Smoked Baby Back Ribs (3-2-1)
Tender, glazed baby back ribs smoked in three stages: smoke, wrap, then sauce.
Serves 4
Prep 20 min
Cook 6 hr
Ingredients
- 2 racks baby back pork ribs
- 3 tablespoons yellow mustard
- 1/3 cup BBQ dry rub
- 1/2 cup apple juice, divided
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup BBQ sauce
Steps
Step 1. Remove the membrane from the back of the ribs. Coat with mustard and the rub. Rest 30 minutes.
Step 2. Heat the smoker to 225°F. Smoke the ribs bone side down for 3 hours, spritzing with apple juice every hour.
Step 3. Wrap each rack in foil with a pat of butter, a sprinkle of brown sugar, and a splash of juice. Return for 2 hours.
Step 4. Unwrap, brush with sauce, and smoke 1 more hour until the sauce sets. The ribs are done when the meat pulls back from the bones and reaches 195°F, well past the safe 145°F.
Step 5. Rest 10 minutes, then slice between the bones.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.