What Is A Safe Way To Keep Smoked Ribs For Serving

Your guide to the iii 2 1 Method of Smoking Ribs. This fool proof method is perfect for those merely starting out and also wanting to principal ribs with just a few central techniques.

Sean and I came from two different worlds of Smoked Ribs. I used to similar them finger-licking juicy, fall-off-the-bone tender and drowning in sauce. He liked them just tender plenty to seize with teeth, merely not fall off the os. He's since helped me evolve to the dark side and abandon my former preference, which I've learned is really a upshot of cooking ribs likewise long, with sauce that masks the smoke flavor.

And if yous like your ribs to autumn of the bone, that'south fine too! Either way, learn this uncomplicated technique for iii two 1 ribs then adjust it based on how you like your smoked ribs.

Spring to:

What is the 3 2 1 Method for Smoking Ribs
The Best Cutting – Spare vs Infant Dorsum
How to Season 3 two 1 Ribs with Dry Rub
Temperature For Smoked Ribs
Adding Wet while Smoking Ribs
How to Fume Ribs with the three-ii-1 Method
Modifications
Wine Pairing for three 2 1 Ribs
Want More than Smoked Ribs Recipes?
3 2 one Fashion Smoked Ribs Recipe

What is the 3 2 1 Method for Smoking Ribs

This method comes downwardly to three phases of smoking ribs in the club of cooking phases.

3 – The number of hours you lot fume at a low estrus, unwrapped
2 – The number of hours you smoke at a low estrus, wrapped
1 – The number of hours y'all smoke, unwrapped, and typically add some kind of sauce or glaze for finishing flavor

The iii-two-i Ribs Method is a corking starting place to observe your remainder of flavor and texture. Some may argue that the 6 hr ratio will overcook the smoked ribs, only we've never found that to exist the case.

The Best Cut – Spare vs Baby Back

Spare ribs or baby back ribs? I find 3 two 1 ribs to work actually well on spare ribs. A St. Louis cut spare rib will tend to exist meatier and flatter than baby backs equally they come from the belly expanse of the hog versus but off the spine. 3 two 1 baby dorsum ribs take less meat and generally cook faster than spares.

Our hands-down favorite blazon of ribs comes from Serpent River Farms. The quality, marbling, and flavor are tremendous.

Chef's Tip – When trimming ribs, be sure to remove any hanging fat. Also, remove the silver pare membrane on the bone side of the ribs. If you lot leave that membrane on, the texture is not pleasant. Simply remove a modest bit of the silver skin from 1 corner, so apply a paper towel to pull information technology off the rest of the way. Pat downwards the ribs and get fix to flavour your 3 ii 1 ribs.

How to Season three 2 1 Ribs with Dry Rub

When seasoning ribs, the fundamental is to lock downwardly that smoked flavor during those first 3 hours using a slather and then a dry rub.

Slather – Add a liquid element, like olive oil or mustard, to allow the dry rub to stick.
Dry out Rub – Add your favorite Dry Rub that volition add together flavor while the ribs smoke and caramelize. We love our Ultimate Dry Rub for this.

A rub that has saccharide in it will really assist in creating that color and bawl that is the starting time gustation factor when you bite into the ribs.

How to Prepare Competition Style Smoked Pork Ribs

Temperature For Smoked Ribs

Low and slow is of import. The range for 3 2 i Ribs is 225 – 250 degrees Fahrenheit (F) cooking temperature.

I like using a exit-in thermometer to monitor the temps of both the meat and the temperature of the smoker, such as the Smoke Unit of measurement by Thermoworks. It has a remote unit so you tin monitor the temps from afar without having to open up and close the chapeau.

And unlike most meats, we don't cook the ribs to a specific temperature, but when they are done, they tend to be in the 205 degree F range and are very tender. The important part is monitoring the ambient cooking temp of the grill while the 3 2 ane ribs are smoking and then you don't have to open the smoker that often.

Adding Wet while Smoking Ribs

I e'er cook with a water pan in a pellet grill or starting time. Nosotros also use a spritz while the 3 2 1 ribs are smoking. More on that below.

The added wet to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.

For our kamado-style grill we do not use a water pan as we discover the moisture holds really well within our Big Greenish Egg, but we still employ a spritz.

How to Smoke Ribs with the iii-2-ane Method

iii – The time we accept to get that fume influence into the ribs (the first 3 hours)

When we look at smoking 3 2 1 ribs, we want to pack flavor. Start with the woods — I like fruit wood for ribs, and peculiarly cerise, considering the smoke flavor is mild and the color is a rich crimson (we use a lot of applewood too). Meat should be laid bone side down.

During the 3 hours I also like to go along calculation wet to the pork with a spritz. A spritz is simply a spray bottle with liquid. In our case, it'due south equal parts apple cider vinegar and water (you can too add equal parts apple cider vinegar and apple juice for a picayune more sweetness).

Start spritzing after the first 90 minutes. Subsequently those first 90 minutes, I'll then spritz every 30 minutes for the next 90 minutes. Moisture helps that smoke influence stick to the meat. And with the saccharide, this helps with the caramelization.

two – Now we focus on wrapping (the next two hours)

By now the bones from the ribs should beginning to bear witness.

3 2 1 Smoked Ribs with no sauce (just salt and pepper)

The wrapping will allow the meat to baste with a modest liquid to create tenderness. Lay out aluminum foil (or use a foil pan). Clasp out some agave nectar or honey and butter chunks on the foil. Feel free to add some of the spritz liquid too. Then enclose the ribs in a tight foil pouch and identify meat side downward your cooker. Over the 2 hours it volition steam and drip in the liquid creating that soft texture.

At the cease of those two hours, remove the foil: you'll meet that the bone in the rib is showing more than. This is where that butter and agave y'all used basted the smoked ribs and added a ton of flavor.

one – The last hour is unwrapped

Here the focus is on that last flavor chemical element — The sauce or glaze. Remove the smoked ribs from the foil, or simply open the foil and cooked unwrapped, for the remaining fourth dimension.

Brush your favorite sauce onto the ribs for maximum flavor (merely don't add likewise much!) but when you unwrap (you are still trying to taste the meat and smokiness, then don't overdo it).

Yous know information technology's done when yous tin can wiggle the bones and they are slightly able to come out with a tug. Technically if the bones just fall out, that indicates that the meat is overcooked. Yes, some of yous may like autumn off the os and that's ok too. Just hey, this mode is all nigh abode cooking versus a professional competition (so you lot melt what YOU similar!) 🙂

Modifications

Yous can modify the times on this method, simply endeavour to keep to the six-hour limit.

Want more fume? Go from a 3-2-one method to a 4-1-1. The key is not that the iii-2-i method is the simply one, information technology'southward really nigh finding a style that works for you.

Later you pull the ribs off the smoker – slice, serve, and savor! Want a simple rib without the sauce? Just rub with salt and pepper and for the last hour skip the sauce step.

Wine Pairing for 3 two ane Ribs

For this style of ribs I'm looking for a wine that tin can stand up to the sweet and spicy flavors from the BBQ sauce and dry rub, yet not overpower the gorgeous smoke flavors from the tender meat. For something with great flavor, but not too overpowering, I like bolder red wines that aren't too loftier in tannin, like Syrah, Malbec, Merlot, or Zinfandel. I tend to lean towards reds from Washington State when we do ribs.

Want More Smoked Ribs Recipes?

Smoked Pork Ribs with Asian Spice Rub
Sugar Free Pork Ribs (Keto and Paleo Friendly)
Sweetness and Savory Honey Dijon Smoked Ribs
Blueberry Bourbon Rosemary Smoked Ribs
Smoked Ribs with Spicy Mango BBQ Sauce (low sugar)

*A previous version of this iii 2 1 Ribs recipe was published in 2016 and edited in December of 2019 with more details, updated photos, and reader questions answered.

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For the Ribs:

▢ 2 racks of spare ribs, St. Louis cut makes for the best selection.
▢ one/4 cup Dijon mustard
▢ ane/4 cup Dry Rub

For the Spritz:

▢ 1 loving cup apple cider vinegar
▢ 1 loving cup water (or apple tree juice)

For the Wrap (at the three hour marking):

▢ 4 tablespoons butter (2 per rack)
▢ one/4 loving cup honey (2 tablespoons per rack. Agave nectar is a great culling as well.)
▢ two tablespoons spritz (from to a higher place), To lightly spray prior to wrapping

For the Glaze:

▢ i cup Barbecue Sauce * Y'all may non utilize all of the bbq sauce. You're but glazing it on both sides of each rack.

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For Prep:

Preheat smoker to 250 degrees Fahrenheit (we like ruddy and apple).
Trim excess fatty off the ribs and remove the membrane off the bone side of the ribs using a newspaper towel (it is glace).
Pat ribs dry out with a paper towel, and then coat both sides of ribs with the Dijon mustard. Employ the dry rub to both sides.

To Fume The Ribs

Place ribs, meat side pointing upward, on the smoker. Plan to smoke for nigh three hours. Kickoff spritzing ninety minutes into the smoke and then spritz every thirty minutes.
After the tertiary hour, take ii long strips of aluminum foil. Place ribs on them bone side down.
On acme of the ribs, add together the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and then wrap the ribs tightly. Identify back onto the smoker, meat side down, for ii more than hours.
Subsequently the end of this 2nd 60 minutes, remove ribs from foil gently. The meat should be tender and bones showing. Identify the ribs back on the smoker, meat side up, and glaze with your barbecue sauce. Cook one more than 60 minutes, uncovered, (the last hour helps set the meat and requite more than season). Remove. When you remove after this last hour, glaze one last time before serving, then slice and serve.

Seasoning: You tin can utilise any mustard, it'due south meant to help the rub stick to the ribs. For the rub, we like rubs with a balance of salt and sweet. You can likewise do this with a simple table salt and pepper rub as well.

For the Spritz: Combine the liquids into a nutrient prophylactic spray bottle.

Modifications: The three-2-1 method is a great starting place to find your balance of flavor and texture. You can adjust this ratio whatsoever way you like from 4 – ii, or even less time. Some volition argue that the ratio volition overcook the ribs. Technically that's a preference for you lot. Play around with ratios that work for your palate.

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