Smoked Ribs Recipe 321Smoked Baby Back Ribs Recipe Food Network Kitchen. Special equipment 8 to 1. Small spray bottle. Prepare the ribs see below. Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight. Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one quarter each of the wood chips and apple. If you have a great recipe or twist you would like to add, feel free to email me at aaronthesmokerking. Smoking Pork Spare Ribs 1. When I smoke ribs. These smoked rib recipes for pork spareribs, babybacks and country style ribs will give you anticipation of smoky satisfaction Temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. Broasted Chicken Recipe. The longer you smoke. About 3. 0 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix. Once the grill reaches 2. F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour. Replenish the smoker box with another one quarter each of the wood chips and apple. Flip the ribs so theyre meat side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing. How to prep your ribs. Position the ribs meat side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely. This smoked rib recipe utilizing the 321 method will surpass all other recipes.