I got some great Pinto beans recipes from you guys recently and I appreciate it.

I was hoping I could get a baby back rib recipe if anyone is willing to share.

I have the following tools:

Oven
Gas grill
Electric smoker
Instapot

Thanks

Season ribs with spg, onion powder, cayenne powder, coat in brown sugar. Smoke at 250 for 3 hours, wrap in foil and smoke for 3 more hours.

This but I add some apple juice during the wrap phase and unwrap after 2 hrs, baste with sauce and let that set up on the meat for about an hour. Meat will be tender but stay on the bone with just the right amount of “tug”.

FIFY
Let meat rest for 30 mins before you unwrap.

Personal choice, if he can set the temp on the electric smoker, I’d go 235.

Those are some serious fall off the bone ribs.

This one can't be beat, and it's very simple.

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

remove the membrane
coat with mustard
rub with your favorite rub
smoke at 225 until the bone starts to pull.
don't wrap
baste every hour with apple juice and apple cider vinager.

Add a little dried mustard to the season mix

I use to use a rub with brown sugar red pepper paprika salt pepper etc. have reverted back to salt and pepper only. I call smoking baby backs for 6 hours about twice the cook time you need. I cooked some loin back ribs a while back very similar to baby backs and they were almost too tender at 225-250 for 4.5 hours. Id do two hours open smoke wrap for an hour with some juice if you want and finish unwrapped for a little bit.

I like the 3 hour time frame also. I don’t want them falling off the bone.

agreed. that's over cooked.

Mine don’t fall off the bone, still requires a little tug to pull the meat away and they don’t dry out either.

This and apple juice in the water pan.

The worst ribs I ever had were wonderful.

Mine aren’t tuff they don’t dry out and take 2-3 hours less cook time without a pan of juice.

Obviously directed at me, that’s fine. I’ve pulled mine after 3 hours and thought they were good. I feel like the extra time and while letting the temp come down to 200 over a couple hours breaks down some of the tissue better. Yes I pull membrane to start.
Not trying to argue, to each their own, and I’d love to try your cooking one day!

Low and slow here. That's beer drinking time.

Exactly

I may be missing something without all the apple this and apple that but I follow something similar to the OP and you'd have to be trying to screw those up.

I like a dry rub on my ribs, and the. Smoke with out wrapping normally run them right at five hours.

I do a 3-1.5-1 method. Pretty much fool proof and perfect every time.

Pull membrane, coat in mustard, dry rub them and smoke with applewood at 225 for 3 hours. Pull them and wrap in foil with apple juice smoke for another 1.5 hours. Pull them and pull the foil off and baste with bbq sauce and smoke for 1 hour to set the sauce. They do not fall off the bone, require a little tug and very tender and never dry out.

Pull the membrane of the back then put a dry rub on which is mainly salt, pepper and a little garlic powder both sides, smoke with Pecan wood for 3 hours, wrap them throw in the oven 225 for 3 hours. Sometimes I will add BBQ sauce and cook in the oven unwrapped on top for another 30 minutes

if you scroll down on the attached, I listed my Instapot pork rib recipe that I have been shocked at how good they come out and quick too.

Instant Pot various recipes

my wife loves these but they are close to fall off the bone tender, which is a bit over cooked for me. I also prefer running thru my smokers (3-2-1 at 200°).