3-2-1 Smoked Ribs

This is a pretty common way to smoke ribs. This particular recipe is for pork ribs and I actually prefer the St. Louis cut to the baby back ribs. You get a more substantive cut for less money usually. The cook time is six hours. I tend to use hickory and apple wood together, though you cannot go wrong with oak. I never use Mesquite, which I think interferes with the flavor.

3-2-1 Smoked Ribs

Author
Erick Erickson
Prep time
15 Min
Cook time
6 Hour
Total time
6 H & 15 M
3 hours uncovered with a rub. 2 hours wrapped tight. 1 hour unwrapped with barbecue sauce. That's the secret.

Ingredients

  • Ribs, either baby back or St. Louis cut (which is preferable)
  • Your favorite rub or the basic rub
  • 1/4 cup apple juice per rack of ribs
  • Barbecue sauce
Basic Rub
  • 1/2 cup Turbinado Sugar
  • 1/4 cup Kosher Salt
  • 1 tbs Black Pepper
  • 1tsp Garlic Powder
  • 1/4tsp Cayenne Pepper (optional)

Instructions

  1. Set smoker to 225ºF
  2. Pull membrane off the back side of the ribs.  It is easiest to pull about an inch free then use a paper towel to grasp and pull it off.
  3. Lightly rub both sides of the ribs with the rub and rub it into the meat and fat to adhere.
  4. Place meat side up on the smoker for 3 hours.
  5. For each rack, layer two heavy duty pieces of foil longer than the rack of ribs.  Place one rack of ribs, meat side up.  Fold over the foil lengthwise so that the foil seals over the center of the meat, lengthwise.  Pour apple juice into one open end then seal both ends as well and put the ribs back on for two hours.
  6. Unseal the meat.  Baste with your favorite barbecue sauce.  Smoke one more hour.
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Erick Erickson