Smoked Ribs {3-2-1 Method}
148 Comments
Posted: 04/15/20
This post may contain affiliate links. Please read our disclosure policy.
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!
Contents
show
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!
Shop Our Spices
Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
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%)
Aaron says
came out perfect would recommend it to anybody that has the time to do it it is a very long recipe procedure
Courtney says
But so worth the wait!! Thank you for rating this recipe and letting us know you enjoyed it!
Robb says
So easy I could do these in my sleep. Made these about 4x now in 3wks of having my Smoker . I smoke for 3hrs then pull and wrap , but I spread brown sugar on the foil with three pads of butter, then placed the ribs on top put a little more brown sugar on top of the ribs, three pads of butter and drizzle with honey then wrap and seal, and put them back on the grill for two hours open the foil and paint on a reduction of the honey butter and brown sugar. I don’t sauce them that’s just me but I did follow your directions to the tea one time and it came out. Perfect bone pulled right out of the meat with no issues clean. Thanks for sharing. Appreciate it.
Courtney says
Thank you for letting us know you loved them!!!
Amy T says
Skipped Saran Wrap step and went straight to grill. This will be my go to recipe from now on. Amazing fall off the bone ribs.
Courtney says
So glad it turned out great for you!
TERRY APPLEBEE says
Nice and Easy to Follow. Kind of Like see Dick run. Good Flavor will be saving this one for Sure.
Courtney says
That was the goal, to make it easy!!
Kristina says
Went through the entire process step by step and it wasn’t even close to being done cooking. Now it’s in the oven finishing up. Should have tried the higher cooking recipes I found online
Courtney says
Hmm.. Interesting. This is our go to ribs recipe and have never had the issue of them not being done. Did you make sure to have the bone side down & remove the membrane?
R. Miller says
You DEFINITELY did something wrong because this recipe is fool proof!!
Courtney says
Our goal was to make smoking ribs as easy as possible!
Aaron says
unfortunately you seem like you’re the only one that had an issue maybe it’s your problem your machine the cook not the recipe
Janie says
We have ruined so many slabs of ribs, but now we can make them perfectly using this recipe. I love it.
Courtney says
Awesome! We wanted to make it as simple as possible but still have delicious ribs!
Katie says
Love our traeger!
Why is there such a high carb count? Just because of the apple juice and two racks of ribs?
Courtney says
Yes, between the apple juice and bbq sauce is where the carbs come from. The Traeger is definitely awesome!
Joe says
Very easy and very good 👍
Courtney says
Thank you!
Eric Vilandre says
love this recipe, second time using it and oh my. thanks for sharing
Courtney says
Awesome!
Jimmy Mcclendon Jr says
Honestly the best ribs I’ve had!!! Used this with my pellet smoker, and they turned out perfect. I will definitely be using this recipe from here on for anything pork!!!
Courtney says
Yay! This makes us so happy to hear. Thank you for the awesome comment and for rating this recipe! 🙂
Glenn Walton says
why in your email you only list “recipe #1-12” instead of ribs or whatever?
Katie says
My husband said these were the best ribs he ever had! I agree so amazing!! Was wondering if the same time and technique would work with pork butt?
Courtney says
Yay! So glad you enjoyed it! Hmm.. maybe check out our pork butt recipe! https://gimmesomegrilling.com/easy-smoked-pork-butt/
Stephanie mallory says
I smoked pork butts at the grocery store I work for and we have to do ours for a good 12-14 hours. I would hate for you to throw a pork butt on the smoker and think it’ll be ready in 6 hours.
Courtney says
Yes! Our pork butt recipe ranges from 15-20 hours depending on size!
Teddy says
These already start falling off bone after you take them out of the tin foil before you put them back on the last hour. Next time I try them, I think I will only put back on for a half hour instead of an hour. But they are very good if if you leave them on for the hour.
Chelsie says
Used this recipe for my first time making ribs and they turned out amazing, I’ll definitely be using this recipe for all my future ribs.
Courtney says
This 3-2-1 rib recipe is a favorite, especially for beginners! So great that it worked out for you and that you enjoyed it!
Samuel says
For the 2nd cooking step, when the ribs are wrapped in aluminum foil and the ribs are sauced with the bbq/apple juice mixture, should the ribs still be bones side down or should we do it bones side up?
Joseph borg says
I don’t know if I’m doing something wrong the bones weld themselves to tin foil on last two hours
Courtney says
Are you making sure to reapply the BBQ sauce and spritzing with apple juice? The bones should not be sticking to the tin foil.
Katie says
My husband said these were the best ribs he has ever had! My family wants me to make them for Christmas but I work the day we are getting together, if I make them the day before how do you recommend re-heating them?
Courtney says
We would recommend–
1. Preheat the oven to 250 degrees Fahrenheit.
2. Add more BBQ sauce to keep the ribs moist.
3. Cover the ribs in foil to prevent them from drying out.
4. Let the wrapped leftover ribs cook to 145 degrees Fahrenheit.
5. Cook unwrapped for 10 minutes.
PHILLIP HABERMAN says
Can you use this same recipe in the oven at 225f. Thank you
Courtney says
You will not get that same smokey flavor as you would on the Traeger.
Joe P says
Very simple and delicious recipe
Ct says
Amazing!!
Courtney says
Awesome to hear you enjoyed these! Thank you for rating this recipe.
Jounayet Rahman says
Tasted even better than I hoped. Great recipe
Brad says
I have used this recipe every time I make ribs, only suggestion I would make is to add in here to put the ribs in meat side down in the tin foil, makes the ribs so much more tender.
Courtney says
So glad you love this recipe. We appreciate the suggestion!
Ryan says
Wonderful. Smoked it on my gas grill for 3 hours like you suggested at 225. Then we have a steam oven so put that at 225 and 100% humidity. 2 hours later the ribs were marvelous. Thanks for the insight!
the Evinks says
That sounds like a great way to finish them. So glad you enjoyed them Ryan!