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Stack of smoked 3-2-1 ribs
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4.67 from 3 votes

Smoked 3-2-1 Ribs

Follow the tried-and-true 3-2-1 ribs method to create the most tender, fall-off-the-bone smoked ribs you've ever made.
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

Instructions

  • Prep the Ribs: Flip the ribs, so that the bones are facing up. Using a paper towel, pull off the membrane and discard. Trim off any extra fat pockets on top, as well as the meat flap on the back side.
  • Season: Rub the backside with mustard, SPG and Pork Rub (or your favorite rubs). Let rest for 15 minutes. Flip and rub the topside with mustard and rib rub. Let rest while you heat your grill to 225F degrees. (See charcoal and wood suggestions above.)
  • Smoke: Place the ribs on the grill meat side up over indirect heat. Smoke with the lid closed for 3 hours.
  • Wrap: Place two sheets of heavy-duty aluminum foil on the counter. Top with 2 long slices of butter, 2 tablespoons brown sugar, a liberal drizzle of honey. Place the ribs on the butter, meat side down. To the bone side of the ribs, add 2 long slices of butter, 2 more tablespoons brown sugar and another drizzle of honey. Wrap tightly.
  • Braise: Place back on the smoker for 2 hours.
  • Sauce: Remove from the smoker, and unwrap from the foil. Flip the ribs over. Brush with sauce. Return to the smoker for about one more hour. (Read the post above to learn more about how timing may fluctuate).
  • Slice: Remove from the smoker. Let rest a few minutes. Turn the ribs meat side down and slice.

Video

Notes

Nutritional content will vary, depending on how much mustard, sugar, honey and BBQ sauce you use.

Nutrition

Calories: 548kcal | Carbohydrates: 51g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2037mg | Potassium: 240mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg