But, first a short bit about baby back ribs so you know what you’re dealing with. Also known simply as back ribs or loin ribs, baby back ribs are located on the top (the back) of the rib cage between the spine and the spare ribs. The have meat both between the bones and on top, are shorter, more curved, and often meatier than spare ribs.
Ready to do this thing? Let’s get to it. Here’s what you’ll need.
Ingredients
- One 2 lb rack of Baby Back Ribs (aka Back Ribs, aka Loin Ribs)
- Olive Oil, Hot Sauce, or Mustard
- Your Favorite Pork Dry Rub
- 1 cup of Apple Juice
- 0.5 cups of Brown Sugar
- Honey or Agave Syrup
Equipment
- 1 Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill
- Heavy Duty Aluminum Foil
Great Backyard Smokers
Trim the Baby Back Ribs
Unlike other cuts of meat that require moderate-to-intense trimming and prep before they are seasoned and cooked, your baby back ribs will likely come from grocery or butcher shop already in pretty good condition. That being said, there is one detail you shouldn’t overlook before you cook – the membrane.
After removing your ribs from their packaging and giving them a quick rinse and pat dry, flip them over so you’re looking at the underside of the ribs. You’ll see a shiny, translucent-white layer of tissue that covers the majority of this side of the ribs. It’s important to remove this membrane if you can, as it won’t break down and become as tender as the rest of the meat during the cook. This could result in some less-than-ideal bites.
Using a sharp knife, start at one of the corners and begin to separate the membrane from the meat underneath it. Once you have a decent-sized flap pulled away, use a paper towel to grip the membrane (it’s pretty slick) and peel the entire layer back from the rack of ribs. Alternatively, a dully butter knife works well to get the membrane started without slicing through it. Generally, it’s not too difficult to get the whole membrane in one pull.
BBQ Prep Knives
Note: there have been times where for whatever reason, this membrane just won’t cooperate and I’m unable to remove it in one piece without hacking up my ribs. If that happens to you, don’t sweat it. I’ve cooked ribs with the membrane on that have turned out just fine. That said, I would highly suggest removing it if you can, as that definitely produces the best fall-off-the-bone results.
The only other thing to note is simply to remove any loose or dangling pieces of meat. These are likely to get burned or dried out during the cook.
Rub the Baby Back Ribs
Now that you’re looking at some clean, membrane-free ribs, it’s time to rub them down. Feel free to get creative with your rubs and spice blends, as well as what binder you use (binder: light coat of liquid or oil to help the dry seasoning adhere to the meat). For me lately, I’ve really been digging just a no-frills BBQ rub stuck to the ribs with yellow mustard. I’d suggest using a relatively fine-ground rub (vs. a more coarse rub). This ensures a more even distribution and a finished product with a smooth surface. Coat both the top and bottom sides of the ribs for maximum flavor.
Great Baby Back Rib Dry Rubs
Miners Mix Maynards Memphis Championship BBQ DRY R…
$8.59 ($1.51 / Ounce) (as of April 24, 2024 15:43 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Pork Barrel BBQ All American Seasoning & Rub Cater…
RubWise Texas Style Pork BBQ Rub | Meat BBQ Rubs a…
$16.99 ($1.06 / Ounce) (as of April 24, 2024 15:43 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)The 3-2-1 Method for Baby Back Ribs
Smoke
Pretty straightforward objective for this stage – we’re cooking at low temp for maximum smoke for 3 hours. This is our opportunity to infuse as much smoke flavor into the meat as possible. It’s also where we’ll be forming a beautiful smoke ring. Keep your smoker somewhere between 200 and 225 and keep the lid closed as much as possible (if you’re lookin’, you ain’t cookin’).
The ribs will start to look dry on top during this stage, and that’s ok. If you feel like they are looking too dry, spray them with a little apple juice to provide some moisture.
You should also start to see the meat pull away from the bones during the back half of the smoke stage.
Speaking of smoke, apple wood always tends to compliment pork nicely. Feel free to experiment (mesquite has been just fine for me).
Wrap
Phase 2 is all about really cooking the ribs and breaking down connective tissue to achieve fall-off-the-bone status. After 3 hours of smoke, lay down a long piece of heavy-duty aluminum foil, shiny side up. Spritz it with a light coat of apple juice, and sprinkle the middle with brown sugar, and a drizzle of honey or agave syrup (about the size of your ribs).
Remove the ribs from your smoker and lay them meat-side down onto the sugar and honey. If they are looking dry, give them one more light spray of apple juice.
Next, fold the long sides of the foil up over the ribs and crimp them together at the top, folding down and tightening until they are snug with the meat. Fold the short sides over to seal the pouch.
Put the rib pouches back on your BBQ and keep the temperature about the same as the Smoke stage. They are going to hang out there for about 2 more hours, so sit back and crack a cold one.
Reynolds Wrap Heavy Duty Aluminum Foil, 130 Square Feet
Amazon Basics Heavy Duty Aluminum Foil, 125 Sq Ft (Pack of 1)
$9.65 ($0.08 / Sq Ft)
Reynolds Wrap Heavy Duty Aluminum Foil, 50 Square Feet (Packaging May Vary)
Sauce
After about 2 hours wrapped, remove the pouches from your BBQ and adjust the temp up to about 250. Carefully unwrap the ribs (there will be steam) and place them on a cutting board. Apply a coat of your favorite sauce and get the ribs back on the BBQ. This last phase is really to just let the sauce set and start to get a bit tacky. This can take anywhere from 30 minutes to an hour. Keep an eye on them, and when the sauce coat looks more solid and sticky, they’re done.
Awesome Baby Back Rib Sauces
Bone Suckin’ Barbecue Sauce – BBQ Seasoning & Rub,…
$22.00 ($0.85 / Ounce) (as of April 24, 2024 15:43 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Rib Rack BBQ Sauce, Original – 2 Count (Packaging …
Slap Yo’ Daddy BBQ Sauce, Original – All-Around Ch…
Traeger Pellet Grills SAU041 Sugar Lips Glaze BBQ …
$9.95 ($0.45 / Ounce) (as of April 24, 2024 18:24 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Heath Riles Cherry Apple Habanero BBQ Glaze
$14.95 ($1.25 / Fl Oz) (as of April 24, 2024 16:26 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Kosmos Q Apple Habanero BBQ Glaze – 16 Oz Bottle f…
$14.95 ($0.93 / Ounce) (as of April 24, 2024 16:26 GMT +00:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Carefully slice the ribs (they might be falling apart) and enjoy!
More Great BBQ Recipes
3-2-1 BBQ Baby Back Ribs
Description
Whether in a restaurant or backyard, Baby Back Ribs are one of the most iconic dishes in the world of BBQ. Nothing says BBQ satisfaction like a wad of sauce-covered paper towels, sticky fingers, and a pile of clean, white bones. While there are a variety of cook methods for fine baby back ribs, I’ll be sharing the technique I’ve used most frequently to achieve smoky, sweet ribs that are moist & juicy but still fall right off the bone – the 3-2-1 method.
Things You Need
Ingredients
Equipment
Instructions
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Prepare the Ribs
Rinse the ribs with cold water. Use a knife and paper towel to remove the membrane from the back of the ribs. Trim off any loose pieces of meat or fat.
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Season the Ribs
Apply a thin coat of mustard, olive oil, or hot sauce to the ribs. Season generously with your favorite pork dry rub, and pat down gently to ensure it sticks.
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Smoke the Ribs
Smoke the ribs for 3 hours at 225 degrees, spritzing with apple juice every 30 minutes to keep the surface of the ribs moist.
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Wrap the Ribs
Remove ribs from smoker. Cover shiny side of heavy-duty aluminum foil with brown sugar and honey. Place the ribs meat-side down on the foil. Spray with apple juice if dry. Fold long sides of foil over ribs, crimping at the top. Seal pouch by folding short sides. Return the pouch to the smoker and cook at 225 for another 2 hours.
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Sauce the Ribs
Remove the pouch of ribs from the smoker. Unwrap the ribs and coat the top with a generous coat of BBQ sauce. Return to the smoker uncovered for 15-30 minutes, or until the sauce looks solid and tacky. Remove from the smoker, slice into individual ribs, and enjoy!
Note
Let us know how this recipe turned out for you! Leave a rating and drop a comment below - we love to hear from our readers.
I did not know I was capable of making such an amazing rack of ribs! This recipe was perfect!
Commented before about how tasty these were and forgot to click the stars! I’m just a beginner, but this recipe has me BBQing like a pro!
smokey, sweet and tangy, with a little spice since I put a slightly hot dry rub on them. so good!
have used apple cider vinegar instead of juice. works just the same
A little too tender for me – I’d recommend less time during the wrap phase. Delicious flavor though.
These 3-2-1 baby back ribs are pure BBQ magic! The tutorial on membrane removal is also much appreciated.
killer.
YUM! Highly recommend. I coated with hot sauce for a little extra kick and it turned out perfect. I’ll try the mustard next time around!
I want my baby back baby back baby back TomCattttt baby back ribs
These were solid. Wife wants me to do salmon next — any tips?
can’t beat ribs. love this method
Great write up full of tips. Literally fell of the bone!!
LOVE THIS METHOD
sticky sweet and so good
mine were a little too fall off the bone. I think i’ll cut down the hours during the wrap phase
These completely fell off the bone!
FALL. OFF. THE. BONE.
i want my baby back baby back baby back….
a bbq classic. love this method.
this method really works. smoky and juicy ribs. not dry at all.
some of the best baby backs I’ve made use the 321
Even my mother-in-law was impressed. She went the whole night without reminding me how big of a disappointment I was to her family. Will make again!
Thanks for writing this! I’ve been bbqing all summer and looking forward to it again this weekend! Excited to try burgers for my next bbq.