The perfect smoked baby back ribs recipe using the easy 3-2-1 smoking method. These baby back ribs are fall off the bone tender and have superior flavor thanks to our homemade spice rub and braising liquid.
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We have tried many methods, many different smokers, and many different dry rubs over the years. We have finally settled on our perfect recipe to use with an electric smoker. These ribs are not too sweet, perfectly smokey, and have just a hint of spice.
🧾Ingredients
Ribs- This recipe is for pork baby back ribs but the same methodology can be applied to smoking spare ribs. Although you will likely need more of the dry rub.
Yellow Mustard- The mustard has two purposes. First, it helps the dry rub adhere. Second, the acidity of the mustard helps tenderize the meat which means we can skip the step of brining the ribs.
Dry Rub- Our dry rub contains brown sugar but about half of what most recipes call for. Pork on its own is rather sweet and with the addition of the BBQ sauce extra sugar is not required. We just need enough to caramelize the rub so it stays on. We also don't put dry mustard in our rub because we have the yellow mustard layer. We use spicy paprika and regular paprika but you can use cayenne pepper if you don't normally have spicy paprika on hand.
Braising Liquid- This is a combo of dry white wine and cider vinegar. If you don't want to cook with alcohol you can substitute apple cider or apple juice.
BBQ Sauce- You can use store-bought or homemade gluten-free BBQ sauce. And honestly, if you are not a "sauce person", reduce by half.
🐖How to Remove a Rib Membrane
When smoking ribs you need to remove the membrane on the bone side of the rib. When ribs are oven-braised or cooked crockpot the membrane softens. But when ribs are smoked the membrane will get papery and isn't considered edible.
To remove the membrane use a butter knife and slide it under the membrane. The best point of access will be directly on a bone. Pull the knife up until you can grip the membrane. Gently pull back to remove down the rack. It may come off in one piece or multiple stipes.
If you have trouble getting a grip on the membrane your ribs may be too wet. Pat dry with a paper towel or use the towel to grab the membrane and pull.
⏲️What is the 3-2-1 Method?
The 3-2-1 method for ribs is a cooking method of 3 hours on the smoker, 2 hours wrapped in foil with a braising liquid, and 1 hour back on the smoker, or on a grill. The ribs are dry rubbed and a sauce is applied during the last hour of cooking. The meat will be fall off the bone tender.
Fall off the bone tender isn't consider BBQ competition worthy but it does make them easier to eat and therefore better suited for at home cooking.
🥘Tips
- Save the membrane and throw it into your stock bag. Collagen, baby!
- Want to make these for a party? Do the 3 hour smoke and 2 hour braise. Cool. Store in the fridge for up to 2 days. Set the ribs out on the counter for 30 minutes then grill on low over indirect heat for 1 hour to finish.
- Have a smaller smoker? Try a rib rack to save space on the grill. You can also stand up half racks on their sides and skewer with a long skewer to help the stand-up.
- The ribs don't have to be grilled. They can go uncovered into a 300 F degree oven or back on the smoker, meat side up.
- Save the braising liquid. Either mix with BBQ sauce or baste the ribs as they finish on the grill.
🥗Best Side Dishes for Ribs
Making ribs is a long process. Therefore I believe your side dishes should be quick and easy. All of these can be made while your ribs are cooking and served the same day.
- Spicy Avocado Coleslaw or this Sweet Vinegar Coleslaw
- Bacon and Blue Cheese Potato Salad
- Gluten Free Baked Beans with Bacon
- Extra Garlicy Green Beans
- Chilled Peach Soup
For dessert, we recommend our favorite pink strawberry lemon bars or a classic peach crisp.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Smoked Baby Back Ribs
Ingredients
- 3 full racks of baby back pork ribs
- ¼ cup yellow mustard
- 2 tablespoon apple cider vinegar
- 1 cup dry white wine
- 1 cup BBQ Sauce
Dry Rub
- 3 tablespoon brown sugar
- 2 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 teaspoon ground thyme
- 1 teaspoon black pepper
- 1 teaspoon hot paprika or cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
Instructions
Prepping the Ribs
- Mix together all dry rub ingredients and set aside.3 tablespoon brown sugar, 2 tablespoon kosher salt, 1 tablespoon chili powder, 1 teaspoon ground thyme, 1 teaspoon black pepper, 1 teaspoon hot paprika, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon ground coriander
- Remove the membrane on the rib side, if your butcher hasn't removed it already.3 full racks of baby back pork ribs
- Spread mustard evenly across both sides of the rib racks. Sprinkle on the dry rub (both sides) and press in firmly. You can cut the racks in half or leave whole depending on the size of your smoker.¼ cup yellow mustard
Prepare the Smoker
- Soak applewood chunks in water for 30 minutes. Prepare your smoker for indirect smoking. Your target temperature is 200 F.
3-2-1 Smoking Method
- Place the prepped ribs on the smoker and close the lid. Leave them to smoke for 3 hours. Check the temperature every 30 minutes adding more wood as needed.
- Remove ribs from the smoker. Mix together the cider vinegar and white wine to make the braising liquid. Using three large sheets of foil, place one rack of ribs in each. Seal up all but one end of the foil, pour ⅓ of the braising liquid into each foil packet. Seal the foil. Place the ribs in a 250 degree oven and bake for 2 hours.2 tablespoon apple cider vinegar, 1 cup dry white wine
- The ribs are ready for the final step when a horizontal line appears where the meat is beginning to pull away from the bones. Using tongs gently pull the meat. If it tears easily it ready for the final step.
- Brush the sauce on the ribs. Place on a grill on low indirect heat, meat side up for 30 minutes to one hour. Reserve the braising liquid and brush on the ribs as they cook over the last hour.1 cup BBQ Sauce
Video
Notes
- Want to make these for a party? Do the 3 hour smoke and 2 hour braise. Cool. Store in the fridge for up to 2 days. Set the ribs out on the counter for 30 minutes then grill on low for 1 hour to finish.
- Have a smaller smoker? Try a rib rack to save space on the grill. You can also stand up half racks on their sides and skewer with a long skewer to help the stand-up.
- The ribs don't have to be grilled. They can go uncovered into a 300 F degree oven or back on the smoker, meat side up.
Ramona says
Oh my! these ribs look soo good! Love all the tips in here and truthfully, I have never tried the 3-2-1 method. I will definitely need to give this a go.
Jen says
We really do get the best result with the 3-2-1. If you try it let us know how they turn out!
Pam Greer says
These are the best baby back ribs!! Mouthwatering and so tender! What a great tip on saving the membrane!
Jen says
We don't do food waste around here!
Leslie says
I love how you broke this down into easy steps. This can be very intimidating to try but you make this seem very approachable! Not to mention, they look amazing!
Jen says
Thanks for the feedback. Glad you found the picture helpful.
Jacqueline Debono says
Those ribs look finger lickin' good! We don't have a smoker but I'd really like to get one!
Jen says
We borrow one from a friend before buying it. It was great to test it out.
Loreto and Nicoletta Nardelli says
These ribs truly look super tender! And very flavorful due to the dry rub. The 3-2-1- method seems amazing!
Jess says
I appreciate your detailed steps for removing the membrane. Super helpful.
Jen says
Glad they helped and thanks for the feedback.
Marta says
I love how deep and flavorful these ribs are! Thanks for another great recipe!
Jen says
So glad everyone enjoyed!
Eva says
Ribs are not my favourite, but when the meat really falls off the bone I must admit that I love them. I can tell yours are the kind that would make me very happy! Plus give me anything that's smoked and I'll eat it with pleasure 😀
veenaazmanov says
Delicious and mouth melting and flavorful. A festive or a party platter option.
Bernice Hill says
These ribs look amazing! We just learned how to take the membrane off a few weeks ago and have been wondering about wrapping with foil or not. We'll try the 321 method next time we smoke ribs.
Jen says
Please let us know how you liked them!