Make juicy, tender, flavorful, and fall-off-the-bone ribs with this Smoked 3-2-1 Ribs recipe! This foolproof method guarantees amazing results. Cooked low and slow, these ribs are incredibly easy to make and taste amazing! Grab some napkins, and let's get grilling!
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Smoked ribs are a classic BBQ dish that everyone loves, and the 3-2-1 rib method makes them even more irresistible.
It may seem like a lot of work - but it's not. The pellet smoker makes it incredibly easy to make flavorful, bone-tender ribs.
These smoked baby back ribs are perfect if you want to impress your guests with your grilling skills - and make some of the best ribs around.
Whether you're hosting a summer barbecue, a backyard party, or a tailgate, smoked ribs are guaranteed to be a hit. Just make sure to have a boatload of napkins - you'll need them! 😉
So fire up that smoker, grab a cold beverage, and get ready to impress your friends and family with the perfect rack of ribs they've ever had!
If you have some beef ribs, try my Smoked Beef Back Ribs Recipe!
Also, check out my delicious Best Smoked Pork Belly Burnt Ends on Pellet Grill recipe!
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❓ What Is The 3-2-1 Method?
The 3-2-1 method is a foolproof way to smoke ribs low and slow. It involves cooking the ribs in three stages, each with a specific time frame.
First, the ribs are smoked uncovered at a low temperature (around 225°F) for three hours. This allows the smoke to penetrate the meat and infuse it with flavor.
Next, the ribs are wrapped in foil with a liquid (such as apple juice) and cooked for two hours. The foil helps to trap moisture and prevent the meat from drying out, resulting in tender and juicy meat that falls off the bone.
Finally, the ribs are unwrapped and slathered with barbecue sauce, then cooked for a final hour to give it a crispy exterior which is the perfect finishing touch.
❤️ Why You'll Love This Recipe
- Tender and Juicy Meat: The slow cooking method used in this 3-2-1 ribs recipe ensures that your ribs come out of the smoker juicy and tender.
- Delicious Flavor: Smoking ribs with the homemade pork rub infuses them with fantastic flavor.
- Easy to Make: These BBQ ribs are easy to make, even if this is your first smoker recipe.
- Versatile: The 3-2-1 method is versatile and can be used on different types of ribs, including baby back, spare ribs, and St. Louis-style ribs.
- Perfect for Special Occasions: Whether you're hosting a summer barbecue, tailgate party, or any other special occasion, smoked ribs will definitely impress your guests.
🐖 Ingredient Notes + Substitutions
This recipe is made with simple ingredients that can easily be found at any grocery store.
- Pork ribs. You can 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 on them. If they are too lean, they may turn out drier. This recipe is only for bone ribs, not boneless ribs.
- Mustard. This is used as a binder on the meat so the rub has something to stick to. I used regular yellow mustard, but you can use Dijon mustard or old-fashioned mustard instead. Not a fan of mustard? You can't even taste it. Still not convinced? You can use olive oil instead.
- 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 - I love the richer flavor.
- Apple juice. This is added to the ribs when wrapping them to give them extra moisture so that they can steam. You can also use beer if you like.
- BBQ sauce. Use your favorite bbq sauce or make homemade bbq sauce.
See the printable recipe card for exact measurements and a full list of ingredients.
🍽 Equipment
To make amazing ribs, you'll need a few pieces of equipment, such as a baking sheet, aluminum foil, and tongs.
You will also need a Traeger Pellet Grill or a Pit Boss wood pellet grill for smoking the salmon; either one has precise temperature control. You can use any type of smoker, including an electric smoker.
Some great wood pellet options for smoked ribs include apple, cherry, hickory, maple, pecan, and Signature Blend.
An instant-read thermometer is necessary to monitor the rib's internal temperature and cook it to perfection. The ThermaPen ONE by ThermoWorks is a fantastic option for accurate temperature readings. Remember, cooking times can vary depending on different grills and environmental factors.
♨️ How To Make Smoked 3-2-1 Ribs
Step 1: Prepare The Ribs
First, place the ribs on a large baking sheet. Remove the thin membrane, also knowns a the silver skin, from the back of the ribs (the bone side). This will help the smoke penetrate the meat better and make them easier to eat.
To remove it, use a butter knife and put the tip of it underneath a corner of the membrane. Pull it up with your finger. Grab a paper towel to help you grip it, and pull the entire membrane off. Repeat for the other rib rack. Trim off any excess fat hanging off. Don't cut it all off - it adds great moisture and flavor!
Next, apply the mustard over the entire ribs - top, bottom, and sides. Starting on the bone side, brush on a thin layer of mustard. This is the binder to help the pork rub stick to the ribs.
Combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper in a small bowl. Mix with a small whisk or fork until evenly combined.
Sprinkle the pork rub generously over the ribs, making sure to cover all parts of the ribs. Flip the ribs over, and repeat with the mustard and dry rub again.
Tip: Put the dry rub in an empty spice jar and shake it over the ribs. Hold it about 12 inches away to get an even distribution of seasoning.
Step 2: Smoke The Ribs
Preheat your pellet grill to 225 degrees F, according to the manufacturer's instructions. Fill up the hopper with wood pellets. If using a gas grill, set it up for indirect grilling with wood chips to maintain a low heat.
Once the grill comes up to temperature, place the seasoned ribs directly on the grill grate, bone side down - meaty side up, and close the lid. Let them smoke for 3 hours, without lifting the lid. You want to maintain a consistent temperature throughout the cooking process. This is the fist stage of the 3-2-1 method.
After 3 hours of smoking, the internal temperature should be around 160-165 degrees F. The ribs have absorbed all the smoke they can.
Step 3: Wrap The Ribs
Now it's time to wrap the ribs so they become fall-off-the-bone tender. Remove the ribs from the grill. Place one rack of ribs meat side up on a large piece of aluminum foil (double the size of the ribs). Fold up the sides and pour 1 cup of apple juice beside the ribs. Do not pour the juice over the ribs. The juice will help to keep the ribs nice and moist.
Wrap up the aluminum foil using the drugstore technique. This involves putting two edges of the foil together, folding it over to seal it, and folding it down. Then do the same to the two ends. Then wrap it once with aluminum foil again, just to make sure it covers if there are any leaks.
Place the wrapped ribs back on the grill, meat side up, and smoke for an additional 2 hours. This is the second stage of the 3-2-1 method.
After 2 hours, carefully unwrap the ribs and check the internal temperature, which should be around 200 degrees F.
Step 4: Sauce The Ribs
Next, it's time to sauce the ribs. If you don't want to sauce them, you can remove them from the grill now. However, I love sauced ribs; the saucier the better. 🙂
Carefully remove the foil from the ribs and place them directly on the grill grates, bone side down. Brush your favorite barbecue sauce on both sides of the ribs.
Cook the ribs for one more hour. The sauce will caramelize and leave a delicious glaze on the meat. However, keep an eye on the ribs, as you don't want them to burn. You may choose to remove them after 15-30 minutes.
Step 5: Serve The Ribs
Remove the ribs from the grill and let them rest for 10-15 minutes before serving. This will help the juices to redistribute. Cut the ribs into individual portions and serve immediately with your favorite sides.
Enjoy!
🍖 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 for applying the mustard and rub, then bake them at 225 degrees F for the same time. 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!
💭 Expert Tips
- Remove the membrane from the bone side of the ribs.
- Be generous when applying the pork rub.
- Maintain the smoker temperature at around 225 degrees F to break down the tough connective tissue.
- Add apple juice to the ribs when wrapping to make them moist and juicy.
- Add a pinch of cayenne pepper or red pepper flakes to the pork rub for spicier ribs.
- If you have leftovers, wrap them tightly in foil or an airtight container and place them in the refrigerator. To reheat, place them in the oven or on the grill at 250 degrees until heated through.
- Keep an eye on the ribs after the first 3 hours. All grills cook differently; some are hotter than others and cook faster. Use a meat thermometer to keep an eye on the internal temperature, and remove them earlier if you think they are done. Aim for an internal temperature of around 200 degrees F. A few degrees on either side of this number is just fine. 🙂
❓ Recipe 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 prefer to use fruitwood like apple or cherry. However, any type of wood - hickory, maple, pecan, and Signature Blend - are all good options.
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.
🥗 Side Dishes
You can serve these ribs with so many side dishes. Some of my favorites are dishes that can be made on the pellet grill at the same time as the ribs - Smoked Baked Beans, Smoked Mac and Cheese, or Smoked Baked Potatoes.
It also goes great with corn on the cob - either Smoked Corn on the Cob, Smoked Corn on the Cob in Foil, or Grilled Mexican Street Corn.
You can also serve it with classic side dishes like Creamy Coleslaw, Potato Salad, Carrot Salad, Watermelon Salad, Creamy Cucumber Salad, or Greek Cucumber Salad.
👩🏻🍳 More Delicious Smoker Recipes
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📋 Recipe
Best Fall Off The Bone Smoked 3-2-1 Ribs Recipe
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.
- Enjoy!
Video
Notes
- Remove the membrane from the bone side of the ribs.
- Be generous when applying the pork rub.
- Maintain the smoker temperature at around 225 degrees F to break down the tough connective tissue.
- Add apple juice to the ribs when wrapping to make them moist and juicy.
- Add a pinch of cayenne pepper or red pepper flakes to the pork rub for spicier ribs.
- If you have leftovers, wrap them tightly in foil or an airtight container and place them in the refrigerator. To reheat, place them in the oven or on the grill at 250 degrees until heated through.
- Keep an eye on the ribs after the first 3 hours. All grills cook differently; some are hotter than others and cook faster. Use a meat thermometer to keep an eye on the internal temperature, and remove them earlier if you think they are done. Aim for an internal temperature of around 200 degrees F. A few degrees on either side of this number is just fine. 🙂
Pat
The recipe sounds great. Will the smoking times be similar if smoking only 1/2 rack of BB Ribs?
Jeri Walker
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.