If you have a rack of ribs and a smoker, then you have to make these juicy 2-2-1 Smoked Ribs! These tender, fall-off-the-bone ribs are smoked for 2 hours, wrapped for 2 hours, and then finished off with a delicious barbecue glaze.
If you like smoked ribs, then you have to try my smoked BBQ party ribs and smoked boneless beef short ribs.
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While I made these smoked ribs on my Pit Boss pellet grill, you can make them on a Traeger grill, any pellet grill, or even an electric smoker.
If you love these smoked ribs and have more time, then make these even more tender smoked 3-2-1 ribs. You will also like my smoked beef back ribs and easy air fryer spare ribs with barbecue sauce.
Why You'll Love It
- Easy: These smoked ribs are easy to make, even if you are new to smoking meat.
- Delicious: The delicious dry rub and barbecue glaze, combined with the smoky flavor, make these ribs irresistible.
- Great for Company: These ribs are impressive and delicious, making them perfect to impress your guests.
2-2-1 Smoked Ribs Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
Ribs: I used two full racks of St. Louis ribs, which are quite meaty and rectangular in shape. You can also use baby back ribs but they may not need the full hour to finish as they are usually smaller.
Brown sugar: Adds sweetness to the rub. If you're out of brown sugar, you can substitute it with raw or white sugar, which will still be sweet but without the molasses flavor of brown sugar.
Smoked paprika: This gives the rub a smoky flavor. You can also use regular paprika with a pinch of ground chipotle.
Apple Juice: This ingredient is used as the wrapping liquid to add sweetness and moisture.
BBQ sauce: Use your favorite barbecue sauce or make homemade BBQ sauce.
How To Make 2-2-1 Smoked Ribs
For more detailed instructions with measurements, jump to the recipe card.
Step 1: Prepare Dry Rub and Ribs
- Combine coarse salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl. Remove the membrane from the back of each rack of ribs.
- Apply a layer of olive oil to both sides of the ribs, and apply a generous amount of dry rub. Let the ribs sit at room temperature while the grill preheats.
Tip: To remove the membrane, use a butter knife to lift up a corner. Then, use a paper towel to grip it and pull it all the way off.
Step 2: Smoke the Ribs
- Preheat your smoker to 225 degrees F. Place the ribs in the smoker, bone side down, and smoke for 2 hours.
- After 2 hours, remove the ribs from the smoker and place each rack on a large piece of aluminum foil. Fold up the edges around the meat to create a bowl, and pour the apple juice beside the ribs. Tightly fold up the ribs in foil to seal in the moisture, and return the ribs to the smoker for two more hours.
Step 3: Finish Smoking and Glaze
- After 2 hours, remove the ribs from the foil and generously brush the BBQ sauce on both sides.
- Smoke them for another 30 minutes to one hour until they reach about 200 degrees F, reapplying the sauce every 15 minutes.
Tip: Some people like their ribs to be fall-off-the-bone tender, which you will achieve in the last hour. If you don't like your ribs that tender and like them a little bit chewier, take them off earlier.
Substitutions & Variations
Change the Type of Ribs: While pork ribs are traditional, this recipe can also be used with beef ribs.
Wood Pellets: Change the flavor of the ribs by changing the flavor of the wood pellets. Hickory and mesquite give a stronger flavor, while cherry and apple wood give a sweeter, milder flavor.
Experiment with the Dry Rub: Feel free to adjust the spices in the dry rub. You can add chili powder or cayenne pepper for heat, or swap smoked paprika for sweet paprika for a milder flavor.
Change the Liquid for Wrapping: Instead of apple juice, you could use beer, cola, or beef broth.
Serving Suggestions
Drinks: For a summer BBQ, serve with homemade cane sugar lemonade or make the best iced coffee at home.
Sides: Serve with classic sides like Miracle Whip coleslaw, smoked baked potatoes, or smoked cheesy potatoes. For something different, serve with Hawaiian macaroni salad or creamy red-skin potato salad.
Desserts: A light summer dessert is the perfect finish. A simple fruit salad with Cool Whip, Ninja Creami strawberry sorbet, or air fryer peach cobbler is perfect. For something more indulgent, serve with keto chocolate mousse or Dulce de Leche mousse.
How to Store 2-2-1 Smoked Ribs
Store: Store leftover ribs in an airtight container or plastic bag in the refrigerator for up to 4 days.
Freeze: Cut the ribs into individual portions, wrap them in plastic wrap, then foil, and place them in a freezer bag. Freeze for up to 3 months.
Reheat: Wrap the ribs in foil with a bit of apple juice to add moisture, then reheat in your oven at 250 degrees F or on the grill at low heat for 20-30 minutes until heated through.
Top Tips
Monitor the Temperature: Keep the temperature in your smoker around 225°F throughout the smoking process for perfectly cooked ribs.
Wrap Tightly: When wrapping your ribs in foil, make sure they are sealed tight to prevent liquid and steam from escaping. Wrap in a double layer if needed.
Check for Doneness: Instead of cooking by time, cook by temperature. Use a meat thermometer to check that your ribs have reached the ideal internal temperature of about 200°F. The meat should pull away from the bone with minimal resistance.
5-hour Smoked Ribs FAQs
The "2-2-1" method is a timing sequence used when smoking ribs. It involves two hours of smoking the ribs uncovered, followed by two hours of wrapping them in foil, and one hour of cooking them uncovered.
If you don't have a smoker, you can use a charcoal grill or even your oven. For a charcoal grill, use indirect heat and wood chips soaked in water to mimic the smoking process. In the oven, you can add liquid smoke to the wrapping liquid to give it a smoky flavor.
Removing the membrane (or silverskin) on the back of the ribs is crucial because it lets the rub and smoke penetrate the meat better and prevents the ribs from becoming tough and chewy.
If your ribs are cooking too quickly, lower the heat of your smoker. If they seem to be cooking too slowly, ensure your smoker is maintaining a temperature around 225°F. Avoid opening the smoker frequently as this can cause heat loss and extend the cooking time.
More Recipes to Try
- Smoked Beer Can Chicken: Smoking a whole chicken on a can of beer steams the chicken from the inside out.
- Smoked Brisket: If you haven't smoked a brisket yet, you should. It requires patience, but the result is amazing. You can make either smoked brisket in electric smoker or smoked brisket on a pellet grill (which is finished in the oven with red wine - so good!)
- Smoked Pork Loin Roast: This lean cut is exceptionally tender and flavorful when smoked.
- Smoked Boneless Chicken Thighs: A simple spice rub adds flavor to these juicy and tender thighs.
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- Jeri
Printable Recipe
Perfectly Tender 2-2-1 Smoked Ribs
Ingredients
- 2 racks St. Lous ribs spare ribs or side ribs
- 3 tablespoons olive oil
- 2 cups apple juice
- 1 cup BBQ sauce
Dry Rub for Ribs
- 2 teaspoons brown sugar
- 2 teaspoons coarse salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
Instructions
Prepare Dry Rub and Ribs
- In a small bowl, combine brown sugar, coarse salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Remove the membrane from the back of each rack of ribs by lifting a corner with a butter knife, gripping it with a paper towel, and pulling it off completely.
- Brush olive oil on both sides of the ribs, then generously coat with the dry rub. Let the ribs sit at room temperature while preheating your smoker.
Smoke the Ribs
- Preheat your smoker to 225℉.
- Place the ribs in the smoker, bone side down, and smoke for 2 hours.
Wrap the Ribs
- After 2 hours, remove the ribs from the smoker. Place each rack on a large piece of aluminum foil. Fold up the edges around the meat to create a bowl, then pour 1 cup of apple juice beside each rack.
- Tightly fold up the ribs in foil to seal in the liquid and moisture. Return the wrapped ribs to the smoker for 2 more hours at 225℉.
Finish Smoking and Glaze
- After 2 hours, remove the ribs from the foil. Generously brush both sides with BBQ sauce.
- Smoke the ribs unwrapped for another 30 minutes to 1 hour until they reach an internal temperature of around 200℉, reapplying the glaze every 15 minutes. (For fall-off-the-bone tenderness, smoke the ribs for the full hour. If you prefer them a bit chewier, take them off earlier.)
- To serve, cut the ribs between the bones and serve with your favorite side dishes. Enjoy!
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Notes
- For a sweeter finish, mix a bit of maple syrup into your BBQ sauce before glazing.
- If your smoker has a water pan, fill it with apple juice to add moisture during the smoking process.
- If you like spicy, add a few dashes of hot sauce or a pinch of cayenne pepper to the dry rub or BBQ sauce.
- Store leftovers in an airtight container in your refrigerator for up to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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