Smoked Ribs {3-2-1 Method}
88 Comments
Posted: 04/15/20
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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!
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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.
It’s starts with our homemade Dry Rub for Ribs that we absolutely love!
If you are looking to mix up your regular rib flavor you have to try these amazing Honey Mustard Smoked Ribs!
I’ll admit that I was a bit nervous about smoking ribs the first time we tried them because I had heard they were hard to make.
No worries, my friends, with this method for smoking your ribs you will have tender, juicy ribs every single time.
It’s the perfect method if you are nervous like I was!
Below we will give you step by step instructions plus tips and tricks so you’ll get the perfect rack of smoked ribs.
Ingredients for Smoked Ribs
- Pork ribs
- Yellow mustard
- Dry rub for ribs
- Bbq sauce
- Apple juice
- Honey
- Brown sugar
- Plastic wrap
- Tin foil
- Applewood chips
Essential tools for this recipe – spray bottle to spritz the ribs.
What is the 3 2 1 rib method?
This is a fool-proof method to cook the most tender, perfectly cooked smoked ribs!
You’ll want to prepare your ribs by removing the membrane, coating with yellow mustard and rubbing with the homemade dry rub. We recommend doing this the night before smoking ribs.
Smoke for 3 Hours – Preheat smoker to 225 degrees F and place the prepared ribs bone side down on smoker for 3 hours. Spritz with apple juice mixture every half hour.
Wrap for 2 Hours – Remove ribs from smoker, lay ribs on tinfoil and pour BBQ and apple juice mixture into foil. Seal the foil so nothing leaks out and place ribs on smoker for an addition 2 hours.
Sauce and Smoke for 1 Hour – Remove ribs from the smoker and brush with finishing BBQ Sauce mixture. Place back on the smoker, bone side down and smoke an additional 1 hour.
Remove from smoker and brush again with sauce and serve.
Why not 3 2 1 Rib Method?
I love this method because it creates fall off the bone tender ribs, but if you are entering a barbecue competition apparently that’s not what you want. For the rib gurus out there the perfect rib is tender and will pull away cleanly from the bone as you bite into it. It should not be so tender it falls off the bone and the bone slide out easily from the meat.
Now, for most people, fall of the bones are the best way to enjoy ribs, but you might find 5-10% of people that don’t agree.
Are fall off the bone ribs overcooked?
Technically yes as we stated above! You really want to be able to chew the meat off the bones. Not completely fall apart. But hey, I’ve made plenty of ribs that fall apart and I’ve never heard anyone complain!
Just saying! 😉
Remove the Membrane!
Check out the picture above. Here’s an important step to make tender ribs. Before you season the ribs, take a few minutes and pull the silver skin off the back of the ribs. Yes, it’s an extra step and it takes a little effort, but you’ll be really glad you did!
Bone Side Down
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.
How long do ribs take to smoke?
This method takes 6 hours to smoke the ribs. Slow and steady is definitely the way to go here!
Make sure the thickest part of the rib is at 160 degrees F when measured with a digital thermometer.
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.
Smoked Side Dishes to serve with Ribs!
Finish it with dessert!
If you love this as much as we do, please comment with a five-star rating! When you’re making a yummy recipe, be sure to tag me at @gimmesomegrilling or #gimmesomegrilling, enjoy!
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3-2-1 Smoked Ribs
Ribs prepared with the 3 2 1 method. Prepared with a dry rub, then placed on the smoke, brushed with BBQ sauce and then enjoyed by you!
Ingredients
- 2 racks ribs
- 4 Tbsp yellow mustard
- 1 batch dry rub for ribs
- 1/2 c. bbq sauce divided
- 1 c. apple juice divided
Finishing Sauce
- 1 c. bbq sauce
- 1 ½ Tbsp honey
- 1 ½ Tbsp 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. Left 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.
- 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 F degrees. We use apple wood chips when making these ribs.
- Once the smoker is preheated to 225 degrees F place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees F.
- Mix together 1/2 c. apple juice and 1/2 c. 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 1/2 c. bbq sauce and 1/2 c. 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 F 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!
Tips
Remove the Membrane!
Check out the picture above. Here’s an important step to make tender ribs. Before you season the ribs, take a few minutes and pull the silver skin off the back of the ribs. Yes, it’s an extra step and it takes a little effort, but you’ll be really glad you did!
Bone Side Down
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.
Nutrition Information
Calories: 746kcal (37%), Carbohydrates: 27g (9%), Protein: 36g (72%), Fat: 54g (83%), Saturated Fat: 17g (106%), Trans Fat: 1g, Cholesterol: 182mg (61%), Sodium: 727mg (32%), Potassium: 700mg (20%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 108IU (2%), Vitamin C: 1mg (1%), Calcium: 59mg (6%), Iron: 3mg (17%)
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!
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!