Description
The 2-2-1 method is the best way to smoke baby back ribs. This easy smoked baby back ribs recipe can help beginners master smoked ribs in just a few hours!
Ingredients
Units
Scale
- 1 rack of baby back ribs (3 lbs)
- 1 cup brown sugar
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard powder
- 1 tablespoon onion powder
- 1/4 cup apple juice
- 3 teaspoons butter
- 1/2 cup barbecue sauce
Instructions
- Trim off the membrane from your ribs.
- Create your dry rub by mixing salt, pepper, 1/2 cup brown sugar, cayenne, chili powder, yellow mustard powder, and onion powder in a bowl.
- Season the ribs on both sides with the dry rub and keep them at room temperature for about 30 minutes.
- Preheat the pellet grill or smoker to 225°F. Add apple wood or hickory wood chips or wood pellets to your smoker.
- Place ribs on the grates and smoke them for 2 hours.
- Prep the foil pouch for the ribs. Place the butter in the packet and sprinkle the remaining brown sugar over the butter.
- Place ribs with the meat side of the ribs down into the pouch. Pour the apple juice over the ribs, and seal the foil pouch tightly.
- Place the foil-wrapped ribs back on the pellet grill with the meat side of the ribs down and smoke at 225°F for 2 more hours.
- Pull the ribs off the grill and open the foil. Remove the ribs from the foil packet.
- Place the ribs back on the grill uncovered, this time with the meat side facing up. Baste with BBQ sauce.
- Smoke the ribs for one last hour or until the internal temperature reaches 195°F.
- Pull the smoked ribs off the grill, and place them on a cutting board.
- Rest for about 10 mins at room temperature and slice carefully between bones to serve!
- Prep Time: 45 minutes
- Rest Time: 10 minutes
- Cook Time: 5 hours
Nutrition
- Serving Size: 454g
- Calories: 1251
- Sugar: 20g
- Sodium: 996mg
- Fat: 85g
- Saturated Fat: 31g
- Carbohydrates: 25g
- Fiber: 0.6g
- Protein: 91g
- Cholesterol: 330mg