Smoked Baby Back Ribs

Slab of smoked BBQ Ribs on a black cutting board.

4.98 from 39 votes

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 BBQ ribs using the 2-2-1 method.

Prep Time20

Cook Time5

Total Time5 20

Course: dinner

Cuisine: American, BBQ, Dinner

Servings: people

Calories: 239kcal

Author: Amanda Mason

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.

Nutrition