Baby Back Ribs, Smoked to Perfection

Jul 15, 2025
by Adolph Ratke
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PREP TIME

10 mins
COOK TIME

4 hrs 30 mins
TOTAL TIME

4 hrs 40 mins
SERVING

12 People
VIEWS

0

Embark on a culinary journey to smoky rib nirvana! This recipe guides you to creating baby back ribs with a perfectly rendered, crisp exterior and a tender, juicy interior. We're adapting the classic 2-2-1 method to achieve barbeque brilliance in your own backyard.

Ingridients

Adjust Servings

3 racks pork baby back ribs, membrane removed

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon ground cumin

1/4 cup your favorite barbecue sauce (or more, to taste)

Wood chunks for smoking (hickory, apple, or oak recommended)

Nutrition

Carbohydrate

4 g
Cholesterol

536 mg
Fiber

1 g
Protein

111 g
Saturated Fat

50 g
Sodium

1688 mg
Sugar

2 g
Fat

135 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Smoker (15 minutes): Place wood chunks in your smoker according to the manufacturer's instructions. Preheat smoker to 250°F (121°C). Stable temperature is key!

02

Step

Craft the Dry Rub (5 minutes): In a bowl, combine salt, black pepper, garlic powder, onion powder, chili powder, and cumin. Generously apply the rub to both sides of the ribs, ensuring even coverage.

03

Step

First Smoke (2 hours): Once the smoker produces a thin, blue smoke, place ribs in the smoker, bone-side down. Maintain a consistent temperature of 250°F (121°C) and smoke for 2 hours.

04

Step

The Wrap (1.5 hours): Reduce heat to between 225-250°F (107-121°C). Wrap the ribs lightly in aluminum foil, creating a sealed pouch to retain moisture and accelerate tenderness. Return to the smoker and continue smoking for 1 1/2 hours.

05

Step

Final Smoke and Glaze (1 hour): Remove the foil and continue to smoke the ribs, unwrapped, for approximately 1 hour. During the last 15 minutes, brush the ribs lightly with your favorite barbecue sauce, allowing it to caramelize and create a beautiful glaze. The internal temperature should reach 145°F (63°C).

06

Step

Rest and Serve (15 minutes): Remove ribs from the smoker and let them rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.

For easier slicing, flip the ribs over so the bone side is facing upwards. Locate the bones, and slice between the bones.
Experiment with different wood types to find your preferred smoke flavor. Hickory provides a classic smoky flavor, while applewood offers a sweeter, more subtle smoke.
Don't overcrowd the smoker. Ensure there's enough space between the racks for proper air circulation and even cooking.
If your smoker tends to run hot, consider using a water pan to help regulate the temperature and keep the ribs moist.
Use the 2-2-1 method as a flexible guide. The actual smoking time may vary depending on your smoker and the thickness of the ribs. Always rely on internal temperature and tenderness as your final indicators of doneness.

Adolph Ratke

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