Smoking Baby Back Ribs

I leave mine on the grill/smoker the entire cooking process. I have a really cheap charcoal grill that I place the charcoal on the right side and the ribs on the left and just allow the low heat to cook the ribs indirectly. Most of the time I luck up and can cook the ribs down for 2 hours without having to wrap them in foil. I usually judge by sight on when I need to foil them. Also, If I sauce the ribs I wait until the last 15 minutes.

First of all, don't use baby backs- those are for chicks and do not smoke well.

Secondly, slow cook those pork spare ribs till their done- could take 4-5 hours. You can tell when you can rip the bone off the meat with a little effort.

Third. Spray with apple juice (or bourbon, beer etc) every hour or two. Do not apply sauce until 30 min before ready.

Fourth. No need for foil or oven unless you are trying to rush it. Those are shortcuts.

Wood. Anything but Mesquite - too strong. Hickory, Pecan are classics.

i use apple wood and usually cook nothing but st. louis style ribs

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so has anyone split time between the smoker and oven?

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I have done this. A buddy tried it out recently and I was impressed by the results, so I have been doing this now.

Just apply a rub, wrap in foil and bake for 3-4 hours at 250 - 300. Then throw on the smoker with some pecan/hickory for 30 minutes or so. Then hit each side with BBQ sauce and sear them up. Easy and delicious.

Without testing it I would assume that starting on the grill and ending on the grill with a few hours in the oven in the middle would give the best smoke flavor while keeping it as tender as possible.

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Has anyone ever cut their ribs in halves when smoking? I've seen this done and it looks easier to handle vs a full rack but was curious if that would affect cooking times.

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I have an electric smoker and i have to cut them in half. I wouldn't think it would affect the cooking times that much if you have them in a rib rack.

FWIW, i use baby back ribs. (they are delicious) and i use a rub and homemade bbq sauce. I keep it on the smoker for about 4-5 hours.

Did three racks of baby backs last Friday--it took right at 4 hours. First 3.5 hours at 225-250, then slightly higher for the last 30 minutes after I added a little sauce. But I do think basting/spraying/mopping with seasoned apple cider vinegar once an hour helps to keep 'em from getting too dry. ETA: yes, you can overcook ribs even at 225--every rack will be a little different. I look for shrinkage around the bones and generally stop cooking before the rack will actually bend in half. At that point, I prefer to wrap in foil & let the carryover heat finish the job.

My SOP is to mix a scant handful of fruitwood chips with lump charcoal. For seasoning on the most recent batch, I rubbed the ribs with a thai satay dry spice mix, and glazed near the end of cooking w/a mix of pepper jelly, fish sauce, a splash of ketchup, and a little red curry paste.

If they came out tough with the 321 method, like you know, the temp was too high or you cooked too long.
Some baby backs have a lot less meat compared to other baby backs. You will always have to adjust. I usually adjust temperature instead of time, because I have a controlled electric smoker. On a pit, I suggest shooting for a lower temp. If still having trouble, try placing foil/pan on grill to reduce the heat from reaching the ribs. Remember, your thermometer may not be correct and the temp is much higher.

As for smoking after the oven; as the meat cooks it becomes harder for the smoke to penetrate. You may get smoke flavor, but it will be limited to the top of the ribs.