321 Ribs
On February 14, 2023 (Updated September 27, 2024)
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321 ribs are a foolproof way to get fall-off-the-bone ribs. The 321 rib method is based on smoking the ribs for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.
What is the 321 Method for Ribs?
Smoking ribs using the 321 method is one of the most popular ways for a backyard enthusiast to cook ribs. They result in a truly delectable, fall-off-the-bone rib. While many “BBQ purists” will balk at the 321 method, there’s no denying that this meat is juicy, tender, and delicious. So, if you or your guests like meat that comes clean off the bone with every bite, definitely give the 321 rib method a try!
So what is the 321 method for ribs, exactly? It’s an easy way to cook pork ribs! In a nutshell, the 321 method for ribs is just what the name suggests:
- 3 hours in the smoker. Start by placing your ribs directly on the grill grates of the smoker for 3 hours to infuse the meat with that good, smoky flavor.
- 2 hours wrapped. Next up, wrap those smoky ribs in foil (usually with brown sugar, apple cider, butter, and other goodies) for 2 hours to add more flavor and keep that rib meat juicy.
- 1 hour with sauce. Last up, remove the meat from the wrapping and smother them in BBQ sauce. Finish them on the grill for 1 hour to set the sauce and ensure that the meat falls right off the bone.
321 Rib Method
This 321 rib method has gained a lot of popularity with home cooks in recent years because of the flawless results in churning out super tender ribs that fall off the bone every time.
While competition and traditional BBQ cooks will scoff at fall-off-the-bone ribs, the truth is that most people really like them that way. Judges for KCBS won’t give you a winning score, but they also won’t be hanging out in your backyard critiquing what you and your family are eating. So I say, cook what you like!
Sticky, sweet, tender, and oh-so-savory, 3 2 1 ribs are probably the most requested meal I receive for potlucks or family dinners. I tend to fall back on these ribs for gatherings because I know that they will deliver that tender, flavorful porky flavor every time. And sometimes consistency is super important!
One final tip: I highly recommend reading my post on How to Know When Pork Ribs are Done. This will help you determine when to remove the ribs from the smoker in addition to the times suggested.
Ingredients for 321 Ribs
Here’s what you’ll need to make these ribs:
- 1 rack of baby back ribs
- 2 Tablespoons Hey Grill Hey Sweet Rub or Rib Rub
- 1 cup apple cider (or apple juice)
- 1/4 cup dark brown sugar
- 3 Tablespoons salted butter
- 1/2 cup Everything BBQ Sauce (or your favorite BBQ sauce)
My Sweet Rub, Rib Rub, and Everything BBQ Sauce can all be purchased from the Hey Grill Hey Store. If you don’t have any on hand when you go to make this recipe, you can make Sweet Rub using my recipe for Best Sweet Rub, Rib Rub using my recipe Best Dry Rub for Ribs, and Everything Sauce using my recipe for Kansas City BBQ Sauce.
How to Smoke 321 Ribs
I firmly believe that you should cook food the way you like it, and ribs are no different! Do you like your ribs saucy? Put some extra sauce on them (I like using my Everything BBQ Sauce). Do you like your ribs falling off the bone? Follow this 321 rib method! These are your ribs after all. Make them exactly how you like them!
Here’s how to cook your ribs using the 321 method:
- Preheat. Fire up the grill and preheat to 180-200 degrees F. Prepare the ribs for smoking while the grill preheats.
- Prep the ribs. Using a paper towel, grip the corner of the membrane on the back of the ribs, and pull to remove it. Next, season both sides of the ribs liberally with Sweet Rub or Rib Rub.
- Smoke for 3 hours. Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat. I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.
- Wrap for 2 hours. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, dark brown sugar, and butter) and cook at 225-250 degrees F for 2 more hours. After the braising period, Iook for great retraction of the meat from the bones. You want the bones to be exposed on the end at least 1/4 to 1/2 an inch.
- Sauce and smoke for 1 hour. Lastly, baste the ribs in your favorite BBQ sauce (my Everything BBQ Sauce or Apple Jalapeno BBQ Sauce are delicious!) and return them to the grill for a final hour to finish the ribs and set the sauce.
- Rest and enjoy. Remove the ribs from the smoker and rest for 10-15 minutes. Slice into individual ribs and serve! I like to put extra sauce on the table for guests who enjoy their ribs extra saucy.
More Ribs Recipes
Are you a rib fan like me? Then you’ll absolutely love these other rib recipes on Hey Grill Hey:
321 Rib Recipe
Follow the recipe, and let’s make some really good food! Hey Grill Hey is here to help you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to Instagram, Facebook, and YouTube! for more behind-the-scenes action!
This post was originally published in April 2015. We recently updated it with more information and helpful tips. The recipe remains the same.
321 Ribs
Video
Equipment
- 1 Smoker I highly recommend this pellet grill!
Ingredients
- 1 rack baby back ribs
- 2 Tablespoons Hey Grill Hey Sweet Rub recipe in notes section
- 1 cup apple cider apple juice also works
- ¼ cup dark brown sugar
- 3 Tablespoons salted butter
- ½ cup Everything BBQ sauce recipe in notes section
Instructions
- Preheat. Prepare your smoker by preheating it to 180 degrees F.
- Prep the ribs. Use a sharp knife to lift up the corner of the membrane on the back of the ribs. Using a paper towel, grip the membrane and pull firmly to fully remove the membrane. Trim any excess fat off the ribs as needed.
- Season. Liberally season both sides of the ribs using Hey Grill Hey Sweet Rub, starting with the bone side.
- Smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours (The ribs should be somewhere around an internal temperature of 165 degrees F at the end of these 3 hours).
- Make the braise. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle the ribs with the brown sugar, top with the butter cut into small pads, and then pour in the apple cider. Tightly crimp the foil together to create an airtight seal.
- Continue smoking. Return the wrapped ribs to the grill and increase the temperature in the smoker to 225 degrees F. Let the ribs braise for 2 hours in the foil.
- Sauce. Carefully remove the ribs from the grill and place them on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid. Next, brush the ribs with Everything BBQ Sauce (or your favorite BBQ sauce).
- Finish smoking. Return the unwrapped, sauced ribs to the smoker. Close the lid, and continue smoking for an hour (or less!) or until the ribs reach around 200 degrees F and the sauce is sticky and set.
- Rest, slice, and enjoy. Remove the ribs from the smoker and rest for 10-15 minutes. Slice into individual ribs, and serve with extra sauce, as desired.
Notes
- Purchase it from the store HERE: Sweet Rub
- Make it from scratch using this RECIPE: Best Sweet Rub Recipe
Everything BBQ Sauce
- Purchase it from the store HERE: Everything BBQ Sauce
- Make it from scratch using this similar RECIPE: Kansas City BBQ Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HOL-Y-CRAP!!!!!!!!
Today I decided I wanted to smoke some baby backs for my first time ever. I came across this recipe online and followed it to a T! My GAWSH! They came out tender, juicy, FULL of flavor and fell off the bone! Bones were actually falling off as I was taking them off my smoker after saucing.
I got told by two different people that they were the best ribs they ever had! What!?! I feel SO Chefy LoL
Thanks for this amazing recipe and all the directions and feedback I found here.
This will now be my go to rib recipe for many many many delicious meals to come.
I paired them with some homemade coleslaw and homemade tater salad with some butter garlic French bread slices.
I can not say this loud enough…
THEY WERE TO DIE FOR!!!!!!
Heck yeah! That’s so awesome Stacy! Way to nail it!
Bit of a weird side recipe, but I did the 2 hour part of the cook in a foil container instead of a foil pouch and found myself looking at about 3 cups of sweet / savoury liquid. Seemed a shame to throw it out, so I cooked rice in it.
The rice turned out super flavourful, but also a bit greasy. Decided to set it aside, then used it to make fried rice and it was amazing. Too greasy to have with the ribs themselves, but a great meal for another day.
I made 3 racks of these last night and they turned out great. I have never made anything like this before but your recipes are so easy to follow. Love the videos as it is easier for to watch and learn than to just have a recipe. They were a big hit even my picky eater loved them.
do you spray your ribs with apple juice while smoking?
Not all the time, but it’s not a bad idea! Mix in some apple cider vinegar as well!
Arnold says”We first saw you compete on BBQBrawl that you shot in Austin Texas. Then a few weeks ago we ran across your show Grill Power . We have never smoked anything before .After seeing your show, we decided to try your 3-2-1 recipe for Baby Back Ribs .We were so excited that they were tender and delicious!! Fall off the bone great!! We even made your Grilled Corn recipe and loved it !! We made the rub you gave of instructions for then . We ordered your rub online and here we are 2 weeks later and are now trying 2 slabs instead of one this time . We hope we see more shows as we are now huge fans. Your instructions are easy to follow. You are our go to grill master now !! Greetings and Thanks from Corpus Christi Texas
Honestly I’ve learned everything about smoking meat from your website and you’ve never let me down. I cooked 2 racks of baby back ribs following your recipe and it came out perfectly. Juicy and tender, fall off the bone. Got the thumbs up from my kid. Compared to other smoked meats, it’s a relatively easy cook!
I made the ribs with your sweet pork rub and then made a Dr. Pepper bbq sauce to brush on top. Soooooo good.
You made me the STAR of 4th of July….
Thank YOU!
Don’t know if my post went through. I only like Texas Roadhouse Ribs. I hate to gnaw on a bone. These were great. Left them in the foil a little longer because my son came over. Fell off the bone. Will do these again.
The only ribs I like are Texas Roadhouse. I hate to gnaw on a bone. I did this recipe and am in love. Cooked to perfection. I did leave them in the foil about a half hour longer because my son came over to talk. They were perfect.
I’ve been making this recipe for quite awhile a d it works every time. I go to the wholesale Costco they have much cheaper meat because it’s for restraunt’s so you have to know what cut your getting. They sell spair rib portions large sometimes off cuts much meatier but they make the best ribs. I always have to cook it a lityle less with the pre cut but that’s beneficial sometimes not being attached to the grill. I used a Traeger (old) version.