I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

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Recipe Summary

prep:
10 mins
cook:
4 hrs 30 mins
total:
4 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).

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  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.

  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).

  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

1700 calories; protein 110.7g 221% DV; carbohydrates 4.1g 1% DV; fat 134.7g 207% DV; cholesterol 536.1mg 179% DV; sodium 1688.4mg 68% DV. Full Nutrition
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