Best Fall Off The Bone Smoked 3-2-1 Ribs Recipe (2024)

Make juicy, tender, flavorful, and fall-off-the-bone ribs with this Smoked 3-2-1 Ribs recipe! This foolproof method guarantees amazing results. Cooked low and slow, these ribs are incredibly easy to make and taste amazing! Grab some napkins, and let's get grilling!

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Smoked ribs are a classic BBQ dish everyone loves, and the 3-2-1 rib method makes them even more irresistible. It may seem like a lot of work - but it's not. The pellet smoker makes it incredibly easy to make flavorful, bone-tender ribs.

These smoked baby back ribs are perfect to impress your guests if you're hosting a summer barbecue, a backyard party, or a tailgate party. Make sure to have a boatload of napkins - you'll need them! 😉

Make delicious Oven Baked Ribs or Smoked Beef Back Ribs next.

Also, try Smoked Pork Belly Burnt Ends on Pellet Grill too!

❓ What Is The 3-2-1 Method?

The 3-2-1 method is a foolproof way to smoke ribs low and slow. It involves cooking the ribs in three stages, each with a specific time frame.

First, the ribs are smoked uncovered at a low temperature (around 225°F) for three hours. This allows the smoke to penetrate the meat and infuse it with flavor.

Next, the ribs are wrapped in foil with a liquid (such as apple juice) and cooked for two hours. The foil helps to trap moisture and prevent the meat from drying out, resulting in tender and juicy meat that falls off the bone.

Finally, the ribs are unwrapped and slathered with barbecue sauce, then cooked for a final hour to give it a crispy exterior which is the perfect finishing touch.

❤️ Why You'll Love This Recipe

• Tender and Juicy Meat: The slow cooking method used in this 3-2-1 ribs recipe ensures that your ribs come out of the smoker juicy and tender.
• Delicious Flavor: Smoking ribs with the homemade pork rub infuses them with fantastic flavor.
• Easy to Make: These BBQ ribs are easy to make, even if this is your first smoker recipe.
• Versatile: The 3-2-1 method is versatile and can be used on different types of ribs, including baby back, spare ribs, and St. Louis-style ribs.
• Perfect for Special Occasions: Whether you're hosting a summer barbecue, tailgate party, or any other special occasion, smoked ribs will definitely impress your guests.

🐖 Ingredient Notes + Substitutions

This recipe is made with simple ingredients that can easily be found at any grocery store.

• Pork ribs. You can use pork baby back ribs, St. Louis-style ribs, or spare ribs. This recipe is for 2 racks of ribs. Look for ribs that have a lot of marbling on them. If they are too lean, they may turn out drier. This recipe is only for bone ribs, not boneless ribs.
• Mustard. This is used as a binder on the meat so the rub has something to stick to. I used regular yellow mustard, but you can use Dijon mustard or old-fashioned mustard instead. Not a fan of mustard? You can't even taste it. Still not convinced? You can use olive oil instead.
• Pork rub. I doubled my Homemade Pork Rub, which contains brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. I used smoked paprika for these ribs - I love the richer flavor.
• Apple juice. This is added to the ribs when wrapping them to give them extra moisture so that they can steam. You can also use beer if you like.
• BBQ sauce. Use your favorite bbq sauce or make homemade bbq sauce.

See the printable recipe card for exact measurements and a full list of ingredients.

🍽 Equipment

You'll need a few pieces of equipment to make amazing ribs, such as a baking sheet, aluminum foil, and tongs.

You will also need aTraeger Pellet Grillor a Pit Boss wood pellet grill for smoking the salmon; either one has precise temperature control. You can use any type of smoker, including an electric smoker.

Some great wood pellet options for smoked ribs include apple, cherry, hickory, maple, pecan, and Signature Blend.

An instant-read thermometer is necessary to monitor the rib's internal temperature and cook it perfectly.

♨️ How To Make Smoked 3-2-1 Ribs

Step 1: Prepare The Ribs

First, place the ribs on a large baking sheet. Remove the thin membrane, also knowns a the silver skin, from the back of the ribs (the bone side). This will help the smoke penetrate the meat better and make them easier to eat.

To remove it, use a butter knife and put the tip of it underneath a corner of the membrane. Pull it up with your finger. Grab a paper towel to help you grip it, and pull the entire membrane off. Repeat for the other rib rack. Trim off any excess fat hanging off. Don't cut it all off - it adds great moisture and flavor!

Next, apply the mustard over the entire ribs - top, bottom, and sides. Starting on the bone side, brush on a thin layer of mustard. This is the binder to help the pork rub stick to the ribs.

See Also

Perfect Skirt Steak Marinade with Chimichurri Recipe11 Fall-Off-The-Bone Short Ribs RecipesRoasted Bone Marrow (Recipe + Tips) | Craft BeeringHow to Make Easy Oven Baked Bone-In Pork Chops Recipe

Combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper in a small bowl. Mix with a small whisk or fork until evenly combined.

Sprinkle the pork rub generously over the ribs, making sure to cover all parts of the ribs. Flip the ribs over, and repeat with the mustard and dry rub again.

Tip: Put the dry rub in an empty spice jar and shake it over the ribs. Hold it about 12 inches away to get an even distribution of seasoning.

Step 2: Smoke The Ribs

Preheat your pellet grill to 225 degrees F, according to the manufacturer's instructions. Fill up the hopper with wood pellets. If using a gas grill, set it up for indirect grilling with wood chips to maintain a low heat.

Once the grill comes up to temperature, place the seasoned ribs directly on the grill grate, bone side down - meaty side up, and close the lid. Let them smoke for 3 hours without lifting the lid. You want to maintain a consistent temperature throughout the cooking process. This is the first stage of the 3-2-1 method.

After 3 hours of smoking, the internal temperature should be around 160-165 degrees F. The ribs have absorbed all the smoke they can.

Step 3: Wrap The Ribs

Now it's time to wrap the ribs so they become fall-off-the-bone tender. Remove the ribs from the grill. Place one rack of ribs meat side up on a large piece of aluminum foil (double the size of the ribs). Fold up the sides and pour 1 cup of apple juice beside the ribs. Do not pour the juice over the ribs. The juice will help to keep the ribs nice and moist.

Wrap up the aluminum foil using the drugstore technique. This involves putting two foil edges together, folding it over to seal it, and folding it down. Then, do the same to the two ends. Then wrap it once with aluminum foil again to make sure it covers if there are any leaks.

Place the wrapped ribs back on the grill, meat side up, and smoke for an additional 2 hours. This is the second stage of the 3-2-1 method.

After 2 hours, carefully unwrap the ribs and check the internal temperature, which should be around 200 degrees F.

Step 4: Sauce The Ribs

Next, it's time to sauce the ribs. If you don't want to sauce them, you can remove them from the grill now. However, I love sauced ribs; the saucier the better. 🙂

Carefully remove the foil from the ribs and place them directly on the grill grates, bone side down. Brush your favorite barbecue sauce on both sides of the ribs.

See Also

Roasted Bone Marrow Recipe - Went Here 8 This

Cook the ribs for one more hour. The sauce will caramelize and leave a delicious glaze on the meat. However, keep an eye on the ribs, as you don't want them to burn. You may choose to remove them after 15-30 minutes.

Step 5: Serve The Ribs

Remove the ribs from the grill and let them rest for 10-15 minutes before serving. This will help the juices to redistribute. Cut the ribs into individual portions and serve immediately with your favorite sides.

Enjoy!

🍖 Oven Instructions For 3-2-1 Ribs

Don't have a smoker or pellet grill? No problem! Make them in the oven instead! Follow the same steps for applying the mustard and rub, then bake them at 225 degrees F for the same time. Wrap them using the same directions, then sauce and finish them under the broiler for a few minutes.

You can also make Pork Ribs in the Instant Pot too!

💭 Expert Tips

• Remove the membrane from the bone side of the ribs.
• Be generous when applying the pork rub.
• Maintain the smoker temperature at around 225 degrees F to break down the tough connective tissue.
• Add apple juice to the ribs when wrapping to make them moist and juicy.
• Add a pinch of cayenne pepper or red pepper flakes to the pork rub for spicier ribs.
• If you have leftovers, wrap them tightly in foil or an airtight container and place them in the refrigerator. To reheat, place them in the oven or on the grill at 250 degrees until heated through.
• Keep an eye on the ribs after the first 3 hours. All grills cook differently; some are hotter than others and cook faster. Use a meat thermometer to keep an eye on the internal temperature, and remove them earlier if you think they are done. Aim for an internal temperature of around 200 degrees F. A few degrees on either side of this number is just fine. 🙂

❓ Recipe FAQs

🥗 Side Dishes

You can serve these ribs with so many side dishes. Some of my favorites are dishes that can be made on the pellet grill at the same time as the ribs - Smoked Baked Beans, Smoked Mac and Cheese, or Smoked Baked Potatoes.

It also goes great with corn on the cob - either Smoked Corn on the Cob, Smoked Corn on the Cob in Foil, or Grilled Mexican Street Corn.

You can also serve it with classic side dishes like Creamy Coleslaw, Potato Salad, Carrot Salad, Watermelon Salad, Creamy Cucumber Salad, or Greek Cucumber Salad.

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