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:

• Why This Recipe Works
• Dry Rub Ingredients
• Paprika vs. Smoked Paprika
• Types of Smokers
• Preparing the Smoker
• 2-2-1 vs. 3-2-1 Method for Smoking Ribs
• How to Smoke Baby Back Ribs
• Expert Tips and FAQs
• Baby Back Ribs in the Oven
• More Smoker Recipes
• Smoked Baby Back Ribs

BBQ ribs are a summer classic. Whether you make these on a grill or in the smoker, people absolutely love them! Especially baby back ribs. 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.

So let's get started with the ingredients you'll need.

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 the BBQ sauce, the rub helps intensify the overall flavor.

Here's the ingredients I use in my baby back rib rub.

Paprika vs. Smoked Paprika

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 just crushed dried chilies. Smoked paprika uses chilies that are smoke-dried and then crushed. There's actually a lot that goes into making different types of paprika. Pepperscale explains these differences in depth so check it out because this information comes in handy when creating spice rubs.

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.

• Electric 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 also really affordable, but requires monitoring to manage the smoke and internal temperature.
• 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. 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/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,
• Preheat the smoker to 225°F.

I go into detail on how to prepare a gas smoker in my Applewood Smoked Chicken recipe. Check it out here on Step 4 – Preparing the Smoker.

If you're using a pellet smoker, simply add the pellets into the chamber and when you're about 5 minutes out from placing the ribs on the smoker rack, set the smoker temperature 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 fall off the bone kind of ribs. This method entails smoking them for the first 2 hours directly on the smoking rack. After the 2 hours, you'll 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, you'll remove them from the aluminum foil and then apply BBQ sauce directly to the ribs. You'll smoke them uncovered directly on the smoking rack for the final hour.

When smoking any other type of ribs, you'll use the 3-2-1 method. This method entails smoking them for the first 3 hours directly on the smoking rack. After the 2 hours, you'll 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, you'll remove them from the aluminum foil and then apply BBQ sauce directly to the ribs. You'll smoke them uncovered directly on the smoking rack for the final hour.

Now that you understand the different types of methods, let's jump into how to smoke these baby back ribs.

How to Smoke Baby Back Ribs

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 under the ribs. A lot of butchers will do this for you, but if not just take a butter knife and slide it under the membrane. Lift the membrane 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.

Now, 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 ribs 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 foilf. The tighter the better.

Place the aluminum wrapped slabs back in the smoker, bone side up, and smoke for another two hours.

Step 3

After 2 hours more 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 one more hour.

After they are done smoking, open the smoker and look at your 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!

Expert Tips and FAQs

• 3-2-1 vs. 2-2-1 method - There are different types of ribs and depending on the type you're smoking will depend on the method you should use. The 3-2-1 method is really good when smoking spare and short ribs. If you're smoking baby back ribs, use the 2 2 1 method. They take less time to cook. They are more tender and will dry out and overcook if use the 3 2 1 method.
• Rub flavors - 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.
• Where should I buy ribs? - I prefer buying from a local butcher, but Costco and Sam's Club also have a good quality of meat. You can often catch them on sale at your local grocer, especially around the holidays so keep an eye out there, as well.
• How long do I smoke ribs? - If you're smoking baby back ribs, it takes between 4-5 hours. If you're smoking any other type, it averages around 5-6 hours.
• Temperature to smoke ribs - 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.
• What type of wood chunks should I use to smoke ribs? Hickory, Apple, or Cherry wood are my preference.
• Storage - 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 Macaroni 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 are my Smoker Baked Beans with Bacon. This is a southern-style recipe that everyone loves. And if you've never had smoked potatoes, you'll love these Garlic and Herb Smoked Potatoes. They are velvety and fair well with any type of smoked pork, beef, chicken, or seafood!

Enjoy this smoked food!

I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!

Stay Updated! Get all the latest tasty goodness straight to your inbox by signing up to receive my weekly email for the latest and greatest recipes!

Update Notes: This post was originally published in May 2019, but was re-published with updated step-by-step instructions, pictures and tips in May 2020.