Smoked Ribs {3-2-1 Method}
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These smoked ribs are so delicious using the 3 2 1 ribs method. They literally fall off the bone after being smoked on an electric pellet grill. Smoking ribs doesn’t get easier than this which is perfect for beginners. If you just got a Traeger or are new to smoking meat start with these delicious ribs first! They are prepared with a dry rub, then placed on the smoke, brushed with BBQ sauce and then enjoyed by you!
Want to make ribs on the smoker and not sure where to start? Smoking Ribs can be overwhelming but you’ll want to try this easy and fool-proof way of preparing them. It’s called the 3 2 1 rib method and you’ll get amazing ribs every single time.
With this method for smoking your ribs you will have tender, juicy ribs every single time.
What is the 3 2 1 rule for ribs?
The 3-2-1 rule is a popular method for cooking ribs on a smoker or grill. It involves cooking the ribs in three stages:
- Smoking (3 hours): Place the seasoned ribs on the smoker at a low temperature (around 225°F) for 3 hours. This allows the smoke to penetrate the meat and infuse it with flavor.
- Wrapping (2 hours): After 3 hours, wrap the ribs tightly in aluminum foil, often with some additional liquid like apple juice or beer, and return them to the smoker for another 2 hours. This steaming process helps tenderize the meat and keeps it moist.
- Saucing and Finishing (1 hour): Remove the foil after 2 hours and baste the ribs with your favorite BBQ sauce (optional). Return them to the smoker, unwrapped, for about 1 hour at a slightly higher temperature to set the sauce and develop a nice char on the outside.
This method is known as “3-2-1” because of the three different cooking stages and their corresponding durations. It’s a popular choice for beginners as it’s relatively simple and results in tender, flavorful ribs.
Ingredients Needed for Smoked Ribs
- Baby back ribs
- Yellow Mustard
- Dry Rub for Ribs or Sweet and Smoky Rub
- BBQ Sauce
- Apple Juice
- Honey
- Brown Sugar
- Plastic Wrap
- Tin Foil
- Applewood Chips
How to Make Smoked Ribs Using the 3-2-1 Method
The first step to make these smoked baby back ribs is to pull the membrane off the back of your rack of ribs. Do this by sliding a butter knife under the membrane and over the bone. Lift and loosen the membrane, then grab it and pull it off. We use a paper towel to grab it with to make it easy to hold onto.
Prepare our dry rib rub or buy our Sweet and Smoky Rub, either will work.
Spread the yellow mustard all over the ribs, making sure to get the sides of the ribs, then cover with dry rub of your choice. Wrap in plastic wrap, place in the refrigerator for a minimum of 2 hours or overnight.
When ready to smoke the ribs, preheat the smoker to 225 degrees Fahrenheit. We recommend using apple wood chips or a competition blend.
When the smoker is ready remove plastic wrap from the ribs and place ribs, bone side of the ribs down on smoker and the meat side up. Smoke for three hours.
Meanwhile mix 1/2 cup apple juice and 1/2 cup water in a spray bottle. Spritz ribs with mixture every half hours.
After three hours remove the ribs from the smoker. Place ribs on heavy duty aluminum foil. Mix 1/2 cup BBQ sauce and 1/2 cup apple juice together in small bowl. Pour it on top of the ribs and seal foil tightly. Place ribs back on the smoker for 2 hours.
After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Mix together barbecue sauce, honey and brown sugar for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for the final hour.
Remove from smoker and brush with sauce again and serve!
Helpful Tools
How to Store Leftover Pork Ribs
Place cooled ribs in aright container in the refrigerator. Store for 3-4 days in the refrigerator.
To freeze the ribs, double wrap by wrapping them in plastic wrap and then in aluminum foil or placing them in a freezer safe storage bag.
How to Reheat Smoked Ribs
If ribs are frozen, thaw the ribs in a refrigerator overnight.
Reheat leftover ribs in the oven or on the stove top at low heat. Use a little moisture (broth, sauce) to prevent them from drying out. Aim for an internal temperature of 165°F for safe consumption.
Pro Tips!
- We prefer to use Sweet Baby Ray’s BBQ Sauce, but you can use your favorite.
- Our preferred cut of rib is the baby back ribs.
- Make sure you smoked the ribs with the bone side down. If you smoke the ribs bone side up the juices pool in the concave center of the bones which blocks the smoke from penetrating.
See? This is what I was talking about! Lip-smacking delicious ribs that are perfectly cooked every time! Whether you’re an old pro with your smoker or a beginner this recipe will never fail.
If you are looking more rib recipes try these amazing Honey Mustard Smoked Ribs!
Smoked Side Dishes to serve with Ribs!
Finish it with dessert!
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3-2-1 Smoked Ribs
Ingredients
- 2 racks ribs
- 4 Tablespoons yellow mustard
- 1 batch dry rub for ribs
- ½ cup bbq sauce divided
- 1 cup apple juice divided
Finishing Sauce
- 1 cup bbq sauce
- 1 ½ Tablespoons honey
- 1 ½ Tablespoons brown sugar
- spray bottle
Instructions
- Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece of you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
- Prepare your favorite rub in a small bowl. We recommend our rib rub or Sweet & Smoky Rub.
- Spread yellow mustard evenly over the ribs covering completely. Next, spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours, but we do it overnight for best results!
- Prepare your smoker according to manufacture's directions to a heat of 225 degrees Fahrenheit. We use apple wood chips when making these ribs. Another great option is a competition blend of wood chips.
- Once the smoker is preheated to 225 degrees Fahrenheit place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees Fahrenheit.
- Mix together ½ cup apple juice and ½ cup water in a spray bottle and spritz ribs with mixture every half hour.
- After 3 hours remove ribs from smoker but leave smoke on at same temperature.
- Lay tinfoil out on counter (enough to wrap ribs in) and lay the ribs on the foil. Mix ½ cup bbq sauce and ½ cup apple juice together in small bowl. Pour it carefully over the ribs and seal up the foil so nothing leaks out. Place ribs back in the smoker at 225 degrees Fahrenheit for 2 hours.
- After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Mix together BBQ sauce, honey and brown sugar for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for 1 hour.
- Remove from smoker and brush with sauce again and serve!
Sharon Wesley says
Wonderful!! My husband said the best ribs he’s ever had! I did not use your dry rub as we already had some dry rub mixed up but similar to yours. Otherwise, followed your instructions. These were tender, came off the bone easily, moist and so flavorful. Smoked on our Traeger.
the Evinks says
So glad you had great results!! Thanks so much for commenting and rating this recipe!
William Lewis says
I had to leave a comment! First, to say thank you for the post/guidance. Second to say what I did different.
First, I followed the process almost as much as possible. 3-2-1. The ribs were fantastic and all of the family said the same. We couldn’t have been happier with the final product. These ribs were almost too tender to pick up at the ends, #perfect!
What I tweaked:
My dry rub includes a little cinnamon, chipotle, a little more brown sugar, cumin, and chili powder. Also, I didn’t have mustard on first.
Spray: we don’t keep apple juice, so I used bourbon and water.
BBQ sauce: added a little bourbon.
Process: the 2-hour stage, I didn’t have bbq sauce in the aluminum foil, mainly because I forgot. Instead, I just poured in the remainder of the bourbon water.
All-in-all, I will come back to this post for the rest of my life. Haha.
Oh, last thing, for the wood, I used Hickory and cherry im the smoker.
the Evinks says
Sounds like amazing ways to change it up!! Thanks for rating and commenting on this recipe!
Kelly says
on the 2nd part do u wrap ribs in foil or just make like a bowl?
Courtney says
Wrap them in foil!
Nikki says
I’ve done this method n recipe a few times now with ribs n it’s amazing!! Tryin it now on a wild boar we shot! Hoping its just as good on there! adjusting cooking time just a bit cause well its a big one lol
the Evinks says
I’m curious to hear how it is with the boar! Thanks for rating and commenting on this recipe!
hugajeep says
Just came accross this, my mouth is watering, going to try them out on Saturday in my Bradley smoker, will let you know
the Evinks says
Hope you enjoyed them!!
kerry says
When i went to take them out of foil to apply sauce for final hour, they are coming apart in spots. Maintained temp around 225. did i do something wrong?
the Evinks says
No they are just that tender!
Brad says
Why wrap in Foil and not butcher paper? Won’t the butcher paper allow more smoke to the ribs?
the Evinks says
The foil holds in the liquid you add when you wrap.
Rogan says
Very easy! Tasted even better than I hoped.
the Evinks says
Wonderful to hear Rogan!! Thanks for commenting and rating the recipe!
Thomas DUBOSE says
Just great
the Evinks says
Awesome to hear Thomas! Thanks for commenting and rating the recipe!
JimmyT says
Can you do this recipe using a rib rack? (So I can fit 5 racks in). Will this recipe work with one of those because the ribs will be on a rack on the side
the Evinks says
We haven’t tested it like that, my concern is that the rack my puncture holes when you wrap them. I’d just be careful and double wrap maybe.
Rick says
Followed receipe exzctly as written. Great taste but very dry. How do I maintain moisture?
the Evinks says
Hey Rick! I’ve never had these ribs turn out dry before and we’ve made them more times than I can count. I’m not sure what could have went wrong if you followed the direction exactly.
Eric says
Did they not spritz or have their temperature too high?
the Evinks says
Hard to know what goes wrong unless you are there! Could be either of those things!
Raymond says
Your Rub — how much is needed for each item
Brown sugar
Smoked paprika
Salt
Black pepper
Chili powder
Dry mustard
the Evinks says
Hi Raymond the full recipe for the rub is found here – https://gimmesomegrilling.com/dry-rub-for-ribs/
Kelly says
Great recipe
the Evinks says
So glad you enjoyed them Kelly! Thanks for commenting and rating the recipe!
Pam says
Can this same method be done without adding a BBQ sauce to them? My husband prefers dry rub ribs without any BBQ sauce.
the Evinks says
Hi Pam! I’ve never tested this recipe without the BBQ sauce I’m sorry!
Tim says
Best recipe I’ve tried so far! I did add a 1/2 cup of apple juice to the finish sauce as well.
the Evinks says
So glad you enjoyed these Tim! That sounds like a great addition to the finish sauce!
CJ says
2nd time making these and they are great! I use Dijon mustard and Sweet Baby Ray’s BBQ sauce.
the Evinks says
Awesome to hear CJ! Thanks for commenting and rating the recipe!
Suzanne says
The last hour do you keep them in the foil!
the Evinks says
No you remove them from the foil and brush then place them back on the grill without foil.
Keith says
The recipe and reviews sound great. My question is, do you use a particular BBQ sauce? There’s so many to choose from these days. I also have my own pork sauce that I’ve used for many years but it’s more of a SE NC style. Thanks for any input.
the Evinks says
We use Sweet Baby Ray’s because that’s our favorite. I would just choose the one you like the best!
Verna Husby says
I am trying them today with my own North Carolina sauce
the Evinks says
Hope you enjoyed them!
Tara S says
Do you have to soak the wood chips before smoking these ribs?
the Evinks says
We have a pellet grill so we don’t soak our pellets. If it’s something you need to do for your type of smoker then I would recommend it.
Jacob says
Made these today for Father’s Day. Everyone in attendance said they were the best ribs they’d ever had. I did make one change. I used boar’s head deli mustard instead of yellow mustard. I’ve used it on previous cooks and found it to be a game changer.
the Evinks says
I’ll have to try the mustard switch! So glad you enjoyed them and they were a hit. Thanks for commenting and rating the recipe!
George Bunker www.texasbbqbash.com says
This recipe is a winner! We made spare ribs for Fathers Day using this recipe and they turned out amazing. whole family said they would like more of these in the future. It’s easy to put out a good set of back ribs, but spare ribs are a gretaer challenge- this recipe did the trick. Thanks for sharing your recipe!
the Evinks says
Awesome to hear! We are so glad they were a hit. Thanks for commenting and rating the recipe!