Tender and delicious, these smoked baby back ribs are pure perfection! So tender in fact, that the meat falls right off the bone! Let me show you how to make the most amazing ribs using the 2-2-1 method.
BBQ ribs are a summer classic and a backyard BBQ favorite. Whether you make these on a grill or in the smoker, people absolutely love them! When it comes to smoked baby back ribs, people get really EXCITED!
Smoked meat has the most amazing flavor. Just check out this smoked tri tip and these smoked brisket burnt ends to see exactly what I mean! And these pork baby back ribs are no exception. They also pair really well with so many side dishes like this grilled corn on the cob, this simple potato salad recipe, and these smoked baked beans with bacon!
But tender, juicy, fall off the bone ribs don't just happen on their own. There's actually a method and a process they need to go through in order for them to reach that state. Using the 2-2-1 method, I'll show you exactly what's entailed to get you the most amazing smoked ribs every single time.
If you're already spending the time and effort to smoke these ribs, why not throw on a couple of side dishes on the smoker, too?! Smoked mac and cheese pairs perfectly and so does this smoked baked beans recipe. This is a southern-style recipe that everyone loves. And if you've never had smoked potatoes, you'll love these smoked baby potatoes. They are velvety and fair well with any type of smoked pork, beef, chicken, or seafood!
Jump to:
Why This Recipe Works
1. You can make these on a Traeger, Green Egg, Weber, Pit Boss, or whatever smoker you have.
2. Using the 2-2-1 method yields juicy and tender meat that will fall off the bone every single time!
3. Lathered in a flavorful spice rub and covered in my homemade BBQ sauce made from coffee, you'll enjoy the smoky and spicy taste in every single bite.
4. You don't have to slave over smoking ribs. Smoke them low and slow and let the smoker do the majority of the work.
🛒 Ingredients You'll Need
- Ribs: well marbled pork baby back ribs work best. Make sure to pick out a slab that has a good amount of meat on the bones.
- Brown Sugar: dark brown sugar works best due to the molasses. It adds a hint of sweetness and helps form the best crust when smoked low and slow.
- Smoked Paprika: smoked paprika helps add a subtle smoky flavor. There is a difference between paprika and smoked paprika and it makes all the taste difference in the world. When it comes to smoking meat, I typically use a smoked paprika in my dry rubs. Regular paprika is crushed dried chilies. Smoked paprika uses chilies that are smoke-dried and then crushed. Smoked paprika works extremely well in this dry rub.
- Chili Powder: contributes to a well-rounded flavor profile.
- Garlic Powder: adds a hint of garlic flavor tp the dry rub.
- Onion Powder: provides a subtle onion flavor and compliments the other dry rub ingredients.
- Ground Dry Mustard: helps balance out the sweetness of brown sugar and the smokiness of the meat.
- Barbecue Sauce: use your favorite brand and flavor to bring out the different flavors. Or, try using a homemade version.
See the recipe card below for a full list of ingredients and measurements!
🍖 2-2-1 vs. 3-2-1 Method for Smoking Ribs
If you're smoking baby back ribs, use the 2-2-1 method. Using this method will get you perfectly tender meat that will fall off the bone. This method entails smoking them for the first 2 hours directly on the smoker rack. After 2 hours, wrap the ribs in aluminum foil and baste on BBQ sauce and let them smoke for 2 more hours. For the last hour of smoking, remove them from the aluminum foil and then apply BBQ sauce directly to the ribs. You'll smoke them uncovered directly on the smoker rack for the final hour.
When smoking any other type of ribs, use the 3-2-1 method. This method entails smoking them for the first 3 hours directly on the smoker rack. After the 2 hours, wrap the ribs in aluminum foil and baste on BBQ sauce and let them smoke for 2 more hours. For the last hour of smoking, remove them from the aluminum foil and then apply BBQ sauce. You'll smoke them uncovered directly on the smoker rack for the final hour.
📖 Step-By-Step Recipe Instructions
Step 1: Start by rinsing each slab under cool water. This will help get rid of any small bones that may be lingering on the surface. Next, make sure you remove the membrane (also called silverskin) under the ribs. This is the chewy whitish membrane and you don't want to eat this part. A lot of butchers will remove this for you, but if they don't, just take a butter knife and slide it under the membrane. Lift the membrane, pull, and remove. If there is excess fat, trim it off.
Step 2: Take the dry rub and massage it on both the front and back of the ribs. I like mine covered in the dry rub.
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👩🍳 To really taste the different layers of flavor in these ribs, press the rub firmly into the meat. Spend a good 2-3 minutes really massaging the dry rub into the muscle. You'll be amazed at the flavor difference!
Step 3: From there, place each slab directly on a rack in the smoker bone side down. Lather on the BBQ sauce and smoke low and slow on 225°F for 2 hours.
Step 4: After 2 hours, open the smoker and take a look at those smoked pork ribs. Fight the temptation to pull them off the smoker and take a bite because they are not done smoking yet.
Step 5: Now it's time to remove the them from the smoker and place them on a long piece of heavy-duty aluminum foil. Add another layer of BBQ sauce. From there, wrap each slab individually and tightly in the foil. The tighter the better. Place the aluminum wrapped slabs back in the smoker, bone side up, and smoke for another 2 hours.
Step 6: After 2 hours of smoking, remove the aluminum foil packet and unwrap. Add another layer of BBQ sauce and place them back on the smoker bone side down for 1 more hour.
Step 7: Once they are done smoking, open the smoker and look at the perfectly smoked saucy ribs. Using tongs, remove each rack from the smoker and place them on a long cookie sheet. Let them rest for 5-10 minutes before serving.
After the rest period, the meat should literally be falling off the bone! Smoked baby back ribs are perfect for barbecues and family get togethers. If you're looking for an amazing Memorial Day, July 4th, or Labor Day smoker recipe, then this is the recipe for you!
🌡️ How To Make Baby Back Ribs in the Oven
If you don't have a smoker, you can make these in the oven! Start by preheating the oven to 275°F. Massage the dry rib rub into the meat of the ribs and then baste on the BBQ sauce. Wrap them tightly in heavy-duty aluminum foil and bake for 2 hours.
From there, remove the ribs from the oven and open the aluminum foil. Using a basting brush, baste each slab with more BBQ sauce. Set the oven to broil and broil the ribs for 5 minutes. Remove from the oven and let rest for 5-10 minutes before serving.
🙋🏼 Recipe FAQs
When smoking ribs with the 2-2-1 method, it's best to cook to time, color, and feel - not internal meat temperature. They are going to smoke for a total of 5-6 hours so they will be done and falling off the bone. That's how you know they are done.
My rule of thumb is to keep the smoker between 225°F and 250°F. I like to keep my smoker temperature as close to 225°F as possible but as long as it doesn't go over 250°F, you're still smoking low and slow.
Yes. If you like overly tender ribs, then use the 3-2-1 method. The 2-2-1 method will still result in tender fall off the bone ribs, but baby back ribs are already so tender that I've found this method to be perfect for my liking.
I've found that the 3-2-1 method dries out baby back ribs. This works better for tougher cuts like short ribs and spare ribs, but smoking meat is both an art and a science so play around with the methods and see which one you like the most.
I recommend using a dry rub because it enhances the flavor. When I'm eating ribs, I want to taste layers of flavor. I expect to taste the smokiness and spiciness in every single bite. While you can get these flavors from the smoker and from the BBQ sauce, the rub helps intensify the overall flavor.
💭 Expert Tips
- I prefer buying meat from a local butcher mainly because the quality is better and I know where the meat comes from. I've also had great results when buying ribs from Costco or Sam's Club. Their selection is always good and you can often catch them on sale, especially around the holidays.
- If you're smoking baby back ribs at 225°F, plan on about 5 hours of smoke time. If you are smoking at 250°F, plan for around 4 hours of smoking.
- The secret to smoking ribs is low and slow. That's how you get the meat to be so tender that it falls off the bone.
- Hickory, apple, or cherry wood are the best woods for smoking baby back ribs.
- To store leftover, wrap them in aluminum foil or an airtight container. Store in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 20 minutes or until heated through.
🔥 More Easy To Make Smoker Recipes
If you tried these smoked baby back ribs or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Smoked Baby Back Ribs
Equipment
- Smoker
Ingredients
- 2 slabs of baby back ribs
- 2 Tablespoons light brown sugar
- 1 Tablespoon smoked paprika
- 1 Tablespoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon dry mustard
Instructions
Smoker Method
- Rinse each slab under cool water. Ensure the membrane under the ribs has been removed. If there is excess fat on your ribs, trim it off.
- Add 2 Tablespoons of brown sugar, 1 Tablespoon smoked paprika, 1 Tablespoon chili powder, ¾ teaspoon garlic powder, ½ teaspoon freshly ground black pepper, 1 teaspoon salt, 1 teaspoon dry mustard to a medium-sized bowl and mix well.
- Massage on both the front and back of the ribs.
- After the smoker is prepared and pre-heated, place each slab on the smoker racks, bone side down. Lather on the BBQ sauce and smoke low and slow on 225°F.
- After 2 hours, open the smoker and remove the ribs with a pair of tongs. Place them on a long piece of heavy-duty aluminum foil.
- Using a basting brush, add another layer of BBQ sauce. Wrap each slab individually and tightly in the foil. The tighter the better.
- Place the aluminum wrapped slabs of ribs back in the smoker, bone side up, and smoke for another 2 hours.
- Remove the aluminum foil packet and unwrap. Add another layer of BBQ sauce and place them back on the smoker, bone side down, for 1 more hour.
- After they are done smoking, remove each rack from the smoker and place them on a long cookie sheet. Let them rest for 5-10 minutes before serving.
Oven Method
- If you don't have a smoker, you can make these in the oven! Start off by preheating the oven to 275°F.
- Massage the rub into the ribs and baste on the BBQ sauce. Wrap them tightly in heavy-duty aluminum foil and bake for 2 hours.
- After 2 hours, remove the ribs from the oven and open the aluminum foil.
- Using a basting brush, baste each slab with more BBQ sauce.
- Set the oven to broil and broil the ribs for 5 minutes.
- Remove from the oven and let rest for 5-10 minutes before serving.
Notes
- A lot of butchers will remove the membrane for you if you ask, but if they don't, just take a butter knife and slide it under the membrane. Lift the membrane, pull, and remove.
- If there is excess fat, trim it off.
- When smoking ribs with the 2-2-1 method, it's best to cook to time, color, and feel - not internal meat temperature.
- If you're smoking baby back ribs at 225°F, plan on about 5 hours of smoke time. If you are smoking at 250°F, plan for around 4 hours of smoking.
- The secret to smoking ribs is low and slow. When smoking baby backs, I keep my smoker hovering around 225°F, never letting it go over 250°F.
- Hickory, apple, or cherry wood are the best wood types to use.
- If you have leftovers, wrap them in aluminum foil or an airtight container. Store in the refrigerator for 3-4 days. To serve, reheat in a 350°F oven for 20 minutes or until heated through.
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Joseph cennamo
I cook a 2-2-1 method but I add apple juice then wrap. The last hour I uncover then 5 minutes before it’s done I add the sauce
Amanda Mason
Yep! That method works, too!
Tricia
This is the 2nd time making these ribs and they came out perfect today. Guess I just needed some practice. They were a crowd pleaser - Thanks!!!
Amanda Mason
Nice, Tricia! I'm SOOO glad they came out great and that everyone loved them!! Thank you for letting me know how they turned out!!
Jason Smith
These ribs turned out AMAZE BALLS!!! I just recently started smoking and this is by far the best recipe I’ve used to date. Thank you for sharing! You make me look like a genius to my family!
Amanda Mason
Awe Jason - you made my day! I'm SO GLAD this recipe worked so well for you!! Thanks for letting me know how they turned out!
Amy Liu Dong
You can actually tell that this will be awesome! The ribs are juicy and is packed with flavors!
Amanda Mason
I can't wait to hear how you like them!
Amy Liu Dong
I love how delicious, and easy to make this dish is. I made this, and my husband loves it so much!
Amanda Mason
So glad you loved it!
Dr T
Amanda, we love your recipes and for several years made our ribs with the 2-2-1 method. However, I've discovered a better way via Kosmo's BBQ. 2 hours at 300 degrees; flipping them over at the half way point (after one hour). Then wrapping them in foil and letting them rest for 30 minutes. They come out perfect; not over-smoked, not over-cooked; and in half the time. Give it a try. Best, & we luv' ya, DrT & his lovely bride.
Amanda Mason
Nice! A good variation to consider, for sure!
Jamie
Wow! My favorite part to eat! This baby back ribs dish looks so delicious! The tender juice of the meat makes this so enticing and tempting! It's like a masterpiece! Loved it!
Amanda Mason
So glad you loved it!