Using the popular 3-2-1 method for smoking ribs is incredibly easy! Learn how to smoke ribs like a pro, and you’ll be the star of any backyard bbq!
Do you love incredibly tender pork ribs? If you do, then you’re about to get reallllly excited! This 3-2-1 method for smoking ribs will give you the most flavorful, tender and delicious ribs ever!
This post was sponsored by Ohio Pork, but as always, all opinions are my own.
I can’t believe it’s nearly September, and here I am posting a smoker recipe. But you know, I plan on using my smoker year-round, and even have one of those smoker blanket things in my Amazon cart ready to go for the bone-chilling winter. The amazing deliciousness of smoked meats and other foods just can’t be narrowed down to a few measly summer months!
Plus, at the end of this recipe, I’ll share how to cook these baby back ribs on a regular grill and in the oven. Obviously they won’t have that classic smoked meat flavor, but they’ll still be tender and yummy! Year-round ribs… comin’ up!
WHY THE 3-2-1 METHOD
A quick Google search for smoked ribs will show you a bunch of different ways to cook them. For a smoking newbie, like myself, it can be overwhelming! I have a trusty mini cookbook that came with my smoker, and it has a recipe called 3-2-1 ribs, and it piqued my interest. It seemed simple enough, and promised fall off the bone tender ribs. Here’s the basics:
- The first 3 hours, you’re infusing the meat with smoke flavor.
- The next 2 hours, you’re “steaming” the meat, which makes it incredibly moist.
- The last hour, you’re basting and glazing the meat with a bbq sauce of your choice.
WHAT’S WRONG WITH THE 3-2-1 METHOD
Here’s the rub…. pardon my shameless pun there… in bbq competition circles, fall off the bone ribs are terrible. For rib connoisseurs, a great rib should be tender, and pull away cleanly from the bone as you bite into it, but it shouldn’t be SO tender that the bones slide out super easily. However, for most people, and myself included, fall off the bone ribs are the best way to enjoy ribs. So for probably 90-95% of people, these ribs would be perfect.
DO I SMOKE RIBS BONE SIDE UP OR BONE SIDE DOWN
I always smoke mine bone side down (so the meaty side is facing up), for two reasons. First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious. Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones. Which sounds like it would keep the meat nice and juicy, and it does, but what it also does is create a barrier that blocks the smoke from penetrating the meat. So for me, bone side down, always.
HOW TO SMOKE RIBS USING THE 3-2-1 METHOD
In it’s simpler form, you’re breaking the cooking time into 3 easy time blocks. A smoking time, a wrapped cooking time, and a basting time.
- Set smoker to 225 F degrees. Brush a glaze over the ribs, on both sides. Sprinkle generously with rub, then smoke for 3 hours.
- Transfer ribs to aluminum foil sheets, season with sugar, fold foil up on the sides and top with another sheet of foil, wrap together to seal the top and bottom sheets, leaving one end open. Pour in some liquid (apple cider, bourbon, etc), then seal completely and return to smoker for another 2 hours.
- Remove ribs from foil and place back in smoker and brush with bbq sauce. Smoke for 1 hour, cranking up the temperature the last 15 minutes or so to get stickier ribs.
If you’re in the mood for amazingly tender ribs, you simply have to try these 3-2-1 ribs! My version uses a store-bought rub for convenience, and you can use any bbq sauce that you love. If you’re in the mood for something deliciously boozy, you’ve got to check out my bourbon bbq sauce!
RECIPES TO SERVE ALONGSIDE SMOKED RIBS
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 racks baby back ribs , membrane removed
- 1/3 cup yellow mustard
- 1/4 cup apple juice
- 1 Tbsp Worcestershire sauce
- generous amount of your favorite dry rub
- 1/2 cup light brown sugar
- 1/3 cup honey
- 4 Tbsp butter
- 6 Tbsp bourbon , divided (or more apple juice)
- 1 cup your favorite bbq sauce
Instructions
- Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.
- Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. Grab the membrane and pull it off. Use a paper towel to get a better grip on it.
- Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides. Season ribs with dry rub on both sides. Be generous.
- Start smoker on the smoke setting for 5-10 minutes. Increase heat to 225 F degrees. Smoke the ribs, meaty side up, for 3 hours.
- Leave smoker on at 225 F degrees and place ribs on foil sheets. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top with 2 Tbsp of butter. Pour in 3 Tbsp bourbon. Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon.
- Add another foil sheet on top of the ribs and crimp to seal tightly. Return foil packs of ribs to grill and cook for 2 hours.
- Carefully remove ribs from foil, and brush ribs with bbq sauce. Place ribs back on grill grate and grill for 1 hour. Slice and enjoy!
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Chef Tips
- Set up grill so there is a hot area and a not hot area of the grill grates. Soak wood chips for about an hour.
- Fill 3 aluminum foil pouches with wood chips, seal and poke a few holes in it to allow the smoke to come out. Each time you open the grill door to tend to the ribs (at the beginning, after 3 hours, and after 2 hours), change out the pouches for a fresh one.
- Start grill on HIGH, place 1 pouch of wood chips over the heat until you see smoke coming through the pouches’ holes. Lower heat and keep temperature around 225 F degrees. Place ribs on the not hot side of the grill and cook as directed in above recipe.
- Preheat oven to 225 F degrees. Follow recipe as written, except add a teaspoon or so of liquid smoke (found in the spice aisle of most grocery stores) to the mustard mixture you brush on the ribs before adding the rub.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jesus T Alonzo says
Thank you for the information and instructions, I look forward to following up with you and recipes!
Heather. says
i dont have any apple juice on hand but i hear orange juice is a great alternative. i always havw OJ on hand. i just know this is going to come out great!
Andrew says
Tastes unreal and cooks to perfection everytime following this recipe
Marni Smith says
Fabulous Recipe, thank you for such easy instructions to follow from start to finish. I have never made ribs that were this fantastic ever in my life and I will be keeping this one to use again. Best rib recipe I’ve ever tried. We used electric smoker and it took around six hours total. Worth it!
Joan crisell says
Can you do this successfully with a charcoal set up? Pretty hard to control temps huh?
The Chunky Chef says
I’ve not tested this recipe with a charcoal grill/smoker, so I can’t say for certain how well this method would work. If you do some experimenting, I’d love to know how it turns out 🙂
d says
it takes 10 mins to read the bs befor i can find out how to make it… can you do a tl:recipe here link
The Chunky Chef says
My recipes are written for all skill and comfort levels, so there is some additional information added to the posts above the recipes. However, if you don’t need any extra info, there’s a “jump to recipe” button at the very top of every post, and it takes you right to the recipe.
rose says
d more like a -hole
Nice job CC!
Brent says
Make sure you get even shaped ribs and meaty, if smaller like mine were they burnt on bottom and edges so reduce the 3 to 2 I would if smaller ribs or uneven shape also make sure not to sit directly over beads or blocks
Alanna says
HOLY WOW. This. Was. AMAZING. I have made this twice in the past few weeks, and its what dreams are made of. Honestly, the meat turns out super tender and flavorful!! On the third stage, some of the meat was falling off, so I transferred all 3 racks to a large baking sheet when I put on the BBQ sauce and did the last hour that way. Both times turned out amazing! Made these for a BBQ for friends last night and they were a HUGE hit to say the least! Cannot wait to make again!
Jordan nipper says
I used the cooking instructions but actually used the smoked pork butt seasoning from that recipe because it was so stellar a 9 lb pork butt was devoured in 2 days by four people and we tend to do more savory than sweet on our smoked meat. (I didn’t use brown sugar and it’s still awesome, the apple juice and apple cider vinegar spray is a must) your recipes are quickly becoming my secret weapon of every cookout and my friends can’t get enough of it
Jc says
Must try for Easter Sunday. JC
Rick D says
Good recipe. I like the ribs a bit firmer than “fall off the bone” and have found that modifying 3 2 1 to 3 1 1 makes that happen and sacrifices nothing in bbq goodness. Also have a question, do you use white sugar or brown in the wrap stag
The Chunky Chef says
Glad you were able to adapt the recipe to your liking! I use light brown sugar 🙂
Wyatt says
Really Great! I eyeballed all the ingredients and opted to forego the BBQ sauce and went “dry.” So glad I did! I wrapped and added the whiskey, sugar, honey, and butter at 3’ish hours. Cooked that way for approx 2 hours. I then removed the foil and finished the cook unwrapped and sauceless. Perfect. Great meat and amazing recipes don’t deserve to be overpowered by a sauce. Yes, some meats a sauce is part of the meal and experience, brisket and pulled pork for example (in my opinion.) I will make these again, and I will definitely follow this example. Thank you so much!
Gabrielle says
Perfect with barrier island rub and sauce
Shell says
When I foil the ribs and put them back on do I put them meat side up or bone side up?
Thank you,
Shell
Amanda says
I always do mine meat side up 🙂
Jim says
Love the simplicity of the recipe and definitely love the finished product. Any modifications to flavour for personal taste can easily be achieved by adjusting the rub ingredients. I did substitute MAPLE SYRUP (mmmm) for honey – I do this often in recipes – must be a Canadian thing….it lends the same bit of sweetness but does not leave a maple flavour since it is a small amount.
Will be my go to recipe.
Brad L Buss says
Wow! Excellent! I’m a big fan of ultimately cooking ribs in those large aluminum 20″ x 13″ x 3″ pans and using 18″ wide aluminum foil to seal. A bit different than just foil or butchers paper. Room to breath and two or more racks overlap in one pan. Easy to get at Walmart. In this case I had three hours on super smoke on my Treager 885 for nine pounds (Sam’s Club) of spare ribs. But I screwed up (phone call to mess me up in prep) and put all but the butter and sauce on the ribs at first. Used Grill Mates Montreal Steak seasoning (Sam’s Cub) liberally as dense “rub” over that (yes, including apple and bourbon) wet mix. Nice marinade! Added the butter, more bourbon, more honey and more brown sugar later after three hours on the grill in the sealed pan. Used Sweet Baby Rays BBQ sauce for the last hour. Later… food coma! Locking in this method for my best guests… A good cooking mistake to say the least… Amanda got me in the right direction! Fell off the bone! Flavor and texture is unbelievable.
Leslie says
Hi there! After the first 3 hours what temp should the meat be at? I’m trying this now but we’re new to smoking!
Amanda says
There are SO many variables when it comes to smoking, I can’t give you a temperature it “should” be at. As long as your smoker is working and the temperature is climbing, you should be good to go 🙂
Clif says
To answer the what temp for the second phase, I set mine to 212 degrees Fahrenheit. I know that sounds exact but I do that so the liquid (I use beer) converts to steam and pernitrates the meat, thus tenderizing the final product. It works for me.
Jimbo says
Thank you for this
Jamie says
I am about to give these a try for our first attempt at ribs on our new Traeger. Do you think using apple cider vinegar instead of apple juice would work?
Thanks!
The Chunky Chef says
I hope you love them! I would cut the apple cider vinegar with another juice, just so it’s not too vinegar-y. Pineapple juice, white grape, cherry, or even bourbon would be fabulous if you don’t have any apple juice on hand.
Tomas Loredo says
Bye Francesca! This recipe is spot on point, I like the life story part at the beginning of the page. Really easy to follow, I used a Traeger Ironwood 650 and these came out great with spare ribs. Will use again, thanks for the free information, it’s really priceless!