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Fall Off The Bone Baby Back Ribs Recipe
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- Опубликовано: 18 мар 2021
- Welcome back to another awesome day here at Anderson's SmokeShow! Today I am going to be sharing my 2-2-1 Baby Back Ribs recipe which results in super tender fall off the bone ribs! Come give them a try!
I am affiliate for Camp Chef. Sales made through my these links will result in commissions:
For these bbq ribs I am using my Camp Chef SmokePro SG24 Wifi. If you are interested in a Camp Chef pellet grill, click the link here to check them out: bit.ly/2DWObIp
Fall off the bone baby back ribs are great, but they aren't for everyone... If like tender pork ribs, then sit down and give me a few minutes to share the Andersons SmokeShow method.
How to cook baby back ribs using the 2-2-1 method is a very simple concept. 2 hours unwrapped, 2 hours wrapped, 1 hour unwrapped and sauced for the last 15 minutes. I recommend that you check the ribs about half way through the 2 hour wrapped period because ribs can cross into the "too tender for you" phase. Check for pull back, tenderness, and bend.
I used olive oil as a binder (bit.ly/394H3Xw),
Meat Church Honey Hog Hot BBQ rub ( amzn.to/3cKJzD3),
and some Peach BBQ Sauce ( amzn.to/3vDpQ0O ). This combination made for the perfect sweet heat with that nice fruity finish from the peach bbq sauce.
If you like smoked ribs, then this recipe may be just what the doctor called for. I've got a ton of awesome content on the way... subscribe to my channel so that you never miss another video. See you next time!
Link to pump sprayer: amzn.to/3s5JUqz
Interested in the Thermoworks Smoke X2? See it here:
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Don't forget about the Thermapen Mk4 Instant Read Thermometer:
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Link to budget friendly slicing knife:
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#BabyBackRibs #BBQRibs #CampChef
"BBQ isn't really that intimidating." Bless you, Anderson. Great words, great advice.
Thanks 🙏🏻
The best part about cooking ribs is simple. It doesn't matter what method or order you use. As long as they're seasoned, and spend the correct amount of time at temp. You will get decent results. I personally use a cook method that is the polar opposite of this. I go brine, braise, smoke, glaze. I also make my own rub from seedling to shake it on.
I got 2nd place at a rib cookoff by following this procedure, Thanks for the help!!
this is my first time making ribs and im following your temps and time, (seasonings are different but everyone has their own tastes!) Great looking ribs and thank you for making the video concise and to the point without all the extra nonsense!
Thanks for watching! Hope you enjoy!
I agree. No fluff.
Good looking ribs Andrew. You always do a great job of breaking down and explaining your cooks. Keep the videos coming.
Thanks Doug! I appreciate the kind words!
Exactly! If there was only one way to cook, these cooking vids would not exist. I hardly ever follow a recipe, sometimes it's a miss but mostly it's a hit. Nice vid.
People get way too opinionated sometimes when it comes to how food is cooked. My motto is cook it how you like it and forget what other think
@@AndersonsSmokeShow Yep, I have had a ton of fun cooking at get together over the years. People always ask, "what's your secret?" Every time I tell them. No clue, it different everytime. Its whatever I'm feeling at the time. I just started to video my concoctions. If you have the time check them out and you will see what I mean. Sorry for the pour quality vid, still learning. Enjoy your day! Swaggy
Will do 👍🏻
Trying this as we speak. First time making ribs, and first time cooking on my DLX24. Looking forward to eating these.
Be sure to let me know how they turn out
@@AndersonsSmokeShow they were perfectly delicious 🤤
Glad to hear!
I love fall off the bone ribs, tender stuff.
Me too 💪🏻💪🏻
Heck ya Drew those were some killer ribs for sure!! That peach sauce sounds interesting!!
The peach along with the spicy from the meat church made these sooooooooooo dang good!
The rub/sauce combo definitely sounds money
The sweet and heat along with the fruity peach were terrific together! Thanks for watching!
I will try this recipe as soon as possible. Greetings from Italy!
Hope you enjoy!
I smoked then right now 6/5/2021 it is 4:10pm and I am 3.5 hrs in and man to they look bomb thanks for the tip can’t wait till there done.
How did they turn out Mike?
Good video I will try it. I put a horseradish mustard as a binder it gives an extra layer of flavour. Just a suggestion when putting on your rub do bone side first then you don’t lay your meat side down and take the rub off. Also with the membrane I depends on my laziness I score it instead of peeling it and I personally can’t tell the difference.
Good video I enjoyed it.
The ribs looked great. Could you please do a video where you smoke up some rib tips? The tips are one of my favorite parts of a rack.
Yeah I can work in a rib tip video!
@@AndersonsSmokeShow Thank you very much.
Great job... I like how you explain things
I'm trying this as well right now. Just got them on my Camp Chef Woodwind 24. I'm going to wrap mine in butcher paper instead of foil.
Heck yeah! Hope they turned out great!
Brother! Those look great! Fall off the bone is my choice of rib. The heat element you added with “Meat Church Seasoning” brings it home. Good job!
So many RUclips videos say "There's no wrong way." I've discovered several wrong ways. BUT...live and learn.
I know what you mean. What I meant was don’t let someone tell you that your preference is wrong
Looks amazing brother
Thanks for watching!
Great video! Thanks!
Good looking baby backs ! Look very tender ! Just the way my family likes them !
Thanks Kent! They were super tender... and the rub and sauce combo were MONEY! Thanks for watching!
Great video bud. Keep up the good work.
Thanks Bigg Jim!
I do enjoy your videos. Very good style, no BS. Good Job.
Thanks for watching Steve!
I always taste test my rubs too, been jacked 1 time by salt also.. DO WHAT U LIKE,!!! HOW I MAKE MY MARINADES!!! YUMMY IF I LIKE IT ITS GOOD!!!💥
Heck yeah!
I've always done the 3-2-1 method. My wife likes them real soft, but this method should do better, so they aren't so tender. Thanks! Keep smoking
Yeah 3-2-1 is typically associated with spare ribs which traditionally take longer to cook. 2-2-1 is mostly associated with baby back
Great looking ribs, thanks for the tips
Watched your video ribs turned out great thanks
Glad you enjoyed them Greg!
Those ribs look super tender👍
Thanks Bobbi!
I tried it today. Great ribs.
Loving the channel bro. Any chance you can drop a link for that pump spritz bottle?
Thanks man! Yes of course: amzn.to/3s5JUqz
Two questions if I may. Did the temperature stay the same throughout the three phases and with regards to the pellets, do the various companies list the ingredients in the filler that keeps the pellets together?
I'm new to your channel and haven't looked around much to see what content you have up, but if you give recipes and detailed reviews on both homemade as well as store bought rubs and sauces - I'd be highly interested.
I really like and appreciate how clearly and concisely you lay out the information. I'm sure it's a lot of work, or your mind is just naturally very organised. In either case, thanks for both the information and inspiration.
Yes the temperature was set the same way the entire cook. Many of the pellet manufacturers are claiming 100% hardwood with no fillers... as there was a company that got in trouble a few years back along the lines of fillers, so most are using 100% hardwood blends.
I have been experimenting with some homemade runs and sauces, but I haven’t revealed any of those recipes on the channel yet as we are still testing them. I have a pretty good rub, as well as 3 sauces in the works right now.
So if you haven’t heard it in one of my videos yet, I’m and electrical engineer... so some of my technical and “procedural” way of thinking rubs off on these videos! Thanks for watching!
I don’t have a 235 degree setting what would you change at 250 degree
On the 2-2-1 what internal temperature you think we’re looking at to get that fall off the bone about 195?
do you change the temp for the last hour?
why not use the temp probe on the grill?
after the comp's over,why not try boneless country style ribs on the CC,curious to see how you do them
I’ll still be doing videos besides those for the competition, so maybe I’ll try those soon!
Good luck on Wednesday.
Thanks! I’ve got a hot and fast baby back ribs video for the competition
doing this right now. just wrapped in foil and put back in. thanks for a great channel. learning so much from you. you have a great style that isn’t boring or overly talkative with random subjects. question, does the same method apply for beef AND pork ribs? i’m using smithfield pork ribs i found on sale in case this doesn’t come out well(i’m sure it will) and i won’t be out too much money.
Beef ribs usually take longer and depending on the thickness they are sometimes treated more like brisket.
the ribs came out “fall off the bone” excellent! thanks again for great content!
Glad they turned out! Thanks for the feedback
Will this method also work for the Masterbuilt Digital charcoal smoker you previously reviewed?
Yeah that’ll work on there too
They just delivered my Camp Chef wifi 24. What flavor pellets would you recommend for ribs, chicken or beef?
For ribs I typically use a fruit wood (cherry is my favorite). Chicken I’ll go with hickory or a fruit wood. Beef I go with hickory most of the time
Thanks Boss!
How would you compare the level of smoke flavor you get between the camp chef and the masterbuilt charcoal smokers that you have? I have a camp chef and am disappointed by the lack of smoke flavor in my food. I much prefer smoking with my weber kettle. I'm considering one of the masterbuilt charcoal smokers to get the flavor of charcoal with the convenience of pellets.
The masterbuilt definitely has a more bold smoke flavor coming from the charcoal. I have been happy with the smoke with my Camp Chef grills, but i can see where it’s not enough for some.
@@AndersonsSmokeShow does your camp chef have the new wifi controller? I've read that it does a better job than the original controller like I have. I've considered upgrading the controller, but I'm worried that I'd be wasting money.
Unfortunately I don’t really have an answer for that because I’ve only ever had the Gen 2 controllers. These do allow the user to adjust the smoke settings which I would assume give you more, but I’d be guessing on thats.
look into different types of pellets! i seen comparisons that show certain brands and flavors are stronger than others. there’s even charcoal flavored pellets! i have a camp chef gen 2 non wifi controller and the smoke is perfect for my cooks so far
When you wrapped and put back on the grill did you put the meat side down or up?
Meat side down
Big fan of the 3-2-1/2-2-1 method, but I've had some people tell me to just run them unwrapped for 5 hours. Have you done that and what's your experience with it?
Works for spare ribs because they're fattier, but tends to result in dried out baby back ribs as they're leaner.
I've been running baby backs at 225 for about 5 hours and they've been coming out great.
I have done no wrap ribs but it’s always been spare ribs if I recall correctly
Hi guys. I am new to smoking, I have a Broil King Baron Pallet grill. Maybe somebody can give me right advise. like to smoke lamb shoulders and usually they reaches 170 in about 6 hours and then I wrap it in foil and cook till it reaches 203 F. However last 2 times, it takes more than 10 hours for it to reach 170F even though the smoker it self is maintaining the right smoking temperature. What am I doing wrong?
checks for smoke leaks around the lid. i added an insulation strip around the perimeter of the lid and it greatly increased heat retention and getting up to temp speed
I'm new to the whole smoking thing. Why would you pat the ribs with dry rub instead of rubbing the dry rub?
I have better luck with the rub sticking by covering vs rubbing
Did you turn the smoke level down when you wrapped?
Nah, I never touched the grill once it was going. Definitely could’ve though...
@@AndersonsSmokeShow I do. Maybe save on pellets?
@@davidwitkiewicz5388 excellent idea! why smoke when it’s wasted on foil. idk if it saves on pellets tho.
I smoke at 200-220 for about 3 hrs and then wrap. Once my ribs are wrapped, I always finish in the oven at 320 for about an hour, to conserve wood. Plus temperature regulation cant be beat. Not to mention, no more smoke flavor will be achieved once wrapped. But I usually don’t do sauce, just rub. So I skip the last step. I suppose the glaze could absorb more smoke flavor, but it also masks the flavor of your rub and smoke. Sometimes my wife wants sauce. So after unwrapping I will sauce some up for her and throw just hers back in oven, on broil 500 for 5-7 min. But one word of CAUTION…when in the oven, make sure they are up on a wire rack in the pan and not touching it.
Any temps?
I didn’t monitor the temps on these ribs. Grabbing them with tongs was enough for me to know they were done.
Ever try 3-1-1?
Actually no, but that’s something id look to try this summer.
so you do 235 for the whole cook?
Yessir!