Baby Back Ribs

One of the best way to smoke Baby Back Ribs is using the 3-2-1 method. The 3-2-1 method consists of smoking 3 hours uncovered, then braising for 2 hours covered and finally 1 last hour uncovered again. This method is a great way to achieve a moist, tender yet slightly chewy texture and that rich smoky flavor!

Here’s what you need:

2 racks Baby Back Ribs

Bo B Q Pork Rub or Bo B Q Sodium Free Rub

Your favorite barbecue sauce 

Spritzer:

Spray Bottle

1C Apple Juice 

2Tbsp Worcestershire Sauce

1Tbsp Apple Cider Vinegar

Braise:

Aluminum Foil 

1/4C Apple Juice

1/4C Brown Sugar

Directions:

1. Start the night prior by removing the membrane on the back of the ribs and seasoning both sides with Bo B Q Pork Rub. Refrigerate overnight.

2. Take ribs out and set aside. Combine apple juice, Worcestershire sauce and apple cider vinegar in a bowl and pour into a spray bottle.

3. Set smoker to 180-200 degrees and smoke ribs uncovered for 3 hours, spraying with the apple juice solution once each hour.

4. At the end of the 3 hours, remove the ribs from the smoker and wrap in foil with about a 1/4 cup of apple juice and another 1/4 cup of brown sugar. 

5. Increase the smoker temp to 225 and place ribs back in the smoker. Cook an additional 1 1/2 to 2 hours. 

6. At this time, you want to do the “pull test” which consists of pulling/twisting on the bone to see if it starts to separate from the meat. Once this separation starts to occur, you want to add your favorite BBQ sauce and smoke 1 last hour.

*A quick side note: Contrary to the old saying, ribs should not “fall off the bone” when done correctly. The goal is for each bite to leave the bone clean. In other words, we want an easy separation but not mushy meat.*

7. Let the meat rest for about 10 minutes after you take it out of the smoker before you cut the ribs. Serve with corn bread, baked beans, slaw and/or potato salad.