Smoked Ribs {3-2-1 Method}

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:

1. 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.
2. 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.
3. 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!

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.

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!

• Seasoned Potatoes on Smoker
• Easy Smoked Vegetables
• Dinner Rolls on Smoker

Finish it with dessert!

• Smoked Crumb Apple Pie
• Smoked Strawberry Crisp