How to Make the BEST Smoked Ribs

The 3-2-1 method for ribs is a cooking method of 3 hours on the smoker, 2 hours wrapped in foil with a braising liquid, and 1 hour back on the smoker, or on a grill. The ribs are dry rubbed and a sauce is applied during the last hour of cooking. The meat will be fall off the bone tender.

Start with a Dry Rub

Pit masters prefer a robust mix of brown sugar, salt, chili powders, herbs and more. Full Recipe: Easy Smoked Ribs

Remove the Membrane

When grilling or smoking ribs you use a small knife to remove the membrane on the bone side of the rib. Full Recipe: Easy Smoked Ribs

Adhere the Rub

Smearing on mustard helps the dry rub adhere to the ribs. Full Recipe: Easy Smoked Ribs

Use Applewood

Soak applewood chunks in water for 30 minutes. Prepare your smoker for indirect smoking. Your target temperature is 200 F. Full Recipe: Easy Smoked Ribs

3 Hours on the Smoker

Cut the rib racks in half if needed to fit on the smoker. Smoke for 3 hours. Full Recipe: Easy Smoked Ribs

2 Hours in the Oven

Mix together the cider vinegar and white wine to make the braising liquid. Seal up all but one end of the foil, pour braising liquid into each foil packet. Full Recipe: Easy Smoked Ribs

Check the Ribs

The ribs are ready for the final step when a horizontal line appears where the meat is beginning to pull away from the bones. Using tongs gently pull the meat. If it tears easily it ready for the final step.

Full Recipe: Easy Smoked Ribs

1 Hour on the Grill

Brush the sauce on the ribs. Place on a grill on low indirect heat, meat side up for 30 minutes to one hour. Full Recipe: Easy Smoked Ribs

Pick a BBQ Sauce

Grab your favorite BBQ sauce. BVe creative, try an apricot BBQ, Korean BBQ Sauce or Jamaican Jerk BBQ.

Share and Serve

Your ribs will be tender and flavorful! Full Recipe: Easy Smoked Ribs

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