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3-2-1 Rib Method

Posted on | September 24, 2009 | 8 Comments

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.

Category: Smoking Meat
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Comments

8 Responses to “3-2-1 Rib Method”

  1. richie boy
    September 29th, 2009 @ 6:56 pm

    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!

  2. richie boy
    September 29th, 2009 @ 6:57 pm

    woops, that’s 3-2-1 !

  3. Lafe Maurer
    October 3rd, 2009 @ 6:42 pm

    Thanks again for the information, I will give the 3-2-1 method a try tomorrow.

  4. Lafe Maurer
    October 4th, 2009 @ 5:10 pm

    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.

  5. Ken
    October 16th, 2009 @ 8:53 am

    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….

  6. Mark
    October 25th, 2009 @ 1:02 pm

    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!

  7. Denis Allan
    January 16th, 2010 @ 9:57 am

    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

  8. Gary Potter
    February 6th, 2010 @ 9:36 am

    my first spares are going on in about 2-3 hours. Can’t wait.

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  • About Jeff

    Jeff PhillipsJeff Phillips is the owner of several websites including but not limited to Smoking-Meat.com and SmokingMeatForums.com where he serves his purpose in life teaching others the art of smoking meat and how to have fun doing it. Jeff also publishes an online smoking meat newsletter each month where he has more than 50,000 subscribers.
    He lives near Tulsa, OK with his wife Abi and three beautiful children, two dogs, two cats, a leopard gecko and two beta fish.

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