How To Slow Smoke 3-2-1 Ribs
A classic tried and true 3-2-1 method for smoking ribs for beginners and even for the seasoned pitmaster! Get all the tips, techniques, and full tutorial for fall off the bone pork ribs slow smoked on any grill.
Servings 2 Racks of Ribs
Calories 72kcal
Ingredients
- 2 Racks of Ribs spare of baby backs
- 2 tbsp. Binder mustard, olive oil, BBQ sauce
- Dry Rub of Choice see post for options
- Apple Juice or ACV for spraying
- Extra Sauce as desired
Instructions
- Start by preheating your smoker to 225-250 F. Set it for indirect heat.
- Prepare your ribs by removing the membrane, patting them dry and removing excess liquid, and removing any small bone fragments and silver skin.
- Apply desired binder in a very thin layer, top to bottom. Then add a light coating of your desired dry rub starting at the bottom, coating the sides, and finishing with the top.
- Get the ribs on the grill and let them cook for 3 hours unwrapped. Spray them as needed, about every hour.
- At the 3 hour mark, remove from the grill and wrap them in aluminum foil. To the foil you can add a little BBQ sauce, some butter, brown sugar or honey, etc. Wrap tightly!
- Place them back on the smoker for 2 hours.
- The last hour, remove them from the grill and peel back the foil (carefully). Place the ribs back on the smoker the last hour uncovered. I like to sauce the ribs the last 30 minutes and again the last 15 minutes of cooking to let it set.
- The ribs are done when they are tender and hit a temperature over 195 F. Remove them and let them rest.
- To slice them evenly, flip them over so they're bone side up and slice from the back. Place on a plate and serve!
Notes
Play around with flavor profiles with different binders, rubs, sauces, etc. To get a better understanding of how these help make delicious ribs, read the post above!
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 108mg | Sugar: 5g