Your guide to the 3 2 1 Method of Smoking Ribs. This fool proof method is perfect for those just starting out and also wanting to master ribs with just a few key techniques.
Sean and I came from two different worlds of Smoked Ribs. I used to like them finger-licking juicy, fall-off-the-bone tender and drowning in sauce. He liked them just tender enough to bite, but not fall off the bone. He’s since helped me evolve to the dark side and abandon my former preference, which I’ve learned is really a result of cooking ribs too long, with sauce that masks the smoke flavor.
And if you like your ribs to fall of the bone, that’s fine too! Either way, learn this simple technique for 3 2 1 ribs and then adjust it based on how you like your smoked ribs.
Jump to:
- What is the 3 2 1 Method for Smoking Ribs
- The Best Cut – Spare vs Baby Back
- How to Season 3 2 1 Ribs with Dry Rub
- Temperature For Smoked Ribs
- Adding Moisture while Smoking Ribs
- How to Smoke Ribs with the 3-2-1 Method
- Modifications
- Wine Pairing for 3 2 1 Ribs
- Want More Smoked Ribs Recipes?
- 3 2 1 Style Smoked Ribs Recipe
What is the 3 2 1 Method for Smoking Ribs
This method comes down to three phases of smoking ribs in the order of cooking phases.
- 3 – The number of hours you smoke at a low heat, unwrapped
- 2 – The number of hours you smoke at a low heat, wrapped
- 1 – The number of hours you smoke, unwrapped, and typically add some kind of sauce or glaze for finishing flavor
The 3-2-1 Ribs Method is a great starting place to find your balance of flavor and texture. Some may argue that the 6 hour ratio will overcook the smoked ribs, but we’ve never found that to be the case.
The Best Cut – Spare vs Baby Back
Spare ribs or baby back ribs? I find 3 2 1 ribs to work really well on spare ribs. A St. Louis cut spare rib will tend to be meatier and flatter than baby backs as they come from the belly area of the pig versus just off the spine. 3 2 1 baby back ribs have less meat and generally cook faster than spares.
Our hands-down favorite type of ribs comes from Snake River Farms. The quality, marbling, and flavor are tremendous.
Chef’s Tip – When trimming ribs, be sure to remove any hanging fat. Also, remove the silver skin membrane on the bone side of the ribs. If you leave that membrane on, the texture is not pleasant. Simply remove a small bit of the silver skin from one corner, then use a paper towel to pull it off the rest of the way. Pat down the ribs and get ready to season your 3 2 1 ribs.
How to Season 3 2 1 Ribs with Dry Rub
When seasoning ribs, the key is to lock down that smoked flavor during those first 3 hours using a slather and then a dry rub.
- Slather – Add a liquid element, like olive oil or mustard, to allow the dry rub to stick.
- Dry Rub – Add your favorite Dry Rub that will add flavor while the ribs smoke and caramelize. We love our Ultimate Dry Rub for this.
A rub that has sugar in it will really help in creating that color and bark that is the first taste factor when you bite into the ribs.
Temperature For Smoked Ribs
Low and slow is important. The range for 3 2 1 Ribs is 225 – 250 degrees Fahrenheit (F) cooking temperature.
I like using a leave-in thermometer to monitor the temps of both the meat and the temperature of the smoker, such as the Smoke Unit by Thermoworks. It has a remote unit so you can monitor the temps from afar without having to open and close the lid.
And unlike most meats, we don’t cook the ribs to a specific temperature, but when they are done, they tend to be in the 205 degree F range and are very tender. The important part is monitoring the ambient cooking temp of the grill while the 3 2 1 ribs are smoking and so you don’t have to open the smoker that often.
Adding Moisture while Smoking Ribs
I always cook with a water pan in a pellet grill or offset. We also use a spritz while the 3 2 1 ribs are smoking. More on that below.
The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.
For our kamado-style grill we do not use a water pan as we find the moisture holds really well within our Big Green Egg, but we still use a spritz.
How to Smoke Ribs with the 3-2-1 Method
3 – The time we take to get that smoke influence into the ribs (the first 3 hours)
When we look at smoking 3 2 1 ribs, we want to pack flavor. Start with the wood — I like fruit woods for ribs, and especially cherry, because the smoke flavor is mild and the color is a rich red (we use a lot of applewood too). Meat should be laid bone side down.
During the three hours I also like to keep adding moisture to the pork with a spritz. A spritz is simply a spray bottle with liquid. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness).
Start spritzing after the first 90 minutes. After those first 90 minutes, I’ll then spritz every 30 minutes for the next 90 minutes. Moisture helps that smoke influence stick to the meat. And with the sugar, this helps with the caramelization.
2 – Now we focus on wrapping (the next 2 hours)
By now the bones from the ribs should start to show.
The wrapping will allow the meat to baste with a modest liquid to create tenderness. Lay out aluminum foil (or use a foil pan). Squeeze out some agave nectar or honey and butter chunks on the foil. Feel free to add some of the spritz liquid too. Then enclose the ribs in a tight foil pouch and place meat side down your cooker. Over the two hours it will steam and baste in the liquid creating that soft texture.
At the end of those two hours, remove the foil: you’ll see that the bone in the rib is showing more. This is where that butter and agave you used basted the smoked ribs and added a ton of flavor.
1 – The last hour is unwrapped
Here the focus is on that last flavor element — The sauce or glaze. Remove the smoked ribs from the foil, or simply open the foil and cooked unwrapped, for the remaining time.
Brush your favorite sauce onto the ribs for maximum flavor (but don’t add too much!) just when you unwrap (you are still trying to taste the meat and smokiness, so don’t overdo it).
You know it’s done when you can wiggle the bones and they are slightly able to come out with a tug. Technically if the bones just fall out, that indicates that the meat is overcooked. Yes, some of you may like fall off the bone and that’s ok too. But hey, this style is all about home cooking versus a professional competition (so you cook what YOU like!) 🙂
Modifications
You can modify the times on this method, but try to keep to the six-hour limit.
Want more smoke? Go from a 3-2-1 method to a 4-1-1. The key is not that the 3-2-1 method is the only one, it’s really about finding a style that works for you.
After you pull the ribs off the smoker – slice, serve, and enjoy! Want a simple rib without the sauce? Just rub with salt and pepper and for the last hour skip the sauce step.
Wine Pairing for 3 2 1 Ribs
For this style of ribs I’m looking for a wine that can stand up to the sweet and spicy flavors from the BBQ sauce and dry rub, yet not overpower the gorgeous smoke flavors from the tender meat. For something with great flavor, but not too overpowering, I like bolder red wines that aren’t too high in tannin, like Syrah, Malbec, Merlot, or Zinfandel. I tend to lean towards reds from Washington State when we do ribs.
Want More Smoked Ribs Recipes?
- Smoked Pork Ribs with Asian Spice Rub
- Sugar Free Pork Ribs (Keto and Paleo Friendly)
- Sweet and Savory Honey Dijon Smoked Ribs
- Blueberry Bourbon Rosemary Smoked Ribs
- Smoked Ribs with Spicy Mango BBQ Sauce (low sugar)
*A previous version of this 3 2 1 Ribs recipe was published in 2016 and edited in December of 2019 with more details, updated photos, and reader questions answered.
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
3 2 1 Style Smoked Ribs Recipe
Ingredients
For the Ribs:
- 2 racks of spare ribs, St. Louis cut makes for the best option.
- 1/4 cup Dijon mustard
- 1/4 cup Dry Rub
For the Spritz:
- 1 cup apple cider vinegar
- 1 cup water (or apple juice)
For the Wrap (at the 3 hour mark):
- 4 tablespoons butter (2 per rack)
- 1/4 cup honey (2 tablespoons per rack. Agave nectar is a great alternative as well.)
- 2 tablespoons spritz (from above), To lightly spray prior to wrapping
For the Glaze:
- 1 cup Barbecue Sauce * You may not use all of the bbq sauce. You're just glazing it on both sides of each rack.
Instructions
For Prep:
- Preheat smoker to 250 degrees Fahrenheit (we like cherry and apple).
- Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery).
- Pat ribs dry with a paper towel, and then coat both sides of ribs with the Dijon mustard. Apply the dry rub to both sides.
To Smoke The Ribs
- Place ribs, meat side pointing up, on the smoker. Plan to smoke for about three hours. Start spritzing 90 minutes into the smoke and then spritz every 30 minutes.
- After the third hour, take 2 long strips of aluminum foil. Place ribs on them bone side down.
- On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and then wrap the ribs tightly. Place back onto the smoker, meat side down, for two more hours.
- After the end of this second hour, remove ribs from foil gently. The meat should be tender and bones showing. Place the ribs back on the smoker, meat side up, and glaze with your barbecue sauce. Cook one more hour, uncovered, (the last hour helps set the meat and give more flavor). Remove. When you remove after this last hour, glaze one last time before serving, then slice and serve.
Angela says
If i want to make these the day before, would i save the last step (the last hour unwrapped) for the day of serving? Or would i do all three steps and just reheat?
Sean Martin says
Angela, we would recommend simply cooking the ribs the day prior completely and then reheating them in an oven. Especially if you are traveling somewhere else. Warm up the oven at 275 degrees, add a touch of sauce to each rib, add a small amount of apple cider vinegar to the sheet tray and cover in foil. Remove the ribs when they are warm enough.
Jeri Bradshaw says
I tried your recipe! I’m on the last hour of smoking now, but I can already tell you my family is going to LOVE THEM!!
Chris says
Been making ribs for years, sometimes with a similar approach. Came your version from MAK Grills, and gave it a go for my first proper cook on my new MAK. Wow! The recipe, along with the grill, produced absolute perfection. I’ll post some pics to IG and tag you.
Sean Martin says
We are honored that you used our recipe for your first proper cook!!! You have a solid cooker with MAK for sure! And yes, please tag us! We would also love to share in our newsletter if you want to drop a photo to our email. – Sean
Nicole Jankowski says
I am not super big on ribs, but I buy and try to make them as something special for the hubby when they are on sale. I have been bumbling my way through smoking over the years and I’m always trying another method, trying to find a better way. I have over smoked, under smoked, overcooked, undercooked, and overcomplicated a lot of ribs. I have pork butt, turkeys, chickens, and brisket totally down-pat. I made these tonight and shortened the phase times for baby back ribs. I had planned to make these for 4 days now and woke up super sick this morning and can’t taste anything but everyone was jaws on the floor over the moon for these. They turned out beautifully. The texture was perfect, they were smoke ring pink all the way through. My husband is always looking for “fall off the bone”. I explained to him what the article said and he said he’d give them a try. I used my own rub but used the butter and honey and spray as the recipe suggested and he said he wants me to keep making them like this. I have a whole slab as leftovers so hopefully I get my sense of taste back in the next few days so I can find out for myself.
Chris Lunn says
My go to for ribs. Perfect!!
Jessica Luther says
Your food is wonderful. you probably learned in some restaurant.
Thank you for sharing that secret. I will try to make one for my family. I will send you feedback after it’s done. yeah.
Clyde Barrett says
Great tasting ribs and great cooking tips on your ribs. I read the negative comments. Some people always has negative things to say. Of course they’re overdone according to size and his grill temp is probably off. Great stuff and nicely done. Keep up the good work.
God Bless.
low and slow says
I find this technique over cooks the ribs in my experience,just my 2 cents.
Sean Martin says
That is a fair statement, but we wanted to start with a starting place especially for readers not as comfortable in modifying. I think it can overcook especially smaller cuts.
Clara Holtz says
Do you have a suggestion to smoke ribs ahead of time to still keep them moist and flavorful?
I’m cooking for a large group and I’m going to have to smoke the ribs in batches.
Sean Martin says
Clara, depends on how far ahead. You can approach this a couple of ways. Since we wrap the ribs, you can smoke the ribs on the smoker, wrap them and finish them in the oven. That way you can get two decent batches. You can also keep the ribs warm by using a cooler with no ice as a warming box, like catering. If you have to make the day before, I would suggest warming them back up in the oven wrapped with some apple cider vinegar in the wrapped ribs to keep the moist. Hope that helps!
CSFurious says
Good recipe and tips. But I am drinking beer with my ribs every time. Wine is for Italian food or big steak.
Sean Martin says
We fully support your drinking style, we just happen to find wine that pairs with every style of Grill or Q 🙂
Robert Powell says
tried this recipe for family cookout on july 4 and everyone said they were the best ribs the have ever eating…thank you for this recipe
Glen Bevel says
I just tried your recipe. I have an electric smoker so I kept the temp at 250. However my ribs were falling off the bone after I cooked them for 2 hours covered. Not sure what I did wrong and why mine fell off the bone.
Sean Martin says
Glen, happy to try and trouble shoot – first I assume you used spare ribs (St. Louis Cut) versus baby backs?
Becky Gray says
Followed your method and recipes today..the best darn ribs I’ve ever made. Will definitely do this again. It was well worth the 7 hours I spent making them.
Sean Martin says
Becky that is awesome!!!! I know it is a labor of love, but so happy you enjoyed them and for taking the time to give us feedback!!
Will Maloney says
Thanks for the great tips! Yesterday I got delivery of the new Oklahoma Joe’s Highland Reverse Smoker for under $400. I put it together same day and today I am smoking two racks, it’s fabulous. Because of the storms in PNW this year, there is plenty of free fruit wood available, check Craigslist. I have a ton of cherry. It only takes abt 6-7 small chunks, and burns half down in 4-5 hours. Everybody is salivating at my house!
Sean Martin says
Awesome!!!!
Christy @ Feasting Not Fasting says
This recipe is incredible!!! As an ex PNW BBQ judge I know good BBQ and these ribs are absolutely perfect. We served them at Easter along with your pork belly burnt ends recipe and our guests were raving all day over both. Thank you for the incredible recipe.
Mary says
Wow! Thanks so much 🙂 I’m so happy you and your family enjoyed the recipes!!
Alena says
We made these for mother’s day and they were incredible! We were so full but we couldnt stop eating them! Will definitely be making again and again. Thanks for sharing!
Sean Martin says
Awesome!!!!! Thanks for sharing!
eatfrysmith says
Is there any secret to roasting meat without burning? Using marinated sugar will cause the meat to burn, is it right?
I used to use wood pellets https://www.eatfrysmith.com/best-pellet-smoker/
Sean Martin says
Great question. If you are smoking indirect, it is not an issue. Also if you cook indirect, the sugar won’t burn. If you are going direct, with any kind of sugar, you do need to be careful. Sugar plus fat dripping and causing flare ups give that burnt flavor. But if you go indirect for either smoking or grilling you should be fine.
kim says
Just made these today. First time smoking pork ribs! Did one rack dry and one wet with your bbq sauce, but used a cab I had a bit left of instead of the pinot noir. Both. Were. Amazing! Thank you so much for sharing this recipe and your knowledge! Mine was also more like 3-2-1/2 as the winds picked up and spiked my heat up to 325 for a bit on the big green egg. They really were quite delish and my hubby couldn’t stop raving about them. Looking forward to trying some of your other recipes!
Sean Martin says
Kim awesome feedback and so glad you made the call to follow the look and feel versus just straight time – every cook will be a little different.
Jeanne says
This is by far the best Smoked Pork Rib recipe I’ve ever made. Used with a Rec-Tec Grill and fruit wood. Everyone said “best ribs Ive ever had”. This will be my go to recipe every time I make ribs.
Mary says
That’s so great to hear 🙂
Candace says
Wonderful article. I am going to follow your instructions for our Family’s Father’s Day Feast.
I am also wondering if you have ever smoked goat. I will be processing several small wethers (dwarf nigerians) and I’m having a difficult time finding instructions on how to smoke or bbq the meat.
Nicole says
I really like the 3-2-1 method. It seems to produce the perfect combo of juicy and a nice caramelized sauce on top.
Jim says
Did two racks of baby backs this weekend. Both prepared identically following your instructions. One was juicy and tender – perfect. The other was delicious but rather dry. What could have caused the difference?
Alyson says
Do you use the mustard if you are using a rub instead of S&P. I love rub on ribs and make my own. At any given time I have 5-6 rubs in the cabinet.
Mary says
Alyson yep we use mustard pretty much all the time even with salt and pepper.
Samantha Ragsdale says
When you say mustard. Do you mean dry mustard or likes Dijon mustard from a jar? Also what about the timing if your doubling or even tripling the amount of ribs? Do you adjust the smoke time? I’m doing mine in a stand up smoker with the ribs on hooks.
Thx Samantha
Mary says
Samantha, definitely use Dijon mustard as the slather, you want the moisture as the base for the rub to adhere. Lots of people use typical yellow mustard too. We add dry mustard to the rub. With more meat in the smoker it will absorb that heat, so expect to monitor and add more wood or coal to keep the heat up for a full pit of ribs. We’ve never used a pit barrel if that is what you are using with hooks, show us pictures on facebook!!!
Jim says
Do you adjust the smoke time for baby backs?
Mary says
Jim great question, yes, we typically will cook baby backs for roughly four hours. Two hours on smoke then wrap and let them finish. Depends on how big they are, but it’s a different cut and so the timing is different. We also cook at roughly 250.
Kirk Bowman says
As I leave a comment, I am currently smoking 2 racks of St Louis ribs following your suggested instructions. Never used a spritzer but always smoked with plenty of BBQ sauce already lathered on the ribs. 2nd hour in and it’s already looking good. Appreciate your attention to details however with the spritzer you wrote 1 cup of apple juice and 1 cup of apple vinegar but the picture with the spray bottle indicates 1 cup of apple cider vinegar and 1 cup of water. Either way, can’t wait to try them! Cheers!
Mary says
Hey good eye!!! We do them both ways, and both combinations work just fine (apple juice and apple cider vinegar or just apple juice and water). The vinegar will add some sharpness or acidity.
Rick Quigley says
Mary,
you mention adding ‘sugar’ to the rub….
what kind, how much, ….?
brown sugar…
thanks,
– Rick
Mary says
Rick, great question. We are typically using dark brown sugar as our sugar style. Some will use turbinado, cane or even light brown. But we like the caramelized flavor the dark brown adds, especially with the other dry rub ingredients. As for portions, what I will do is have one cup of brown sugar, and put it in a bowl, then I take my other dry ingredients (salt, pepper, chili powder, etc) and fill up the cup and then add that to bowl and taste. Then you can use that rub portion for the ribs.
Marie Grandinetti says
Hi Mary, I just have to tell you how much I love your site and everything about it. I have made the smoked sausage and polenta, smoked tomato bisque. This weekend I am trying the ribs with spicy mango sauce and the smoked chicken buffalo dip. Everything so far has been absolutely amazing!! Thanks so much!
Mary says
Marie, that is so awesome and thanks so much for sharing!! We love feedback and also love to hear how people may also try their own flavor profiles!!
Steve says
Lake house BBQ . It is very hard to figure out what the PNWBA is looking for. When I was a member I complained about the “new cook /new judge” process they do. Having first time cooks cook for first time judges confuses those that have no real back round. Good for you guys for sticking it out. Y’all need to try out Memphis in May if you really want to play the game.
Bruce says
I tried competition once. Once. I was fortunate enough to get to taste the winners entry. You could absolutely taste NOTHING but rub, mopping sauce, and “finishing sauce”. I made a comment that was not well received. I said “outside the fact these appear to be pork spare ribs there is no flavor evidence of what kind of meat they are. We could be eating Yak for all I know. Why don’t you just have a contest on tasting rubs, sauces, mopping sauces and smoke?” I have had various people tell me that my ribs are the best they have ever had. The reasons; You actually CHEW my ribs. You taste pork or beef if that is the case. I can make great ribs with wild hog if I have to and the result is the same because I learned to cook with wild game as a kid. My ribs are cooked till done (meat shrinking back to expose bones), dry with my own rub called “Monkey Dust”. Apple cider vinegar infused with Tarragon is soaked into the meat before and during the two hours of smoking. I use Orange wood to smoke with. There is no sugar used. Sugar will kill you. Fifteen minutes before they are pulled I will offer my guests a choice of sauces for their portion only. Most don’t “cootie up” my ribs with sauce. Their term, not mine. I do want to thank you for your very excellent presentation, best I’ve ever seen. I’m glad you explained what the competition is about, judges not Bar B Q. I’m sorry I have been so verbose but I just had to comment. Ya’ll really know your stuff.
Mary says
Thanks for the comment! It’s definitely an interesting experience to compare comp-style bbq to other styles and personal preferences. Good to know, though, for the next time we do compete. We now know what they are looking for.
Katy M. says
Awwww, I got mentioned (slash-teased 😉 !! Sean, for you, I will thoroughly enjoy your not-quite-fall-off-the-bone ribs. And they will be perfect. As always 🙂 Great article and when are we doing ribs again?? I’m not waiting for the next Superbowl!
Mary says
Ha! I’m still a lover of the fall of the bones ribs. But damn, Sean can make some mean dry ribs!
And you know us, we’ll do ribs any day of the week! What are you doing tonight? 😉
Clare Speer says
Wow – wow! I just love ribs and these look so so good! I pinned this recipe – My husband is the “cook” and “griller” in our family! Must try!
Mary says
Thank you 🙂
Ruthie Ridley says
This just gets me so excited for summer!! BBQ is my favorite!!
Mary says
SUMMER!!!!! I can’t wait!
Catherine says
My dad is a crazy ribs aficionado, but I’m pretty sure he’s never tried this technique.
Mary says
It’s our favorite way to get tender meat and tons of flavor 🙂
Kristen says
holy cow, my mouth was watering as I was reading your post! I LOVE ribs! Thanks for sharing this recipe!
Mary says
Ha!Thanks so much!!
Emily @ Recipes to Nourish says
Wow these sound great! My husband would be so happy if I made these.
Mary says
Who wouldn’t be happy if you made them?? 😉
Candy says
Love BBQ rib and competition wow. Show hubby this.
Brettni Brumfield says
Boy, do I wish we had a smoker…
Brad cooks ours low and slow on the grill, it take about 2.5 hours or so. But we don’t have the ability to infuse wood for added flavor because our grill is gas.
But hey, I’ll take a rib any way I can get it!
Don McDoniell says
They make a chip boxyou can buy it at Lowes it is a stainless steel box that will hold a big handful of chips and put it right over the fire as I assume your husband cooks ribs using indirect heat method which works for gas grills
Steve says
You can make or buy a wood chip holder that you can smolder the chips to get the smoke flavor. A quick google surch and you should be able to find one. But do keep in mind that cooking with gas adds moisture to the heat so you will need to play with the moisture level in the chips.
Nick says
Hello:
As noted above, you can make a simple smoker by placing moist wood chips wrapped in aluminum foil and placing it onto your grills. Another alternative that I’ve read about, and it seems quite popular, is the “A-Maze-N wood pellet grill tube smoker.” For this unit, you purchase wood pellets and fill the tube and light the pellets at the end of the tube and simply set it on your grill and they come in two sizes. You can view a demo on youtube.com if this might be of interest to you.
Kind regards,
Nick
Monroe says
I have a gas grill and use a smoke tube with great results
Erin @ Platings and Pairings says
Ooohhh – I love these insider tips on how to make ribs! Such interesting tips and tricks – Like butter, and spritzing, and 3 hours, and fruit wood! I’m not sure if I’ll ever make time to master them myself, but I sure do want some of yours!
Mary says
Seriously! I’ve said it before, and I’ll say it again, we need to have a PDX blogger potluck!!! We’ll provide some bbq deliciousness 🙂
Jesse Rojas says
You don’t have to master to enjoy a good smoke
Ed Matthews says
Spats of butter, sprinkled with brown sugar, and drizzle some honey on top of the meat…….then wrap, meat side up.. Continue to cook…..