Fall-Off-The-Bone Smoked 3-2-1 Ribs
These smoked 3-2-1 ribs are fall-off-the-bone tender with the perfect balance of smoke, spice, and sweetness. My foolproof method breaks down the process into simple steps that guarantee amazing results! Even beginners will have success!
Servings: 4 servings
Calories: 793kcal
Ingredients
- 2 racks baby back ribs or St. Louis-style ribs (about 4 pounds)
- ¼ cup yellow mustard (for binding)
- 3¾ tablespoons homemade pork rub (ingredients below)
- 2 cups apple juice (or beer)
- ½ cup barbecue sauce (your favorite kind)
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
- Prep the ribs: Place ribs on a baking sheet bone-side up. Use a butter knife to lift the edge of the membrane, then grab it with a paper towel and pull it completely off.2 racks baby back ribs or St. Louis-style ribs
- Apply binder: Coat all sides of the ribs with yellow mustard. Don't worry - you won't taste mustard in the final ribs.¼ cup yellow mustard
- Season: Mix all dry rub ingredients together. Apply generously to all surfaces of the ribs, patting gently to adhere. Get those sides too!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
- Initial smoke (3 hours): Preheat your smoker to 225°F. Place seasoned ribs bone-side down directly on the grates. Close the lid and smoke undisturbed for 3 hours.
- Wrap phase (2 hours): Remove the ribs from the smoker. Place each rack on two large sheets of heavy-duty aluminum foil. Pour 1 cup of apple juice beside each rack of ribs (not directly on top). Wrap tightly using the drugstore method: fold long edges together, roll down, then seal the ends. Double-wrap with another layer of foil.2 cups apple juice
- Continue cooking: Return wrapped ribs to the smoker bone-side down for 2 more hours. The internal temperature should reach around 195-200°F.
- Sauce and finish (1 hour): Carefully unwrap ribs (watch for hot steam!) and place them back on the grill grates. Brush barbecue sauce generously on both sides.½ cup barbecue sauce
- Final smoke: Continue cooking for up to 1 hour until sauce caramelizes. For competition-style texture with more bite, reduce this phase to 15-30 minutes. Keep an eye on them to prevent burning.
- Rest and serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting between bones to serve. Enjoy with extra sauce on the side!
Video
Notes
For Perfect Results Every Time
Storage and Reheating
Oven Method No smoker? Follow the same prep, then bake unwrapped at 225°F for 3 hours. Complete the wrap phase in the oven for 2 hours, then unwrap, sauce, and finish under the broiler for 5-7 minutes until caramelized.
- Always remove the membrane - this lets the smoke penetrate and prevents a chewy texture.
- Maintain a consistent 225°F temperature throughout the entire cook.
- Use heavy-duty foil and double-wrap to prevent leaks during the wrap phase.
- The ideal finished temperature is between 195-203°F. Ribs should bend easily but not fall apart when lifted.
Storage and Reheating
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 250°F oven, covered with foil and a splash of water or apple juice, for about 20-30 minutes until warmed through.
- For freezing, wrap portions tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Oven Method No smoker? Follow the same prep, then bake unwrapped at 225°F for 3 hours. Complete the wrap phase in the oven for 2 hours, then unwrap, sauce, and finish under the broiler for 5-7 minutes until caramelized.
Nutrition
Calories: 793kcal | Carbohydrates: 34g | Protein: 58g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 985mg | Potassium: 960mg | Fiber: 2g | Sugar: 21g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 7mg
