Never-fail smoked ribs at home? Count down 3-2-1 for success every time.
While barbeque in general has a long, winding history through the Caribbean, the American South, and American central and coastal regions, barbequed ribs as a we know them are really a product of twentieth century American culture. Early on in twentieth century America, little barbeque stands popularized the ribs, which were often leftover parts. Eventually, ribs became one of America’s favorite (and messiest) handhelds. While it’s a treat to go out to a sit-down restaurant for ribs, making them at home is totally doable and easier on the wallet. What might seem daunting to the home cook was simplified and standardized by the 3-2-1 method. if you can count backwards, you can make ribs successfully at home every time!
What may initially seem like a complicated process, with a smoker and a long cooking time, is totally simplified by the 3-2-1 method. The tried-and-true method takes the guesswork out of smoking ribs and produces consistently delicious results. The meat is perfectly tender, not stringy, and the flavor is unmatched. Think the perfect amount of stickiness and crust coating the inside tender portion of the meat. Is your mouth watering yet? Bring on the sauce. The sauce level is customizable, but adds to the deep flavor profile: woody, sweet, spicy and irresistible.
Ribs, Ribs, and more Ribs
Standing at the butcher counter or meat section of your grocery, you may get overwhelmed with the choices of ribs to buy. Spareribs, St. Louis Ribs, Baby Back Ribs, or Country Style Ribs? For most smoked ribs like this recipe, Baby Back Ribs are best. But Spareribs or St. Louis Ribs will work as well. Country Style are not recommended. Baby Back Ribs are cut from the upper portion of the back, where the ribs are a bit smaller, and the meat is usually really tender.
Ingredients
- 1 rack ribs
- 3 Tbsp mustard
- 2 Tbsp barbecue spice
- ½ cup apple Juice
- 1 cup barbecue sauce
How to Make Ribs (3-2-1 Method)
Step 1: Preheat the smoker to 225ºF. Use your favorite wood chips; we like apple wood chips for this.
Step 2: Use a sharp knife to cut the membrane off the bottom of the ribs. This can be really tough if you cook it and is much better being removed–once removed, the flavors can soak into the actual meat much better.
Step 3: Brush the ribs all over with mustard and then sprinkle on the barbecue spice. Place the ribs bone side down in the smoker and smoke for 3 hours. It’s a good idea to spritz them throughout the cook time with apple juice or water to keep them moist.
Step 4: Bring the ribs out and allow them to cool a little until you can handle them. Mix the apple juice and half the barbecue sauce together then make a boat with aluminum foil and place the ribs inside. Pour over and seal the foil.
Step 5: Place the wrapped ribs in the smoker again and smoke for another 2 hours.
Step 6: After 2 hours remove the ribs and unwrap the foil. Coat the ribs in the rest of the barbecue sauce and then place them back into the smoker to smoke for the last hour.
FAQs & Tips
You can prep the ribs ahead of time with the seasonings and mustard, cover and refrigerate for up to 24 hours, refrigerated. Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.
Smooth Dijon mustard (not the grainy, “country” style) is best for the first stage of the 3-2-1 method. Additionally, yellow mustard also works fine.
225 degrees is just right for this long haul cook time. The important thing about the temperature is to resist the urge to fiddle with it! Leaving the temperature of your smoker set at a consistent temperature is key to achieving the tender results.
It’s all for the sake of tender, not tough meat. Placing the ribs in your smoker bone side down means there is a barrier between the heat source and the meat part of the ribs – the bones provide that barrier and also allow the fat to drip down. If you smoke them bone side up, the juices just collect in the concave part of the bones.
During the first stage, the “3” of 3-2-1, you want to check the ribs a few times. Touch them briefly; if the seasoning comes off of your finger leave them alone. If a crust or “bark,” as it’s called, is starting to form, go ahead and lightly spritz them with apple juice or water. You don’t want to soak the ribs like they’re a house on fire; you are just providing a little extra moisture to help that bark form and seal in the juices.
Serving Suggestions
With such a bold flavor, you want to serve these Easy 3-2-1 Smoked Ribs with something simple like mashed potatoes or macaroni and cheese. For a nice twist on a fresh side, try Baked Bree’s Watermelon and Feta Salad. And nothing beats our Banana Pudding for dessert. if you have room.
Easy Smoked Ribs (3-2-1 Method)
Ingredients
- 1 rack ribs (2 pounds)
- 3 Tbsp mustard
- 2 Tbsp barbecue spice
- ½ cup apple juice
- 1 cup barbecue sauce
Instructions
- Preheat the smoker to 225ºF. Use your favorite wood chips; we like apple wood chips for this.
- Use a sharp knife to cut the membrane off the bottom of the ribs. This can be really tough if you cook it and is much better being removed–once removed, the flavors can soak into the actual meat much better.
- Brush the ribs all over with mustard and then sprinkle on the barbecue spice. Place the ribs bone side down in the smoker and smoke for 3 hours. It’s a good idea to spritz them throughout the cook time with apple juice or water to keep them moist.
- Bring the ribs out and allow them to cool a little until you can handle them. Mix the apple juice and half the barbecue sauce together then make a boat with aluminum foil and place the ribs inside. Pour over and seal the foil.
- Place the wrapped ribs in the smoker again and smoke for another 2 hours.
- After 2 hours remove the ribs and unwrap the foil. Coat the ribs in the rest of the barbecue sauce and then place them back into the smoker to smoke for the last hour.
Nutrition
