These smoked ribs are ridiculously tender, packed with flavor, and require minimal effort thanks to the foolproof 3-2-1 method and your electric smoker. Whether you're a backyard BBQ pro or just love fall-off-the-bone goodness, this recipe delivers every time.
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And the secret? A homemade spice rub, a simple braising liquid, and just the right amount of smoke. Let’s fire up the smoker and get started!
I have tried many methods, smokers, and dry rubs over the years. I have finally settled on the perfect rib recipe to use with an electric smoker. These ribs are not too sweet, perfectly smokey, and have just a hint of spice.
For more heat use my jerk BBQ sauce, for a sweeter finish try my apricot BBQ sauce.
📖Why My Recipe Works
The 321 method for ribs is a foolproof method for tender juicy meat. It is 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 is fall off the bone tender and juicy.
This style r isn't considered BBQ competition worthy but it does make them easier to eat and therefore better suited for at-home pit masters.
🧾Ingredient Notes
- Ribs- The recipe is for pork baby back ribs but the same methodology can be applied to smoking spare ribs. Although you will need to double the dry rub.
- Yellow Mustard- The mustard helps the dry rub adhere. Plus the acidity of the mustard helps tenderize the meat which means you can skip the step of brining the ribs.
- Braising Liquid- This is a combo of dry white wine and cider vinegar. If you don't want to cook with alcohol you can substitute apple cider or apple juice.
- BBQ Sauce- You can use store-bought or homemade BBQ sauce. And honestly, if you are not a "sauce person", reduce by half.
Easy Dry Rub for Ribs
My dry rub contains brown sugar but about half of what most recipes call for. Pork on its own is rather sweet and with the addition of the BBQ sauce extra sugar is not required. You just need enough to caramelize the rub so it stays on.
I also don't put dry mustard in my rub because I have the yellow mustard layer. I use spicy paprika and regular paprika but you can use cayenne pepper if you don't normally have spicy paprika on hand. For less spice try smoked paprika.
🐖How to Remove a Rib Membrane
When smoking ribs you need to remove the membrane on the bone side of the rib. When ribs are oven-braised or cooked crockpot the membrane softens. But when ribs are smoked the membrane will get papery and isn't considered edible.
To remove, use a butter knife and slide it under the membrane. The best point of access will be directly on a bone. Pull the knife up until you can grip the membrane. Gently pull back to remove down the rack. It may come off in one piece or multiple stipes.
If you have trouble getting a grip on the membrane your ribs may be too wet. Pat dry with a paper towel or use the towel to grab the membrane and pull.
⏲️How to Make Smoked Baby Back Ribs
- Mix together the dry rub, including the sugar.
- Evenly spread the mustard on both sides of the ribs before pressing on the dry rub.
- Soak the wood (I suggest using apple wood) and preheat the smoker.
- Place the ribs directly on the smoker, meaty side up. Smoke the ribs for 3 hours.
- Wrap the ribs in foil and add the braising liquid. Bake for 2 hours.
- Check to ensure the meat is tender before removing the ribs from the foil and transferring to the grill.
- Sauce the ribs while grilling over indirect heat. Cook time will be between 30 minutes and 1 hour.
👩🏻🍳 Expert Tips
- Save the membrane and throw it into your stock bag. Collagen, baby!
- Have a smaller smoker? Try a rib rack to save space on the grill. You can also stand up half racks on their sides and skewer with a long skewer to help the stand-up.
- The 321 ribs don't have to be grilled. They can go uncovered into a 300 F degree oven or back on the smoker, meat side up.
- Save the braising liquid. Either mix with BBQ sauce or baste the ribs as they finish on the grill.
- You can use this recipe for spare ribs and St. Louis-style ribs. The cooking time will be longer for spare ribs.
Make Ahead
Want to make these for a party? Do the 3 hour smoke and 2 hour braise. Cool. Store in the fridge for up to 2 days.
Set the ribs out at room temperature for 30 minutes. The grill on low over indirect heat for 1 hour to finish. Brush on BBQ sauce as desired.
What to Serve with Smoked Ribs
Making ribs is a long process. Therefore I believe your side dishes should be quick and easy. I prefer a mix of traditional recipes like Molasses Baked Beans and old-fashioned Sweet Vinegar Coleslaw combined with updated recipes like Avocado Corn Salad or my Bacon and Blue Cheese Potato Salad.
For dessert, pair with recommend my favorite strawberry lemon bars or a classic peach crisp.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Smoked Baby Back Ribs (321 Ribs)
Ingredients
- 3 full racks of baby back pork ribs
- ¼ cup yellow mustard
- 2 Tablespoons apple cider vinegar
- 1 cup dry white wine
- 1 cup BBQ Sauce
Dry Rub
- 3 Tablespoons brown sugar
- 2 Tablespoons kosher salt
- 1 Tablespoon chili powder
- 1 teaspoon ground thyme
- 1 teaspoon black pepper
- 1 teaspoon hot paprika or cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
Instructions
Prepping the Ribs
- Mix together all dry rub ingredients and set aside.3 Tablespoons brown sugar, 2 Tablespoons kosher salt, 1 Tablespoon chili powder, 1 teaspoon ground thyme, 1 teaspoon black pepper, 1 teaspoon hot paprika, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon ground coriander
- Remove the membrane on the rib side, if your butcher hasn't removed it already.3 full racks of baby back pork ribs
- Spread mustard evenly across both sides of the rib racks. Sprinkle on the dry rub (both sides) and press in firmly. You can cut the racks in half or leave whole depending on the size of your smoker.¼ cup yellow mustard
Prepare the Smoker
- Soak applewood chunks in water for 30 minutes. Prepare your smoker for indirect smoking. Your target temperature is 200 F.
3-2-1 Smoking Method
- Place the prepped ribs on the smoker and close the lid. Leave them to smoke for 3 hours. Check the temperature every 30 minutes adding more wood as needed.
- Remove ribs from the smoker. Mix together the cider vinegar and white wine to make the braising liquid. Using three large sheets of foil, place one rack of ribs in each. Seal up all but one end of the foil, pour ⅓ of the braising liquid into each foil packet. Seal the foil. Place the ribs in a 250 degree oven and bake for 2 hours.2 Tablespoons apple cider vinegar, 1 cup dry white wine
- 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.
- Brush the sauce on the ribs. Place on a grill on low indirect heat, meat side up for 30 minutes to one hour. Reserve the braising liquid and brush on the ribs as they cook over the last hour.1 cup BBQ Sauce
Video
Notes
- Want to make these for a party? Do the 3 hour smoke and 2 hour braise. Cool. Store in the fridge for up to 2 days. Set the ribs out on the counter for 30 minutes then grill on low for 1 hour to finish.
- The ribs don't have to be grilled. They can go uncovered into a 300 F degree oven or back on the smoker, meat side up.
- Store leftover ribs in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days. Reheat in a 250°F oven, covered, with a splash of broth or water for 20–30 minutes to keep them moist.
Ramona says
Oh my! these ribs look soo good! Love all the tips in here and truthfully, I have never tried the 3-2-1 method. I will definitely need to give this a go.
Jen says
We really do get the best result with the 3-2-1. If you try it let us know how they turn out!
Pam Greer says
These are the best baby back ribs!! Mouthwatering and so tender! What a great tip on saving the membrane!
Jen says
We don't do food waste around here!
Leslie says
I love how you broke this down into easy steps. This can be very intimidating to try but you make this seem very approachable! Not to mention, they look amazing!
Jen says
Thanks for the feedback. Glad you found the picture helpful.
Jacqueline Debono says
Those ribs look finger lickin' good! We don't have a smoker but I'd really like to get one!
Jen says
We borrow one from a friend before buying it. It was great to test it out.
Loreto and Nicoletta Nardelli says
These ribs truly look super tender! And very flavorful due to the dry rub. The 3-2-1- method seems amazing!
Jess says
I appreciate your detailed steps for removing the membrane. Super helpful.
Jen says
Glad they helped and thanks for the feedback.
Marta says
I love how deep and flavorful these ribs are! Thanks for another great recipe!
Jen says
So glad everyone enjoyed!
Eva says
Ribs are not my favourite, but when the meat really falls off the bone I must admit that I love them. I can tell yours are the kind that would make me very happy! Plus give me anything that's smoked and I'll eat it with pleasure 😀
veenaazmanov says
Delicious and mouth melting and flavorful. A festive or a party platter option.
Bernice Hill says
These ribs look amazing! We just learned how to take the membrane off a few weeks ago and have been wondering about wrapping with foil or not. We'll try the 321 method next time we smoke ribs.
Jen says
Please let us know how you liked them!