Smoked Baby Back Ribs

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.

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

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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. My favorite store-bought brands are Tessame's and Stubbs. Both are gluten-free. 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 smoke 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
• Bacon and Blue Cheese Potato Salad
• Rainbow Potato Salad with Olives
• Extra Garlicy Green Beans
• Chilled Peach Soup

For dessert, we recommend our favorite pink strawberry lemon bars or a classic peach crisp.

If you try this recipe, be sure to post a photo on Instagram with #peelwithzeal! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.

📖 Recipe

Print Recipe

5 from 10 votes

Smoked Baby Back Ribs

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, have superior flavor thanks to our homemade spice rub and braising liquid.

Prep Time10 mins

Cook Time6 hrs

Total Time6 hrs 10 mins

Course: Main Course

Cuisine: American, BBQ, Southern

Keyword: 3 2 1, baby back ribs, BBQ, dry rub, grilled, ribs, smoked

Servings: 6

Equipment

• conventional smoker- regular or electric
• soft wood chunks (applewood or cherry)
• aluminum foil

Ingredients

• 3 full racks of baby back pork ribs
• ¼ cup yellow mustard
• 2 tbsp cider vinegar
• 1 cup dry white wine
• 1 cup BBQ Sauce

Dry Rub

• 3 tbsp brown sugar
• 2 tbsp kosher salt
• 1 tbsp chili powder
• 1 tsp ground thyme
• 1 tsp black pepper
• 1 tsp hot paprika or cayenne pepper
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp ground coriander

Instructions

Prepping the Ribs

• Mix together all dry rub ingredients and set aside.
  
• Remove the membrane on the rib side, if your butcher hasn't removed it already.
  
• 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.
  

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 1/3 of the braising liquid into each foil packet. Seal the foil. Place the ribs in a 250 degree oven and bake for 2 hours.
  
• 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.
  

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.