Easy 3-2-1 Ribs
These 3 2 1 Ribs are extra-tender with the meat literally sliding off the bone! This popular method has three stages of smoking and is perfect for a backyard BBQ using baby back ribs or spare ribs.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: dinner, Main Course
Cuisine: American
Keyword: 3 2 1 baby back ribs, 3-2-1 ribs
Servings: 6 servings
Calories: 406kcal
Author: TipBuzz
- 2 racks baby back ribs or spare ribs (3-4 lb)
- 1 tablespoon paprika
- 1 tablespoon garlic powder or granulated garlic/minced garlic
- 2 teaspoons mustard powder optional
- 1-2 teaspoons coarse salt to taste
- 2 teaspoons black pepper freshly ground
- 1/3 cup brown sugar packed
- 1/2 cup apple cider vinegar
- 1/2 cup BBQ sauce
Preheat your smoker for indirect smoking with a temperature of 225°F.
Pat dry the ribs with paper towels to remove excess moisture. Next, remove the membrane from the underside by slide a knife tip beneath to separate it from the meat. Then grasp with paper towel and pull it off. (You may need to do it in multiple pieces.)
In a small bowl, mix the paprika, garlic powder, mustard, salt, pepper and brown sugar.
Rub the ribs on all sides with the seasoning mixture. Then place them bone side down in the smoker to smoke for 3 hours.
Remove the ribs from the smoker. Place each rack on a large piece of aluminum foil. Pour about 1/2 cup of cider vinegar around each rack. Then carefully wrap the ribs as tight as possible without puncturing the foil.
Using oven mitts, carefully place the wrapped ribs back into the smoker for 2 hours more. (During this time the vinegar will steam the ribs and make the bones protrude about a half-inch.)
Remove the ribs to a work surface and unwrap. Brush with the leftover liquid (if any) followed by the BBQ sauce.
Place the ribs back into the smoker for a final hour, or until the sauce has set, about 1 hour (see note).
Remove the ribs and cut into pieces to serve.
- To check doneness, insert an instant-read thermometer into the thickest section. While the safe temp for pork is 145°F, the ribs will be most tender around 190°F once the collagen has melted.
- Oven Method: Bake in the oven at 225°F following the instructions above, with convection/forced air on if available. Add 1/2 teaspoon liquid smoke to the BBQ sauce.
Calories: 406kcal | Carbohydrates: 20g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 761mg | Potassium: 462mg | Fiber: 1g | Sugar: 17g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg | Net Carbs: 19g