2-2-1 Smoked Baby Back Ribs

This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours.

Course Main

Cuisine American

Keyword ribs, smoked

Prep Time 10

Cook Time 5

Total Time 5 10

Servings rack

Calories 1270kcal

Author Mike

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

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.

Nutritional values do not include the rub or sauce.