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.
My favorite smoker recipe. thanks 🙂
Thanks for the recipe…trying it today for some friends. I have two questions:
1.) How much apple juice do you pour over each rack of ribs?
2.) I’ve seen some recipes that spritz the ribs from time to time before wrapping in foil. Is this a good or bad idea considering your method?
I used 1 cup for each rack of ribs. Spritzing is a different method, but also good. I would do that with a low and slow cook.https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/
What other liquids are recommended for braising besides apple cider? Can I use orange juice?
There are a lot of options, you can use orange juice if you like.
last time I used the 321 rubs turned out great but season was not all the way thru the meat, what to do to make meat have season all the way thru the meat?
You can season the night before, wrap and refrigerate. The seasoning will act as a marinade. The salt content can change the texture of the meat, and they may not be as juicy, but the flavor will be all through.
When you say 3 hrs heavy smoke low heat ? Like 100 f or less? On a smoke setting ? Or like 200f on preset temp setting.
Trying these now. Can’t wait.
The target heat for these is 180-200ºF. Hope they turned out great for you!!
Will 225 the entire time be okay? Was thinking bout smoking a turkey with the ribs, and the turkey recipe calls for a constant 225 temp.
That’ll work fine!
I am new to smoking and I have an electric smoker with a water pan. Should I use the water pan or leave it out since the Apple cider is poured into the foil?
I would follow the manufacturer instructions for your smoker.
They say to leave it in. I use 1 part water and 1 part apple cider. but only for times its not wraped, otherwise use water. This evaporates and absorbs into the meat with the smoke. Tastes good to me
Put a50/50 mix apple juice and water, or 25% apple cider vinegar and 75 % water
Great recipe! I’m going to try it both ways, sauced and without. By question is: is your smoker generating smoke the entire first 3 hours? What about the last hour if using sauce? I have an electric smoker that needs reloading every 30-45 minutes. I’ve over-smoked some items (chickens) due to inexperience and don’t want to ruin a nice slab of ribs…THANKS!
I cook mine on the smoker the whole time and have never had a problem with it being over smoked.
I would not reload the wood chips more than 2 times on an electric smoker. You get WAY more smoke and smoke flavor on an electric smoker with wood chips than on a pellet grill smoker. On a pellet grill smoker you smoke for 3 hours and still don’t get a really good smoke flavor….in my opinion.
Fantastic recipe….easy to follow and great results. I did 2 racks of baby backs. 1 I pulled after the braising and served as is. The other I sauced with Trader Joe’s Siracusa and roasted garlic bbq sauce. Amazing results.
Are these ribs pretty sweet? Just wondering with the brown sugar when braising and all.
They have just a hint of sweet.
I’m trying this right now! Only 35 more minutes to go! Already smells and looks delicious!