Smoky Ribs
What are Ribs?
The 3-2-1 method is a catchy reminder for how long to smoke St. Louis-style pork ribs during three different phases: 3 hours of smoking, 2 hours wrapped, and 1 hour with sauce.
Parts of the Cooking Process
3-Hour Smoke Phase
This is the initial stage where the ribs are seasoned with your favorite rub and placed directly on the smoker, allowing the meat to absorb the smoke and form a delicious bark.
2-Hour Wrap Phase
In this second phase, the ribs are wrapped in foil to braise. After the first smoking phase, this allows the meat to cook down and become incredibly tender.
1-Hour Sauce Phase
During the final phase, the ribs are taken out of the foil, brushed with sauce, and returned to the grill for about an hour. This helps the sauce to absorb the natural wood smoke and enhance flavors.
PRO TIP: The 3-2-1 method is a slow-cooking technique best for St. Louis-style or spare ribs. If using baby back ribs, reduce the cooking time due to their smaller size.
Ingredients for 3-2-1 Ribs
- St. Louis-style ribs
- Yellow mustard
- Salt, pepper, and garlic: Use a pre-mixed rub called SPG or make your own.
- BBQ Rub: My award-winning Pork Rub is excellent for ribs.
- Butter: Sticks of salted butter are preferred, such as Kerrygold.
- Brown sugar: Light or dark will work.
- Honey or hot honey
- Your favorite barbecue sauce
Substitutions: For the rub, look for a blend balancing salt, pepper, garlic, sweetness, and heat for the best experience.
How to Cook 3-2-1 Ribs Effectively
To execute the 3-2-1 method correctly, set your smoker to 225°F with indirect heat. Cooking at a higher temperature will shorten your cooking time.
- Step One: Remove the membrane from the ribs and trim extra fat.
- Step Two: Season the ribs‘ backside with mustard and your preferred rub. Allow resting for 15 minutes before flipping and applying the same seasoning on the top.
- Step Three: Position the ribs meat side up on the grill and smoke for 3 hours.
- Step Four: Prepare two sheets of aluminum foil by adding butter, brown sugar, and honey. Wrap the ribs tightly.
- Step Five: Place the foil-wrapped ribs back on the smoker for 2 hours.
- Step Six: Unwrap the ribs, flip them over, and brush with your favorite BBQ sauce. Return them to the smoker for 1 hour.
- Step Seven: Let the smoked ribs rest for a few minutes before slicing.
How to Determine When 3-2-1 Ribs Are Done
The doneness of the ribs can vary. For competitions, aim for a clean bite, while for family gatherings, go for fall-off-the-bone tenderness, usually achieved at an internal temperature between 210°F and 215°F.
Storage Instructions
Store leftover smoked 3-2-1 ribs in an airtight container in the fridge for 3-5 days or in the freezer for several months. Reheat in the microwave or grill with heated BBQ sauce.
Frequently Asked Questions about 3-2-1 Ribs
Should ribs be smoked at 225 or 250 degrees?
While the 3-2-1 method works best at 225°F, you can also smoke BBQ ribs at 250°F or even 300°F. Higher heat leads to shorter cook time.
What should I put in my rib wrap?
I prefer my ribs sweet, using butter, brown sugar, honey, and additional rub. Consider adding some juice or even beer for added flavor.
