Smoked Ribs 321 Method

How Does Smoked Ribs 321 Method Work?

The 321 method consists of three easy steps:

1. Three hours of smoking the ribs directly on the grill grate to infuse the meat with that classic smoky flavor.
2. Two hours of smoking wrapped in foil. Next, we wrap them up and seal them in foil. Send them back in the smoker for two more hours to cook in their own juices. No dry ribs here!
3. One hour basted in BBQ sauce. Finally, remove the ribs from the foil, brush them with BBQ sauce, and smoke them for the final hour on the grates. That delivers a nice sticky, saucy layer on the outside.

Recipe Ingredients

• Pork Ribs – I usually throw two racks of pork loin back ribs on the smoker. (That’s about six pounds of meat.)
• Rib Rub – I make rib rub from scratch, but you could use a store-bought variety. The homemade rib rub is super easy, though. All you need is brown sugar, smoked paprika, chili, garlic powder, onion powder, ground mustard, black pepper, cayenne, celery seed, and ground thyme. 
• Apple Juice – If you like to spritz your ribs as they smoke to keep them moist, particularly during the initial 3-hour smoke, apple juice adds flavor. 
• BBQ Sauce – Your favorite BBQ sauce works for the last hour, but homemade BBQ sauce is tops. It’s super easy and super flavorful.

How to Make Smoked Ribs Using the 321 Method

Prepare the Ribs

1. Make Dry Rub – Mix well brown sugar, paprika, chili powder, garlic and onion powder, mustard, black pepper, cayenne pepper, celery seeds, and ground thyme in a small bowl. (Photo 1)
2. Prep Ribs – Pat the ribs dry with paper towels to remove excess moisture. Remove the membrane on the rib’s backside by sliding your fingers under the thin membrane, loosening it, and pulling it off. (Photo 2)
3. Rub Ribs – Rub mustard all over the ribs and generously season both sides with dry rub. (Photo 3)

Smoke the Ribs

1. Smoke 1 – Place the ribs directly on the smoker, meat-side up, and smoke for three hours, spritzing with water or apple juice as needed. (Photo 4)
2. Smoke 2 Prep – Lay out two a couple of large sheets of aluminum foil, each big enough to wrap one rack of ribs. After the 3 hours, carefully transfer the ribs with an oven mitt to the prepared foil paper. Or use a foil pan and cover it tightly to seal in the moisture so the ribs don’t dry out. (Photo 5)
3. Smoke 2 – Place the wrapped ribs back on the smoker and continue cooking, undisturbed, for approximately 2 hours. (Photo 6)
4. Smoke 3 Prep – Carefully remove the ribs from the smoker with an oven mitt and place them on a clean, hard surface. Open the foil slowly, watching out for the hot steam. At this point, the ribs should be tender. (Photo 7)
5. Smother with BBQ – Brush both sides of the racks with BBQ sauce (check out my super easy homemade BBQ sauce). Gently remove the foil and return the ribs to the smoker.
6. Smoke 3 – Smoke for an hour to get a nice, sticky sauce layer. If ribs are browning quickly, remove them from the smoker. You don’t want burnt ribs. (Photo 8)
7. Serve – Let them cool slightly and serve with pickled jalapenos, pickled onions, baked beans, coleslaw, or potato salad. Whatever rocks your boat! 🤤

Recipe Variations

• Customize your baby back ribs! Experiment with different rubs, sauces, and wood pellet combinations to create your unique flavor profile.
• Beer-braised ribs. Braise the ribs in a flavorful beer bath before smoking. Choose a beer that complements the pork, such as a lager or stout. Smoke the ribs using the 321 method after braising to add a smoky finish.
• Tropical mango habanero marinade. Blend mango and habanero peppers into a spicy-sweet marinade with a dash of apple cider vinegar. Marinate the ribs before smoking and serve with additional mango habanero sauce for extra heat.

Tips and Tricks

• The 3-2-1 method is a guideline, meaning cooking times will vary according to the rib’s thickness and your smoker’s temperature. Adjust the times slightly as needed.
• However, if you notice the ribs browning quickly during the final hour of smoking, go ahead and take them out. You don’t want burnt ribs! 🙅🏿‍♀️
• A meat thermometer is handy for ensuring the ribs cook to the correct internal temperature. For pork ribs, the target temperature is around 190-205°F (88-96°C).

Make-Ahead Instructions

Feel free to make these ribs a day or two ahead of time and then reheat them. You can also freeze them for up to three months. Just thaw them in the fridge the night before serving them.

Serving and Storage Instructions

Serve smoked ribs hot, with plenty of BBQ sauce on the side. Keep leftover 3-2-1 ribs in an airtight container in the fridge for 3-5 days. To reheat, wrap them in foil and pop them in the oven set to 250℉ (120℃) for about 20 minutes or until they’re warmed through. You can also pop them in the microwave if you’re in a hurry.

FAQs

What Goes With 321 Smoked Ribs

I go with BBQ classics to accompany these ribs. Serve them with pickled jalapenos or onions, coleslaw, or potato salad. Sometimes, I’ll add some grilled onions and grilled pineapple to the table, too, to make it a real feast! 

More Finger-Licking Good Pork Recipes

• Grilled Pork Belly
• Pellet Grill Pork Loin
• Smoked Pulled Pork
• Pulled Pork Tacos

Conclusion

Fire up the smoker and get ready for some insanely good smoked ribs with the 3-2-1 method, my friend! Have you already tried this recipe? Let me know how it turned out in the comment section. I love hearing from you! 😘