Smoked Baby Back Ribs (321 Ribs)
The ultimate smoked baby back ribs recipe using the foolproof 3-2-1 method. These ribs are irresistibly tender, packed with smoky flavor, and elevated by my signature spice rub and braising liquid.
Servings: 6
Calories: 263kcal
Ingredients
- 3 full racks of baby back pork ribs
- ¼ cup yellow mustard
- 2 Tablespoons apple cider vinegar
- 1 cup dry white wine
- 1 cup BBQ Sauce
Dry Rub
- 3 Tablespoons brown sugar
- 2 Tablespoons 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.
- 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.
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.
- 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.
- Store leftover ribs in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days. Reheat in a 250°F oven, covered, with a splash of broth or water for 20–30 minutes to keep them moist.
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