Smoking Pork Ribs and Baby Back Ribs
Updated: Sep 28, 2021
I like to use what is known as the 3-2-1 method. This simply is smoking the ribs at 225 degrees for 3 hours. The lower temperature allows the ribs to get a good heavy smoke without over cooking them.
After the 3 hour smoke, now it is time to wrap the ribs in either foil or BBQ Paper. Be sure you lay the ribs meat side down on the foil or paper. Before wrapping I like to spritz the ribs with apple juice and then I will hit them with a little more Slap Me That’s Good Pork Rub and Seasoning. I like using apple juice because it gives the rib just a hint of apple sweetness while it also allows the ribs to steam in the wrap.
The ribs will remain wrapped for 2 hour at 225 to 250 degrees. After the 2 hour wrap the ribs are now ready to be unwrapped and placed back on the smoker. This is where the magic starts. I baste my ribs in my Slap Me That’s Good Honey Peach BBQ Sauce heavy on both sides.
At this point the fire temperature should be cooling of a little bit. I like to baste at about 200 to 225 degrees for 1 hour. Check the ribs about every 20 min during the last hour and sauce as needed.