With this recipe, baby back ribs are smoked to perfection, and you'll learn how long it takes to smoke ribs at 250 degrees. I like smoked, buttery, and crisp ribs on the outside, moist and tender on the inside, which stay on the bone. This recipe is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Ingredients
- 3 rackss pork baby back ribs
- 2 tablespoons salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 0.25 cups barbecue sauce , such as KC Masterpiece Original
Instructions
-
1
Place 3 fist-sized chunks of wood in a smoker according to manufacturer's directions. Preheat the smoker to 250 degrees F (121 degrees C).
-
2
While wood burns down, combine salt, black pepper, garlic powder, onion powder, chili powder, and cumin in a bowl; apply to both sides ribs.
-
3
Once thin blue smoke appears, place ribs in the smoker, bone-sides down; smoke for 2 hours.
-
4
Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices; continue smoking for 1 ½ hours more.
-
5
Remove foil; continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbecue sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts
Per serving
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