Learn how long to smoke ribs at 250 degrees with this recipe. I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This recipe is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Ingredients
- racks pork baby back ribs: 3 piece
- salt: 2 Tbsp
- ground black pepper: 2 Tbsp
- garlic powder: 1 Tbsp
- onion powder: 1 Tbsp
- chili powder: 1 Tbsp
- ground cumin: 1 Tbsp
- barbeque sauce (such as KC Masterpiece® Original): 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
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While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together in a bowl. Apply rub to both sides of ribs.
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Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours.
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Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours more.
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Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
