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Smoking good bbq ribs can seem intimidating, but if you follow this easy 3-2-1 method for spare ribs or 2-2-1 method for baby back ribs, you will A-MAZE your friends!
What does the 3-2-1 or 2-2-1 Method really mean?
3 or 2 Smoke spare ribs for 3 hours and baby back ribs for 2 hours at 225°
2 - 2 Wrap ribs in foil and cook for 2 hours at 225°
1 - 1 Remove ribs from the foil and cook for 1 hour

Preheat your smoker or grill to 225°. Light you’re a-MAZE-N Smoker and place it in your grill or smoker for a great smoky flavor.
Start by selecting a good rack of spare ribs or baby back ribs. Remove the membrane from the backside of the ribs. For St. Louis style ribs, trim off where the cartilage meets the bones. This will give you a nice looking even slab or ribs. Trim off any excess fat…I save the fat and rib trim for making sausage. Lightly coat both front and back sides with oil or mustard. I prefer peanut oil.
Generously coat both front and back sides with your favorite rib rub. I use my A-MAZE-N-BBQ Rub (see below).
Place ribs on the grates or racks of your smoker or grill. Smoke spare ribs for 3 hours. Smoke baby back ribs for 2 hours. Spritz ribs every 20 – 30 minutes with apple juice, or my favorite, Hard Cider.
After smoking, remove ribs and place bone side up in aluminum foil, with 3 tablespoons of butter or margarine and about ¼ cup of apple juice or beer. I’ve also used Coke and Cherry Coke with good results. Lightly dust the top side of the ribs with my rib rub.
Place foiled ribs back into your smoker or grill for another 2 hours at 225°. The steam inside the foil will tenderize your ribs.
After 2 hours, remove the ribs from the foil, and place them back into your smoker or grill at 225° to finish. The outside of your ribs will toughen slightly. This is a good time to sauce your ribs with your favorite bbq sauce. I use my A-MAZE-N-BBQ Sauce (see below). Don’t sauce your ribs too early, or the sauce can burn in the heat. I usually wait until the last 15 minutes or so.
Allow to “Rest” for about 20 minutes. Turn bone side up and slice.

Remember: BBQ is cooking at low temps for a longer period of time. Don’t rush the cook times, or you’ll most likely have some pretty tough ribs.



Brown Sugar 1 cup
Paprika ½ cup
Kosher Salt 2 Tbsp
Coarse Black Pepper 1 Tbsp
Garlic Powder 1½ Tbsp
Onion Powder 1 Tbsp
Chili Powder ½ Tbsp
Cumin ½ Tbsp
Dry Mustard 1 tsp
Allspice 1 tsp
Ginger 1 tsp
Optional: ½ tsp Cayenne Pepper (Hot) or ½ tsp Crushed Red Pepper

Mix sugar and spices thoroughly. Pour liberal coat on meat. Store unused rub in an airtight container. Good for 10 lb. pork shoulder roast, two racks of ribs or 10 lb. beef brisket.


Ketchup 1 cup
Apple Juice ½ cup
Apple Cider Vinegar 2 Tbsp
Onion Powder ¼ tsp
Garlic Powder ¼ tsp
Crushed Red Pepper ¼ tsp
Dry Mustard 2 tsp
Light Brown Sugar 2 Tbsp
Molasses 2 Tbsp
Liquid Smoke 1/8 tsp
Lemon Juice 2 Tbsp
Honey 2 Tbsp

Simmer on “Low” heat for 30 minutes.

Add 1 Extra tsp Liquid Smoke or add Extra Crushed Red Pepper