What internal temperature should baby back ribs be?

In order to be fall apart, you want the internal temperature to reach between 190-205 degrees. This happens after a low and slow cook in the smoker with the 3-2-1 method. If your smoker is running under 225 degrees (sometimes mine will run about 8-10 degrees under), you may have to smoke them a bit longer to reach the internal temp of 190 or higher. It can depend on a lot of factors like temperature of smoker, size of meat, the weather, etc.

What is the 3-2-1 method for cooking ribs?

Start with a dry rub and smoke the ribs for 3 hours , then spray them with an apple juice, pineapple juice or apple cider vinegar and wrap them in foil for 2 hours and smoke. Finish off by unwrapping the foil coating them in bbq sauce and smoking for another 1 hour .

Best temperature to smoke baby back ribs?

I smoke baby back ribs at 225 degrees, but 250 degrees is also common.

Smoked Baby Back Ribs - Simply Made Eats

Description

Smoked Baby Back Ribs are cooked low and slow in the Traeger Pellet Grill, and the results are tender, fall apart meat with sticky bbq sauce. We're using the 3-2-1 method, which is the best approach to getting that perfect texture.

Ingredients

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Homemade Pork BBQ Rub:

1/3 cup brown sugar, packed
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon paprika (regular or smoked)
1 teaspoon chili powder
1/4 teaspoon black pepper

Baby Back Ribs:

2 racks of baby back ribs (about 2.5 lbs each)
4 tablespoons stone ground mustard or dijon mustard
1/4 cup apple cider vinegar poured into a spray bottle
8 tablespoons salted butter
1 bottle of bbq sauce (I used Stubbs sticky sweet) *You only need about 1 cup for the ribs, but I like to use the rest for serving).

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Instructions

Unwrap the baby back ribs and sit on a cookie sheet. Pat dry if needed with paper towels and allow to sit at room temperature for 30 minutes. Lather 2 tablespoons of mustard on each rack, mainly on the meat side, but I do a bit on the underside as well. If you are making the pork rub: mix together the brown sugar, garlic powder, salt, paprika, chili powder and black pepper and sprinkle over the entire surface, both front and back. Allow to sit for another 30 minutes at room temperature.
Prepare the smoker by cleaning the grate, filling up the pellets, and heating to 225 degrees. Add the ribs directly onto the racks meaty side facing up. Smoke for 3 hours.
Carefully remove the ribs from the smoker onto a cookie sheet or cutting board and bring inside. Prepare two large pieces of foil and place each rib on top of the foil. Fill a spray bottle with apple cider vinegar and generously spritz the top of the meat. Cut the butter into 8 tablespoons and top each rib with 4 tablespoons of butter, spacing it out down the rack.
Wrap the ribs entirely in foil and place back on the smoker for 2 hours.
Remove the foil wrapped ribs from the smoker and carefully unwrap and discard the foil (it can be really HOT inside). Lather on bbq sauce onto the tops of the ribs.
Return the ribs to the smoker for 1 hour. *Note: Check that the internal temperature is 190 degrees or higher before pulling off the smoker. If not, you may want to leave them on until it reaches that fall off the bone temp.
Remove the smoked baby back ribs onto a cutting board and tent with foil for 10-20 minutes.
Use your knife to cut perpendicular into the soft spots between each bone. Serve and enjoy!

Equipment

Cookie sheet

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Cutting Board

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Traeger

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Notes

Make sure the pellets are filled up before starting the recipe. I forgot my own rule and had to do a Costco run mid-smoking.
Don't skip the mustard coating. It really helps the seasoning stick to the ribs and makes a big difference.
Allow the ribs to rest for 10-20 minutes tented with foil before slicing into individual pieces.

Prep Time: 10 minutes
Resting Time: 80 minutes
Cook Time: 6 hours
Category: meat
Method: smoker
Cuisine: southern