Smoking baby backs

Guessing, termometer isn’t akurate I think.
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3/2/1 on the smoker. Worth the work.

3 hours smoke, 2 hours wrapped in foil, 1 hour unwrapped.

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3-2-1 can be a little long for baby backs. I don’t like my ribs fall off the bone. You should be able to give a slight tug and meat should come off the bone. 2 hrs smoke around 250 and hour wrapped and. 30 minutes sauced works well for me. Every piece of meat is different. Time can vary

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Was going to say the same thing I like a rib with a lil pull on it and end up doing more like a 2- 1.5 -.5

3-2-1 will be overcooked in my opinion but everyone’s pit cooks different.

Make sure to keep a close eye on them once you wrap them. It’s like turbo cook for ribs once they get wrapped in foil. I’ve gone as little as 30 min or sometimes an hour or longer.

Yes you can finish in the oven if you want as it doesn’t matter after they are in foil. However I usually like to take mine out and put back on the pit for a little while to tack up the bark and the sauce if desired.

I do 2/2/.5 at 250* on my Egg

I do the 3,2,1 method. Smoke bone down 3 hours 225. Wrap meat down 2 hours, unwrap last hour. I don’t add bbq sauce. Juicy tender ribs

I did 3 racks yesterday. The short side of these were thicker than normal. I went 3.5/1.25/1 and everyone loved them. I wrapped with 3 pats of butter and drizzle of peg-leg porker sauce.

Why the oven?

Time doesn’t matter. Temperature is what matters. You want ribs to come off around 190-195 for fall off the bone.


I always start and finish mine on my egg at 225-250 temps.