Make amazing baby back ribs that are tender and falling off the bone using a modified 3-2-1 method. Give it a try.
Baby back ribs have been my go to if someone asked me to make ribs. Cook these low and slow using the modified 3-2-1 method and you will be rewarded with some absolutely tender and delicious finger licking baby back ribs. Try them at your next barbecue
Make the Dry Rub
Amazing baby back ribs begin with a good dry rub. Place all dry rub ingredients in a food processor and pulse 10 times. Dry rub will keep in a closed container for three months.
Prepare the Baby Back Ribs
Remove the tough membrane from the back of the ribs. Liberally sprinkle dry rub on both sides of the rib racks. Cover with plastic wrap (not foil) and refrigerate for 6 hours.
Cook the Baby Back Ribs Using a Modified 3-2-1 Method
Setup the smoker for indirect heat at 250°F. Soak 1/2 – 1 cup wood chips (e.g apple, cherry) in water for 30 minutes. Add the wood chips to the smoker. Place the ribs in the smoker, and cook for 3 hours.
Remove the ribs and wrap them in a foil tent, bone side down, sealed at one end. Pour the braising liquid in the other end and seal. Return the ribs to the smoker and cook for another two hours. The ribs are done when the meat has pulled back a bit from the end of the bone and the bone can be easily twisted and removed.
Remove the ribs and setup the grill for direct heat. Brush your favorite BBQ sauce on both sides of the ribs and place them on the grill. Turn once. Cook only until the sauce thickens and caramelizes a bit. Do not burn the sauce.
Other Great BBQ Recipes to Try
- Smoked Dino Bones with Bourbon BBQ Sauce
- Texas Hot Links
- Smoked Brisket & Burnt Ends
- Smoked Hot Wings
- Homemade Canadian Bacon
- Easy Pork Recipes
Baby Back Ribs
Equipment
- Smoker
- Grill
Ingredients
Dry Rub
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup paprika
- 1/4 cup seasoned salt like Lawry's
- 1/4 cup smoked salt
- 1/4 cup onion powder
- 1/4 cup celery salt
- 2 tbls black pepper freshly ground
- 2 tbls chili powder
- 2 tsp mustard powder
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
Ribs
- 2 racks baby back ribs
Instructions
- Place all dry rub ingredients in a food processor and pulse 10 times. Dry rub will keep in a closed container for three months.
- Remove the tough membrane from the back of the ribs.
- Liberally sprinkle dry rub on both sides of the rib racks. Cover with plastic wrap (not foil) and refrigerate for 6 hours.
- Setup the smoker for indirect heat at 250°F. Soak 1/2 – 1 cup wood chips (e.g apple, cherry) in water for 30 minutes. Add the wood chips to the smoker. Place the ribs in the smoker, and cook for 3 hours.
- Remove the ribs and wrap them in a foil tent, bone side down, sealed at one end. Pour the braising liquid in the other end and seal. Return the ribs to the smoker and cook for another two hours. The ribs are done when the meat has pulled back a bit from the end of the bone and the bone can be easily twisted and removed.
- Remove the ribs and setup the grill for direct heat. Brush your favorite BBQ sauce on both sides of the ribs and place them on the grill. Turn once. Cook only until the sauce thickens and caramelizes a bit. Do not burn the sauce.
