The 3-2-1 method of smoking ribs is not my original idea but is a process that tends to yield very consistent results and I do use it occasionally when I want my ribs to be falling off the bone.
If you have no idea how to prepare and smoke ribs then I recommend you read the tutorial that covers the basics of smoking ribs first. Once you have learned the basics and decide you want your ribs to be literally falling off of the bone then you should read and learn this page.
The 3-2-1 method of smoking ribs is not rocket science.. just a series of basic instructions that will do some magic on your ribs and make them more tender that you could ever imagine.
The 3-2-1 method starts out by preparing the ribs as normal.. removing the membrane, dusting with a rub or with just some salt and pepper if you prefer and then onto the smoker grate for about 3 hours.
I say “about” very loosely since it a visual cue that must tell you when to move to the next stage.
This first stage is the “3” in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours.
This is the “2” in the formula for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
You are now to the last and final stage in the process.. the “1“.
Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Note: the 3-2-1 method is designed for spare ribs.. if you are looking to smoke baby back ribs then the process will be closer to 2-2-1.
dude, thanks much for taking the time and energy and desire to learn all you are sharing with us…really appreciate it…
my 17 year son asked me to smoke ribs for his birthday coming up this weekend (and this was after he had some of my smoked chicken that I used a smoker for the first time).
I’m pumped and ready to put your 1-2-3 to the test…can’t wait!
Have used the 3-2-1 method already several times this year and it is a can’t fail method. most important watch the temperature. Fall off the bone ribs for sure!!!
woops, that’s 3-2-1 !
Thanks again for the information, I will give the 3-2-1 method a try tomorrow.
The ribs turned out great. Need to work out the bottom rack issue of my smoker (direct heat/flame from coals). the top rack came out delicious. Thank you very much again for your information.
I’ve done similar with pork shoulder. About 2/3 way through cooking, I put in a pan with apple cider vinegar on the bottom and a grate to set the meat on (so meat doesn’t sit in vinegar). Tent the pan and stick in the smoker for the rest of the time…. creates a great pork shoulder….
Repost** I recently got my first smoker/grill. I used this method about 3 weeks ago and I couldn’t believe how great the ribs turned out. Also I used the natural grade pork ribs with a Salt Lick (a well known BBQ joint in Austin) rub. I used a blend of oak, pecan, and hickory for the wood. My wife has been raving about them ever since. Now I am dong 2 racks today and having some friends over. I’ll let you know how it goes. Thanks for the tips!
Results** 4 people finished most of the 2 racks I did this on last night. Very little sauce was used and we were stuffed with pig. What a great night. Thanks for the website. now to try the turkey for thanksgiving!
Jeff
Thanks for the 3-2-1 method. I have been using your recipe on everything I put on the grill with great results. I’m finishing building my smoker this weekend and hope to have ribs on the rack for the smoker’s first run after a break in smoke.
Thank You for shareing a process and recipe, the Process makes it really come to life.
Denis Allan
my first spares are going on in about 2-3 hours. Can’t wait.
I’ve got the ribs cooking as we speak. I’m about 90 minutes into the “3″.
New to smoking and will be trying the 3-2-1 tomorrow. Can’t wait!!!!!!
I am on hour 2 of the 3. Feeling like Pavlov’s dog in anticipation. This is my first try of the 3-2-1 method and it HAS to be better than the 2 previous attempts I have made ( both turned into shoe leather). Very informative site. Thanx for all the info. Planning on doing alot of smokin this summer
Tried this method for my first attempt at smoking ever, and used baby backs. 2 large racks were consumed by me and my 4 guests in less than 15 minutes. Everyone said they were the best ribs they had ever had. I am a true believer in the 3-2-1 method!
3-2-1 works great! If I overestimated how much my guest would eat and have racks left over, what is the best way to reheat without drying them out.
Raymond,
I’ve always used the oven to reheat tender meat. Place them in foil to preserve the juices, and put the oven on 250 – 275. heat until the meat is hot again.
I swear by this method it works very well….I used a wet rub on mine that I basically make up and use a BBQ sauce called Fat Cat’s made here in KC. The key is definately the apple juice and the heavy duty foil, it makes all the difference in the world.
Thank you sir……..god bless the pig
People,
I’ve used the 3-2-1 method on St. Louis style spare ribs several times this summer and it’s phenomenal. I have a vertical, double-barrel, handmade smoker which was a gift earlier this year. I use Jeff’s rub and homemade sauce every time. He’s done his homework and I suggest you invest the $15 and get them both on his website.
I was concerned the first time I did it since the outer skin and rub appeared “moist” and I thought the it was going to be mushy, after I removed them from the foil. Putting the ribs back into a dry-heat environment for the last hour firms it right up. You’ll need two sets of tongs to remove the meat from the foil and when they’re done, because they will tear apart in the middle if you only use one tong.
Thanks a ton, Jeff. My family/friends have been talking them up all summer and I’m starting to get a reputation, lol. Your website, free recipes and blog are professionally done. You’re pork-butt recipe was spot-on, too. Amazing flavor and your technique is right on, especially allowing it to rest for two hours. You are the smoking guru
Jeff I tried the 3-2-1 rib receipt and they turned out great . Thanks for the sauce and rub receipt . I would recommend these to anyone that wants great tasting results from their smoker . Thanks again TCB
I’m on phase 2 for another 1 hour. this is first test of this style. wwwwwiillllll post results. thanx
By the way, I am using a gas grill with pan of mostly water over only lit burner
Gas grills are garbage. Might as well cook it in the oven.
Dave, a gas grill used effectively can rival anything else out there, with a higher degree of consistency and ease.
Ryan, he was referring to a smoker rather than a grill. He is correct in that the ceramic type of smokers are very consistent and hard to beat when it comes to smoking platforms.
Trying this tomorrow…looking forward to it. Thanks for the recipe!
Thanks a bunch for sharing this method with us. I have found that a very loose interpertation of this works well with brisket as well. great stuff. I also make all my own rubs, the store bought ones have too much salt and not much flavor
Great ideas!! Lots of respect! I’ve been smokin for a year now n thankfully haven’t had a bad experience. But im lookin to perfect and wow party guest now so thanks for the hard work u put in to this site! I got some home made rub n some pappys sauce so got to get the smokin underway!!
I just won1st place at the second annual Homeboy Industries Pit Masters cook off. I used the 321 method.
I used the 321 method @ Homeboy Industries pit mastets cook off. I used my vertical propane smoker. I know I won 1st place, but I was lucky. My preselected ribs were so fall off the bone that I almost had a heart attack. J/k. But the bones were falling off.
your right they r super consistent. thanks. Vince
I have a ? when do you add the barb. sauce? this is our fisrt timetrying our smoker..Thanks
I do it right at the end with about 20 minutes to go. It gets a little sticky and just starts to carmelize.
Just finished my first ribs and let me tell you they came out great. The last step did not take but about 15 mins but I guess it can vary . Thanks alot
Thanks so much, just tried this method yesterday and it work to perfection! Wow, I have been experimenting with different ways of cooking my ribs but this was so simple and easy. The one thing that I did a little differently was add a little vinegar with the apple sauce when I wrapped them in foil. The ribs were absolutely perfect! Thanks Again!
Thank you so much, just smoked baby back ribs with the 2-2-1 and they were amazing. I’ll use this method every time now.
I tried this method for the first time a couple weeks ago and I will never do my ribs any other way! They absolutely fell off the bone and my friends and family said they were the best ribs they have EVER had! (and I come from ribs capital of the world in Memphis) Thanks for the tips!
I read with interest how “Fall off the bone” seems to be preferred. However with most rib connoisseurs, if the meat fell off the bone, it would be too tender.
It is actually very easy to cook “fall of the bone” ribs. Cover them in aluminum foil for 2 1/2 hours in a 300 degree oven and the ribs will just fall off.
Of course, that is not good. I do 2-1-1 method and start paying attention to several factors to make sure that it is perfectly tender (and not too tender).
There are several test that you can use to judge tenderness. The bend test, the twist test or the taste test. There are other test also and each person should experiment to find their best test that gives the empirical evidence one needs.
When you can barley tug the meat with your teeth and just the meat in your teeth pulls off the bone, your there.
Bill,
At what temp do you do your 2-1-1 method? And is that for ANY kind of ribs?
I’m struggling a bit (see below) so any help would be great.
Thanks,
Mike
Well, I did my first smoke ever today…ribs. They turned out “just ok”. I tried to use the 3-2-1 method on my brand new Masterbuilt propane smoker, but to be honest, when I checked them with my meat thermometer they were 192* after 4.5 hrs. Knowing they were probably done but wanting to stick with the plan I put them back in the smoker for about 15 minutes and they turned out a little dry. BTW, I checked the temp again at the end of stage 2 and they were only about 137* which scared me a little. I thought I was doing well to keep the temp between 225-250 throughout, but I noticed that my watering pan was empty and scorched when I was finished. Obviously, I needed to add water at some point. But, I must be doing something wrong. Anything you guys might be able to add would be helpful!
Frustrated in SoCal.
I have same smoker. You obviously need to keep water in the pan and check it periodically. I also found my smoke pan tends to catch fire easily even if I presoak chips. I have moved to lump chunks of wood to help prevent this as well as putting a digital wireless thermometer in the smoker so I can tell when it catches fire and gets too hot. You cannot rely on the thermo built into the door as being accurate as well. I too have been paranoid about under cooking pork (still am always actually) so I tend to over cook mine as well. What this does is cook out the juices and leave you with tough & dry meat. It comes down to experimentation & knowledge to prevent this from happening in the future. I am still learning myself.
Bro…..your 3-2-1 method is “off the hook”. Them ribs fell off the bone…..they melted in my mouth and tomorrow I’m going to smoke 2 – 3 more racks. Ain’t no pig safe anymore!!
Thanks for this! I made the best ribs I’ve ever made yesterday thanks to this method.
Brought ribs to an end of summer party and of course they were prepared using the 3-2-1 method. All night I heard people asking ” OH My God Who Made the Ribs?” Just wanted to say thanks for this Post!
3-2-1…bringing heaven to earth!
Been using the 3-2-1 and the 2-2-1 for about 4 years now. I buy the ribs at Costco — thats 3 racks per package so I end up feeding the neighborhood.
Along with Texas pinto beans, some cornbread and a bowl of homemade Jalapeno soup you can’t go wrong. A pitcher of Margueritas or a cooler of Shiners helps.
I also use BJ’s BBQ rub from Reno NV.and some pecan chips
I did a beef brisket (9 lbs.). The flavor was amazing BUT was a little dry. hoping the lack of water was the reason? smoked for 11 hrs. total. tried to keep temp around 225 deg. any tips would appreciate.
Bout to try the 2-2-1 method for some baby backs and I must say I am excited for the outcome. I did some spare ribs not to long ago with the 3-2-1 method for the first time and they turned out great. This method is definitely the way to go and add some cold beer and you got yourself a fail proof Saturday.