Perfectly Tender 2-2-1 Smoked Ribs

Perfectly sliced 2-2-1 smoked ribs arranged on a baking sheet, glistening with a rich glaze, ready to serve.

5 from 1 vote

Perfectly Tender 2-2-1 Smoked Ribs

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.

Prep Time15

Cook Time5

Total Time5 15

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 998kcal

Author: Jeri Walker

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!

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