This brings me back to the whole reason you're reading in the first place: How I smoke baby back ribs. I use the 3-2-1 method of cooking them over charcoal and applewood chunks. It's super easy and doesn't require a whole afternoon of tending a smoker.
- Baby back ribs
- Dry rub of your choice
- Yellow mustard
- Barebecue sauce
- Coke or Pepsi
- Summer brew like a Hefeweizen or Ale to sip on during the cook (optional, but recommended)
- Rib Prep (15 minutes)
- Smoker Prep (15 minutes)
|There's no method to my charcoal stacking. I just dump it in until it reaches the bottoms of the fire ring.|
|When starting the Big Green Egg, open the bottom vent up to allow lots of oxygen through.|
|Once the coals are hot, throw a couple chunks of wood on top.|
|Replace the cast iron top and open the daisy wheel just a smidgen.|
|Once the temperature is set, the DigiQ DX2 does the rest. Now go grab a beer.|
- 3-2-1 Method (6 hours)
|I clipped my pit temperature probe to the rib rack for a more accurate temp of the pit vs the grill grate.|
|My wife is reading our little one a book while the delicious, smokey aroma fills the air.|
|Even our dog doesn't want to miss out on this nose candy.|
After the 3 hours, take the ribs off the grill and wrap them each tightly in foil with 1/2 cup of soda per rack and cook the meat side down for another 2 hours.
After 2 hours, remove the ribs from the foil and place them back on the grill (or rib rack) for 1 hour to tighten things back up. If you like them sauced, brush some on 10 minutes before you pull them off the grill.
Once they're done, the bones should have pulled away from the meat and the ribs will have an internal temperature around 180° F. Let them rest on a plate for 15 minutes with foil tented over them and finish up with any sides you had planned. When it's time to dig in, cut between every 3rd rib and serve 'em up! They should be tender, moist and delicious.
I'm more of a "photo" guy than recipe writer so I may have missed something in the write-up. If you have any questions, leave them in the comments below. Bon appetit!
EDIT: I just realized that 6 years ago to the DAY, I made a similar post about cooking ribs on my Weber Grill. That's some crazy stuff right there! I have to say my ribs have improved significantly since then!