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I’m a huge fan of spareribs trimmed St. Louis-style and smoked low-and-slow. I have to admit, my favorite part are the rib tips that come from trimming the spareribs. And that’s why, until recently, I haven’t really smoked a lot of baby back ribs, which have less fat and no tips. That’s until I tried 2-2-1 smoked baby back ribs.
This is The Way
Well, now I cannot stop making them. This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. They’re truly easy to make and are about as fool-proof as you can get, and you get the same results time after time.
Don’t be afraid of the mustard on these 2-2-1 smoked baby back ribs. It’s there to help the seasoning adhere to the ribs. Trust me, you won’t taste it a bit when the ribs are done. It’s what is referred to as a ‘binder’. It helps ‘bind’ the seasonings to the meat. It’s a good thing so get it nice and evenly distributed so the seasonings get nice and evenly distributed.
What’s in a Name?
So why are they called 2-2-1 ribs? Because you smoke them uncovered for 2 hours. Then you smoke them wrapped in foil for another 2 hours. And finally finish them off uncovered for another hour. Now, depending on the size of the ribs and the temperature of your smoker, they might be done a bit earlier or later, but a minute here or there won’t make a big difference. Just make sure they’re nice and tender before removing from the foil.
- Smoker Rib Rack with Even Cooking Design…
- Meant for Faster Cooking – The best for parties…
If you prefer spareribs, check out my technique for making 3-2-1 smoked St. Louis-style ribs. Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.
2-2-1 Smoked Baby Back Ribs
Ingredients
- 1 rack baby back ribs any loose meat removed, membrane on back removed, rinsed and patted dry
- Prepared yellow mustard generic is fine
- Your favorite BBQ rub to taste
- honey to taste
- chili sauce
- margarine the kind in a squeeze bottle works best
- your favorite BBQ sauce
Instructions
- Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple.
- Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub.
- Smoke for 2 hours, bone-side down.
- Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a thin line of honey, a few teaspoons of chili sauce, and a line of margarine.
- Place the ribs bone-side down onto the center of the foil.
- Squeeze out another line of honey, a few teaspoons of chili sauce, and some more margarine along the meat side of the ribs. No need to spread out the ingredients.
- Seal the foil tightly and return to the smoker for 2 hours or until you can easily slide a toothpick between the ribs.
- Carefully open the foil (the escaping steam will burn!) and remove the ribs, placing them directly on the smoker grates. Reserve the basting juices and brush them onto the ribs.
- Smoke another 30 minutes, brushing with the basting juices every 10 minutes.
- Now, brush the ribs the BBQ sauce and smoke another 30 minutes or until the sauce is set as you desire.
- Let rest 10 minutes before slicing and serving.
Notes
Nutrition
Nutritional values are approximate.
- 【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
- 【UNFORGETTABLE FLAVORS FOR HOT AND COLD…
I believe the numbered instructions are wrong (if I’m reading them correctly).
The general instructions above them call for the ribs to be smoked “uncovered for 2 hours, then smoke them wrapped in foil for another 2 hours, and finally finish them off uncovered for another hour.”
However, the numbered instruction appear to only call for the foil wrapped ribs to be smoked “for 1 hour or until you can easily slide a toothpick between the ribs.”
I’ll assume since it’s 2-2-1 that the numbered instructions should read to smoke the wrapped ribs ” for 2 hours or until you can easily slide a toothpick between the ribs.”
Agreed. Correction is needed!
I modified the steps to show 2 hours for the foiled process. I have had ribs go 2-1-1, but that might have been a fluke and should’ve been better explained. Two hours is more like it. Sorry for the confusion and thanks for pointing out the error.
Regards,
Mike
No problem, Mike…these directions are awesome! Much appreciated!
I thought the same thing…trying this process as we speak though. I’ve always been a fan of the 3-2-1 or 2-2-1 method but never tried the honey and margarine…
Just seeking clarification on the chili sauce. Is it Heinz Chili Sauce or a Sriracha chili sauce?
Hi! I’m sorry it wasn’t clear. The recipe needs good ole Heinz chili sauce.
Regards
Mike
Can I use butter instead of margarine?
I think you’ll be just fine with butter. Just soften it up good first. It’s really just a way of getting the rub to stick, and it really doesn’t add much (if any) flavor).
Enjoy!
Mike