Easy Smoked BBQ Ribs

Have the best backyard BBQ with this Easy Smoked BBQ Ribs recipe that are the best ribs you will make this summer.

Whether you’ve gotten a new Traeger smoker or another pellet smoker you want to put to use, or are looking to make the best tender ribs in town, this is the beef recipe you want to use for juicy ribs.

Making a rib rack in the smoker is the best way to get smoked baby backs with perfect smoky flavor that penetrates all sides of the ribs.

This will not be a fast ribs recipe, but it will definitely be one of the best rib recipes you’ve made for dinner. 

What Is The 3-2-1 Rib Method?

It basically is the amount of cook time you spend on each step.

1. The first step is 3 hours of smoking (unwrapped) on the smoker at 225℉.
2. The second step is 2 hours of cooking while wrapped in aluminum foil.
3. The third step is 1 hour of cooking unwrapped at a higher temperature, basted with lots of barbecue sauce.

For this recipe, we will be following the 3-2-1 method to make the perfect ribs.

Recipe Ingredients:

Ribs

• Protein: Get a package of baby back ribs from your local butcher or the meat section at the grocery store
• Dry rub: Use either Camp Chef Kickin BBQ Rub or your favorite dry rub
• Salt: For the best results, use coarse salt versus fine kosher salt

Spritz Mixture

• Juice: Use any brand of apple juice
• Sauce: Feel free to use whatever mustard you have on hand; we love using yellow mustard
• Syrup: Adding pure maple syrup adds sweetness to the bone ribs recipe without using brown sugar

Glaze

• Sauce: Regular ketchup and mustard will work great
• Syrup: Use the same maple syrup as you did in the spritz mixture
• Vinegar: Either white vinegar or apple cider vinegar will work in this delicious ribs sauce recipe
• Seasoning: Simple ground black pepper will work perfectly

Recommended Equipment 

• Smoker
• Paper Towels
• Spray Bottle
• Aluminum Foil

How To Make Easy Smoked BBQ Ribs:

Prepare ribs:

1. Prepare the ribs by rinsing and patting dry with a paper towel. Score the membrane on the concave side of the ribs, and peel it off with a paper towel for extra grip. Salt ribs and let dry brine for an hour (if desired).

Make up spritz mixture:

1. In a spray bottle, mix apple juice, mustard, and maple syrup. In a medium-sized bowl, mix all the ingredients for the glaze together and set aside.

Prepare smoker:

1. Preheat Traeger pellet grill or smoker to 225°F or Hi Smoke. After the ribs have brined for an hour, spritz them using the mixture in the spray bottle. 
2. Completely cover ribs with rub and put in smoker for about 3 hours.

Wet ribs with glaze:

1. After 3 hours, spread glaze over the ribs and cover them in aluminum foil, and continue smoking for another 2 hours.

Cook ribs:

1. Finally, remove the foil and cook for 1 hour, spreading more glaze over the top. 
2. The baby back ribs are ready when you can pick them up with tongs, give them a slight bounce, and see a large crack on the surface of the meat. If this doesn’t happen, you will need to give them more time.

Expert Tips:

• Choose the right rib – baby back ribs are my go-to rib (especially for beginners) because they are tender, marbled, and easy to cook.
• Make sure to remove the membrane. The papery-thin layer over the bones will keep flavor from the rubs and sauce from absorbing into the meat. With your ribs bone-side up, slide the tip of a knife between the membrane and the bone, then lift and cut to remove the membrane.
• Layers make great flavor. Start with a rub, baste with BBQ sauce, and slather with BBQ sauce when they are finished cooking.
• When ribs are cooked, the meat will have shrunk back from the ends of the bones by ¼ to ½ inch (it’s almost like a pop-up thermometer on a turkey!).

Frequently Asked Questions for Making Baby Back Ribs: 

Storing Instructions:

Fridge: Leftover ribs can be placed into an airtight container and stored in the fridge for up to 3-5 days .

More Side Recipes to make with Ribs:

• Mom’s Baked Beans
• Sweet Cornbread
• Red Potato Salad
• Slow Cooker Corn on the Cob