Smoked Ribs 3-2-1 Method

Super tender fall-off-the-bone smoked ribs with the 3-2-1 method are ready to please your palate with mouthwatering, spicy goodness. It's also an effortless way to make a drool-worthy dish that almost debones itself! What's the 3-2-1 method? I'm so glad you asked!

Course dinner

Cuisine Southern

Prep Time 15

Cook Time 6

Servings

Calories 728kcal

Author Imma

Equipment

1 smoker

Ingredients

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 seed
1 teaspoon ground thyme
2 racks pork loin, back ribs (about 6 pounds total)
½ cup apple juice

Instructions

In a small bowl, combine brown sugar, paprika, chili, garlic and onion powder, mustard, black and cayenne pepper, celery, and ground thyme.
Pat dry pork ribs with paper towels to remove any excess moisture.
Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
Rub mustard on the ribs and generously season both sides with the seasoning.

1 - Smoking

Place the ribs directly in the smoker, meat side up, and smoke for three hours.

2 - Wrapping

After three hours, carefully transfer ribs to foil paper using an oven mitt. Then pour about ½ cup of apple juice around each rack and wrap to completely seal the ribs. You can also do this in a foil pan and cover tightly to lock in the moisture, so the ribs don't dry out.
Continue cooking for approximately two hours.
Carefully remove ribs from the heat with an oven mitt and place them on a clean hard surface. Open slowly- watch out for the hot steam.

3 - Saucing

Coat with BBQ sauce, brushing both sides of the ribs. Check out my homemade BBQ sauce for an extra special touch.
Put ribs back in the smoker for another 45-60 minutes to get a delectable, sticky layer of sauce. If ribs are cooking too fast, quickly remove them from the heat because you don't want burnt ribs.
Remove and serve with these pickled jalapenos, onions, BBQ beans, coleslaw, or potato salad. Or whatever rocks your boat. Enjoy!

Notes

How much seasoning depends on how many ribs you have. One tablespoon per pound is a good guestimation. But, hey, I always love just a tad more.
My peeps won't touch ribs without BBQ sauce, so I always make plenty. However, some prefer not to get their fingers messy, so you can use the amount your family likes.
Removing the thin membrane isn't a law. However, it won't let the seasoning flavor the meat as well.
If you want your BBQ sauce a little tangier, add a splash of vinegar to the apple juice; sweeter, add more brown sugar or honey; or spicier, add more heat. Didn't I tell you this recipe is easy?
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition