321 ribs is a great technique for getting juicy, tender ribs. This method is one of the easiest ways to get great results and add smoke flavor to ribs. I have tried many other methods, but my 321 rib process always yields amazing smoked ribs.
The 321 smoking method smokes ribs for 6 hours at specific temperatures and time intervals to achieve tender, well-cooked smoked ribs.
Using the 321 method, you will smoke the ribs for 3 hours, then unwrap the ribs and smoke for 2 hours at 225 °F. For the final 1 hour, you will get the ribs back in the smoker and apply BBQ Sauce to get fall-off-the bone ribs.
The entire process can last up to 6 hours, but the end result is fall-off-the-bone ribs and well worth the long cook time and work.
What is the 321 ribs method
The 321 smoked ribs recipe is a favorite rib smoking method that yields the most tender, fall off the bone ribs you can dream of. The process can take some time and practice, but you too can smoke delicious, “fall-of-the-bone” ribs with some patience.
Ribs cooked using this method are the perfect summer party plate. Ribs are a crowd favorite, and using this method for smoking ribs is a sure way to impress the crowd.
The 321 Technique Is Great for tender smoked ribs
Using the 3 2 1 method is a sure way to up your BBQ skills and grill some mean meat.
The 321 ribs smoking method is actually a simple but effective method to smoke juicy fall off the bone tender ribs. The process consists of three main steps, or cooking stages, where the ribs are smoked in different conditions.
The method includes these steps: ( total time 6 hours )
- 3 hours of smoking the ribs on your smoker
- 2 hours more hours of smoking the ribs wrapped in heavy-duty aluminum foil
- 1 more hour of smoking the pork ribs unwrapped, ribs bone side down. This is also when you glaze the ribs with your favorite BBQ sauce.
Why is the 321 method So good for smoking ribs
Smoking ribs applying the 3 2 1 method will produce tasteful tender ribs. This form of cooking does. great job at tenderizing the ribs, all you will need to do is add your favorite BBQ sauce, side dish, you will enjoy ab amazing BBQ masterpiece.
What does the 3 2 1 mean in This smoking method
The 321 method is a slow smoking method for cooking mean, fall off the bone, smoked pork ribs. The 3 2 and 1 reference three different steps and the time the ribs cook on each step.
- The “3” reffers to the initial three hours the pork ribs will unwrapped.
- The “2” reffers to the next stage and the next two hours where the pork ribs will cook wrapped.
- The “1” reffersto to the last stage and last hour where the pork ribs will finish cooking unwrapped. This is also when sauces and other touches are applied.
What You Need To Know About using this method with ribs?
The thing about the 3 2 1 method that’s so great is that it’s a foolproof way to make sure that the tender meat falls off the bone.
Smoked pork ribs are by far one of the most delicious BBQ plates and a crowd favorite. The 3 2 1 method for smoking ribs is a proven technique to smoke delicious ribs with consistent results. This technique can be applied to baby back ribs or spare ribs.
Here Is My Baby Back Ribs Recipe – Original From BBQ Grill Academy
- A good quality rack of pork ribs
- A grill or smoker
- A clean plastic spray bottle
- A sauce or basting brush
- Good quality or Heavy duty aluminum foil
- Brown sugar, salt and ground pepper
- 1 Cup Apple juice or apple cider vinegar
- Butter
- Optional – rib rub. Some people like to use rib rubs others prefer salt and pepper. I have a an article on rubs for those who want to explore that option.
Smoked ribs using the 321 method
- Let’s Prepare the ribs
- Stage 1 – 3 Hours of Smoking the ribs unwrapped bone side down
- Stage 2 – 2 Hours of Smoking the ribs wrapped in foil
- Stage 3 – 1 Hour of Smoking the ribs and apply sauces
Step1: Let’s prepare the ribs
The first step of this process is to prepare the ribs. Start by removing the ribs membrane and applying the season or rub. I like to use a 1 to 1 ratio mix of salt and paper but you can also add a bit of brown sugar if you like sweeter flavors.
Step 2: The 3 in the 3-2-1 – Smoke Unwrapped in the Smoker
The three in this method refers to the initial three hours of smoking the ribs in your smoker. This method does require a smoker grill. There are ways of turning your gas or charcoal grill into a smoker if you don’t own a smoker, but using a smoker grill to smoke a mean rack of ribs will yield better results.
During the initial 3 hours of the cook, the ribs will smoke seasoned for three hours at about 180 to 200 degrees Fahrenheit. Place the ribs in the smoker bone side down.
Add your favorite wood chips flavor and make sure your smoker is ready for smoking.
Step 3: The 2 in the 3-2-1 Wrap Ribs in Foil
The 2 in this process refers to the number of hours you will be smoking the ribs during this second stage. There are two main things we are going to do in this step.
First, we will increase the smoker’s heat to about 225 degrees F, and second, we are wrapping the ribs in aluminum foil. The purpose of these next 2 hours is to slowly braise the rack of ribs wrapped in foil.
In this step, we will carefully remove the rack of ribs from the smoker and wrap them tightly in foil. This is also where you can get a bit creative and add some of your own charm, but most people keep it simple.
My preferred technique is to add a small amount of apple juice over the rack of ribs. Yum! To aid the process, add a small amount of brown sugar and apple cider.
Add a little butter, brown sugar, and honey to the mix for a more sweet and juicy flavor. Apple juice can be added for a delicious, moist taste and texture. Some people like to use orange juice to add to the flavor but again, this is where you can get creative. I have seen people even use beer but, I’m not sure I want to use my beer 🙂
Here is a warning: do not let the temperature go above 250 degrees F. The sugar in the juice and season can caramelize and ruin the “smoked robs” flavor.
The 2 hours of smoking is a crucial step in this process. This is when the tenderness of the rack of ribs is determined. Steam will break down connective tissue and tenderize the meat.
Keep in mind that smaller racks might not need the entire 2 hours, but this is when practice and experience come in. So work on your 2 hours step. This is where the magic happens.
Be careful not to over the ribs in this step, if you cook the ribs wrapped in alumni foil for longer than 2 hours they will become mushy.
Step 4: The 1 (one) in 3-2-1 ribs Unwrap and Throw the Ribs Back in the Smoker.
We are finally here. The moment we all waited for, just one hour away from eating the best tasting ribs in your life and all done using the 3-2-1 ribs method and cooked by you!
In this last stage of the cook, you will smoke the ribs unwrapped for, yes, you guessed it, for 1 hour. Then, remove the ribs from the smoker and carefully unwrapped them.
As you open the aluminum foil let the steam air out. Remove the ribs from the alumni foil; you should notice the ribs starting to fall off the bone and tender.
Place the ribs meat side up, bone side facing the heat, and apply your favorite BBQ Sauce. I like to apply several BBQ sauce coats, but this is where your taste and own preference come in.
how long to let ribs rest
Once the ribs are done and they have reached the right temperature is time to let the ribs rest before serving. Letting the ribs rest will help the meat juices settle back into the meat for a juicier and tender bite.
Applying BBQ Sauce
Use a sauce brush to apply the BBQ sauce, as much as you like.
How long to let the ribs rest? I recommend letting the ribs rest for about 10 minutes at room temperature.
3-2-1 baby back ribs
First, adjust the cook time during this step if needed. The 3 2 1 method can be applied to different pork cuts but depending on the type of meat cuts you might need to adjust cooking times. This applies to baby back ribs.
For example, back ribs or thicker ribs like spare ribs might need the full hours, but if you are smoking a small baby back ribs rack, 3o minutes might be sufficient.
Set your smoker to 225 F, and let rip! In about one hour, check the baby back ribs for tenderness and readiness. Once the ribs reach your desire level of doneness and temperature, get ready to eat.
Enjoy
The 3 2 1 method is a popular smoking method and is the go-to technique for cooking ribs and smoke-perfect back ribs. This is one of many ways of preparing amazing smoked pork ribs.
To smoke ribs is important to be patient. This is a long process, so be sure to prepare for a long day of cooking and get plenty of beer!
Enjoy Life, Happy Grillin’
