This smoked 3-2-1 ribs recipe makes juicy, tender, fall-off-the-bone ribs! This foolproof method guarantees amazing results. Cooked low and slow, these ribs are incredibly easy to make and taste fantastic.
If you love smoked ribs, then check out the viral TikTok Smoked BBQ Party Ribs too!
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The 3-2-1 rib method makes these ribs irresistible. Using a pellet smoker ensures flavorful, bone-tender ribs with minimal effort.
These smoked baby back ribs are perfect for impressing guests at a summer barbecue or backyard party. Make sure to have plenty of napkins - you'll need them! 😉
If you enjoy this recipe, try 2-2-1 Smoked Ribs, Oven Baked Ribs, or Smoked Beef Back Ribs next! Also, don't miss out on Smoked Pork Belly Burnt Ends on Pellet Grill.
Why You'll Love This Recipe
- Tender and Juicy: The slow cooking method ensures your ribs are juicy and tender.
- Delicious Flavor: Smoking ribs with a homemade pork rub infuses them with fantastic flavor.
- Easy to Make: These BBQ ribs are easy to make, even for beginners.
- Versatile: You can use any smoker, including a Traeger pellet grill, Pit Boss wood pellet grill, or electric smoker.
Ingredient Notes
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Pork ribs. Use pork baby back ribs, St. Louis-style ribs, or spare ribs. This recipe is for 2 racks of ribs. Look for ribs that have a lot of marbling. This recipe is only for bone ribs, not boneless ribs.
- Mustard. This is used as a binder for the rub. I used regular yellow mustard, but you can use Dijon or old-fashioned mustard, or substitute with olive oil.
- Pork rub. I doubled my Homemade Pork Rub, which contains brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. I used smoked paprika for these ribs. For more spice, add cayenne pepper or red pepper flakes.
- Apple juice. This adds moisture during the wrapping stage. You can also use beer if you like.
- BBQ sauce. Use your favorite BBQ sauce or make homemade BBQ sauce.
How To Make Smoked 3-2-1 Ribs
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Remove the Membrane: Place the ribs on a baking sheet. Use a butter knife to lift the membrane (silver skin) from the back. Grab a paper towel for grip and pull it off.
Step 2
Apply Mustard: Coat the ribs with a thin layer of mustard on all sides.
Step 3
Season: Mix the rub ingredients and sprinkle generously over the ribs. Flip the ribs over, and repeat with the mustard and dry rub on the other side.
Tip: Use an empty spice jar to sprinkle the rub easily. Hold it about 12 inches away.
Step 4
Smoke: Preheat your pellet grill to 225°F. Fill the hopper with wood pellets. Place the ribs bone side down on the grill. Smoke for 3 hours without opening the lid. The internal temperature should reach 160-165°F.
Step 5
Wrap: Remove the ribs and place them on aluminum foil. Pour apple juice beside the ribs, then wrap tightly using the drugstore technique. This involves putting two foil edges together, folding it over to seal it, and folding it down. Then, do the same to the two ends. Then wrap it with foil again to make sure it covers any leaks.
Step 6
Smoke: Return the wrapped ribs to the grill and smoke for 2 more hours. The internal temperature should be around 200°F.
Step 7
Sauce: Unwrap the ribs and place them back on the grill. Brush BBQ sauce on both sides. Smoke the ribs for another hour, watching carefully to prevent burning. The sauce will caramelize into a delicious glaze. You may choose to remove them after 15-30 minutes.
Step 8
Serve: Remove the ribs from the grill and let them rest for 10-15 minutes. Cut into portions and serve with your favorite sides. Enjoy!
Watch How to Make 3-2-1 Smoked Ribs
Oven Instructions for 3-2-1 Ribs
Don't have a smoker or pellet grill? No problem! Make them in the oven instead! Follow the same steps but bake them in the oven at 225 degrees F. Wrap them using the same directions, then sauce and finish them under the broiler for a few minutes.
You can also make Pork Ribs in the Instant Pot too!
Serving Suggestions
Pair these ribs with sides like Smoked Baked Beans, Smoked Mac and Cheese, or Smoked Baked Potatoes.
They also go great with either Smoked Corn on the Cob, Smoked Corn on the Cob in Foil, or Grilled Mexican Street Corn.
Or serve with classic side dishes like Creamy Coleslaw, Potato Salad, Carrot Salad, Watermelon Salad, Creamy Cucumber Salad, or Greek Cucumber Salad.
Top Tips
- Remove the membrane: This helps smoke penetrate the meat and makes it easier to eat.
- Leftovers: Wrap tightly and refrigerate or freeze. Reheat at 250°F until warmed through.
- Watch the last step carefully. Keep an eye on the ribs during the last hour. All grills cook differently; some are hotter than others. Use a meat thermometer (my favorite is the ThermoWorks Thermapen ONE (paid link). Aim for an internal temperature of around 200 degrees F. A few degrees on either side of this number is fine. 🙂
Smoked 3-2-1 Ribs FAQs
It will take about 5.5 to 6 hours to smoke pork ribs.
The ribs are done when the meat is tender and pulls easily away from the bone. The internal temperature, when checked with a digital meat thermometer, should be between 195 degrees F and 203 degrees F.
I like to use fruitwood, such as apple or cherry, as well as hickory, maple, and pecan. I also like Traeger's Signature Blend or Pit Boss's Competition Blend.
Yes, you can freeze leftover ribs. Wrap them tightly in foil and place them in a Ziploc bag or freezer-safe container. Thaw them in the refrigerator overnight before reheating.
Yes, the smoking time should be similar if only using a half rack of ribs.
The 3-2-1 method is a foolproof way to smoke ribs low and slow, involving three stages. First, smoke the ribs uncovered at 225°F for three hours to infuse flavor. Next, wrap them in foil with a liquid (such as apple juice) and cook for two hours to keep the meat tender and juicy. Finally, unwrap the ribs, slather them with barbecue sauce, and cook for a final hour to achieve a crispy exterior.
More Delicious Smoker Recipes
Related Recipes
- Smoked Beer Can Chicken: Steamed from the inside out for a juicy flavor.
- Smoked Brisket: Requires patience but results in amazing flavor.
- Smoked Whole Chicken: Tender and flavorful.
- Smoked Boneless Chicken Thighs: Juicy and tender with a simple spice rub.
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- Jeri
Recipe
Best Fall Off The Bone Smoked 3-2-1 Ribs
Ingredients
- 2 racks baby back ribs about 4 pounds
- ¼ cup mustard
- 3¾ tablespoons pork rub ingredients listed below
- 2 cups apple juice
- ½ cup barbecue sauce
Pork Rub Ingredients
- 4 teaspoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dry mustard powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim: Place ribs on a large baking sheet. Remove any excess fat hanging off and remove the silver skin from the bone side.
- Binder: Brush mustard over the entire ribs, covering the top, bottom, and sides.
- Rub: Make the pork dry rub by mixing together the brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. Sprinkle the dry rub generously on the ribs.
- Preheat: Preheat the pellet grill to 225 degrees F.
- Smoke: Place ribs bone side down directly on the grill grates. Close the lid and smoke the ribs for 3 hours. (The first stage of the 3-2-1 method).
- Wrap: After 3 hours, remove the ribs from the grill. Place one rack of ribs meat side up on a double-sized sheet of aluminum foil. Fold up the sides and pour 1 cup of apple juice beside the ribs (avoid pouring it on top). Use the drugstore technique to wrap the foil: bring two edges together, seal, and fold down. Repeat with the other ends. Wrap in another layer of aluminum foil to prevent leaks.
- Smoke: Place the wrapped ribs back on the grill, bone side down, and smoke for 2 more hours (the second stage of the 3-2-1 method).
- Sauce: After 2 hours, carefully unwrap the ribs and check the internal temperature. They should be around 200 degrees F. Carefully remove the ribs from the foil and place them directly on the grill grates, bone side down. Brush your favorite barbecue sauce on both sides of the ribs.
- Smoke: Smoke the ribs for one more hour (the final stage of the 3-2-1 method). The sauce will caramelize and leave a delicious glaze on the meat. However, keep an eye on the ribs so they don't burn. You may choose to remove them after 15-30 minutes.
- Serve: Remove the ribs from the grill and let them rest for 10-15 minutes before serving. Cut the ribs into individual sections and serve immediately with your favorite sides.
Video
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Recipe Notes:
- Remove the membrane: This helps smoke penetrate the meat and makes it easier to eat.
- Leftovers: Wrap tightly and refrigerate or freeze. Reheat at 250°F until warmed through.
- Watch the last step carefully. Keep an eye on the ribs during the last hour. All grills cook differently; some are hotter than others. Use a meat thermometer to check the internal temperature, and aim for around 200 degrees F. A few degrees on either side of this number is fine. 🙂
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
James Kelly says
Used my own sauce but the cooking method worked perfectly, thank you! Just short of fall off the bone… excellent!
Jeri Walker says
I'm so glad it worked out for you! Thanks for taking the time to come back and leave a comment! 🙂
Anonymous says
Amy Liu Dong says
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Pat says
The recipe sounds great. Will the smoking times be similar if smoking only 1/2 rack of BB Ribs?
Jeri Walker says
Thank you! 🙂 Yes, the smoking time should be very similar if only using a half rack of ribs. However, depending on the thickness of your ribs, the time may vary, especially in the last hour after your brush on the sauce. Check the internal temp with a thermometer to make sure they don't overcook.