BBQ pork ribs: The 3-2-1 method in six easy steps

Looking for an easy way to BBQ pork ribs? The 3-2-1 recipe is our favorite and beginner-friendly. Follow these six steps for perfect BBQ pork ribs every time.

Difficulty: Easy
Servings: 4-6 people
Prep time: 10 minutes
Cooking time: 6 hours
Resting time: In our experience, no real need
Total time: 6 hours+

TLDR Ingredients list:

Pork ribs of your choice
Your favorite rub or salt and pepper
Foil
Apple cider or beer or beef stock
BBQ sauce (optional)

Smoked BBQ pork ribs is one of the most popular low-and-slow or hot-and-fast BBQ dishes out there. It takes time and precision to get tender, flavorful ribs, and although there are techniques you can use to shave down the prep time, we recommend sticking to the popular 3-2-1 method.

Full ingredients list for BBQ Tech’s method:

Pork ribs of your choice
Either an SPG rub or one of our favorites, such as Killer Hogs AP or Angus & Oink Sweet Bones & Butts
Foil
Apple cider
Brown sugar
Butter
Honey – preferably liquid
BBQ sauce, optional (dry or sticky ribs, your choice!)

INSTRUCTIONS:

1: Set your smoker to 225f.

2: Trim and Season: The membrane — the thin, white skin-like material covering the rib meat — on the ribs should be removed first. Don’t skip this part as the membrane will tighten, resulting in tough, chewy meat. An easy way to do this is to wiggle a butter knife underneath on one of the ends of a rib, then use your fingers to pull it away in one go.

Check your ribs for any bone splinters and trim them to be as uniform as possible. Babyback ribs, as we are using in this example, shouldn’t take much prep.

You can use a binder if you like, such as mustard, although we don’t that often. Generously apply your favorite dry rub.

3: Smoke for three hours: The ribs should be placed bone side down on the smoker grates. Smoke for three hours without lifting the cover to ensure a constant temperature and smoke flow.

4: Foil Wrap: After smoking, remove the ribs and wrap them tightly in aluminum foil. Pour in a liquid (such as beer, apple juice, or a mixture of brown sugar and butter) before sealing. We like to use a spritz of apple cider and a mix of brown sugar, butter, and runny honey.

5: Smoke for two hours: Keep your smoker at the same temperature and top up fuel if necessary.

6: The final stretch: For the last hour (now you know why it’s called the 3-2-1 method), peel the foil open. Fold the edges of a sheet of aluminum foil to form a shallow “boat.” If you prefer dry ribs, simply let them cook for another 60 minutes, as this will help re-harden the bark after the wrap time. If you would like sticky ribs, apply a thin coat of sauce. We like to do this three times, every 20 minutes, using a brush.

Pork ribs are safe to eat at around 145f, although 195f to 200f is when many BBQ’ers will pull them off.

And that’s it! You can experiment with different flavors and textures, but expect these to be fall-off-the-bone when you set the table. Keep an eye on our recipes for a hot-and-fast pork ribs beginner’s guide coming soon.