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Smoked Baby Back Ribs — Smoker at 250°F / 121°C, internal 195°F / 91°C

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Smoker Temperature: 250°F / 121°C

Target Internal Temperature: 195°F / 91°C

Overview

Smoked Baby Back Ribs: smoke at 250°F (121°C) until internal reaches 195°F (91°C) for 5-6 hours (3-2-1 method). 3-2-1 method: 3 hours unwrapped in smoke, 2 hours wrapped in foil with liquid, 1 hour unwrapped with sauce. Bend test: ribs crack but don't break when bent. Membrane removal is key.

Key Details

  • Smoker Temperature: 250°F / 121°C
  • Target Internal Temperature: 195°F / 91°C
  • Smoking Time: 5-6 hours (3-2-1 method)
  • 3-2-1 method: 3 hours unwrapped in smoke, 2 hours wrapped in foil with liquid, 1 hour unwrapped with sauce. Bend test: ribs crack but don't break when bent. Membrane removal is key.
  • Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

  • Smoking low and slow breaks down collagen in tough cuts for tender results
  • Wood smoke adds complex flavor compounds not achievable with other methods
  • Temperature control is the most important skill in BBQ smoking
  • Internal temperature determines doneness — time is only a guideline

How To

  1. 1Preheat smoker to 250°F (121°C) with chosen wood
  2. 2Season or rub the meat and place in smoker
  3. 3Smoke for approximately 5-6 hours (3-2-1 method), maintaining steady temperature
  4. 4Monitor internal temperature — target 195°F (91°C)
  5. 53-2-1 method: 3 hours unwrapped in smoke, 2 hours wrapped in foil with liquid, 1 hour unwrapped with sauce. Bend test: ribs crack but don't break when bent. Membrane removal is key.

Tags

cooking-tempssmokingbbqsmokersmoked-baby-back-ribs

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Essential

Frequently Asked Questions

Smoker at 250°F (121°C), target internal of 195°F (91°C). 3-2-1 method: 3 hours unwrapped in smoke, 2 hours wrapped in foil with liquid, 1 hour unwrapped with sauce. Bend test: ribs crack but don't break when bent. Membrane removal is key.