Smoked Ribs

These Smoked Ribs are my new summer obsession. I season them with a flavorful dry rub, smoke them low and slow on my pellet grill, then finish with BBQ sauce for juicy, tender ribs that fall right off the bone. Perfect for beginners or experts and packed with bold, smoky flavor.

What Is The 321 Method?

The 3-2-1 rule is a popular method for cooking the best smoked ribs. This is a great choice for beginners because it is relatively simple and always results in flavorful, tender, fall off the bone ribs. It involves cooking the ribs in three stages:

1. Smoking (3 hours): This allows the smoke to penetrate the meat and infuse it with flavor.
2. Wrapping (2 hours): Wrap the ribs tightly in aluminum foil, often with some additional liquid like apple juice or beer, and return them to the smoker. This steaming process helps tenderize the meat and keeps it moist.
3. Saucing and Finishing (1 hour): Baste the ribs with your favorite BBQ sauce (optional). Return to the smoker, unwrapped, to set the sauce and develop a nice char on the outside.

Key Ingredients

• Baby back ribs – This is our favorite type of pork rib to smoke, but a St. Louis side rib is also a great choice. Baby backs are just a bit leaner. Keep scrolling for a guide on how to cook different types of ribs.
• Yellow mustard – Rub prepared yellow mustard onto the rack of ribs for great flavor, and for something for the dry rub to cling to. Yellow mustard has a neutral flavor, so I do not recommend swapping for Dijon or any other type of mustard.
• Dry rub for ribs – Use your favorite storebought rub or make it homemade.
• BBQ Sauce – Sweet Baby Ray’s is our family favorite, but use whatever you like best or try making homemade.

Find the ingredient list with exact measurements in the recipe card below.

Best Wood Pellets For Smoked Ribs

I recommend using apple or a competition blend to smoke pork ribs. Cherry and hickory are really nice flavors as well.

How To Remove Silver Skin Membrane From Ribs

Slide a butter knife under the membrane and over the bone. Lift and loosen the membrane, then grab it and pull it off. I use a paper towel to grab it so it is easy to hold onto.

How To Smoke Ribs

1. Prepare rub. Combine rub ingredients in small mixing bowl and set aside.
2. Season ribs. Spread the yellow mustard all over the ribs, making sure to get the sides of the ribs, then cover with dry rub. Wrap tightly in plastic wrap and refrigerate for a minimum of 2 hours or overnight.
3. Smoke ribs. Remove plastic wrap from the ribs and place bone side down on preheated smoker for three hours.
4. Prepare spritzing liquid. Mix 1/2 cup apple juice and 1/2 cup water in a spray bottle. Spritz ribs with mixture every 30 minutes.
5. Add sauce. Remove ribs from smoker and place on heavy duty aluminum foil. Mix BBQ sauce with apple juice in small bowl. Pour it on top of the ribs and seal foil tightly. Place foil wrapped ribs back on the smoker for 2 hours.
6. Coat in finishing sauce. Remove ribs from smoker and unwrap foil. Mix together barbecue sauce, honey and brown sugar. Coat ribs with finishing sauce and place back on the smoker, uncovered, for the final hour.
7. Brush with sauce and serve. Remove from smoker and brush with sauce again before serving.

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Serving Suggestions

Cook your whole entire meal on the smoker! Seasoned Potatoes are a big time family favorite around here and super easy to throw together. Of course, we always need some greens so we may toss together a green salad or add an easy Vegetable onto the smoker, too. If your family loves a roll with their meal, Dinner Rolls on the Smoker are a great one to try out, too.

Of course, you can’t forget dessert! Smoked Crumb Apple Pie is totally unique and delicious and our Smoked Strawberry Crisp is the best way to use up those U-pick berries this year!

Storage and Reheating

Fridge: Place cooled ribs in an airtight container for 3-4 days.

Freezer: Double wrap ribs by wrapping them in plastic wrap and then in aluminum foil or placing them in a freezer safe storage bag. Thaw in the fridge overnight before reheating.

Reheat leftover ribs in the oven or on the stove top at low heat. Use a little moisture (broth or sauce) to prevent them from drying out. Aim for an internal temperature of 165 degrees Fahrenheit for safe consumption.

Frequently Asked Questions

More Great Ribs Recipes

• Use a delicious homemade honey mustard sauce and practice the fool proof 3-2-1 method with Honey Mustard Smoked Ribs.
• If you like a little variety and a little kick, add Spicy Smoked Ribs to your party menu. A homemade dry rub and spicy BBQ sauce really take things up a notch plus you use the 3-2-1 method to smoke.
• Sticky and sweet Honey Garlic Ribs are a big time family favorite. Of course, we use the 3-2-1 method because it’s easy for pros and beginners and the homemade honey garlic sauce is out of this world.
• Ribs don’t always have to come from pork, Smoked Beef Ribs are also a great option for family suppers and get togethers like game day. Apple cider vinegar is our secret weapon for keeping this perfectly moist.