Smoked Baby Back Ribs

12 responses

  1. Lyle Phelps
    August 15, 2015

    Please describe the flavor of your rub recipe. I am looking for a sweet rub as opposed to the common spicy variety.


    • Jeff Phillips
      August 16, 2015

      The original rub recipe is a great balance of sweet and spicy. You can make it less spicy by adjusting a couple of ingredients and I am always happy to help with this.


  2. Kaye Riggs
    July 5, 2015

    For those having trouble making tender ribs, check your temperatures. I finally got a remote thermometer and found my electric smoker was 25 degrees too cool. I just did my first batch of baby backs and they were perfect with the 2-2-1 method. I had to set 250 to get 225. Temperatures are key.


  3. Bob
    May 21, 2015

    Please help! I have tried the 2-2-1 method for my baby backs and every time it turns out poorly. I have an electric smoker and keep trying the rib recipe. Actually the best luck I have is cooking in the oven covered.

    I am about to give up on smoking them…one more time this weekend…I feel like I am just wasting money buying the ribs and smoking them.

    Please … Any suggestions?

    Thanks in advance


  4. Chris Caputo
    April 25, 2015

    Thanks for all the info. I love your rub as well.

    I have a RecTec pellet smoker. I hear that you shouldn’t smoke ribs past the 2nd hour or so. When I take the ribs out of the foil for the final hour, I cannot turn off the smoke. Is it true? What should I do?


    • Jeff Phillips
      April 27, 2015

      This is not really true.. in real wood smokers where wood is the heat source and the smoke by default, there is no way to turn off the smoke and there is no better smoked meat anywhere. You can wrap it in foil to protect it from the smoke but this is not really necessary. Keep plenty of airflow into and out of your smoker and you can add smoke for the entire time with great end results.

      Having said that, you don’t have to add smoke for the entire time if you don’t want to and some folks find that they prefer adding smoke very lightly for a short period of time. Some like a more subtle smoke flavor while others like it more pronounced. Both ways are correct and it just depends on your personal preference.


  5. Dave
    July 18, 2014

    Do you keep the smoke going for the full 5 hours when doing your normal method or for only part of the time?


  6. austin hamblin
    June 13, 2014

    Hey Jeff!
    I tried the 2-2-1 method for baby back ribs just as described in this article and I didn’t have an luck? My ribs were really tough and had to be cut off with a knife. I know it has to be something I did wrong because I have found most people love that method for cooking ribs. I am using an electric smoker by the way. What do I need to do get my ribs to fall off the bone? cook longer?
    Any help would be great!


  7. Dennis
    April 30, 2014

    I plan on making some baby backs this weekend. I plan on following the steps you recommend in this article to see if I can improve on my ribs. Currently my friends and family love my ribs, but I’d also like to see if I can get them to competition grade. As you said home cooking and tournament cooking a completely different. Do you have an article that would detail how you would prepare these ribs for a competition? I would really appreciate seeing how the final products differ.


  8. Byron Bradley
    May 15, 2013

    I would like a copy of your rib rub and sauce.  Im smoking my 1st slab this weekend.


    • Jeff Phillips
      May 16, 2013

      The recipes can be ordered at the following link:

      Let me know if you have further questions about this. 


      • Larry Green
        June 1, 2013


        I have been using your rub and sauce recipe for 2 years now. I bought ribs at my local Dillons that were already rubbed and I added some of your rub just to be safe. I didn't like the way that they turned out, so I went to my local Sams Club and bought a 3 pack of Baby backs to try again this weekend. I am sure that with your rub exclusively, that they will be the bomb. I also purchased a Pitmaster IQ110 temp controller for my smoker. I am going to put it on my Weber Gold 22.5 grill and use it to smoke these. Shouldn't be an issue and I am looking forward to having some killer bbq. Thank again Jeff.


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