Prepare Time	Cook Time	Total Time
20 minutes	6 hours	6 hours and 20 minutes

Let me tell you a secret: I used to ruin my baby back ribs all the time - they’d come out dry, tough, or just plain disappointing. But everything turned around when I found the 3-2-1 method for smoking ribs, which is seriously foolproof. Basically, just smoke baby back ribs for 3 hours, wrap them in foil for 2 hours, and baste them for the final hour. This method results in juicy, tender, smoky ribs that practically fall off the bone. Trust me, this smoked baby back rib recipe will have your guests devouring the bones like true cavemen!

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup yellow or Dijon mustard
• 1/2 cup brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 1/2 cup apple cider
• 1/2 stick of butter
• 1/2 cup honey
• 1/4 cup barbecue sauce

Equipment:

• Smoker
• Cherry or apple wood
• Leave-in grill thermometer
• Smoker fan controller
• Aluminum foil
• Spray bottle
• Tongs
• Sharp knife
• Cutting board

What Are Baby Back Ribs? How to Buy?

Baby back ribs, also called loin ribs, are cut from the upper portion of the pig’s rib cage. They’re shorter and more curved than spare ribs, and usually more tender. In my experience, they are easier and faster to cook than spare ribs, which is why I love using them for the 3-2-1 method. When buying baby back ribs, look for the meatier, evenly textured, marbling, and pinker front part. If you want more meat, ask the butcher for untrimmed ribs.

What Is the 3-2-1 Method for Ribs?

The 3-2-1 method is one of the most popular yet the simplest ways to smoke ribs, making them tender, juicy, fall-off-the-bone, and super flavorful. As the name implies, this method breaks down the smoking process into three distinct stages:

3 Hours Naked Smoking - Start by placing the baby back ribs directly on the smoker without any wrapping. This is when the ribs get infused with that smoky flavor.

2 Hours Wrapped in Foil - Wrap the ribs in foil with liquid for two hours, which creates a steamy environment that helps them become fall-of-the-bone tender.

1 Hour with Sauce - Unwrap the ribs, sauce them, and return them to the smoker to let the sauce caramelize and create a sticky, savory glaze.

How to Prepare Baby Back Ribs for Smoking?

Flip the ribs over so the bone side is facing up. You’ll see a thin, silvery membrane covering the bones, which can be tough and chewy, so it’s best to remove it. Use a butter knife to loosen the membrane at one end, then grab it with a paper towel and pull it clean off.

Now it’s time to season the baby back ribs. Rub yellow or Dijon mustard all over both sides of the ribs. It only acts as a binder and won’t make the ribs taste like mustard. Don’t try using olive oil because it will slide right off. Then, combine all the dry ingredients in a bowl and evenly spread over both sides of the ribs, making sure to get into all the nooks and crannies.

How Long to Smoke Baby Back Ribs?

While the 3-2-1 method is the basis of the cooking time, factors like oven temperature and rib thickness can cause some variations during smoking. In this recipe, we smoke at a temperature of 225°F (107°C).

The best way to check for doneness is to poke the baby back ribs with a toothpick or fork. It should go through easily without any resistance. Alternatively, you can use a meat thermometer, preferably a leave-in one - the ribs are usually ready when the internal temperature reaches 195°F (90°C).

How to Smoke Baby Back Ribs with 3-2-1 Method?

Here are the more detailed steps for smoking baby back ribs using the 3-2-1 method:

Step 1: Preheat your smoker

Add cherry or apple wood, or a combination of the two, to the fire. They impart a sweet, fruity smoke flavor that complements the ribs beautifully. Preheat your smoker to 225°F (107°C).

Step 2: Smoke naked for 3 hours

Place the seasoned baby back ribs directly on the smoker grate with bone-side facing down. Maintain a consistent temperature of 225°F (107°C) and smoke for 3 hours, or until the internal temperature reaches 160°F (71°C). This is where a smoker fan controller like the INKBIRD ISC-027BW proves useful. It automatically and intelligently adjusts the fan speed based on the meat and oven temperatures. What’s more, with Bluetooth and Wi-Fi capabilities, you can even control and monitor your smoker from a distance. Remember to spritz the ribs with apple juice every hour to keep them moist.

Step 3: Wrap and tenderize for 2 hours

After 3 hours, take the baby back ribs out of the smoker. Lay out a large sheet of heavy-duty aluminum foil. Place the ribs on the foil, bone-side up. Drizzle with 1/2 cup of honey and the rest apple cider, add a pat of butter, and wrap the foil tightly around the ribs to create a sealed packet. Return the wrapped ribs to the smoker and cook for another 2 hours, or until the internal temperature reaches 205°F (96°C). After the braising period, check for a nice pullback of the meat from the bones.

Step 4: Sauce and smoke for 1 hour

Carefully peel back the foil packet and take out your ribs. Don’t discard the gravy! Coat them with your favorite barbecue sauce, then place them back in the smoker without the foil. Let your baby back ribs smoke for an additional 1 hour, or until the sauce is caramelized and thickened. If the ribs seem overly tender after being wrapped, reduce the final hour to 30 minutes.

Step 5: Rest and enjoy

Remove your baby back ribs from the smoker and let them rest for 15 minutes before cutting them into individual pieces. Serve them with the leftover gravy, or with coleslaw, potato salad, cornbread, and more!