Specimen #0109·SMOKER·Weekend Project
Smoker BBQ Baby Back Ribs
Fall-off-the-bone baby backs using the legendary 3-2-1 method with a sticky BBQ glaze finish.
Ingredients
2 racks Baby Back Ribs — about 2-2.5 lbs each
1/2 cup Brown Sugar — divided between rub and wrap
2 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Chili Powder
1 tbsp Ground Cumin
2 tsp Black Pepper
1 tsp Kosher Salt
1 tsp Mustard Powder
1 cup BBQ Sauce
2 tbsp Apple Cider Vinegar
1 cup Apple Juice — for spritzing and wrapping
4 tbsp Butter — unsalted
4 sheets Aluminum Foil — heavy duty
Equipment
Smoker or Pellet Grill
Aluminum Foil
Spray Bottle
Instant-Read Thermometer
Basting Brush
DirectionsGet to the point
1Remove membrane from ribs. Coat both sides generously with dry rub and let sit 30 minutes.
2Smoke at 225°F for 3 hours bone-side down, spritzing with apple juice every 45 minutes.
3Wrap ribs in foil with butter, brown sugar, and apple juice. Smoke 2 more hours at 225°F.
4Unwrap, brush with BBQ sauce, and smoke 1 final hour until sticky and tender at 195-205°F.
Dad pro tip
The 3-2-1 method is foolproof even for first-timers. Three hours of smoke for flavor, two hours wrapped for tenderness, one hour sauced for that sticky bark. Follow the numbers and you cannot mess it up.
Kid adjustment
Use a mild sweet BBQ sauce and skip any spicy elements in the rub. Kids love ribs they can pick up with their hands.
Reheat
Wrap ribs in foil with a splash of apple juice and reheat at 250°F for 30 minutes. The steam from the juice keeps them moist.
BASIS: Tested on offset smoker and pellet grill at 225°F (107°C) with Duroc baby back ribs. USDA FSIS 145°F minimum, 195-205°F for tender ribs.520 kcal · 38g protein · 22g carbs · 32g fat
USDA FoodData Central #168320
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