The Bored Foodie
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Smoked Baby Back Ribs

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For me the perfect rib doesn’t require a sauce, it is slightly spicy and a little sweet, and is very tender but not so tender that it falls off the bone.  With these ribs I used a variation of the classic 321 smoking method.  If you aren’t familiar with this all it means is 3 hours over smoke, 2 hours wrapped, and 1 hour back over smoke and basted. In my version I let the ribs smoke for 3-4 hours, depending on color, then wrap for 1 hour, and baste for 30-45 minutes.  If you do prefer the more fall of the bone style just leave wrapped for longer.
 
I served these with some crispy air fryer potatoes and homemade cornbread.  
 
This recipe is more of a cooking technique but it will produce some delicious ribs. If you like saucy ribs these do taste amazing in any BBQ sauce.
 
Smoked Baby Back Ribs
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Smoked Baby Back Ribs

Recipe by The Bored Foodie Course: MainCuisine: SmokedDifficulty: Medium
Servings

3

servings
Prep time

20

minutes
Cook time

5

Hours

My variation of the 3-2-1 method.

Ingredients

  • 1 Rack 1 Baby Back Ribs

  • Rib Rub

  • Yellow Mustard

  • 1/2 C 1/2 Honey

  • 1/4 C 1/4 Apple Juice

  • 1/4 C 1/4 Bourbon

  • Non-Stick Spray

Directions

  • Prepare ribs by peeling the back membrane on the bottom side of ribs, cover entire rack of ribs front and back with a thin layer of yellow mustard, then heavily season with rib rub.  Allow to rest for at least 30 min. (I like to cut my rib racks into half racks so they are easier to move around the smoker. The rub can sit on the ribs overnight as well to allow them to really soak in the flavor.)
  • Start smoker and set to 225.  Once smoker is ready place ribs inside and don't open lid for 2 hours.  (I used a mixture of pecan and apple wood for these ribs.)
  • After 2 hours check ribs, rotate them inside your smoker.  Check ribs every 30 min.  Once they have achieved a nice mahogany red color bring them inside.
  • Wrap the ribs by using a large piece of tin foil then spray with non-stick spray.  Place the ribs in middle and top with butter and  drizzle honey on top.  Fold to form a pocket then seal up.
  • Place back on smoker bone side up and increase temp to 275.  Let cook for 1 hour then check, if the bones are somewhat lose then remove them.
  • Open packets and save drippings, this make an amazing addition to any BBQ sauce.  Place ribs back on smoker then spray or baste with apple juice and bourbon. (I combine the 2 in a spray bottle to ensure full coverage.)
  • Check ribs every 10-15 minutes, rotate and apply more juice and bourbon mixture.
  • For the last check flip ribs so meat side is face down then close the lid, this allows for the surface to form a slight crust, only do this for 5-10 minutes.
  • Remove ribs, then apply 1 last coating of juice and bourbon then serve with your favorite sides. (I like to slice into individual bones.)

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