Smoked Spare Ribs - 5 Ingredient Recipe ~ Miss in the Kitchen (2024)

FAQs

What is the 2 2 2 rule for smoking ribs? ›

A Few Words on The 2-2-1 Method

The initial 2 hour step is where the smoke flavor gets into the meat, the middle 2 hour step is where the super tenderizing takes place. The last 1 hour step is where the crust develops on the outside.

One advocates smoking ribs using the 3 2 1 method. This low-and-slow ribs method requires a smoking temperature of 225° F. The ribs are smoked at this temperature for three hours, tenderized in a wrap for two hours, and then finished, unwrapped, for one hour. Voila!

Adding Moisture while Smoking Ribs

I like to cook with a water pan in a pellet grill or offset, which is a personal preference. We also use a spritz while the 3-2-1 ribs are smoking. The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.

Smoke is only required during step 1: Place the ribs on the smoker grate unwrapped and let them smoke for about 3 hours at 225°F.

Set up your smoker for smoking at about 225°F (107°C) using indirect heat. Once the smoker is ready, place the ribs directly on the smoker grate, or you can use a rib rack if you need to fit more. Let the ribs smoke cook for about 5 hours or until they are as tender as you like them.

Pour 2 cups of beef stock into the pan. Cover with foil and bake at 300° for 2 ½ hours or until the meat easily pulls away from the bones. Remove the ribs and let them rest on a cutting board or sheet tray for 10 to 15 minutes. Generously spray or brush on apple cider vinegar on all sides.

Low and slow is the secret to irresistible fall off the bone ribs. You won't get them tender by just grilling them, so the key is finding a way to cook them slowly at a lower heat. You don't have to be a master chef to know how to make ribs that fall off the bone.

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

Should I flip my ribs when smoking? ›

If you don't flip your ribs while smoking, you are obviously an experienced smoker. When smoking meat, you are using a very low heat and the heat, and smoke, envelopes the meat, so there really is no need to flip it. Remember, if you are looking, you aren't cooking!

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

One thing is certain about ribs and pork: If you overcook them, they do become dry and tough. There is something very important to learn with the “low and slow” cooking method employed here. Food is ready when it's ready. Not to be evasive, but for the most part, you cannot judge simply by cooking time.

Try to maintain 225-250 degrees F during the entire smoking process. The ribs are done when the internal temperature reaches 175-180, but the best way to tell when ribs are done is to follow #3.

Our Advice. It will be best to keep the food smoker closed for the whole duration and pick either fat side up or down. If you choose the fat side up, you may end up with a more tender product. If you go for the fat side down, you can retain the flavor you rubbed on the surface.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Baby back rib cooking temperature

We want a temp that is relatively low. We want to keep the smoker at about 250°F (121°C) for the duration of the cook.