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.
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