3.2.1 Ribs

on the smoker

Smoking has become a weekend tradition at our household! Carl has been perfecting his rib recipe and is letting me share!

I think what really perfected these was when Carl added my homemade Kansas City BBQ sauce! Get the recipe for that here.

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3.2.1 Ribs

Epic fall off the bone ribs that are foolproof!
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Course
Cuisine: American


  • Smoker


  • 1 rack baby back ribs
  • 3 tbsp Lil' Harry's Famous Rib Rub
  • 1 cup apple juice or cider
  • ¼ cup dark brown sugar
  • 3 tbsp salted butter cut into small pads
  • ½ cup BBQ sauce


  • Remove the membrane on the back of the ribs if the butcher did not do so. (You can request they do!)
  • Liberally season both sides of the ribs using the rib rub. Start on the bone side.
  • Prepare your smoker for indirect smoking. Target temperature is between 180°-200° with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
  • Tear off a large enough piece of aluminum foil to wrap the ribs in and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter, and then pour the apple cider or juice over the ribs.
  • Tightly crimp the foil together and create an airtight seal. Return to the grill and increase your cooking temperature to 225° . Leave the ribs for 2 hours.
  • Carefully remove the ribs from the grill and place on a large working surface. Open the foil package, mindful of steam, and use tongs to remove the ribs and place them back on the grill, bone side down.
  • Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225° for an 1 hour until the ribs are done to your desired tenderness.


Get my BBQ sauce recipe here!
Our smoker: We have the Pitts and Spitts Stainless Steel Maverick 1250. Check it out here.

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