SMOKED BABY BACK RIBS , 3-2-1 METHOD | Masterbuilt Electric Smoker

Smoking baby back ribs never got any easier than this. These smoked baby back ribs are made using the simple 3-2-1 method, which takes the guess work out of it. An easy guide video for perfect ribs every time, even for beginners. This recipe has a delicious rub and are smoked in a butter, honey and brown sugar trio and BBQ sauce giving you some delicious, sweet and savory righteous baby back ribs.

Shopping List:
Baby back ribs (1 rack)
1 stick salted butter, cut up into about 1/4 inch pats
Raw local honey
Dark brown sugar
BBQ sauce (your favorite brand)
Kosher salt and course black pepper to taste (be careful with the salt because the rib rub already has salt in it)
Hickory smoking chips
Hot water

Directions:
Remove the membrane on the underside ribs.
Season both sides with kosher salt and course black pepper.
Rub the ribs with your favorite rub. I'm using Famous Dave's rib rub.
Add the hickory chips to the smoker and preheat electric smoker on max heat then reduce to 225-250.
Add hot water to the water pan.
Place ribs meat side up on top rack and smoke for 3 hours, adding chips as necessary.

Return to smoker meat side up and smoke 2 more hours. Add more hot water if necessary. No chips necessary for this stage of the cook.
After the 2 hours, unwrap the ribs, lather in BBQ sauce and return to the smoker meat side up for 1 more hour. Add more chips at this point.
TIP: Once meat reaches an internal temp of about 140, the inside of the meat will stop taking on smoke. However, finishing off naked with the BBQ sauce the outer texture of the ribs will still take on a smoky flavor.

NOTE: Pork is safe to eat at 145 internal, but may lack the flavor you're looking and still be tough. I always like to take mine to 180-195, which should pass the bite test. The longer they smoke, the more fall-off-the-bone they will be.

Loosely unwrap ribs and let rest at room temp 15-20 minutes, slice and serve.

Image courtesy of: Envio69
License: Creative Commons

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Thanks for watching

[christopherdavis]

Short and to the point! Well done sir!!!

[chevampyro]

Best starter and refresher video on smoking them baby back ribssss. Thanks!

[MeatyMike]

nicely done my friend, glad you liked them! thanks for the shout out i appreciate it! happy 4th 🇺🇸

[willarn]

Love this recipe. Saved to my cooking playlist. Thanks Richard!

[TXRoeJogan]

Just got a electric smoker, did a whole chicken 7 hours and it was amazing. This will be my first rib recipe for sure thank you!

[RobertFitzgibbons]

New to using a smoker and am trying this as we speak only 1 more hour then 1 hour with the sauce. Great video! Super easy to follow. Short sweet and to the point. Thanks for the help!!!

[TopTurfTV]

Brilliant presentation thanks. Direct and straight to the point.

[brucenjudy]

Nicely done! 😋
I did this on my Traeger today and it was a big hit. Thank you - This is now my go to Baby Back recipe.

[larrygarot]

Ya always make my mouth get to watering...thanks Richard and Happy Independence Day.

[biglurch]

Should babyback be 221 versus 321 to avoid overcooking?

[Lamboz]

Thanks for not make a 20-minute video man. I hate listening to bbq guys just blab and blab on incessantly..

[IConciergeGroup]

I'm new with this smoker, so what is the best wood to either blend or just use as a die-hard to get the best flavor hands down

[robertosolano]

Does cooking 2 racks of ribs at the same time change the cooking time at all?

[DS-qzbu]

Now when I smoke ribs I smoke them for 3 hours at 250 degrees F, wrap them up in foil with a bit of liquid inside the foil, smoke them for another 3 hours at 250 degrees and then finish them on the grill with sauce on.

[DS-qzbu]

And next I make ribs I’m going to smoke them at 250 degrees Fahrenheit like I always do and I’m going to smoke them for 3 hours and smoke them for 2 hours wrapped and then I’ll baste some sauce on them but I’ll finish them on the grill.

[DS-qzbu]

I have a new Masterbuilt electric smoker and now I smoke my baby back ribs for 3 hours and wrap them and place them back into the smoker for another 3 hours and then I unwrap them, I baste with my homemade bbq sauce and I place them back the smoker for 1 final hour. Plus the temperature for I all the hours I cook them in the smoker at is 250 degrees Fahrenheit.

[UltimateFisherman]

Do you spray the ribs during the initial 3 hour smoke with anything?

[poppyhimbo]

is there an internal temp you are looking for before wrapping or just a dark bark look? Everyone says 3hrs but results may vary; so just wondering about the

[thenormalyears]

Bought to try this on my big green egg

[DollaBYall]

What wood chips do you use for the ribs?