Smoked Ribs with the 3-2-1 Method
Enjoy juicy, fall-off-the-bone smoked ribs with this easy, foolproof 3-2-1 method! Smoke the ribs for three hours, wrap them in foil for two more hours of tender, juicy goodness, then brush with your favorite BBQ sauce and smoke for one final hour. This tried-and-true technique delivers tender, flavorful ribs with irresistible smoky goodness every time.
Servings 8
Calories 791kcal
Equipment
- 1 smoker or pellet grill
Ingredients
- ⅓ cup (65-70g) brown sugar
- 3 tablespoons (20g) smoked paprika
- 2 tablespoons (15g) chili powder
- 1½ tablespoons (15g) garlic powder
- 1½ tablespoons (12g) onion powder
- 1 teaspoon (5g) ground mustard
- 1½-2 tablespoons (11-15g) ground black pepper
- 1 teaspoon (2-3g) cayenne pepper
- 1 teaspoon (2-3g) celery seeds
- 1 teaspoon (2g) ground thyme
- 2 racks spare ribs (about 6 pounds total)
- salt (¾-1 teaspoon per pound of ribs)
- 2 tablespoons (30g) Dijon mustard (optional)
- ½ cup (115ml) apple juice
- 1 cup (250g) homemade BBQ sauce
Instructions
- Combine brown sugar, smoked paprika, chili powder, garlic and onion powder, mustard powder, black pepper, cayenne, celery seed, and ground thyme. Set aside.
- Pat the ribs dry with paper towels. Optionally, remove the thin membrane by sliding your fingers under it and pulling it off. That will allow the spices and smoke to penetrate the meat better.
- Sprinkle generously with salt. Optionally, rub the ribs with Dijon mustard and generously season both sides with the rub mix. Dry-brine them for 2-24 hours in the fridge.
3. Smoke
- About 20 minutes before starting to cook, heat the smoker to 225-250℉ (107-120℃). Place the ribs directly on the grate (meat side up) and smoke for three hours.
2. Wrap
- When the three hours are up, carefully wrap the ribs in foil. Pour ¼ cup of apple juice into each packet and completely seal the ribs. You can also do this in a disposable foil pan and cover tightly to lock in the moisture for easier cleanup.
- Continue cooking for approximately two hours.
1. Sauce
- Carefully remove ribs from the smoker with an oven mitt and place them on a clean surface. Open slowly, watching out for the steam.
- Brush both sides of the ribs with BBQ sauce. Put them back in the smoker for another 45-60 minutes to get a deliciously sticky layer of sauce. Check them around 40 minutes in to make sure they're not cooking too fast. When they're done, remove them from the smoker.
- Let the ribs rest for about 10 minutes, then serve them with your favorite sides and enjoy.
- Remove and serve with these pickled jalapeños, 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 guesstimate. But, hey, I always love just a tad more.
- My family demands BBQ sauce, so I always make plenty. However, others prefer not to get their fingers messy, so adjust to your family's preference.
- Removing the thin membrane isn't a law. However, the seasonings and smoke will penetrate better without it.
- An instant-read meat thermometer is essential in my book. The target temperature for this recipe is around 190-205°F (88-96°C).
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Nutrition
Serving: 4rib sections | Calories: 791kcal | Carbohydrates: 30g | Protein: 39g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 2031mg | Potassium: 872mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2588IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 5mg