Table of Contents
How To Smoke Ribs Using the 321 Method?
- Prepare the ribs
- 3 Hours of Smoking Unwrapped
- 2 Hours of Smoking Wrapped
- 1 Hour of Smoking Sauced Up
Step 1: Preparing The Ribs
For this first step, we’ll need to peel off the underside (or bone side) of the rack of ribs’ membrane.
Then, we use rib rub or BBQ sauce on our baby back ribs or spare ribs.
For this ribs recipe, I highly recommend only using a rib rub during the first step. Apply the rub and let it sit at room temp.
We should wait for at least an hour so that the flavor has time to penetrate into the meat before smoking.
Read More >> Top 5 Best Dry Rub For Ribs (2022 Review)
Step 2: 3 Hours of Smoking Unwrapped
Next, set the temp to 225°F and smoke for three hours directly on the rack bone side down.
We can also put ribs on the grill and add smoke to simulate a smoker if that’s more convenient.
During this 3 hour smoke, don’t mess with them. Remember the saying, “If you’re lookin’, you ain’t cookin’.”
Remember to add in your wood chips in this step to get that wood flavor!
Read More >> Top 3 Best Woods Chips For Smoking Ribs (2022)
Step 3: 2 Hours of Smoking Wrapped
The next two hours are spent tenderizing the meat.
First, we wrap the ribs in aluminum foil to allow the meat to steam while being cooked.
This steam will break down the connective tissues, making the meat tender.
We should also pour about ⅓ cup of apple juice or apple cider vinegar, 1/4 cup brown sugar, and a few tablespoons of butter.
These liquids work great for that tender result you’re looking for (and they’ll taste great).
The brown sugar will add that nice caramelized color and add a touch of sweetness.
Similar to the three hours of smoking, we should keep the temperature at 225°F when cooking for two hours.
Here, you’ll still place these bone side down.
Pro Tip >> If your ribs are cooking in the foil for more than 2 hours, they will become mushy. Make sure to set a timer.
Step 4: 1 Final Hour of Smoking Sauced Up
It’s time to sauce and smoke one final time!
For the last hour of smoking our ribs, we need to continue to cook them at 225°F meat side up after brushing on our preferred BBQ sauce.
Let the steam escape by removing the foil. Now, we’ll be able to see that the meat is beginning to fall off the bone ribs as they become more tender.
This is why we need to be careful when we’re lifting the smoked pork ribs from the foil.
They’re so tender that they may fall apart.
Use a sauce brush to apply the BBQ sauce after placing the pork ribs on the smoker rack. Apply a generous amount of sauce to make it tastier.
Now, we wait for the final hour by the smoker or grill. Get your sides ready because it’s almost chow time! Your smoked ribs are almost ready.
Read More >> How To Reheat Ribs Without Drying Them Out (5 Easy Steps)
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