Smoked Baby Back Ribs with TexasBBQRub
Classic baby backs smoked with the 3-2-1 method (adapted to 1.5-1-0.5 for these smaller racks). TexasBBQRub on both the bone side and meat side builds layers of flavor with every bite.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 2 racks baby-back ribs (about 2 lb each, membrane removed)
- 2 Tbsp Worcestershire sauce (or apple-cider-vinegar spray) for moisture and rub adhesion
- 1/2 cup TexasBBQRub (1/4 cup on bone side, 1/4 cup on meat side)
- 1/4 cup apple juice (optional, for spritzing)
- 1 Tbsp honey (optional, for a light glaze)
- Wood chunks: 2 oz apple or cherry (mild) + 1 oz hickory (medium)
Instructions
- Prep the Rack: Pat ribs dry, remove the thin membrane on the bone side. Lightly coat both sides with Worcestershire sauce.
- Apply Rub: Sprinkle 1/4 cup TexasBBQRub on the meat side, then 1/4 cup on the bone side. Pat gently to adhere.
- Pre-heat Smoker: Set smoker to 225 degrees F on indirect heat. Add the apple/cherry and hickory wood.
- Smoke Unwrapped (1.5 hr): Place ribs bone-side down on the grate. Smoke for 90 minutes, spritz with apple juice every 30 min if desired.
- Wrap (1 hr): Remove ribs, lay on a large sheet of heavy-duty foil, drizzle a little honey (if using), then seal tightly. Return to smoker for 60 minutes.
- Unwrap and Finish (30 min): Open foil, discard excess liquid, and brush a thin layer of additional TexasBBQRub or your favorite BBQ sauce (optional). Smoke uncovered for 30 minutes, turning once, until the bark is firm and the internal temperature reaches 190-203 degrees F.
- Rest: Remove ribs, let rest 10 minutes (temperature will hold). Slice between the bones and serve.
Bill's Pitmaster Tips
- The 1.5-1-0.5 method is my adaptation of the classic 3-2-1 for baby backs — they're smaller and need less time.
- Butcher paper instead of foil gives you a firmer bark. Try it.
Pro Tips
- Use a probe thermometer; pork is safe at 145 degrees F but ribs are best at 190-203 degrees F for tenderness.
- Apple/cherry adds sweet smoke; a small hickory boost gives the classic Texas flavor without overpowering.
- Use butcher paper instead of foil for a slightly firmer bark.
- A light spritz of apple juice prevents the rub from drying out during the first smoke.
- Cool the ribs just enough that the meat firms up; a sharp rib cutter makes cleaner portions.
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