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Smoked Ribs 3-2-1 Method – Fall Off The Bone Ribs

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4.59 from 166 review

Smoked 3-2-1 ribs are a great way to get started with smoking baby back ribs. It’s basically 3 hours uncovered, 2 hours wraped in foil and 1 hour uncovered again. Fall of the bone delicious if that’s the way you like your ribs.

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By Michael Haas

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How To Smoke 321 Ribs

The 3-2-1 method for smoking ribs is a simple and effective way to make fall-off-the-bone ribs that everyone will love. Just follow the step-by-step recipe, and 6 hours later, you will have a rack of smoked ribs that are super tender, smokey, and flavorful. You can smoke any pork ribs using the 3-2-1 method, but it works best with spare ribs because they require more cooking time. If you are cooking baby backs or do not prefer to have the meat fall off the bone, check out our baby back rib recipe. Ribs are one of our favorite meats to smoke, and you’ll see why after trying this recipe.

What is the 3-2-1 Method for Smoking Ribs?

Ribs are a staple in backyard BBQs, and the 3-2-1 method is a great place to start. BBQ experts like Amazing Ribs Meathead and Aaron Franklin might not prefer this method, but the outcome is always tender and flavorful fall off the bone smoked ribs. Give it a try, and remember that you can always modify the times based on your preferences and equipment.

The 3-2-1 refers to the hours of cooking during each step.

  • 3 Hours on the smoker – Add the binder and the rub and place the ribs meat side up on the smoker for 3 hours.
  • 2 Hours Wrapped in foil – Wrap the ribs in foil with the butter, honey and apple juice and let them cook meat side down for 2 hours.
  • 1 Hour back on the smoker with sauce – Remove foil. Add bbq sauce and let them smoke for 1 more hour with the meat side up.
How To Smoke Ribs
Smoking Ribs the 3-2-1 way

How Long Does it Take to Smoke Ribs?

The 3-2-1 method takes 6 hours to smoke your ribs, 3+2+1 = 6, but the cooking time for ribs will vary based on the meat, smoking method, equipment, and personal preferences. In my experience, the longer you cook the ribs, the more they fall off the bone.

How To Smoke Ribs
Perfectly Smoked Pork Ribs

We review smoking times for ribs in more detail for each rib type and personal preference of rib textures. Ever wonder what the difference is between baby back and spare ribs? Learn about it here.

Smoked Ribs in Yoder Pellet Grill
Smoking Spare Ribs on My Yoder YS640S – With Water Pan to Add Humidity

How To Tell When Ribs Are Done

The Pick Up Test

The easiest way to tell if ribs are done is to use a pick-up test. Use thongs to pick up the rack of ribs by grabbing 3-4 ribs and lifting up the entire rack. If the ribs are done cooking, you should see a nice arch on the ribs and some slight cracking on the meat. If the whole rack picks up and is straight and stiff, then the ribs need to cook longer.

Smoked Ribs Temperature

You can use a thermometer to determine when your ribs have reached the optimal temperature. I have found that the optimal temperature is between 198 and 203 degrees. Again, it depends on your meat, method, and equipment. We cook the ribs at a low temperature of 225F, and the ribs will be ready when they hit 198 – 203 degrees. You can use an instant-read thermometer to find the temperature in the meatiest parts of the ribs. Check the ribs in a couple of different places to ensure you are getting an accurate reading.

Expert Tip

Make sure you know the real internal temperature of your grill or smoker. I strongly recommend getting yourself a good smoker/grill thermometer like the Signals from Thermoworks to ensure the inside of your smoker stays at 225F. You would be surprised by the actual smoke box temperature compared to the built-in thermometer.

Exposed Bone

One indicator that the smoked ribs are nearing completion is the amount of exposed bone you will see. When you can see between ¼” ½” of the bone, then the ribs are very close to being done. I don’t use this method by itself but combine it with the temperature and the pickup test, and you should be able to figure out exactly when those ribs are done smoking.

3-2-1 Rib Method
Ribs smoked the 3-2-1 rib method.

Smoking Ribs on a Charcoal Grill or Smoker

The best tip I can give when using a charcoal-based smoker is to utilize the Two-Zone method. Keep your charcoal on one side of the grill and place your ribs on the other side creating an indirect cook. Placing your ribs directly above the charcoal will cook them quickly. We do not want a fast cook here. We want a slow cook to allow the smoke flavors to settle in. The picture below demonstrates this well. I’m actually using the SNS Deluxe system below in the picture. Works great for ribs on a Kettle.

Also, don’t put too many wood chunks on at a time. Start with one larger chunk to start, and maybe add one or two more after. You don’t want too much wood on these charcoal burners.

If you’re not sure what type of wood to use for smoking ribs, check out our article on smoking wood. You can use stronger woods like hickory or mesquite as well as fruit woods like cherry or pecan (yes, it’s considered a fruit wood when it comes to smoking.) You can even use multiple types of wood together for a blend of flavors.

Two-Zone Smoking Ribs on Charcoal Grill Smoker
Two-Zone Smoking Ribs on Charcoal Grill Smoker

Smoking Ribs on a Pellet Grill

Pellet grills are extremely forgiving and simple to use, though there are a couple of important things to point out.

  1. Make sure you are confident on the actual temperature your pellet grill is putting out. When I do pellet grill tests, I use aftermarket digital thermometers to confirm what the actual temps are in the cook chamber. You would be surprised how far off the factory thermometer is from the real temperature in the cook chamber.
  2. Add a bowl of water in the cook chamber. It keeps humidity up which helps the smoke stick to the rib meat. Little things like this pay off. The picture below shows my water tray and the ribs on the top rack, further away from the cooking grates.
3 racks of ribs on the smoker 3-2-1 rib method
3 racks of ribs on the smoker 3-2-1 rib method

Smoked Ribs 3-2-1 Method

My recipe below works great with any smoker, be it a pellet, charcoal, offset, or even an electric smoker. The 3-2-1 rib recipe was created for any pork ribs but is best when used with spare ribs.

Smoked Ribs Ingredients: 

Gear for Smoking Ribs:

Time:

  • Prep Time: 15 minutes
  • Smoking/Cooking Time: 6 hours 
  • Resting Time: 15 minutes
  • Total Time: 6 hours 30 minutes

Instructions:

  • Rinse the ribs in cold water and pad dry. 
  • Trim any excess fat or connective tissue. Only leave what you want to eat. 
  • Remove the membrane on the bone side of the ribs. A quick trick is to use a piece of paper towel to help grip the membrane. Once you get a good grip, simply pull until it is completely removed.
Rib Membrane Removal
  • Apply a thin coating of yellow mustard evenly over the surface of the ribs. This binder helps the rub stick to the surface throughout the early part of the smoking process. I do this on both the meat and bone sides of the ribs.
  • Once the ribs are prepped and the binder is on, I generously apply my favorite rub, making sure to cover all the sides and edges of the ribs. 
Prepped Ribs
  • Preheat the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
  • Once the smoker is at the proper temperature of 225 degrees, place the ribs on the grill meat side up.
Smoking Ribs on Yoder
  • Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. I personally quit doing this, because I never noticed a difference.
  • After three hours, remove the ribs and place each rack meat side up on a large piece of heavy-duty tin foil.
  • Brush melted butter over the tops of the ribs, followed by the melted honey. You can spritz the ribs for extra moisture if you want.
  • Flip the racks around so the bone side is facing up. Repeat the previous step with melted butter and melted honey.
  • Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 2 hours. Keep the temp at 225F. Remember, you want to be careful wrapping the ribs to make sure they do not lose any of the juices, so be gentle when putting them back on the smoker and when removing them.
  • Remove the ribs from the foil and place back on the grill.
  • Brush the ribs with your favorite barbecue sauce. Cook for 1 more hour at 225F.
  • Check for doneness by using the a combination of the rib meat temperature, the pick up test and the amount of exposed bone.
  • Remove from the smoker and cover in foil. Let rest for 15 minutes.
  • Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually on a cutting board. This 3-2-1 rib recipe will produce fall of the bone ribs, but when cutting try to keep the ribs intact so you can show off that pink smoke ring.
Cutting Smoked Ribs
  • Serve and enjoy.

Wrapping It Up

The 321 method will provide you with fall of the bone, tender, juicy, and flavorful ribs. Most people like ribs this way, but some people prefer to have to bite a bit more. If that is the case, try our 2-2-1 rib recipe. I know this is a debatable topic, so feel free to join the conversation in the comments below.

How Many Ribs Person?

It’s difficult to figure out the number of ribs you will need for your next BBQ party, so we put together this handy rib calculator. Just enter in the number of adults and children and we tell you how many ribs you will need for your next backyard BBQ.

If you’re looking for some nice BBQ sides to go with these ribs, consider our following recipes. Smoked Mac and Cheese or Smoked Au Gratin Potatoes.

Leftover Ribs? Learn how to reheat leftover ribs the safe and tasty way.

How To Smoke Ribs Recipe
4.59 from 166 review

Smoked Ribs 3-2-1 Method – Fall Off The Bone Ribs

Author: Michael Haas
Course: Main Course
Cuisine: American
Keywords: 321 ribs,how to smoke ribs,smoked baby back ribs,Smoked Pork Ribs
Servings: 5 people
The 3-2-1 method is a simple and effective way to make fall-off-the-bone ribs that everyone will love. Just follow the step-by-step recipe, and 6 hours later, you will have a rack of smoked ribs that are super tender, smokey, and flavorful.
Prep Time: 15 minutes
Cook Time: 6 hours

Equipment

  • Smoker / Pellet Grill
  • Smoking Wood (we prefer pecan or cherry)
  • Paper Towel
  • Cutting Board
  • Heavy Duty Aluminum Foil
  • Grill Basting Brush
  • Sharp Knife
  • Grill Tongs

Ingredients
  

  • 2 Racks Pork Spare Ribs
  • 6 TBSP Melted Honey Real honey from a local honey farm is best!
  • 4 TBSP Butter
  • 8 TBSP Rib Rub Try our homemade dry rub rub.
  • 1/2 cup BBQ Sauce Mike likes Angry BBQ's homemade BBQ sauce, Jannah likes Kansas City style!

Instructions
 

  • Rinse the ribs in cold water and pad dry. 
    Trim any excess fat or connective tissue. Only leave what you want to eat. 
    Trimming Excess Fat off Ribs
  • On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
  • Once the ribs are prepped, I apply the binder and then apply my favorite rub. Make sure to cover all the sides and edges of the ribs.
    Prepped Ribs
  • Preheat the smoker to 225F.
    Traeger Smoker Temp
  • Once the smoker is at proper temp, place the ribs on the grill meat side up.
    Ribs on the Grill
  • Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place meat side up on a large piece of heavy-duty tin foil. 
    spritzing the ribs with apple cider vinegar & water
  • Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey. 
    Adding honey to ribs
  • Leave the racks bone-side up and wrap the ribs tightly. Place back on the smoker bone-side up for 2 hours, keeping the temp at 225F.
    Ribs wrapped in Foil on a pellet smoker
  • Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for 1 more hour at 225F.
    3-2-1 Rib Method. Ribs with sauce for the final hour on the pellet grill
  • Check for doneness using a combination of the rib meat temperature (198-203 degrees), the pick-up test (should have a nice arch), and the amount of exposed bone. (1/4" 1 1/2" of exposed bone)
    Remove from the smoker and cover in foil. Let rest for 15 minutes. 
    Finished Ribs
  • Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually on a cutting board. This 3-2-1 rib recipe will produce fall of the bone ribs, but when cutting try to keep the ribs intact so you can show off that pink smoke ring.
    How many Ribs per person?

Nutrition

Calories: 714kcalCarbohydrates: 32gProtein: 44gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 181mgSodium: 572mgPotassium: 642mgFiber: 1gSugar: 30gVitamin A: 394IUVitamin C: 1mgCalcium: 84mgIron: 2mg

FAQs:

Question: Is 250F good for smoking ribs?

Answer: We prefer smoking our ribs at 225°F, but 250°F is a perfectly fine option. There’s a lot of discourse over which is better, and it comes down to preference. Smoking ribs at 250°F means they will be done a little faster, but smoking at 225°F means your ribs will take on a little more smoke flavor.

Question: What is the 2-2-1 rule for ribs?

Answer: The 2-2-1 method is very similar to the 3-2-1 method; you only smoke the ribs unwrapped for two hours to start rather than three before wrapping them in foil with some liquid. Some say this is a better method for baby back ribs since they don’t need to cook as long as spare ribs.

Question: Is 3-2-1 or 2-2-1 better for ribs?

Answer: We believe both methods will not give you good ribs. It comes down to how much pull you want when biting into the ribs. If you want fall off the bone ribs, then you would prefer the 3-2-1 method. If you want a bit more bite to your ribs, then try the 2-2-1 rib recipe.

Question: Can you use other binders?

Yes, Yellow mustard is the standard binder for ribs, but many people substitute oil, mayonnaise, or even hot sauce.

Question: Can you use other sweeteners?

Yes, you can substitute maple syrup or agave syrup for the honey.

Do you have to spritz ribs?

The short answer is no, you don’t have to spritz your ribs. Some people like to spritz them with apple cider vinegar, apple juice, or even soda pop.

162 thoughts on “Smoked Ribs 3-2-1 Method – Fall Off The Bone Ribs”

  1. 5 stars
    I was a 3-2-1 rib guy and was not pleased with the gelatinous texture of the completed ribs. Yeah they fell off the bone, but they didn’t have any bite at all. Last night I made 2 racks following these instructions. WOW! The ribs were perfect. Thank you for posting this technique.

    Reply
    • Hi Fred,

      Glad to hear you enjoyed them. It’s funny how methods that do not create the best results get so popular and become the standard way of doing things.

      Cheers,

      Michael

      Reply
      • 5 stars
        What perfect timing. I came across this article as my ribs are approaching their 3 hour mark. Gonna shift to your 3 – 0.75 – 0.75 method. 🙂
        Can’t argue with better ribs quicker. Can’t wait to see if there’s a difference.

        Reply
        • Hi Tina,
          Spare ribs aka Side ribs typically take a bit longer. You might want to run them in the smoke for 3.5 hours instead of 3 hours. In the foil for 1 to 1.5 hours and then out of the foil for another 30 mins. You can use a temp probe to confirm their doneness (I never really bother). 190F-200F is typically when they are done and the fat / collagen is rendered. Good luck. Let us know how it goes.

          Michael

          Reply
      • Hi,
        My take on any cooking debate is that there is no wrong way (with a caveat) I absolutely love the 3-2-1 method – I like my eggs rubbery and the list goes on! I yell at TV cooking shows when the judges criticize a competitor because their meal didn’t fit into an arbitrary standard.
        So, if someone prefers a certain texture then that is the correct style for them.
        As long as the food is not unhealthy then there is no right or wrong – it’s all a matter of preference!
        LONG LIVE 3-2-1!!! LOL!

        Reply
          • 5 stars
            I was never a fan of ribs and I think it was because of the 3-2-1 overcook method. The ribs fell off the bone but the meat was mealy. Your recipe inspired me to modify and after two tries and two trips to rib perfection, I am hooked. I followed the temperature you mentioned for the first step and then the times for the remaining steps and it worked well. Thank you.

    • 5 stars
      Completely agree. I tell everyone my “3, 2, 1” is more like 3, 1 and 15 minutes. I cook the trimmings at same time and usually eat them without the 15. They’re perfect. The rack stays together for the cut and pulls clean easily on the bite.

      Reply
    • 4 stars
      I just tried this method and made some very tasty ribs. The problem is my family Does like the fall off the bone texture, so “Now remember your 3-2-1 ribs and how gravity removed the meat from the bones for you. That’s not what you want.” That IS what my family wants. I will use these direction to better trim my ribs, but I have to cook them wrapped longer to please the family.

      Reply
  2. 5 stars
    This is it. This is the recipe. I’ve been experimenting with the 3-2-1, 2-2-1, etc methods and this is the golden ratio right here! Cuts perfectly but doesn’t pull off the bone with gravity! Tastes great too!!

    Reply
    • Looking forward to tryin this recipe tomorrow. My pellet smoker only has a 200 or 250 degree setting. Should I alternate between the two or just run the higher temperature? Thanks.

      Reply
      • Hi Sam,

        Just go with the 250F. It shouldn’t make much of a difference. If you put a temperature probe in the grill, you’ll be able to see what actual temp your grill runs at. I’m guessing if you set it to 250F, it will actually be a bit lower.
        Cheers,
        Michael

        Reply
  3. 5 stars
    I was planning to do the 3-2-1 method and found this while looking it up. My wife and I agreed these were the best ribs we have ever had, period.

    Reply
  4. 5 stars
    Wow. Like everyone above, I’ve done most of the other variations on ribs, including 3 2 1.
    By far the best ribs I’ve ever made! Everybody at our get together was praising the ribs.
    Thanks for this recipe.

    Reply
  5. I tried this method but with two racks came out perfect!!!! Soooo how does one compensate for three or four racks? Please lmk!

    Reply
    • Hi Jeremy,

      Glad the ribs turned out for you. We wrote the recipe for two racks, if you want to do four racks, simply double everything. Just make sure they can all fit in your smoker. If your smoker is right full with four racks, I would recommend moving the ribs around the smoker to ensure they are cooked evenly. My Traeger and Camp Chef pellet grills do have hot spots. Hope that helps.

      Michael

      Reply
  6. 3 stars
    I did shorten up the last hour (saucing) by about 15 minutes but kept everything else the same. Sorry, I like the meat falling off the bone, as does pretty much everyone I know. I sure don’t need the “pull” to enjoy ribs. The 3/2/1 will continue to be my go-to method.

    Reply
    • Hi William,

      Thanks for commenting. I agree that a good amount of people like their ribs with the meat falling off the bone. Our guide is to help you get your ribs similar to the Pit Masters in BBQ competitions.

      Cheers,

      Michael

      Reply
  7. Hi – My ribs are coming up on the initial 2 hour mark. But they will be done too early now. Can I let them rest in the foil for a couple hours before I put them back on the grill ?

    Reply
    • Hi Bill,

      Your best bet is to foil them and get them in your over or smoker at 150 and hold them for a while. They may still be overcooked but it’s worth a shot.

      Cheers,

      Michael

      Reply
  8. I’m doing 3 racks of baby backs tomorrow. The only question I have is why do you place your wrapped ribs bone side up? I’ve always put them back meat side up. I think I will try one rack your way and let the rest the way I’ve been doing it. Just curious

    Reply
    • Hi Bill,

      I recommend wrapping the ribs meat side down for two reasons.
      1. It gives the meat side a chance to cook in the butter and honey better. It takes on more flavor.
      2. It evens out the cook a little. The meat side is up most of the time during the cook, this evens things out a bit.

      It’s the little things that go a long way.

      Cheers,

      Michael

      Reply
      • I thought the reason for putting the ribs in the foil bone-side up was to keep the bones from poking holes in the bottom of foil and letting all the liquid drain out into the smoker.

        Reply
  9. Hi Michael,

    I’m giving your recipe a try. I’m new to smoking and used the 321 method previously (FYI, the meat never fell off the bone). I’m currently at the three hour mark, internal temp is 180 – they’re done! I basted and put back in, won’t they be over cooked with another hour and a half of cooking?

    Thanks,
    Kurt

    Reply
    • Hi Kurt,
      Sorry for the late reply. I’m on holidays and not checking in on things as regularly. Theoretically they are done already but taking the ribs off the smoker to put in the foil for 45 minutes, back out of the smoker to remove the foil and back in again, drops the temp of the ribs and slows the cooking process. Remember I mentioned to check the ribs by doing the bounce test with the grill tongs? Do that test while they are smoking. It will aid in knowing how well cooked the ribs are. Even though the ribs will be over 145F, they will still not be completely overcooked like most 3-2-1 rib methods. Stick to the recipe and see how they turn out. Let us know.

      Reply
      • You are against 3.2.1 method, but then discussion is about baby back ribs 3.2.1 is for spare ribs so a bit unfair.
        What approach would you use for a typical St.Louis cut rack of spare ribs?

        Reply
        • Hi Rick, When I do St. Louis ribs I gravitate more too the 3-2-1 method. I’ll be posting my Aaron Franklin style spare ribs recipe soon which is close to 321 but different. I also use higher temps for spares vs baby backs.
          Cheers,
          Michael

          Reply
    • Hi Auggie,

      This will work with St. Louis style ribs. St. Louis ribs usually need a bit more time to cook but I’ve had success with both St. Louis and Babybacks with this recipe. I haven’t done this method with dry ribs yet but you can give it a shot. You do not need to sauce at the end to make this recipe work.
      Cheers,
      Michael

      Reply
  10. 5 stars
    Tried this my first time cooking with a smoker. Did one set of ribs 3-2-1 and one set of ribs this way. They were both good but I think your method was better and more popular with my guests. How would you change this recipe if you were smoking pork spare ribs instead of baby backs?

    Reply
    • Hi E.R. Marty,
      Side ribs or spare ribs have more fat content and are not as meaty. They typically take longer to cook but this recipe will definitely get these ribs cooked through. Good luck and thanks for commenting. Happy grilling/smoking.
      Michael

      Reply
  11. I’m doing a 1.5kg pork loin rack tomorrow. Will this method work for me? Would I need to adjust any temps or timing?
    Thanks in advance!

    Reply
    • Hi Sam, Sorry for the late reply. I definitely think you can try this recipe on your pork loin rack. The loin rack is substantially thicker than baby back ribs so make sure you monitor the temperature to make sure it hits 145F. Give it a shot. I think this would taste great.
      Cheers,
      Michael

      Reply
  12. 5 stars
    Tried this last night with some St. Louis ribs on a Weber Smokey Mountain 18.5 on the racks and it worked great. I will make a few slight mods to the cooking times and rub mix (too much cayenne for our liking), but the 5-spice powder definitely comes through nicely. We used Stonewall Kitchen Maple Chipotle BBQ sauce (one of our favorites) and it was exceptional.
    Looking ahead – how would you handle this if you were hanging your ribs in order to have more racks and accommodate more guests? Not sure how I would be able to wrap them. Or would you just skip the wrap?

    Reply
    • Hi Michael, Thanks for commenting and I’m glad the ribs turned out well. Our rib rub does have a bit of kick, so I think I’ll mention to add the cayenne to taste.
      To answer your question about adding more racks for a large dinner party, I wouldn’t skip the foil part of the cook. I feel this aids in flavor and texture by letting the ribs bathe in butter and honey. If you are tight on space in the Smokey Mountain, I would still wrap the ribs when it is time and put them in your oven at 225F. When the ribs are wrapped any smoke/charcoal flavor will not be entering the ribs. Then when the foil portion of the cook is complete, put them back on the Smokey Mountain.
      Hope that helps.
      Michael Haas

      Reply
    • Hi Luis,
      I would just make sure you have extra butter, honey, rub and tin foil available for the cook. As long as the smoker has room for all three racks, you are good to go. Good luck. Let us know how it goes.

      Cheers,

      Michael

      Reply
  13. 5 stars
    I tried your recipe with a set of baby back ribs and the results were incredible. The whole family was happy!
    I’m tempted to try it with spare ribs, and was wondering if you’ve gotten any feedback on how much longer the intervals should be. I’m tempted to keep things the same but do 3.5 or 4 hours for the first step rather than 3. Any opinion?

    Reply
    • Hi Jim,

      I think you are fine with extending the first step as you pointed out. To test the ribs for doneness, you can do the Amazingribs.com method by picking up the rib rack with bbq tongs in the middle of the rack. Lightly bounce the ribs in the air, and if the meat is starting to separate from the bones, your ribs are done and ready for the next step. It’s a quick and simple way to test.
      Let us know how the spare ribs go.

      Cheers,

      Michael

      Reply
  14. Hi Mike,
    Another convert here. I was looking for better ribs than 321, and mine were perfect a few weeks back. My question is when to extend if they aren’t quite done? If I have some fatties cooking slower or ambient temps or whatever contributing to a slower cook. In that case, would I give them longer before going to foil? I’m assuming you wouldn’t want a longer foil time because of the mush factor? Or, longer in step 3 before saucing, if needed. The little things do matter, and I know sooner or later I’ll have a shorter or longer cook time. Thanks.

    Reply
    • Hi Darwin,

      I agree with cooking them longer on the first step vs in the foil or before saucing. Longer in the foil will create mush and longer on the final pre/saucing step might dry them out.

      Thanks for commenting.

      Michael

      Reply
  15. 5 stars
    I was not doing the 3-2-1 and have never wanted my ribs fall off the bone. Wanted competition worthy ribs. Used to smoke to 160 and then wrap the ribs till they hit temp.
    I think the key was wrapping for a bit and then putting them back in unwrapped.
    Using your method made the best ribs I’ve ever made. Not greasy ribs. The spice of the rub with the sweet of the honey baste. Amazing!!
    Thanks

    Reply
  16. I do a shortened foil step myself and can confirm that it yields a superior product. However, after smoking an oddly shaped rack of spare ribs, I no longer believe that “fall off the bone” ribs are necessarily overcooked. Here’s why:
    The cut I got was straight up goofy. The lower ribs were the perfect thickness while the higher ones were a good 1.5 – 2 inches thicker. A usual, I gave my guests a steller meal with competition bite, until one guy goes, “Wow, man! These are amazing. Falling RIGHT off the bone!”

    I narrowed my eyes a little at first, when then I realized that he had grabbed from the thicker end. I decided to scope it out myself, and sure enough, that thick part was falling right off the bone.

    Now how on Earth could the thicker side have been “overcooked” while the rest was cooked to perfection? It was a simple matter of the meat being too heavy for the bones to hold. It had nothing to do with being “overcooked,” and the flavor was fantastic on either side.
    While I agree that it’s more pleasurable for the meat to stay on until the point of chewing, I would be very skeptical of the “it’s overcooked” dismissal.

    Reply
    • Hi Luc, You have some valid points. I took my lead on the “overdone” idea from Meathead at amazingribs.com. Everyone has different preferences on how they like their food and it seems fall off the bone ribs is popular with a lot of people. My hope is people try this recipe and enjoy the difference these ribs bring.

      Thanks for commenting.

      Michael

      Reply
      • 5 stars
        It’s the prevailing view among pitmasters and BBQ aficionados, certainly. I never questioned it myself until that recent experience, but now I’m not so sure. I’m starting to think that there could be multiple different causes for falling off the bone.
        That said, when people aim for fall-off-the-bone or 3-2-1 their ribs, it almost always turns into a much less satisfying mush in my opinion.

        Reply
  17. 5 stars
    I haven’t smoked ribs in a long time but ran across this link in one of the Pit Boss FB groups so I tried it out a couple of weeks ago. The ribs came out amazing. Because of this method I’ll be smoking ribs more often now.

    Reply
  18. 5 stars
    Outstanding. Texture was good, super tender but not overcooked/mush. I did spray them a couple times with the 50/50 cider wash, no idea if it made any difference. But overall they were a big hit with the family.

    Reply
  19. 5 stars
    I agree with your adjustments to the 3-2-1 method. I’ve used this method for years and found it needed adjusted so I started trimming back Stage 2 and 3 to less time. I use a Pit Boss Austin XL which maintains a perfect temp throughout the process. That may be part of the explanation of why this adjustment works better. Other smokers tend to fluctuate in cooking temp which creates varied results.

    Reply
      • Steps 5-6 when first placing the ribs in the smoker for 3 hours if not spritzing the ribs every 30-45 min do I need to do anything to make sure they don’t dry out? Do I need a water bath or will the ribs be fine 3 hours in the first step unbothered? Planning on making 3 racks tomorrow, thanks!

        Reply
        • Hi Miranda,

          If you are unable to spritz, try to at least have a bowl full of hot water in the smoker. This keeps the humidity up in the smoke chamber. I would try to get a bit of spritzing in there if possible. Good luck. Let us know how it turns out.
          Cheers,
          Michael

          Reply
  20. 5 stars
    Tried ribs for the 1st time on a newly purchased Traeger. Decided to try them this way (for the most part). Ended up doing 3 hrs/ 1hr 10min/40 min. They were absolutely perfect and will definitely do them this way in the future!! Thanks for the detailed write-up.

    Reply
  21. 5 stars
    Lost my rib mojo a few years back vacillating between too dry and too soft (essentially falling apart when time to remove them from smoker). As such I was combing the internet for other options and ran across this recipe which was a fantastic…firm, tender ribs with incredible flavor. Followed recommended time instructions 3/2/.5…only deviation was I used butcher paper in lieu of foil which probably helped keep them a little firmer and provided a little more bark then foil. For future cooks I may do one rack in butcher paper and one on foil for some of those that like the meat to slide off bone with minimal pull. All in all great recipe and my go to moving forward!!!

    Reply
    • Hi Larry,

      Thanks for commenting. I’ll give the butcher paper a try myself. I have always used foil. I typically like to keep one rack more fall off the bone for those that like it that way. Glad your back in the rib game.

      Cheers,

      Michael

      Reply
  22. 5 stars
    Outstanding recipe! Easier and quicker; it produced the best ribs I’ve ever made.
    Thank you for the clear and detailed writeup. It compelled me to try.

    Cheers,
    Sean

    Reply
  23. 5 stars
    Completely agree. I tell everyone my “3, 2, 1” is more like 3, around 1 and 15 minutes all at 225F. I cook the trimmings at same time and usually eat them without the 15. They’re perfect. The rack stays together for the cut and pulls clean easily on the bite. We are talking baby backs too.

    Reply
  24. So, 3 hour initial cook… up to 2 hours wrapped (for tender)… then 30-45 cooked with sauce….

    Sounds familiar… like I’ve heard this one before.

    Reply
    • Hi Alby,

      That’s not really what I’m stating. I recommend about 45-60mins cooked in the foil instead of 2 hours. If you want fall of the bone ribs, then do 2 hours. Also, 30 mins sauced makes a big difference instead of 1 hour sauced.
      Thanks
      Michael

      Reply
  25. 5 stars
    I want to try this without any smoke wood. My wife doesn’t like the flavor of smoke meats I don’t like fall off the bone ribs. I’m going to try this with cheapest cost rack I can get test it using one burner in my gas BBQ put the ribs on the other side with the 2 other burners shut off.

    Reply
    • Hi KC,

      If you are really trying to summarize in the most simple format, then yes. There is a lot of other good tips that I list in the recipe as well.

      Enjoy.

      Michael

      Reply
  26. 5 stars
    Stand by… lol
    Been looking for a good recipient and really excited to try this one! Will comment back this evening on how this turned out.

    Reply
  27. Hello,

    I am looking forward to trying this recipe this weekend. Do you add any sort of binder, such as mustard, to the ribs prior to adding the rub?

    Thanks!

    Tom

    Reply
    • Hi Tom,
      I do not put a binder on my ribs. I only use a binder (mustard) on my brisket or pork butts. Enjoy the ribs and let us know how they turned out.
      Cheers,
      Michael

      Reply
  28. 5 stars
    Novice here but definitely enjoyed the texture of this recipe vs the standard you see everywhere. Firm yet tender. This will be my go-to from here on out.

    Reply
  29. Hi,

    If I wanted to smoke the ribs a day or two before serving what step do you suggest I stop at, and what to do the day of serving?

    Reply
    • Hi Allie,
      Interesting question. If I had to stop the cook (which I wouldn’t recommend) is after the foil cook. I would let the ribs cool and possibly vac seal them. Keep them in the fridge (couple days max) and then warm them on the grill at 225F until they are warm and lather with sauce. That’s how I would do it.
      Thanks
      Michael

      Reply
  30. 5 stars
    This is my new “go to” recipe for smoked ribs. They were excellent. Nice and juicy inside and plenty of flavor on the outside. Most importantly, Everyone loved them!

    Reply
  31. PERFECTION!

    I tried this down in Mexico. Here ribs are only ever overcooked or cooked quickly and really tough.

    This blew their minds they loved it so much!

    In fact, in general, smoking isn’t done here! Most BBQs don’t even have a cover.

    Reply
  32. 5 stars
    Made this last night and WOW!!!!!! These were the best ribs I ever had. I went 3 hours, then 45 minutes and then another 45 minutes. Perfect tenderness, flavor and not over cooked. This is my go to recipe. Thank you!

    Reply
  33. I did the 321 for a while, I have to admit tho that this method is a better starting point for us amateurs. Individual tastes can adjust as necessary, given that these are not overcooked at the start like 321 comes out sometimes. I just kinda winged the instructions and they came out really good, had to sub some brown sugar for honey tho. Only thing I needed was maybe a Higher temp finish for a little bit of crisp

    Reply
    • Hi Hunter, You can use the rib rack for the first 3 hours, but once you need to foil I recommend laying them flat without the rack. I want the ribs to cook in their juices/butter/honey while in the foil. The rack won’t really allow that to happen. Hopefully you have the room for the ribs on the grates. Good luck.
      Michael

      Reply
  34. I’m a new home-smoker who just smoked his first rack of ribs last night (Masterbuilt electric digital 30″). You’re absolutely right that that the 3-2-1 method (or the 4-2-1 method) way, way, way overcooks those racks. I’d even argue it ruins them.

    I’m also changing to a salt/pepper/brown sugar-only rub with ribs. Last night, I used a traditional North Carolina rub that’s great on smoked butts, but it leaves something to be desired on ribs.

    Thank you!

    Reply
  35. 5 stars
    Made these for the first time today on my Akorn Smoker. Followed the recipe verbatim. Turned out wonderful! First time I’ve attempt ribs on the smoker. Wouldn’t change a thing. Yummy.

    Reply
    • Thanks for commenting Dale. Glad you like them. I’ll be adding a spare rib recipe soon too. Still tweaking it so it will be a couple weeks until I post.
      Cheers,
      Michael

      Reply
  36. Looking for guidance about a time pinch I’m facing. Can it work to smoke the ribs, then wrap in foil and refrigerate until the next day? Then I think I’d cook them for an hour and a half or so while wrapped to get them up to temperature before saucing and finishing on the grill. I just don’t have a way to work around a big time commitment in the middle of the day I plan to serve these. (Okay, you got me. Yes, I have a ten o’clock tee time.)

    Reply
    • Hi Randal,
      No worries about the Tee Time as an excuse. It’s spring, lets enjoy the warm weather.
      You can try your method. Just make sure you get the ribs up to temp (195’ish) before you take them off. I’m really curious how this will turn out for you. Let us know how they turned out in the end. I haven’t tried this.
      Cheers,
      Michael

      Reply
  37. 5 stars
    Well, today was my 4th time with this recipe. Thank you so much for writing this page and please don’t ever take it down. My ribs were absolutely fabulous. Best I’ve ever made by a long shot, and utterly delicious. And I *just* got back from Kansas City a few days ago. 3 hours, 45 minutes, 30 minutes. My meat temp didn’t get to 195, but my last few attempts and my ribs were a bit dry. So I pulled them on the time (I was well over 165). The ribs were perfect. Homemade rub from a recipe from the Dinosaur BBQ cookbook. Wet sauce from Capital City Mambo Sauce. OMG! Thank you again.

    Reply
  38. Ancious to try your recipe. I have judged BBQ competions and I know how ribs are supposed to turn out. Even though many restaurants advertise that their ribs are fallin off the bone, I fine them disgusting. Might as well spend your time making pulled pork. Thanks.

    Reply
    • Hi Bob,
      I would try your St. Louis ribs at 225F without foil for about 3 hours and then in foil for around 2 hours. That should get you in the ballpark. I have a new recipe coming out soon that is heavily influenced by Aaron Franklin. He does his for three hours at 260’ish, then two hours in foil around 260’ish. Mine always come out way overdone. I’m tweaking this to make sure I get it right. Stay tuned.
      Cheers,
      Michael

      Reply
  39. I have never been a fan of the 3-2-1 method either. All I season with is kosher salt and coarse ground black pepper. I am from Texas. I’ve experimented with spare ribs and the best recipe for me and my family is to smoke the ribs with the bone side down on the smoker for 2 1/2 hours keeping the smoke area around 225. I’ve found that anything between 210 and 250 works great. After 2 1/2 hours of smoking I remove the ribs and wrap them tightly in butcher paper and place them in an oven on a cookie sheet with the meat side up for 1 hour on 350 degrees. After 1 hour I remove the ribs and let them rest (still wrapped) for 1 hour. After they rest I open the wrap and slice the ribs. They have a good bark, a great flavor, are very tender and juicy, and do NOT fall off the bone.

    Reply
    • Thanks for sending us your method for Spare’s Tony. I think your method looks spot on for how I would do them too. I have a recipe for Spare Ribs coming soon. They are inspired by Aaron Franklin.
      Cheers,
      Michael

      Reply
  40. Genuine question: my in-laws wear dentures (and one of them refuses to wear them half the time 🙄) They ALWAYS want me to smoke meat for them and of course I oblige… Will they still be able to eat them this way? I’ve always done 321 out of concern for them eating ribs (I actually don’t even eat pork lol. I can sure smoke a shoulder like there’s no tomorrow though!) I know this sounds silly, but we all have ~those~ in-laws…

    Reply
    • Hi There FrazledWife,

      This is the funniest comment on this recipe yet. If they use dentures, I would increase the cook time in the foil by another 20-30 minutes. That should make the texture easy enough for them. Good luck. Let us know how it goes. Haha.
      Cheers,
      Michael

      Reply
  41. Followed the recipe to the T, couldn’t keep the gas smoker under 250 so the time was off but the taste, color and tenderness was spot on!!! Thanks for a new way of doing ribs! I will be getting a good electric smoker next year where I can keep the temperature where it needs to be. Happy 4th everyone.

    Reply
  42. I’m a brisket guy but have always wanted to smoke some back ribs. There’s just something good about eating a juicy rib with your hands while watching a game on TV. I looked at the recipes on a dozen or more websites and decided to give this one a try on my WSM. Seemed simple enough, but my first go at it proved that I’m the “bone-in pork jerky king” of the block. I let the temp drift too high and ended up with a tasty, but hard to chew mess.

    Not one to throw in the towel, I gave it another try this weekend and really watched the temp on the smoker during the 3hr smoke phase. Holy Bob! Those were the best ribs that I’ve ever had… ANYWHERE! Slightly firm, but incredibly juicy and flavorful. The only thing I’m going to change on my next cook is to do the 1 hr foil wrapped phase in the oven instead of having to watch the temp on my smoker like a hawk. That WSM just runs too hot. I had the vents on the bottom practically closed and it still would get to 275F+.

    Anyway, kudos to the recipe! Another happy camper using your method. Back ribs are now part of my summer game!

    Reply
  43. 5 stars
    WOW Michael, used your recipe on my Masterbuilt 1050, three of the best rack of ribs I’ve cooked in a long time. Will be my go to from now on. Thanks!

    Reply
  44. 5 stars
    I finally did it!!!! I hated the BGE cause everything I have ever tried burned up. I still struggle keeping the temp at 225 but for this rib cook I went and bought the ConEggarator ceramic plate thingy for indirect heat and let me just tell ….. Best Ribs EVER! Kinda proud of this moment cause I had failed a lot . Since my temp ranged between 225-250 I did more of a 3-1.5-.5 method using butter, honey and brown sugar in my foil. I could of went just a little longer on the last leg but its hard to say cause they were truly very goos and so tender. Im Just so excited cause I believe I can do again now . Now the only problem is all the clean up cause I kinda made a mess all over that ceramic plate and its all black now . Thanks guys!!!

    Reply
  45. 5 stars
    I tried this recipe yesterday on my pellet smoker with two racks of baby backs. Three hours at 225, then wrapped for an hour then sauced unwrapped for 45 minutes. Absolute perfection in a rib, and my entire family agreed!!!!!
    They were tender but not at all mushy, nice bite and good chew to the meat. Even with the wrap the bark was still intact. The butter and honey was a game changer, added a nice flavor component while keeping everything tender during the wrap. I have tinkered around with a half dozen recipes and methods, and this produced the best ribs I have ever smoked.

    Reply
  46. 5 stars
    Dude – great article! I really appreciate you taking the time to do this. I am a Le Cordon Bleu-trained chef and have been in the industry a very long time (and am from Texas, if you can believe that), but smoking meat was simply NOT my forte’. I’m very thankful for guys like you that come on here and take the time to educate. Your tutorial is very involved, yet concise and to the point. Thanks again man and keep smokin’!

    Reply
  47. The 321 method is mainly for newbies and others that are not looking for the perfect rib. If you’re green to smoking start with the 321 and start tweaking from there! Im spot on to your method! I want tender, not gelatinous!

    Reply
  48. Not a fan of bringing ribs all the way up to 205 degrees as so many call for, yeah they fall off the bone but you can’t slice them as they shred and make for a very poor presentation. Meat stops absorbing smoke flavor at 165º to 170º so after that it is all about the texture.

    Reply
  49. 5 stars
    I followed your recipe to the letter, and the results were perfect. I much prefer this method to boiling the meat off the bones, which is what happens with the 3-2-1. I won’t be going back. Thank you!

    Reply
  50. It is so hard to find a rib recipe where the meat DOES NOT fall off the bone. It is what I grew up with and what I enjoy! These ribs did not disappoint. They were amazing! Thank you. I will use this recipe often!

    Reply
  51. I fully intended to follow this method because I do not like fall off the bone ribs, but being new to a pellet stove I set it to smoke and walked away for 3 hours not realizing it smoked at 180. Trying to save the ribs I foiled them and went 2 hours at 250, then sauced 30 minutes at 225. They came out fine but am looking forward to doing it right now that I know what I did wrong.

    Reply
    • Glad it still turned out fine, Terry! I know for me, personally, a big part of this backyard barbecue journey is just learning. I hope that your next batch of ribs is amazing!

      Reply
  52. 5 stars
    I have been doing a modified 321 for my ribs for years, and because I had limited time to make them today, I tried this method and I will not go back to 321. These stayed together when slicing them up, had a perfect bite without falling off the bone yet were perfectly tender. No sauce, enjoyed the great smoke flavor and dry rub.

    Reply
    • We are glad to hear you’ve enjoyed this method! I’m a big fan of that tender bite. I love sauced ribs, but there is something special about a great smoked dry rib, too!

      Reply
    • Hi Neil! I find that reheating ribs or really any smoked meats is done best on the smoker. Another layer of your favorite sauce will certainly help keep it moist during the reheating process. You can also do it in an oven at the same temperature if the weather isn’t cooperating,

      Reply
  53. Just found this today. Today I had family over I smoked 4 racks doing the 321 method.
    Even though I got compliments, I was really disappointed. They seemed dry although the bones fell out.
    I’ve bookmarked your site. Because our local grocer had a sale on baby backs. So I took advantage and bought seven racks. We entertain often so they won’t be in the freezer too long. I’ll keep you posted on how using you method turns out.
    Peace,
    Gordon B.

    Reply
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