Baby Back Ribs Smoked Slow and Low 321 Style on Weber Genesis II Propane Gas Grill



3 Pound Rack of Baby Back Ribs
Yellow Mustard
Rub of Choice

Wood for Smoking: Hickory Wood Chunks, soaked 1 or 2 hours in advance.


  1. Remove any major top side fat or silver skin, cut off with a filet knife.
  2. Remove membrane from the back, by getting a knife under the fat layer and pulling with a paper towel to improve grip.
  3. Cover ribs with a light coat of yellow mustard.
  4. Cover with Rub of choice.
  5. Cook in grill with soaked Hickory Wood Chunks, at 225° F. for 3 hours.
  6. Wrap in foil and add 1 cup apple juice to each slab, and cook still at 225° F for 2 hours.
  7. Remove from foil and cook for 1 hour, still at 225° F. (Anyone wanting sauce cooked in, would apply sauce here.)
  8. If the meat is not at or over 160° F internal meat temp.  Cook for 30 additional minutes at 300° F.
  9. Ensure the meat temperature is at least 160° F.  If still not at or above 160° meat temp, cook at a higher temp of between 325° – 375° F., to reach 160° F internal meat temperature.
  10. Visually, the meat should have pulled back from the bone some, check the underside of the ribs.  But testing the meat temperature is the safest method.
  11. Enjoy!