One of my favorite things to barbecue on a Saturday afternoon while the kids play in the backyard is ribs; one of my favorite methods to cook ribs is the 3-2-1 Method.
We have all been to a backyard barbecue where the aroma is to die for, but the finished product leaves less to be desired when you finally get to bite into it. For ribs, this often means that the meat is tough and dry.
With the 3-2-1 Method for cooking ribs, you are almost guaranteed to produce tender, fall-off-the-bone goodness. You will be heralded as the block’s grilling genius while everyone digs into your masterpiece.
The main thing, aside from the near-perfect rack of ribs, that is incredibly advantageous about the 3-2-1 Method is its ease and predictability. You will not need to stand over your smoker or pellet grill constantly checking your meat thermometer, leaving you more time to play with the kids or enjoy a cold one with your friends. And, you will be amazed at how consistent this method of cooking ribs is.
What Is the 3-2-1 Method and How Does It Work?
Let’s get down to the details. The 3-2-1 Rib Method of cooking ribs consists of three hours of smoking your ribs (naked), followed by two hours of steaming your ribs (wrapped), and then one hour of finishing them off unwrapped while basting them with your favorite barbecue sauce. If you prefer a dryer rib, the barbecue sauce is optional; just don’t neglect that final hour.
What You Need
For this method, you will need the following:
- A quality cut of pork spareribs
- Your favorite spice rub and sauce (optional)
- A smoker
- A big sheet of heavy-duty aluminum foil
How to Prepare Your Ribs
To begin, we need to prepare the pork ribs for smoking.
- Rinse the ribs thoroughly and then remove the membrane and connective tissues from the ribs.
- Generously apply your favorite spice rub to the entirety of the ribs. We recommend using brown sugar, kosher salt, smoked paprika, black pepper, or bbq sauce.
- When your smoker is ready at about 225 degrees Fahrenheit (108 degrees Celcius), place the’ bone ribs side down and smoke for three hours.
Although it is not necessary, some people enjoy misting the ribs every hour with an apple juice mist. Other than misting, your ribs should be left unattended during this three-hour smoking process.
Once the ribs are finished smoking for three hours, it’s time to steam them.
- Remove the ribs from the smoker, wrap them tightly and put your ribs in foil.
- After wrapping the ribs, place them back on the smoker’s bone side up for another two hours, leaving them unattended.
While the first three hours really set the spice rub into the ribs, the two hours of wrapped cooking provide a glaze on the ribs that really brings out the taste.
Now we are down to our final hour.
- Remove the ribs from foil and replace the ribs back in the smoker’s bone side down.
- At this point, I like to baste my ribs with my favorite barbecue sauce. If this is your desire, simply coat the front and back of your ribs with your sauce.
- Depending on how wet you like your ribs, you might want to add a second coat at the 30-minute mark.
After about an hour, your ribs should be finished. A good way to check whether they are finished is to see if the ribs start to fall apart when you pick them up with your grilling tongs. If you start to see the rib meat tearing away from the bone, they are finished and ready to enjoy!
To Wrap Up
There you have it: A tried and true method to barbecuing a great set of ribs. If you follow the 3-2-1 Ribs Method for cooking smoked ribs, I can assure you that you and your guests will be wonderfully satisfied. Have fun preparing your ribs and of course, enjoy your food!