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Smoked Babyback Ribs

  • Author: Sara Wells


The 3-2-1 Method for cooking perfect ribs in the pellet smoker!



up to 3 racks babyback ribs
12 cups apple cider or apple juice (or chicken or beef broth)

Dry Rub:
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon pepper
1 tablespoon kosher salt
1 tablespoon cumin
2 tablespoons brown sugar
2 tablespoons garlic
2 tablespoons onion


Preheat pellet smoker to 225 degrees.  Combine all rub ingredients and set aside.

Place ribs on a work surface.  If needed, remove membrane on the bottom by inserting a knife between the bone and the membrane and then pull the membrane off.  It helps to grab it with a paper towel for grip!  Some ribs come with the membrane already removed.

Squirt a zig-zag of mustard over each one and rub into a thin layer. Sprinkle on dry rub (you may not use it all) on both sides.

Place ribs in smoker and cook for 3 hours.  Remove and place on a couple (or a few) overlapping sheets of heavy duty foil.  Pour apple cider over ribs and wrap everything securely in foil.

Cook for 2 hours.

Remove ribs from foil and gently place back in smoker.  Brush on bbq sauce and cook for a final 1 hour.  You may brush with additional sauce one more time during the hour if desired.