The 3-2-1 ribs method consists of cooking ribs for 3 hours on a smoker, wrapping them and smoking for 2 more hours, and smoking them unwrapped for 1 hour.
It is hard to mess up when you use this method. I have cooked ribs many different ways over the past 40 years and I can honestly say 3-2-1 ribs are the best.
In this article , I’m going to explain the 3-2-1 ribs method and discuss how you can use it to prepare your own incredible ribs.
Keep reading to find out more about this secret to delicious ribs.
What is the 3-2-1 Ribs Method?
The method is not new in the world of barbecuing. It’s popularity has grown lately because it is easy to do, especially with pellet and offset smokers. You get great tasting, fall-off-the-bone ribs in a relatively short amount of time.
Other methods can leave you with ribs that are tough and hard to eat.
There are three different cooking stages used in the 3-2-1 ribs method. Each is important and has a unique purpose.
The first stage is 3. During this stage you smoke the ribs for 3 hours at 225°F to 250°F using your wood of choice. Hickory, pecan or apple are good for starters.
The second stage is 2. This is where the ribs are removed, wrapped in aluminum foil and returned to the smoker for 2 hours. The ribs become super tender during this stage.
When the ribs are wrapped they are steamed to tenderness. I add some apple juice to the foil to help the steaming process. Beer works too!
This stage can actually be completed in the oven if you want. You don’t need to use smoke since it won’t penetrate the foil anyway. I always put them back on the grill – it’s already smoking hot!
The third stage is 1. In the last hour the foil is removed and the ribs are basted with barbecue sauce and placed back in the smoker for 1 hour. This firms the ribs a bit and gives the sauce a smoky flavor.
How Do I Use the 3-2-1 Ribs Method?
Now that you know what the 3-2-1 ribs method involves, let’s put that knowledge to use and smoke some ribs. This starts with prepping your ribs.
Remove the ribs from your refrigerator or freezer and allow them to thaw if needed. Rinse them under water and pat dry with paper towels.
Turn your ribs bone size up and remove the silver skin membrane covering the bones. A knife and paper towels are all you need.
If you don’t remove it, the membrane will prevent seasonings and smoke from being absorbed into the meat. And, your ribs are left with a leathery layer that is hard to chew.
If your ribs have a lot of fat, trim some of it away. It is important to note that fat is a good thing in general. It prevents the ribs from drying out.
Next, rub a generous amount of your favorite bbq rub all over the ribs. Allow the rub to penetrate the meat for an hour or more.
Some folks lather the ribs up with yellow mustard before adding the rub. This allows the rub to stick better and add more flavor to the meat. The mustard has no noticeable affect on the taste.
Prepare the barbecue sauce while the rub works its magic. This can simply mean taking a bottle out of the pantry. Or, you can if you can whip up some in the kitchen.
There are several ways to make the sauce, but I keep mine simple.
All you need is a cup of ketchup, ¾ cup apple cider vinegar, ⅓ cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 2 teaspoons smoked paprika. Mix and bring all the ingredients to a simmer in a small saucepan for 5 minutes.
Let cool and place in the refrigerator until it’s time to sauce the meat in Stage 3.
Next, get the fire going in your smoker. Get the temperature to a level of 225°F to 250°F and maintain.
Stage 1: The 3 in the 3-2-1 Ribs
The smoky flavor is added to the ribs during this stage
After your smoker has come to temperature, place the ribs inside. Close the lid and smoke for 3 hours.
If you are using a converted grill as a smoker, you will have to remove the lid to add additional smoking wood and charcoal. Make sure to limit the time the lid is off to keep the temperature consistent.
Stage 2: The 2 in 3-2-1 Ribs
This is the rib tenderizing stage, where the ribs are steamed to maximum succulentness.
Remove the ribs from the smoker after 3 hours have passed. Place the ribs on a sheet of aluminum foil. A tip is to lay them bone side up to keep the foil from tearing.
Measure about ⅓ cup of apple juice and pour over the ribs. Wrap the ribs tightly and seal the foil airtight to prevent the juice and steam from leaking out.
Place the ribs back in the smoker and smoke for 2 hours. The total time in this step may be decreased a bit if you are smoking a smaller cut of ribs like baby backs.
Stage 3: The 1 in 3-2-1 Ribs
This is the saucing stage and the last step in the process.
Pull the ribs off the smoker and unwrap. The ribs are almost ready for you to eat at this point and starting to fall off the bone.
Carefully remove the ribs from the foil and return to the smoker. Baste both sides with your favorite BBQ sauce. Smoke for 1 hour.
Remove the ribs when the hour is up. Cover with foil and let them rest for 30 minutes.
Finally, cut them up and serve.
The Bottom Line
If you want great tasting fall off-the-bone tender ribs, the 3-2-1 ribs method is the way to go. It is an easy 3-step process.
It’s all about smoking, wrapping and saucing. If I can do it, you can do it.
Ribs are one of many cuts of meat that are great for smoking. See our guide about the best meats to smoke to get ready for your next barbecue.
