3-2-1 Smoked Ribs
If you are new to using your smoker, try this 3-2-1 Smoked Ribs method. This foolproof way creates delicious ribs with a simple process.
Servings: 4
Calories: 903kcal
Ingredients
- 2 racks baby back ribs about 2-3 pounds each
- 1 cup favorite store-bought BBQ sauce for brushing
- Optional: 1/2 cup apple juice for wrapping
Homemade Seasoning Mix:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon coarse salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper adjust based on heat preference
- 1 teaspoon dried thyme leaves
- 1 teaspoon mustard powder
Instructions
- Preheat the smoker to 225°Fahrenheit.
- Remove the membrane from the back of the ribs by sliding a butter knife under the membrane and pulling it off with a paper towel.
- In a small bowl, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder,
- cayenne pepper, dried thyme, and mustard powder. Mix well to ensure all ingredients are evenly distributed.
- Generously apply the seasoning mix to both sides of the ribs. Use your hands to rub the mixture into the meat, covering all areas thoroughly.
- Place the ribs in the smoker, bone-side down, and smoke for 3 hours, maintaining a consistent temperature.
- After 3 hours, remove the ribs from the smoker and wrap them tightly in heavy-duty aluminum foil. Before sealing the foil, pour 1/4 cup of apple juice into each foil packet.
- Return the wrapped ribs to the smoker and cook for an additional 2 hours.
- After 2 hours, remove the ribs from the foil and place them back in the smoker. Brush the ribs generously with the BBQ sauce on both sides.
- Return the ribs to the smoker and cook for an additional hour, uncovered, to let the sauce set and caramelize slightly and the ribs are tender.
- Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting and serving.
Notes
- Use hickory or mesquite wood for smoking.
- Tear off large sheets of heavy-duty aluminum foil, big enough to wrap each rack of ribs beforehand.
- Before sealing each foil packet, adding the 1/4 cup of apple juice into the packet will help create steam during the cooking process, which keeps the ribs moist and tender as they continue to cook. This is an optional step, but I highly recommend it. You can also use apple cider instead.
- Refrigerate any leftover ribs in an airtight container for up to 4-5 days.
Nutrition
Calories: 903kcal | Carbohydrates: 41g | Protein: 38g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 170mg | Sodium: 2606mg | Potassium: 756mg | Fiber: 2g | Sugar: 30g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 5mg
