Smoked Baby Back Ribs

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.

Jump to:

• Quick Recipe Overview
• Why This Recipe Works
• What To Look For When Buying Ribs
• Dry Rub Ingredients
• Types of Smokers
• Preparing the Smoker
• 2-2-1 vs. 3-2-1 Method for Smoking Ribs
• How to Smoke Baby Back Ribs
• Frequently Asked Questions
• Expert Tips
• Baby Back Ribs in the Oven
• More Smoker Recipes
• Smoking Meat Made Easy!
• Smoked Baby Back Ribs

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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! But when it comes to smoked baby back ribs, people get really EXCITED! And they should. Smoked meat has the most amazing flavor. And these pork baby back ribs are no exception.

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.

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What To Look For When Buying Ribs

There are several things you need to know about buying baby back ribs. Make sure they are well marbled. There is a difference between marbled meat and excess fat that hasn't been trimmed. Make sure there isn't a lot of excess fat. Baby back ribs tend to be leaner and more tender. They are located near the pork loin. I also like to pick slabs that have a good amount of meat on the bones. I prefer buying from a local butcher, but Costco and Sam's Club also have a good quality and selection. Costco rib prices are typically pretty good. You can often catch them on sale at your local grocer, especially around the holidays so keep an eye out for sales.

Dry Rub Ingredients

Do you NEED to use a rub if you are using BBQ sauce? Not necessarily. But can you? YES! And in my opinion, you should!

It comes down to personal preference. 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 this easy to make homemade BBQ sauce recipe, the rub helps intensify the overall flavor.

I use brown sugar as a base for my rib rub. The other key flavor contributors are smoked paprika, chili powder, garlic powder, onion powder, and ground dry mustard.

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.

Types of Smokers

Since we're smoking ribs, you're going to need a smoker. There are lots of different types of smokers to choose from on the market so let's talk about the most common ones at a high level.

• Propane Gas Smokers - I have a Smoke Hollow 38202G 38-Inch 2-Door Propane Gas Smoker. It runs off of a propane tank and is relatively easy to use. It's a vertical smoker and I can smoke multiple things at the same time.
• Electric Smokers are really affordable and easy to use. The smoker does all the hard work for you by maintaining the temperature pretty well.
• Pellet Smokers - The most popular pellet smokers on the market are Traeger Grills and Pit Boss Grills. Pellet smokers are highly versatile giving you the ability to roast, grill, smoke, and even bake! I also have a Traeger and use mine when I need to get the job done but don't have the patience or time to babysit the meat or the temperature. Just like an electric smoker, with a pellet smoker you just set the temperature you want it to smoke at and then take the meat off when it's fully cooked. Simple. Easy. Amazing results. That's what you get with a pellet smoker every single time.
• Charcoal Smokers - While this is an old school favorite, I find charcoal smokers to be the hardest to manage from a smoke, heat, and temperature perspective. The effort it takes to regulate the heat and manage the internal temperature can be very time consuming. But the flavor you get from a charcoal based smoker is incomparable to the rest.

Preparing the Smoker

For this recipe, I'm going to cover how to smoke ribs using a propane gas smoker and a pellet smoker. If you're using an gas smoker, you'll need to prepare the water pan, get the wood chunks ready, and preheat the smoker to 225°F. I go into detail on how to prepare a gas smoker here with my smoked chicken recipe in Step 4 – Preparing the Smoker. If you're using a pellet smoker, simply add the pellets into the chamber and preheat the smoker to 225°F.

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.

How to Smoke Baby Back Ribs

Now that you understand the different types of methods, let's jump into how to cook ribs using a smoker.

Step 1

First, rinse 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 take a butter knife and slide it under the membrane. Lift the membrane, pull, and remove. If there is excess fat, trim it off. Take the dry rub and massage it on both the front and back of the ribs. I like mine covered in rub.

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From there, place each slab 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. 

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 2

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. 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 3

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.

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!

Frequently Asked Questions

Expert Tips

• When smoking ribs with the 2-2-1 method, it's best to cook to time, color, and feel - not internal meat temperature.
• When it comes to making a good dry rub, you need a variety of different spices. That's why my rub recipe is so amazing...tons of variety, yet I use easy ingredients that can be found at your local grocery store.
• 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 woods for smoking baby back ribs.
• 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.

Baby Back Ribs in the Oven

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.

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.

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!

More Smoker Recipes

If you're spending the time and effort to smoke these ribs, why not throw on a couple of side dishes that will perfectly pair? My Smoked Bacon Wrapped Asparagus requires no effort at all and everyone loves foods wrapped in bacon!

Smoked mac and cheese pairs perfectly with so many smoked meats. You just can't go wrong with this dish. Another bbq side dish that is amazing made on the smoker is 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!

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Update Notes: This post was originally published in May 2019, but was re-published with updated step-by-step instructions, pictures and tips in April 2022.