Baby Back Ribs
3-2-1 method. Smoke, wrap, sauce. Fall-off-the-bone every single time. If brisket is the PhD of barbecue, ribs are the bachelor's degree — still impressive, much more forgiving, and the results come f
Ingredients
- 2 racks baby back ribs
- your favorite BBQ rub (or: 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne)
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 2 tablespoons honey
- BBQ sauce of your choice
Method
Step 1: Prep the ribs
- Remove the membrane from the back of the ribs — slide a butter knife under it at one end, grip with a paper towel, and peel it off in one sheet. This is the most important prep step. The membrane blocks smoke and seasoning and creates a chewy texture. Apply your rub generously on all sides. Let them sit for 30 minutes while the smoker heats up.
Step 2: Three hours of smoke
- Place the ribs bone-side down on the smoker at 225°F. Close the lid and leave them alone for 3 hours. The bark will develop and the meat will begin to pull back from the bones slightly.
Step 3: Two hours wrapped
- Lay each rack on a large piece of foil. Place 2 tablespoons of butter, 2 tablespoons of brown sugar, and 1 tablespoon of honey on top of each rack. Wrap tightly in the foil — the butter and sugar will melt and braise the ribs in sweet, buttery liquid. Return to the smoker for 2 hours.
Step 4: One hour with sauce
- Unwrap the ribs carefully (save the juices for dipping). Brush with BBQ sauce on the meat side. Return to the smoker unwrapped for 1 hour. The sauce will set into a sticky, caramelized glaze.