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Camp Chef Smoked Ribs

Today, I’m fired up to talk about one of my all-time favorite things in the world: Camp Chef smoked ribs! Who doesn’t love sinking their teeth into tender, smoky, and oh-so-flavorful ribs? So, grab your apron and let’s dive into the smoky goodness!

camp chef smoked ribs

How to Make Smoked Ribs on Camp Chef

Alright, let’s dive right in! Here’s a quick rundown of the steps you’ll be taking to BBQ glory:

  1. Prep Your Ribs: Get yourself some quality pork ribs – St. Louis style or baby backs, your call. Give ’em a good wash and pat ’em dry. This is where the magic begins!
  2. Season, Season, Season!: Whip up a homemade seasoning rub. None of that store-bought stuff, alright? Get creative, toss in some paprika, brown sugar, garlic powder, and a dash of cayenne for that kick!
  3. Fire Up That Camp Chef: Let’s get that smoker preheated to a nice, even 225°F. We’re in for some low and slow lovin’!
  4. Time for the 3-2-1 Method: This ain’t no secret handshake, folks! It’s the golden rule of rib smoking. Three hours on the rack, two hours wrapped in foil, and one hour back on the grate. Trust me, it’s worth the wait!
  5. Test for Doneness: Here’s where you channel your inner pitmaster. Give the ribs a little bend – they should have a slight give but not be falling apart. That’s the sweet spot!
  6. Glaze ’em Up: Brush on your homemade rib glaze. Whether you’re a fan of a tangy vinegar-based sauce or a sticky, sweet molasses concoction, slather it on generously.
  7. Rest and Serve: Give your ribs a little breather. This is where the flavors settle in, and your patience is rewarded. Then, plate ’em up with some killer BBQ side dishes!

What is the 3-2-1 Method

Alright, let’s break it down. The 3-2-1 method is like the BBQ Bible when it comes to smoking ribs. It’s all about time management, and it goes like this:

  • 3 Hours Unwrapped: This is where your ribs soak up that smoky goodness. They’re gettin’ the flavor party started!
  • 2 Hours Wrapped in Foil: This step ensures your ribs stay moist and tender. It’s like they’re taking a little spa day in that foil wrap!
  • 1 Hour Back on the Grate: The final stretch! This hour is where the magic happens. Your ribs get that perfect bark while still staying tender on the inside.

Best Wood To Use

Now, let’s talk wood. Picking the right wood for your smoker is like choosing the perfect wine for a meal. For ribs, I’m a big fan of hickory. It’s got that robust, smoky flavor that pairs beautifully with pork. If you’re feeling adventurous, throw in a few apple wood chips for a subtle fruity note!

camp chef ribs

Homemade Seasoning Rub

Alright, let’s get spicy! Here’s a little secret recipe for a killer seasoning rub:

  • 1/4 cup paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Mix it up, and store it in an airtight container. This stuff is gold, I tell ya!

Best BBQ Glaze

Now, let’s talk glaze. Here’s a little somethin’ somethin’ to make your ribs shine:

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder

Simmer it all up, and you’ve got yourself a glaze fit for BBQ royalty!

How to Test Rib Doneness

Alright, folks, this is the make-or-break moment. Give those ribs a little bend. They should have a slight give without falling apart. If you’re feelin’ resistance, they need a bit more time in the smoker. Patience, my friends, it’s all about patience!

What Side Dishes to Serve 

Now, let’s talk sides! No BBQ is complete without some killer accompaniments. Here are a few of my go-to’s:

  • Creamy coleslaw with a tangy apple cider vinegar dressing.
  • Smoky baked beans loaded with bacon and a hint of molasses.
  • Cornbread muffins with a dollop of honey butter.

Pair these with your perfectly smoked ribs, and you have a feast for a king!

camp chef 321 ribs

My friends, nailing smoked ribs on the Camp Chef is a labor of love. It’s a symphony of flavors, a dance of smoke and spice that’ll have you and your guests begging for more. So fire up that smoker, gather your friends and family, and get ready for a BBQ experience that’ll leave ’em speechless!

Finally, thanks for joining me on this smokin’ adventure. Remember, life is too short for bad BBQ, so keep grillin’ and chillin’! Happy smokin’, y’all!

Camp Chef Smoked Ribs

Savor the irresistible taste of Camp Chef smoked ribs - a true barbecue masterpiece that will leave you craving for more!

Course Main Course
Prep Time 15 minutes
Cook Time 6 hours
Servings 4


  • 1 rack of baby back ribs approximately 2-3 pounds
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper adjust for spice preference
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 cup apple juice
  • 1 cup ketchup
  • 1/2 cup brown sugar for the glaze
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce adjust to taste


Prepping the Ribs

  1. Remove the Membrane: Start by removing the membrane from the back of the rack of ribs. Use a butter knife or your fingers to loosen a corner of the membrane. Then, grab it with a paper towel (it can be slippery) and peel it off completely. This step allows the flavors to penetrate the meat.
  2. Prepare the Seasoning Rub: In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper. Mix well to create your homemade rib rub.
  3. Season the Ribs: Lay the rack of ribs on a clean surface or cutting board. Sprinkle and rub the seasoning mix generously all over the ribs, making sure to cover both sides. This is where the flavor magic begins!

Firing Up the Camp Chef

  1. Preheat the Camp Chef Smoker: Fire up your Camp Chef pellet smoker and set it to maintain a steady temperature of 225°F. This low and slow cooking is crucial for that tender, fall-off-the-bone goodness. Let it preheat while you move on to the next step.

The 3-2-1 Method

  1. The Initial Smoke (3 Hours): Place the seasoned ribs directly on the smoker grates, bone side down. Close the lid and let them smoke for 3 hours. This is the first act of our rib symphony!
  2. Wrap 'Em Up (2 Hours): After the initial smoke, it's time for phase two. Carefully remove the ribs from the smoker. Lay out a large sheet of aluminum foil and place the ribs on it. Drizzle about 1/4 cup of apple juice over the ribs. Wrap them tightly in the foil, creating a packet. Return the packet to the smoker and let them cook for 2 more hours. This step helps the ribs become tender and juicy.

Glaze 'Em Up and Test Doneness

  1. Prepare the Rib Glaze: While the ribs are in the foil, mix the ketchup, 1/2 cup brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce in a small saucepan. Heat it on low, stirring until the sugar is dissolved. This is our homemade rib glaze!
  2. Unwrap and Glaze (1 Hour): After the 2-hour foil wrap, remove the ribs from the foil packet, carefully preserving any juices. Place the ribs back on the smoker grates and brush them generously with the homemade rib glaze. Smoke for an additional 30 minutes, allowing the glaze to caramelize and create that beautiful finish.

Testing for Doneness and Resting

  1. Test Rib Doneness: Use a meat thermometer to check if your ribs are ready. The internal temperature should reach around 200°F, and the meat should be tender. Also, use the "bend test" with tongs; the ribs should bend easily and start cracking on the surface.
  2. Let 'Em Rest: Once the ribs are done, remove them from the smoker and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for 10-15 minutes. This step allows the juices to redistribute, ensuring that every bite is juicy and flavorful.
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