In this edition, I am going to explain how to do super tender smoked 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..

Helpful Information
  • Hands-on Prep Time: 25 minutes
  • Cook Time: 5 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 195°F or tender to your liking
  • Recommended Wood: Pecan and/or Apple
What You’ll Need
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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 then 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 often do and that will yield excellent results as well.

As usual, I use my original rub recipe (get the recipes here)

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 don't 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 Jeff's original rub recipe (get the recipes here) 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 cheese shaker or you can repurpose a large coarse-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, gas or pellet 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 original 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°F. This is a very good temperature simply because it will get the ribs done in around 5 hours without burning the rub. I like to use a 50/50 mix of pecan and apple for great smoke 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

Make sure you are set up for indirect cooking and if your smoker has a water pan, might as well fill it up.

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°F, I am ready to add the ribs to the smoker grate.

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 don't really have to use a thermometer to tell when it is done. Due to the close proximity of meat to bone, it is more difficult to get a good reading with most thermometers and therefore, we use tenderness to tell us when the meat is done and ready to eat.

Having said that, the digital thermometers made by Thermoworks, and this includes the ThermoPop, the Thermapen and the awesome leave-in thermometer with dual probes called the “Smoke”, all have probes that reduce in size right at the tip and this means you can actually get a decent reading in pork ribs, right between the bones.

You can still cook them as tender as you like but you can also check the temperature and when they get to about 190-195°F, they oughta be pretty darn near perfect.

2-2-1 Method

Step “1”: Once the smoker is going at 225°F 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.

Notes:

  • 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°F and the smoke is flowing out, 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 considered “fall-off-the-bone” which might be just the way you like them and that is perfectly fine 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 really tender to the point of falling off the bone, that they are way over done and are not fit to eat. This is true (unfortunately) 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.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

We are now running a limited-time 25% off sale on the DOWNLOADABLE RECIPES. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce at an unbeatable discount. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use SM25 during checkout if necessary.
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Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

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