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Baby Back Ribs

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Tender Baby Back Ribs the Fall Off the Bone

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.

3-2-1 Method Baby Back Ribs Ready to Eat
3-2-1 Method Baby Back Ribs Ready to Eat

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.

Kansas City Barbecue Rub
Kansas City Barbecue Rub

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.

Remove the Tough Membrane From the Backside of the Ribs.
Remove the Tough Membrane From the Backside of the Ribs.
Baby Back Ribs With the Tough Membrane Removed.
Baby Back Ribs With the Tough Membrane Removed.

Cook the Baby Back Ribs Using a Modified 3-2-1 Method

Setup the smoker for indirect heat at 250°F. Soak ½ - 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.

Load the Baby Back Ribs into Your Smoker.
Load the Ribs into Your Smoker.

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.

Place the Baby Back Ribs in a Heavy Duty Foil Tent. Keep One End Open, Add the Braising Liquid and Seal.
Place the Baby Back Ribs in a Heavy Duty Foil Tent. Keep One End Open, Add the Braising Liquid and Seal.

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.

Brush the Baby Back Ribs with Sauce
Brush the Baby Back Ribs with Sauce
3-2-1 Method Baby Back Ribs Ready to Eat
3-2-1 Method Baby Back Ribs Ready to Eat

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
  • Smoked Tri-Tip
  • Bourbon BBQ Sauce
  • Homemade Chili Powder

Click this link to watch the video on YouTube

3-2-1 Method Baby Back Ribs Ready to Eat

Baby Back Ribs

Learn how to cook amazing baby back ribs the right way. The ribs are cooked with a modified 3-2-1 method. Click to find out why.
3.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 30 minutes mins
Course Main Course
Cuisine BBQ
Servings 4 servings
Calories 668 kcal

Equipment

  • Smoker
  • Grill

Ingredients
  

Dry Rub

  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup paprika
  • ¼ cup seasoned salt like Lawry's
  • ¼ cup smoked salt
  • ¼ cup onion powder
  • ¼ cup celery salt
  • 2 tbls black pepper freshly ground
  • 2 tbls chili powder
  • 2 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon 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 ½ - 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.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/firebo...
 
Fireboard 2: https://www.fireboard.com/shop/firebo...
 
Fireboard Pro: https://www.fireboard.com/shop/firebo...

Nutrition

Serving: 12rackCalories: 668kcalCarbohydrates: 8gProtein: 54gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 196mgSodium: 1428mgPotassium: 754mgFiber: 1gSugar: 6gVitamin A: 489IUVitamin C: 3mgCalcium: 102mgIron: 3mg
Keyword baby back ribs, barbecue, BBQ, beef ribs
Tried this recipe?Let us know how it was!

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Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

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