How to Smoke Baby Back Ribs on a Smoker

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In that location are few things more satisfying to a palate than smoked baby back ribs. It takes time to cook a rack of baby backs the right way. I've tried smoking bbq baby back ribs several dissimilar ways and my favorite is the iii 2 1 method. Today I'm going to share with you how to prepare 321 Baby Back Ribs.

I utilise a Traeger for this recipe. If you're wondering how to smoke ribs using an electric smoker, this recipe will work dandy!

My First Memory of Babe Backs

I grew up eating a lot of wild game so my get-go memory of incredible charcoal-broil was during my freshman year of college in Gunnison Colorado. There was a steakhouse on Main Street in Gunnison – the name of the restaurant escapes me – that served all you lot can eat ribs ane night per week. I drove back through Gunnison in 2009 on a fishing trip hoping to experience those ribs again, merely to find out that the steakhouse had burned downwardly.

Subsequently I purchased my Traeger i of the first things I smoked, was a rack of baby back ribs. My goal has always been to replicate those amazing ribs from Gunnison, and afterward trying several different techniques, and rub combinations, I've figured out the best and most flavorful manner to smoke ribs, the 3 2 ane method.

The 3 2 1 Method – Smoked Baby Back Ribs

The 3 2 1 method isn't new to the world of barbecue. It'south not my thought. The difference is what I do to the ribs during each stage of cooking.

Y'all may be wondering, what is the iii 2 1 method?

3-ii-one refers to the amount of time the ribs volition cook using three different techniques. During the first three hours, the ribs volition smoke at 150-180 degrees. We will wrap the ribs with tin foil during the quaternary and fifth hours of cooking, and increase the temperature of the smoker to 225 degrees. During the last hour of cooking, we volition unwrap the ribs, and increment the temperature of the smoker to 250 degrees.

That's the 3 2 ane method in a nutshell, but permit's become into the details of what gives these infant dorsum ribs a dial of flavor every time you sink your teeth into them.

Preparing 321 Infant Back Ribs

Before nosotros smoke the baby backs, we accept to do a little scrap of prep work. I typically smoke 3 racks of ribs when I brand these so that I have some leftovers for my lunches during the calendar week.

Baby Back Ribs Silverskin Removal

When you're prepare to melt your ribs, the commencement thing you accept to do is remove them from the fridge, and rinse and so dry, each rack. After drying the ribs flip them bone side up, and remove the silverskin. When I cook ribs using other methods I don't remove the silverskin, but I've found that removing the silverskin enhances the flavour contour and helps the ribs absorb more than of the moisture you'll be cooking with.

321 Baby Back Ribs Fatty Trim

Some people trim as much of the fat off of their ribs every bit they tin, and if yous'd like to do that, now is the time. I don't trim whatever fat off of my ribs unless at that place are pieces of fat thicker than a quarter of an inch. Almost of the fat on the ribs will melt during the cooking process. I likewise believe that the extra fat keeps the ribs from drying out.

3 2 1 Rub

This step is a departure-maker in my 321 infant back ribs recipe. Instead of applying a binding amanuensis and a traditional rub equally you would with most large chunks of meat, I employ a sauce.

There are a lot of unlike ways to brand this sauce, but my favorite concoction is one cup of apple tree juice, plus half cup of peach preserves. I add a spice mix to the sauce of one tablespoon paprika, a one-half tablespoon of black pepper, and a half teaspoon of cayenne. Mix the sauce until all of the preserve clumps are gone, and so brush each rack of ribs on the peak and bottom.

Smoked Baby Back Ribs

If your smoker isn't already on, now is the fourth dimension to get it going. During the get-go three hours of cooking your smoker temperature should be around 180-225 degrees.

Once your smoker is up to temp add together each rack of ribs, meat side up, and so close the chapeau. Brand sure your hopper is full of pellets, and leave the ribs alone for 90 minutes. After 90 minutes of fume, I spray each rack of ribs with some of the reserved sauce nosotros applied at the offset of the cook, and then leave them alone for another 90 minutes.

Flavor Maker

With about 20 minutes left in the 3-hour fume menses I start preparing the sauce we'll add together to the ribs for the next ii-hour period. In a pocket-sized saucepan over low medium-low heat combine iii/four cup of apple tree juice, a half loving cup of peach preserves, a one-half cup of dark-brown sugar, and i stick of butter.

While the sauce is warming, lightly stir. You don't want the sauce to boil, y'all merely want the sugar and preserves to dissolve completely in the apple juice.

How to Smoke Ribs in an Electric Smoker

If yous're making these smoked baby back ribs in an electric smoker make sure you keep your water pan full and minimize the fourth dimension you lot have the door of your smoker open. If yous're lookin, it ain't cookin!

I like to use reddish or apple wood when I'm making smoked bbq ribs, and I'd recommend using the same in an electrical smoker.

Time to Wrap the Baby Dorsum Ribs

For each rack of ribs in the smoker, you'll want four pieces of foil that are about 4 inches longer than the rack. Put two pieces of foil downwards, and and then slide ane rack of ribs meat side downward on to the foil. Bend up all four sides of the foil, then add ane-half cup of the sauce you just fabricated to the ribs. I pour the sauce slowly onto the bones, and most of it should hold on the meat.

Once the sauce is in, put the two other pieces of foil on top, and crimp the two lesser pieces of foil with the 2 top pieces of foil all the way around. Brand sure all of your foil seams are tightly sealed and facing up to avoid spilling. Once the rack is foil sealed, put it back on the smoker. Repeat this process for the other racks you're smoking.

Plow up the heat on the smoker to 250 degrees.

Getting Creative

Subsequently calculation the sauce to the foil now is also the time to add some other flavors. My favorite matter to practice is slice upwards a jalapeno, and then put each slice direct on superlative of the ribs inside the foil pack. I've added apple slices before too, and that really kicks up the flavor. You lot don't have to add anything, only if you're cooking 3 racks, it doesn't hurt to experiment with 1 of them.

The Last Hr – Smoked Babe Back Ribs

At present that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack. Put the ribs back on the smoker os side down.

Castor each rack with the sauce you used before you started cooking the ribs. If you lot added fruit or jalapeno in the foil pack, put those slices on elevation of each rack of baby backs.

Let the ribs cook for an additional twoscore minutes to an 60 minutes. You lot want the pare of the ribs to firm upwardly, but you don't want them to burn. If they look like they are starting to char up, pull them from the smoker. Y'all'll want to wrap each rack of ribs when they are washed cooking and put them in a cooler to rest for near 45 minutes.

Let's Eat Some Ribs!

After your ribs have rested, it'southward time to eat. I cut my ribs into ii bone portions, and serve them on a big cut board.  Serve with a skilful salad and bbq sauce just in case. If you followed this step by pace, you won't need sauce.

What's your favorite style to make charcoal-broil ribs? Have y'all cooked 321 baby back ribs before? Let me know in the comments.

Prep Time: 15 minutes

Cook Fourth dimension: 6 hours

Boosted Time: 45 minutes

Total Fourth dimension: 7 hours

In that location are few things more satisfying to a palate than autumn off the bone bbq ribs. It takes time to cook a rack of baby backs the right way. I've tried smoking bbq baby back ribs several different means and my favorite is the 3 2 1 method. Today I'thou going to share with you how I cook 321 Method Peach Peach Baby Dorsum Ribs.

Ingredients

• 3 Babe Back Ribs

Starting and Spray Sauce

• ane loving cup Apple tree Juice
• 1/2 loving cup peach preserves
• 1 tbsp Paprika
• 1/two tbsp black pepper
• i/2 tsp cayenne pepper

Foil and Finishing Sauce

• 3/4 cup Apple tree Juice
• 1/2 cup Brown Sugar
• 1 stick Butter, melted
• one/ii loving cup peach preserves

Instructions

1. Remove each rack from the fridge and rinse and dry each rack.
2. Flip each rack bone side upward and remove the silverskin. I've found that removing the silverskin for the three 2 1 method enhances the flavor profile and helps the ribs absorb more of the moisture y'all'll exist cooking with.
3. Trim any fat off of the ribs thicker than a quarter of an inch.
4. Combine starting and spray sauce ingredients and mix until all of the preserve clumps are gone. Brush each rack of ribs on the top and lesser.
5. Turn smoker on to 180-225 degrees. Once your smoker is upward to temp add each rack of ribs, meat side up, and then close the lid. Make sure your hopper is full of pellets, and leave the ribs lonely for 90 minutes
6. After 90 minutes of smoke, spray each rack of ribs with some of the reserved sauce nosotros applied at the commencement of the cook, and so leave them alone for another 90 minutes.
7. With almost 20 minutes left in the iii hr smoke catamenia start preparing the sauce nosotros'll add to the ribs for the next two hr period.
8. In a pocket-size bucket over low medium-low heat combine 3/4 loving cup of apple juice, a half cup of peach preserves, a half cup of brownish saccharide, and one stick of butter.
9. While the sauce is warming, lightly stir. You don't desire the sauce to eddy, yous just want the saccharide and preserves to dissolve completely in the apple juice.
10. For each rack of ribs in the smoker, you'll want four pieces of foil that are almost four inches longer than the rack. Put 2 pieces of foil down, and and so slide one rack of ribs meat side down on to the foil. Curve up all four sides of the foil, and and so add i one-half loving cup of the sauce you but made to the ribs. Cascade the sauce slowly onto the bones, and most of it should hold on the meat.
11. One time the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the 2 top pieces of foil all the way around. Make certain all of your foil seams are tightly sealed and facing upwardly to avoid spilling. Once the rack is foil sealed, put it dorsum on the smoker. Repeat this process for the other racks you're smoking.
12. Turn up the heat on the smoker to 250 degrees.
13. After adding the sauce to the foil now is also the fourth dimension to add some other flavors. My favorite matter to do is slice upwardly a jalapeno, and and then put each slice straight on height of the ribs inside the foil pack. I've added apple tree slices before besides, and that really kicks up the season. You lot don't have to add anything, simply if you're cooking three racks, it doesn't hurt to experiment with one of them.
14. Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking skillful. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack, and put the ribs back on the smoker bone side downwards.
15. Brush each rack with the sauce you used before you started cooking the ribs. If you added fruit or jalapenos in the foil pack, put those slices on top of each rack of baby backs.
16. Let the ribs cook for an additional 40 minutes to an hr. You desire the skin of the ribs to firm up, but you don't want them to fire. If they look similar they are starting to char upwards, pull them from the smoker, and wrap them upwardly in foil again. You'll want to wrap each rack of ribs when they are done cooking and put them in a cooler to residuum for about 45 minutes. If you're concerned about temp, employ a meat thermometer and check the temp betwixt two rib basic. The temp should be 200 degrees.

Notes

Later your ribs accept rested, information technology's time to consume. I cut my ribs into ii bone portions, and serve them on a large cutting board along with a good salad, and bbq sauce just in case. If you followed this step past footstep, you won't need sauce.

Items I recommend

• Meat Thermometer

Nutrition Information:

Yield:

viii

Serving Size:

1
Amount Per Serving: Calories: 326 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fatty: 5g Cholesterol: 41mg Sodium: 143mg Carbohydrates: 46g Fiber: 1g Sugar: 36g Protein: 3g

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