I’m a proponent of the 3-2-1 method. If I don’t wrap, the ribs tend to dry out. I think it’s because I can’t keep my Weber grill at 225. Even at the lowest setting with only one burner on, the temp hovers between 250-300 during the summer. I also have a Traeger smoker but haven’t tried to smoke it for the full 4-6 hours yet.
I don’t have a favorite rub. I’ve used Killer Hogs Steak Rub, Traeger’s Pork and Poultry, Montreal steak rub, and Alton Brown’s rub (look up Who Loves Ya Baby-back recipe).
I smear a light coat of mustard onto the ribs and sprinkle on a generous amount of rub. The ribs are smoked at 180° for 3 hours.
Then I wrap in foil with basting liquid and put it back in the smoker at 225 for 2 hours.
Lastly, I’ll use Baby Ray’s bbq sauce, make my own teriyaki sauce, or cook down the basting liquid.
For the last two steps, you can use the oven instead of the smoker since the smoking part is done. You’ll use fewer pellets.
Just wanted to shout out your reference to ‘who loves you baby back’. I have made them so many times since, what, 2002? I’ve memorized the recipe, but sometimes I use Guinness instead of wine. There’s no better way to make oven ribs as far a I’m concerned. Reducing the braising liquid takes forever but it’s worth it.
Same here. His recipe is my baseline and I’ve made many variations of it, most to great success. I’ve only used Guinness for beef stew. Why didn’t I think of this? It’s so obvious, haha. Thanks for the suggestion.
Lawry’s seasoned salt and pepper, 225 for 4 to 6 hours. Meat should pull back from the bone and the break test (rib meat cracks and wants to pull apart when you bend. Temp should be 200 to 205 or so. Some people promote 3/2/1 - smoke for 3 hours, wrap in foil with butter and vinegar then cook another 2, then unwrap, baste with bbq sauce and cook another hour to set the sauce.
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