Smoked Baby Back RibsHello smoking meat friends! Welcome to this edition of the smoking meat newsletter and I am so excited to be talking about smoked baby back ribs. Smoked ribs are my own personal favorite when it comes to food.. it's my food passion and I am very picky when it comes to the flavor and tenderness of the ribs as well as the method used to cook them.

Every time I go to a new barbecue restaurant, I try their ribs and more often than not, I leave disappointed. The sad thing for me is that ribs are not difficult but they do require patience and a surefire tried and true method that will produce the right amount of smokiness, tenderness and overall flavor.

I prefer the ribs to be served "naked" with only a dry rub applied and no sauce although I may ask for warm sauce on the side occasionally. Some folks like "wet" ribs with sauce applied directly to the ribs during the last part of the cooking process and there's nothing wrong with that.. it's just not "my" thing but if that's what floats your rib boat then go for it;-)

In this edition, I am going to explain how to do super tender baby back ribs using a version of the 3-2-1 method which is actually more of a 2-2-1 for baby backs and I am going to show you how to do them the regular way as well which is to leave them on the smoker grate the entire time with no foiling.

Hopefully one of these methods will suit your fancy and help you to produce smoky, succulent ribs that have your friends and family begging for more..


It's All About the WOW!!

My rub was designed and developed to give ribs that certain wow factor that is so often missing.. I spent years putting this recipe together but when I got done tweaking it to perfection.. I knew that I had created a legacy of flavor that would live forever. Order today and you'll see exactly what I mean.. nothing short of amazing and what's more, it's good on almost everything!!

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My Previous Newsletter:

Smoked Shrimp

Smoked Cornish Hen

Everyone who tried these shrimp seemed to think they were the best shrimp they had ever eaten! I love it when I write about things that folks can go crazy over.. this was one of those things.


How to Smoke Baby Back Ribs

Purchasing the Ribs

Baby backs are usually around 2.5 to 3 lbs.. look for slabs that are marked "MINIMALLY PROCESSED" to ensure that they have not been shot up with a lot of saltwater solution and extra flavorings. I also like to see a good bit of fat marbling within the meat.

Baby back ribs top side Baby back ribs bottom side


Preparing the Ribs for Smoking

I keep the prep pretty simple when it comes to ribs.. some folks put the rub on them and let them sit overnight in the fridge. That is perfectly fine but you can also just apply the rub right before you smoke them like I usually do and that will yield excellent results as well.

As usual, I use my own rub recipe simply because I can't seem to find anything else that I like. I guess I am spoiled by the awesome flavor and the beautiful mahogany crust that forms on the outside;-)

Before adding the rub though, I highly recommend that you remove the membrane on the bone side of the ribs.

Start by prying up the top layer of plastic-like skin. Then use a paper towel to get a really good grip and pull it clean off.

Note: Some folks use catfish pliers instead of a paper towel to get a grip on that membrane and pull it off. Whatever works for ya'.

Pry up the membrane with a sharp object Pry the membrane up off the bone

Use a paper towel for great grip Pull firmly and steadily to keep from tearing

completely remove the membrane Membrane removed from ribs


Some folks do not remove the membrane and most restaurants don't mess with it for obvious reasons of time and effort but in my opinion it lets a lot more smoke get to the meat and I think taking the time to remove it is worth the time and effort required.

ok.. now we can add the seasoning or rub.

Start by mixing up a full batch of my rib rub recipe and don't taste test too much or you won't have enough for the ribs. Put the rub into a shaker with fairly large holes like a toothpick dispenser or you can repurpose (I like that word) a large course-ground pepper bottle. They usually have larger holes.

Jeff's Rub RecipeBottles for rub


With the ribs still in the bone-side up position, shake a good covering of rub all over the ribs. The best way I can tell you is to shake enough on there so that you can no longer see the ribs. Here's what I mean:

Rib bottom covered in rub


Don't move the ribs, we are waiting for the rub to get a "wet" look and this will take about 10-15 minutes. This is a great time to go get the smoker going or go get something cold to drink, check the score, check your email, etc..

Once the rub has that "wet" look which means it will now stick to the ribs, you can flip them over and rub down the meaty side in the same manner making sure to get full coverage.

Top side of ribs covered in rub


Now that the top side is covered in rub/seasoning, you have to wait for it to get that "wet" look as well. If you procrastinated and didn't get the smoker going earlier, you really must do that now.

Just as soon as the rub has changed color and is sticking to the ribs, they are ready to smoke. This is how they will start to look when they are almost ready. As you can tell, I got the rub a little heavier in some areas than in others so I'll give it a little more time.

Rub has a "wet" look to it

You could use a light layer of mustard, oil, etc. to help the rub to stick if you are in a hurry but I prefer to do it naturally if I have time.


Getting the Smoker Ready

You might have a nice wood burning trailer rig or you might just have a charcoal, electric or gas smoker. Regardless of what you are using, if you will follow my temperature recommendations and my cooking instructions, you should end up with something mighty tasty and especially if you use my rub recipe. You don't have to use my recipe but then you'd be missing out on a lot of flavor in my way of looking at things;-)

You're going to want to get the smoker set up for cooking at about 225 degrees. This is a very good temperature simply because it will get the ribs done in around 5 hours without burning the rub. I recommend using hickory, pecan or mesquite for the ribs and some cherry mixed in wouldn't be a bad idea if you have it available. I like to use a 50/50 mix of pecan and cherry or pecan and apple for great flavor.

For this experiment, I used a big old chunk of pecan that I custom cut to fit in my smoke box and piled apple chips in around it to fill in the voids. This will give me solid smoke for about 2.5 hours or so.

Pecan with apple chips


Here in the midwest, we are still under a burn ban due to the dry spell we are under and I am still confined to my gas smoker which is nice and enclosed and there's not much way for a spark to get out and ignite any of the nearby dry grass or leaves.

Lucky for me, it works pretty well and I can do these ribs up nice and proud in that thing.

I turned the heat on high for about 5 minutes to get the wood to smoking but I'll turn it down to a more medium setting once I add the ribs to the smoker.


Smoke the Ribs

This is the fun part.. well except for the eatin' part that is. Once the smoker is clicking along at around 225 degrees, I am ready to add the ribs to the smoker.

For this newsletter, I am going to show you how to cook the ribs in a very normal way and I'm also going to show you how to do them with a 2-2-1 method.

I cooked them both at the same time, but the 1st rack got some extra attention during the process.

What is 2-2-1? Well, I'm glad you asked.. this is the baby back version of the 3-2-1 method designed for smoke cooking spare ribs. The numbers correspond to 3 steps in the process.

  • Step 1 is x number of hours on the grate
  • Step 2 is x number of hours wrapped in foil
  • Step 3 is x number of hours, unwrapped again and back on the grate

Sound confusing? I hope not but if it does, that's ok. I'll walk you through it very slowly.

By the way, ribs are one of the few meats that we do not use a thermometer to tell when it is done. Due to the close proximity of meat to bone, it is near impossible to get a really good consistent reading and for that purpose, we use tenderness to tell us when the meat is done and ready to eat.


2-2-1 Method

Step "1": Once the smoker is going at 225 degrees and the smoke is starting to roll out, place the ribs bone side down directly on the grate.

Once they have been smoke cooking for 2 hours..

Step "2": Pull the ribs out of the smoker and wrap them in foil. I like to pour in about 1/4 cup of apple juice just before closing up the foil. Place the wrapped ribs back on the grate as they were before, only this time, in a wrapped configuration.

Been smoke cooking for 2 hoursWrapped in foil


When they have been on the grate, wrapped in foil for 2 hours..

Step "3": Remove them from the smoker and unwrap them from the foil. You will probably notice that the meat is starting to pull back from the bones and there will be quite a bit of rendered fat in the bottom of the foil.

Been cooking in foil for 2 hours


Place the ribs back on the grate, unwrapped, for 1 more hour to finish cooking.


  • Spare ribs use a 3-2-1 method which is identical except the first step requires 3 hours instead of only 2.
  • These times are not etched in stone, you may find with practice, that you prefer to leave them on the grate for a little longer and in the foil a little less. You could end up with something like 2.5-1.5-1 or something similar.

When they are done, which just means they are tender enough for you to make the executive decision that they are ready to eat, slice them up and go after it.

Done and ready to slice All sliced up

Rib bones


My "Normal" Method

What is normal? Well that's very subjective so we won't delve into that vein of philosophy but when I am talking about ribs, normal just means that I am going to put them bone side down directly on the grate and pretty much leave them alone until they are done.

Once the smoker is maintaining 225 degrees and the smoke is coming up, I place the ribs directly on the grate bone side down. The only time I open the door is to add more water, wood chips/chunks or to check progress occasionally.

I fully expect these to take about 5 hours so I'm gonna find something else to do while they cook and let the smoker do it's thing for a while.

To check and see if they are done, I am looking for a certain level of tenderness. For me, this is not quite "meat falling off the bone"but it's pretty close. For you it might be something else.

I like to grab the ribs on one end with a pair of tongs and lift them up a little. The amount of bend I get on the other end tells me how tender they are. If they start to break in half, they are probably over done which might be the way you like them and that is perfectly ok with me.

My usual method for checking doneness is to slice one off and take a bite.. I can tell pretty quick if it's "there" yet.

"normal" ribs done "normal" ribs sliced



Just so you know..

There are a lot of folks out there saying that if your ribs are too tender, that they are way over done and are not fit to eat. This is very true for official barbecue competitions but not for cooking at home. Those of you who know me, know that I am a "no rules" kind of guy when it comes to these things. If it tastes good and your friends and family like it then who am I to tell you what the rules are.

If you like the meat falling off the bone then that's how you should prepare them. My opinion and I'm sticking to it!

For a KCBS barbecue competition, that's a different story but fortunately we don't have to get into that today.


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Folks.. I never stop amazing myself at how good my rib rub recipe and sauce recipe is on various kinds of meat.

Whether it is ribs, brisket, pork shoulder or even something simple like chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!

I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few recent testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.

Jeff, your Rib Rub is to die for, I have used it on all meats including Venison and I have to say you have created a master piece, Thank you for letting us common folk in to your smokin life ~ Kevin

I would like to Thank You for the Rib Rub Recipe, I made this for my family and the results were unanimous, everyone said that the ribs were the BEST they ever tasted, and the meat was very tender and moist. I haven't tried the BBQ sauce recipe yet, but I will in the near future. ~ Jerome
I purchased the rub and sauce and I have to say that I love it and so has everyone that has tried it, just like you and others said they would. ~ Matt
Jeff I have to tell you that your rub and sauce recipes are the best. I had never smoked a rib or anything until last weekend and by fallowing your directions on your site I was the RIB KING for a day. Thanks a bunch pal, ~ Harold
Let me say that I've been using your Rib Rub for a couple years now. I use it on ribs (obviously), but I also use it on steak, ham, chicken, and everything else I smoke. My family and I absolutely LOVE it! It rocks! ~ Trapper


Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce. Everyone loved it. My wife said the sauce was the best she had ever tasted and I have to agree. Fantastic. ~ Barry

You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub recipe and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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My system is automated which means you should get a download email within mere MINUTES of ordering.. check your spam/junk folder first then, if you can't find them, contact me to get the recipes sent to you as an attachment.


In Closing

Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site by purchasing the recipes and other products that we sell.

Until next time.. keep smoking and God Bless.

Jeff Phillips

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