Smoked Ribs
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
6 hrs
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Additional Time
30 mins
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Total Time
6 hrs 40 mins
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Servings
4 people
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Calories
728 kcal
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Course
Main Course
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Cuisine
American
Smoked Ribs
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Learn how to make tender, flavorful baby back ribs every time with this simple recipe for Smoked Ribs! Using the 3-2-1 method is an easy way to make ribs on the smoker. Simply season and smoke the ribs for 3 hours, wrap and smoke the ribs for 2 hours, then sauce and smoke the ribs for 1 hour. This method results in perfectly tender, fall-off-the-bone baby back ribs every time!
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Ingredients
- 2 racks baby back ribs about 2 ½ pounds each
- 2 tablespoons yellow mustard
- 4-5 tablespoons dry rub for ribs click link for the recipe
- ½ cup apple juice
- ½ cup BBQ sauce
Instructions
- Preheat a smoker to 180°F.
- If the silver skin, or membrane, has not been removed from the ribs, use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the ribs and discard it.
- Rub both sides of each rack of ribs with yellow mustard, then season them with the dry rub, using 1 tablespoon per pound of meat.
- Place the ribs on the preheated smoker, meat side up, and smoke at 180°F for 3 hours. Spritz the outside of the ribs approximately every 30 minutes with apple juice. This helps keep the ribs juicy.
- Wrap the ribs in aluminum foil and place them back on the smoker meat side up. Increase the temperature of the smoker to 225°F and smoke the ribs for 2 hours.
- Unwrap the foil from the ribs, leaving the ribs sitting on the foil, but completely uncovered. Brush the ribs with bbq sauce and smoke for an additional hour.
- Wrap the foil back up and over the ribs and remove them from the smoker. Let them rest for 30-60 minutes before unwrapping and serving them. Slice between each of the ribs with a sharp knife to serve them.
Notes
- Never smoke frozen ribs. The ribs should be fully defrosted before making this recipe. Since you’re cooking at such a low temperature, the ribs would be in the “danger zone” (40-140°F) for far too long.
- For this recipe, I recommend mild to medium flavored wood or pellets, preferably from a sweet tree. Apple is my personal preference, as it pairs perfectly with the flavor of the pork, but maple, peach or cherry will also work.
- When planning for how many ribs per person, I recommend about a half rack per person, if this is the only meat you’re serving, and the main entree at the meal. Each rack of ribs contains about 12 ribs, so plan for 6 ribs per person. If serving this along with another meat, you can plan for 3-4 ribs per person.
- Store leftover smoked ribs in the refrigerator, in an airtight container, for up to 5 days. To reheat the ribs, I recommend wrapping them in aluminum foil and placing them in the oven at 350°F for 10 minutes, or until warmed throughout.
Nutrition Information
Show Details
Calories
728kcal
(36%)
Carbohydrates
21g
(7%)
Protein
55g
(110%)
Fat
47g
(72%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Cholesterol
196mg
(65%)
Sodium
700mg
(29%)
Potassium
853mg
(24%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
253mg
(5%)
Vitamin C
1mg
(1%)
Calcium
147mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 21g | 7% |
| Protein | 55g | 110% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 196mg | 65% |
| Sodium | 700mg | 29% |
| Potassium | 853mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 253mg | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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