Smoked Ribs 321 Method

Serving up freshly Smoked Ribs using the super easy 321 Method

Achieving juicy, tender, fall-off-the-bone ribs has never been easier. Just smoke the ribs for three hours, wrap them in foil and slow-cook them in the smoker for two more hours, then sauce them and smoke them for one last hour. It's a tried and true method that makes for insanely delicious ribs every time.

5 from 1 vote

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American

Keyword: 321 method, pork ribs, ribs

Prep Time: 15

Cook Time: 6

Resting Time: 15

Total Time: 6 30

Servings:

Calories: 933kcal

Author: imma

Ingredients

2 racks pork loin back ribs (about 6 pounds total)
⅓ cup brown sugar
3 tablespoons smoked paprika
2 tablespoons chili powder
1½ tablespoons garlic powder
1½ tablespoons onion powder
1 teaspoon ground mustard
1½-2 tablespoons black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seeds
1 teaspoon ground thyme
½ cup apple juice (optional)

Instructions

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.
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.
Rub mustard all over the ribs and generously season both sides with dry rub.
Place the ribs directly on the smoker, meat-side up, and smoke for three hours, spritzing with water or apple juice as needed.
Lay out two a couple of large sheets of aluminum foil, each big enough to wrap one rack of ribs.
After 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.
Place the wrapped ribs back on the smoker and continue cooking, undisturbed, for approximately 2 hours.
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.
Brush both sides of racks of the ribs with BBQ sauce (check out my super easy homemade BBQ sauce). Gently remove the foil and return the ribs to the smoker.
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.
Let them cool slightly and serve with pickled jalapenos, pickled onions, baked beans, coleslaw, or potato salad. Whatever rocks your boat! Enjoy!

Notes

The 3-2-1 method is a guideline, meaning cooking times can vary due to the thickness of the ribs and your smoker's temperature. Adjust the times slightly as needed.
A meat thermometer is handy to ensure the ribs are cooked to the correct internal temperature. For pork ribs, the target temperature is around 190-205°F (88-96°C).
Feel free to experiment with different rubs, sauces, and wood pellet combinations to create your unique flavor profile.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition