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.
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 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.
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.
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.