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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Karen
Hi Amanda,
I've made these ribs a couple of times now and everyone loves them! My adult son says they are the best ribs he has ever had! I am wondering if I can use the rub on pulled pork in the slow cooker? How much liquid (maybe root beer) should I use? I am also going to use your BBQ sauce with the pulled pork. Thanks for sharing your recipes! 🙂
Amanda Mason
I am so glad to hear this!! Thanks for letting me know you and your son loves my ribs recipe so much! As for the slow cooker and pulled pork, I've never used this rib rub to test it out, but I would say reference this recipe: https://recipesworthrepeating.com/slow-cooker-bbq-ribs/ and this recipe: https://recipesworthrepeating.com/slow-cooker-pulled-pork-with-bourbon-peach-barbecue-sauce/ to give you an idea on how to experiment with out much liquid to use. I'm thinking just the BBQ sauce should be fine but I'd have to play around with the recipe to give you a solid answer.
Riley Dawson
Hi Amanda, Let me start by saying that I've been smoking ribs for over twenty years. I used your method this morning to smoke six racks of baby backs. I was very disappointed to say the least. They had absolutely no flavor and I can't figure out what went wrong. I used hickory pellets and also used an additional smoke tube for added smoke. The sauce was a blackberry bbq sauce that i have used for several years with great success, and the rub was a Honey Bacon rub which I use a lot. They were tender but had no smoke flavor or blackberry flavor. Any ideas on what went wrong would be greatly appreciated.
Amanda Mason
Hi Riley - so I have to say this:
1. My recipe calls for a very specific rub consisting of 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. You said you used a Honey Bacon rub, which is not this recipe.
2. I have no experience with the BBQ sauce you used. I referenced and linked to my Homemade BBQ sauce, so not sure there.
3. You said the ribs were tender, which is expected because I write about the 2-2-1 method. Yet, you said you used my method when smoking six racks of ribs and were very disappointed.
So, I'm confused. You didn't use my recipe at all. You used my 2-2-1 method which resulted in tender ribs.
Questions for you:
1. What type of smoker did you use?
2. Did you let the smoker pre-heat to 225°F?
3. Was the smoker producing smoke before you put the ribs on? Did it smoke while they were smoking?
4. Did you remove the membrane from the ribs before putting on your rub?
I don't think this is a recipe issue, because you didn't use my recipe. Only the ribs were used. I dont think this is a method issue because the ribs turned out tender. I think this might be a smoker prep issue or a smoker issue. If you used an additional smoke tube - I'm not sure why they didn't have a smoke flavor. But again - you didn't use my recipe. I want to make that clear.
Riley
Hi Amanda, could you post your bbq sauce recipe? I guess I overlooked it along the way! Thank you so much!
Amanda Mason
https://recipesworthrepeating.com/how-to-make-homemade-bbq-sauce/
Carrie
Why is oven cooking for Baby Back Ribs only 2 hours compared to 4-5 hours on a grill? What is it about oven cooking that shortens the cooking time????
Amanda Mason
Great Question Carrie! When cooking Baby Back Ribs in the oven, the cooking time is typically shorter than when cooking them on a grill because the oven provides a consistent and controlled temperature, allowing the ribs to cook evenly and quickly.
Grilling involves direct heat from the fire, which can be less consistent and harder to control. This can result in uneven cooking and longer cooking times as you are trying to maintain a consistent temperature and ensure that the ribs are cooked through.
Wesley
I will be trying this recipe very soon,I love all your recipes. I would like to have one for Pork Loin smoked, Not a pork Tenderloin. Thank you.
Amanda Mason
Great feedback, Wesley! I'll work on creating a smoked pork loin recipe soon!!
Ed Matthews 76645
2-2-1.....3-2-1 methods actually can be thrown out the window bc of the Different types of smokers out there these days. Good ole method may be just using your meat thermometer and get use to cooking on your particular smoker.Spritz with ACV now and then.
Before ya wrap, lay the heavy foil ..shiny side up.....double layer....and drizzle some honey, sprinkle some brown sugar, and a few pats of butter on the foil. Then lay the rack, meat side down on the 3 ingredients and wrap tightly. Now place back in the smoker for the rest of the cook.Hope this helps...getting ready to smoke my rack shortly!!
Amanda Mason
Hi Ed! There are many different methods and techniques that can be used. 2-2-1 and 3-2-1 are my favorites, especially when teaching beginners.I hope your ribs turned out great!
Michel Malo
Hi Amanda,
I smoked baby back ribs for the third time last weekend using your 2-2-1 method. I massaged the rub onto the ribs and put them in the fridge for 24 hours to further enhance the flavor. Your bbq sauce recipe with the strong coffee addition is money. I used hickory wood and the ribs were falling off the bone amazing once again.
Thank you.
Amanda Mason
Hi Michel! I am SO glad you are enjoying my recipe!! Thank you so much for the feedback! My dad taught me how to smoke ribs like this so I'll share that you are enjoying them! Thank you again and let me know what other recipes of mine you make!
Marge
I have a pit boss smoker/bbq. I set it to P7. Cooked ribs 2 2 and 30 min. Came out dry dry dry. I don’t know why anything I smoke on this smoker is burnt and or dry and tough. I smoke at 225. I’m very frustrated.
Amanda Mason
Hi Marge! I'm sorry you they didn't turn out the way you expected. I don't have a Pit Boss. I use a traeger for my pellet grill/smoker. But with the pit boss, you say you put it to P7. When you adjust the P setting to a lower number, you’ll be supplying the firebox with a steady intake of pellets. They’ll ignite at a faster rate, thereby increasing the temperature of the grill. I think your P setting might be too high, but I'm not sure. Look at this article here: https://bbqhost.com/pit-boss-p-setting/.
I've never had anyone have dry results with this recipe so I'm thinking it's the settings you are using on the pit boss. I know that's not much help, but smoking is an art. And that art ties into the ingredients used, the heat level/temperature control, the type of smoker you are using, etc.
DrT
We made these yesterday and the ribs were delicious. We'd always used mustard as a binder for the rub in the past but it often made an unappealing paste we'd scrape off. Yesterday with a soaked & wrapped hickory chunk, some home made BBQ sauce, your rub; and no mustard; the results were the best. Thanks Amanda, we appreciate...
Amanda Mason
Oh this is so great to hear!! I'm so glad it turned out so great for you! I only use mustard as a bind in a large pork roast when I'm smoking it...It helps develop a mice crust and the fat content adds to it. Not enough meat/fat on the ribs to get the same results as the pork. So glad it came out so great!!!
DrT
Hi Amanda, was watching a BBQ/smoker program on cable yesterday and the participants all made their competition ribs, unwrapped, with a dry rub, at high heat for only two hours. The winner (crowned by Myron Mixon) used a rub similar to yours, on a 300 degree smoker (hickory), for two hours followed by one hour wrapped in foil. The other two participants did similar but at 265 and 290. All three racks of ribs looked phenomenal. Now, I've got to give it a try; ...but... your thoughts? Have you tried this in the past? Thanks, Dave
Amanda Mason
Hi DrT! Well - I'm happy his rub was similar to mine!! Just like there are many ways to skin a cat....there are many ways to smoke ribs. I love the 2-2-1 method for baby back ribs but I feel people should try other methods if they wish when smoking. Smoking food is an art. It's all about preference so I would encourage my readers to try multiple techniques/methods and move figure out which way you like them best. I'm partial to 2-2-1 method because that's how my dad smoked ribs. Let me know what methods you try and how they turn out!!
DrT
We tried the method shown on television (BBQ Pitmaster w/Myron Mixon) yesterday and... it was terrible. At 300 for 2 hours followed by one hour foil wrapped, the babybacks were grossly overcooked. Dry, tough, totally ruined. Our smoker is an electric Cookshack with digital readout and the temp was set at 300 but due to below freezing temps actually hovered at 280. We never had a bad result using your 2-2-1 method at 225; so... we're with you Amanda, forget that TV stuff.
Amanda Mason
Oh wow!! That's crazy that his method didn't turn out for you!! But I'm so glad you are happy with mine!!! Thanks for letting me know!!
Edward matthews
Low and Slow. 225*F
Amanda Mason
100%, Edward!!
Jere Cassidy
Someday I will get a smoker but for now, making these ribs in the oven is super easy. I going to Use that spice rub for other meats, it's so good.
Amanda Mason
I'm so glad you love the rub and yes it's great on so many other meats! Yes, you can definitely make these ribs in the oven!
Sean
These were wonderful. I loved the flavor of these and will definitely be making these again.
Amanda Mason
I am SO GLAD to hear this, Sean! I hope you enjoy them during the summer holidays!!!