them low and slow over clean smoke at a steady, moderate temperature allows the connective tissues to break down gradually, resulting in tender, yielding meat that pulls away from the bone without effort. This is a process that can’t be rushed, but the payoff is well worth the time and attention. The key is maintaining a consistent environment and using quality ingredients — in this case, locally sourced St. Louis-cut or spare ribs that bring both flavour and texture to the table.
The mustard glaze is a thoughtful finishing touch, applied near the end of cooking rather than at the start. This preserves the glaze’s sharp, tangy notes and prevents it from burning or becoming overly sweet during the long smoke. Its combination of yellow mustard, apple cider vinegar, brown sugar, and Worcestershire sauce strikes a balance between acidity and subtle sweetness, cutting through the richness of the pork without overpowering it. The glaze also adds a glossy, appealing finish that catches the light and enhances the overall experience.
This recipe leans into everyday BBQ principles — it’s about clean whole-food cooking over fire, respecting the ingredients and the craft. Using an instant-read thermometer and proper basting techniques ensures precision, while heavy-duty foil helps retain moisture without steam-cooking the ribs. The result is a dish that feels both approachable and refined, perfect for those who appreciate the patience and skill behind a well-executed BBQ without the fuss or fanfare.
For the Ribs
Dry Rub
For the Spritz
For the Mustard Glaze
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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For the Spritz
For the Mustard Glaze
Prepare the Ribs
Remove the thin membrane from the bone-side of the ribs. Use a paper towel to grip a corner of the membrane and pull it away. Trim any excess loose fat. Apply the dry rub generously and evenly to all sides of the ribs. Allow the ribs to sit at room temperature while you prepare the smoker (approx. 20 minutes).
Set Up the Smoker
Set up the Weber Master-Touch for indirect heat. The snake method is recommended for long, stable cooks. Place a double row of briquettes around the perimeter of the charcoal grate. Light 10-12 briquettes in a chimney starter and place them at one end of the snake. Place 3-4 apple wood chunks on top of the unlit briquettes near the lit end. Place the cooking grate on and adjust the bottom and top vents to maintain a stable temperature of 110°C (225°F).
The Smoke (3 Hours)
Place the ribs on the cooking grate, bone-side down, away from the direct heat. Close the lid. Maintain the 110°C temperature. After the first hour, begin spritzing the ribs every 45-60 minutes with the apple cider vinegar and water mixture. This keeps the surface moist and promotes a better smoke ring.
The Wrap (2 Hours)
After 3 hours, the ribs should have a deep mahogany colour. This is the point to wrap them to push through the ‘stall’ (where the internal temperature plateaus). Lay out a large sheet of heavy-duty foil. Place the ribs on the foil and pour a small amount of apple juice or cider (approx. 50ml) over them. Wrap the ribs tightly to create a sealed packet. Return the wrapped ribs to the smoker for a further 2 hours.
The Glaze and Finish (1 Hour)
While the ribs are wrapped, prepare the glaze by combining all glaze ingredients in a small saucepan and simmering gently for 5 minutes until the sugar is dissolved and the glaze has thickened slightly. After the 2-hour wrap period, carefully unwrap the ribs and discard the foil. Return the unwrapped ribs to the smoker. Brush a light layer of the mustard glaze onto the ribs. Continue cooking for approximately 1 hour, brushing with a fresh layer of glaze every 15 minutes. The ribs are finished when the internal temperature reaches 95°C (203°F) and a probe inserted between the bones meets little to no resistance (probe tender).
Rest and Serve
Remove the ribs from the smoker and allow them to rest, loosely tented with foil, for 15-20 minutes. This allows the muscle fibres to relax and the juices to redistribute. Slice the ribs between the bones and serve immediately.
Rest and Serve
Remove the ribs from the smoker and allow them to rest, loosely tented with foil, for 15-20 minutes. This allows the muscle fibres to relax and the juices to redistribute. Slice the ribs between the bones and serve immediately.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Written by
L Field
