Smoked Ribs
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Learn how to make tender, flavorful baby back ribs every time with this simple recipe for Smoked Ribs! Using the 3-2-1 method is an easy way to make ribs on the smoker. Simply season and smoke the ribs for 3 hours, wrap and smoke the ribs for 2 hours, then sauce and smoke the ribs for 1 hour. This method results in perfectly tender, fall-off-the-bone baby back ribs every time!
Table of contents
Baby back ribs are a popular cut of meat to throw on the smoker. Cooking the ribs low and slow is the perfect way to tenderize the meat, so that it falls right off of the bone!
When making ribs on my Traeger for the first time, I used the 3-2-1 method, and I’ve never looked back. This is my go-to method when making smoked ribs. It’s super simple and every time, the ribs are juicy, tender and full of flavor!
A couple of tricks I’ve learned over the years is to spritz the ribs with apple juice during the first 3 hour cook time. This will keep them juicy and add a slight sweetness to the ribs. The other trick I use is to wrap up the ribs in foil after I remove them from the smoker. This extra time off of the heat, and letting them rest, makes them even more juicy and tender as the juices redistribute throughout the meat.
Of course I always start this recipe by whipping up my dry rub for ribs. This simple and sweet bbq spice blend became famous after I shared it in my recipe for Instant Pot Ribs. It’s been a household favorite ever since and perfectly compliments the flavor of these smoked ribs!
Ingredients
- Baby back ribs – these might also be called “Pork Loin Back Ribs” at the grocery store. These ribs come from the blade and center section of the pork loin. They got the name “baby back ribs” because they are smaller than pork spare ribs, which come from the belly. For this recipe, I’m using two racks of baby back ribs, that are each around 2 1/2 pounds. You can easily make this recipe with one rack of ribs if you’re only making this recipe for 2-3 people. If making this recipe for 4 or more, I always recommend two racks of ribs.
- Mustard – I like to rub the ribs with yellow mustard before seasoning them. It adds a tangy flavor to the ribs. If you’re not a fan of mustard, feel free to use olive oil or vegetable oil instead. You just want something for the dry rub to stick to when you sprinkle it over the ribs.
- Dry rub for ribs – this simple seasoning blend combines brown sugar and 6 basic spices, including garlic powder, onion powder, salt, black pepper, ground mustard, and smoked paprika, to create the perfect rub for pork ribs. It’s easy to mix up in 5 minutes, simply click the link to grab the recipe!
- Apple juice (optional, but recommend) – I like to spritz the pork ribs with apple juice every 30 minutes for the first 3 hours that it’s on the smoker. This keeps the ribs nice and juicy!
- BBQ sauce – feel free to use my homemade Jack Daniel’s BBQ Sauce, or purchase your favorite bottle of barbecue sauce at the grocery store. The sauce is brushed on during the last hour that the ribs are on the smoker and it makes a deliciously sweet glaze on top of the ribs. While it’s not required, I do highly recommend it!
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Season the ribs. If the silver skin, or membrane, has not been removed from the ribs, use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the ribs and discard it. Rub a thick layer of mustard on the meat side of the ribs, and a light layer underneath on the bone side of the ribs. Sprinkle the dry rub on the ribs and make sure you have a thick coating on the meat side of the ribs, and a light coating underneath. You’ll want to use about 1 tablespoon of dry rub per pound of meat.
- Smoke the ribs for 3 hours. Preheat a smoker to 180°F. Place the ribs on the smoker, meat side up and smoke for 3 hours. Spritz the outside of the ribs approximately every 30 minutes with apple juice to keep them juicy.
- Wrap and smoke the ribs for 2 hours. Using heavy-duty aluminum foil, wrap the ribs up and place them back on the smoker, still with the meat side up. Increase the temperature of the smoker to 225°F and smoke the ribs for 2 hours.
- Sauce and smoke the ribs for 1 hour. Unwrap the foil from the ribs, leaving the ribs sitting on the foil, but completely uncovered. Brush the ribs with bbq sauce and smoke for an additional hour.
- Remove and rest the ribs. Wrap the foil back up and over the ribs and remove them from the smoker. Let them rest for 30-60 minutes before unwrapping and serving them. Slice between each of the ribs with a sharp knife to serve them.
Recipe tips
- Never smoke frozen ribs. The ribs should be fully defrosted before making this recipe. Since you’re cooking at such a low temperature, the ribs would be in the “danger zone” (40-140°F) for far too long.
- For this recipe, I recommend mild to medium flavored wood or pellets, preferably from a sweet tree. Apple is my personal preference, as it pairs perfectly with the flavor of the pork, but maple, peach or cherry will also work.
- Always let the ribs rest. After removing the baby back ribs from the smoker, allow them to rest for at least 30 minutes, preferably one hour. This will guarantee that all the juices stay in your meat and don’t leak out.
- I recommend wrapping the pork ribs in foil, instead of butcher paper. Wrapping the ribs in foil captures the meats fat and juices, therefore making it extra moist, which is what you want for baby back ribs. Butcher paper is best if you want a super crispy, crunchy bark on the outside of the meat, as it is more breathable than foil. I like to use this for brisket, but prefer foil for pork.
- When planning for how many ribs per person, I recommend about a half rack per person, if this is the only meat you’re serving, and the main entree at the meal. Each rack of ribs contains about 12 ribs, so plan for 6 ribs per person. If serving this along with another meat, you can plan for 3-4 ribs per person.
Storage and reheating
Store leftover smoked ribs in the refrigerator, in an airtight container, for up to 5 days.
To reheat the ribs, I recommend wrapping them in aluminum foil and placing them in the oven at 350°F for 10 minutes, or until warmed throughout.
After they’re reheated, you can unwrap them from the foil, brush with bbq sauce and place them back under the broiler in the oven for 2 minutes to add more of the sticky sweet caramelization on the outside. This step is optional, but perfect for those that like saucy ribs!
What to serve with them
Pair the ribs with these delicious side dishes anytime of the year. I always love tossing this smoked mac and cheese on the smoker with the ribs during the last hour of cooking time!
- Air Fryer Baked Potato
- Blue Cheese Salad
- Roasted Baby Potatoes
- Loaded Mashed Potatoes
- Mac and Cheese
- Corn Casserole
And when summer time comes around and you’re serving these smoked ribs at backyard bbq’s, pair them with these great bbq side dishes.
Tools you’ll need
- Smoker – this is the Traeger Pro Series Pellet Grill and Smoker I have at home and used for this recipe. But any smoker you have in your backyard will work!
- Wood or Pellets – I recommend Traeger Apple Pellets, or any fruit wood for this recipe.
- Spray bottle – for spritzing the meat with apple juice throughout the cooking process.
- Grill-safe heavy duty foil for wrapping the meat.
More recipes for the smoker
I’ve been cooking meats on a smoker since I could walk. Growing up in Oklahoma, I was always eager to help my Dad and Grandpa outside on the smoker. Try these tested and perfected smoker recipes, with some new creations and recipes passed down from my families archives!
Smoked Ribs
Ingredients
- 2 racks baby back ribs, about 2 ½ pounds each
- 2 tablespoons yellow mustard
- 4-5 tablespoons dry rub for ribs, click link for the recipe
- ½ cup apple juice
- ½ cup bbq sauce
Instructions
- Preheat a smoker to 180°F.
- If the silver skin, or membrane, has not been removed from the ribs, use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the ribs and discard it.
- Rub both sides of each rack of ribs with yellow mustard, then season them with the dry rub, using 1 tablespoon per pound of meat.
- Place the ribs on the preheated smoker, meat side up, and smoke at 180°F for 3 hours. Spritz the outside of the ribs approximately every 30 minutes with apple juice. This helps keep the ribs juicy.
- Wrap the ribs in aluminum foil and place them back on the smoker meat side up. Increase the temperature of the smoker to 225°F and smoke the ribs for 2 hours.
- Unwrap the foil from the ribs, leaving the ribs sitting on the foil, but completely uncovered. Brush the ribs with bbq sauce and smoke for an additional hour.
- Wrap the foil back up and over the ribs and remove them from the smoker. Let them rest for 30-60 minutes before unwrapping and serving them. Slice between each of the ribs with a sharp knife to serve them.
Notes
- Never smoke frozen ribs. The ribs should be fully defrosted before making this recipe. Since you’re cooking at such a low temperature, the ribs would be in the “danger zone” (40-140°F) for far too long.
- For this recipe, I recommend mild to medium flavored wood or pellets, preferably from a sweet tree. Apple is my personal preference, as it pairs perfectly with the flavor of the pork, but maple, peach or cherry will also work.
- When planning for how many ribs per person, I recommend about a half rack per person, if this is the only meat you’re serving, and the main entree at the meal. Each rack of ribs contains about 12 ribs, so plan for 6 ribs per person. If serving this along with another meat, you can plan for 3-4 ribs per person.
- Store leftover smoked ribs in the refrigerator, in an airtight container, for up to 5 days. To reheat the ribs, I recommend wrapping them in aluminum foil and placing them in the oven at 350°F for 10 minutes, or until warmed throughout.
Nutrition Facts
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