FREE BONUS: 5 Secrets to Be a Better Cook! Make these Smoked Ribs and you will become known for smoking ribs. This is the famous, fail-proof 3-2-1 smoked ribs method and the results will rival your favorite restaurant baby back ribs. We should you pre cook ribs before grilling outdoor cooking and there’s nothing like the taste and aroma of Burgers, Philly Cheesesteaks, and Grilled Salmon.
This post may contain affiliate links. The best thing about smoked ribs is they reheat beautifully. If you’re going to put in the time it takes to make ribs, why not make a big batch? To reheat: Cover with foil and pop them in the oven until warm. Homemade Seasoning Rub for Ribs: You can use your favorite pre-made seasoning mix for ribs, but our go-to dry rub for rubs comes from Susie from Hey Grill Hey. We love the addition of brown sugar which caramelizes on the ribs.
The best homemade seasoning mix for pork ribs! The Best Homemade Rib Glaze: This glaze is easy to make and has simple ingredients but the flavors really pop and the secret is in the mustard so don’t skip it. We modified this from Camp Chef’s 3-2-1 ribs. Between glazing twice, we end up using the full amount on 3 racks of ribs.
How to Make Smoked Ribs: Step 1: Remove the Silver Skin. If the butcher hasn’t already done so, remove the silver skin or thin membrane from the bone side of the ribs. Silverskin is difficult to chew and doesn’t let flavor penetrate the meat. Score the membrane and peel it back.