Smoked Rib Recipe (The Alternative to 3-2-1 Rib Method)

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Smoked ribs are the most popular food at my cookouts; they are always the first meat to run out!

I like my pork ribs to be tender, juicy and have a nice crispy bark. However, I think most ribs end up overcooked using the 321 method. If you have attended a BBQ competition, you will know the meat should stay on the bone until you bite it off. I have taken some inspiration from BBQ legends like Aaron Franklin and Meathead for the method, which I will share below.

So don’t struggle; my simple rib recipe will help you learn how to cook these crowd-pleasers.

Hungry Now? Jump straight to my smoked ribs recipe!

What is the 3 2 1 Rib Method for Ribs? Why I Don’t Recommend It

The 3 2 1 method of cooking ribs is one of the easiest recipes, but it results in overcooked ribs.

Below, I have outlined the 321 method, and then below that, I explain my method.

• Smoke the ribs for 3 hours.
• Cook wrapped in liquid for 2 hours.
• Smoke again unwrapped for a further 1 hour at a slightly higher temperature.

Instead of the 321 method, I smoke my ribs for 3 hours, then smoke them for 60 minutes wrapped and then 30-45 minutes unwrapped.

Click to Jump Straight to My 321 alternative smoked rib method (or keep reading to see all the delicious pictures of the succulent pork ribs I cooked!)

6 Simple Steps to Juicy Pork Ribs

I’ve laid my personal 12 steps to juicy pork rib below. Let’s do it!

1. Remove The Membrane At The Back Of The Rack (Recommended)

Trim any excessive connective tissue or fat. Remove the membrane at the back of the rack. I like using a paper towel to help grip the membrane. Once you get a good grip on the membrane, pull and remove it.

2. Give The Ribs a Rub

Mix the ground black pepper, sugar, kosher salt, granulated garlic, dried thyme, and paprika. Apply a binder like mustard or oil, then generously rub the ribs and ensure all the sides are coated.

Cover the ribs and refrigerate them for 2 hours. When you are ready to cook, remove them from the fridge and allow them to come to temperature.

Preheat your smoker to 200F° – 225°F, I like to use applewood, cherrywood or pecan when smoking ribs.

3. Put Your Ribs in The Smoker and Spritz

Place your ribs in the smoker and smoke at 200F° —225°F for about 3 hours. Spritz your ribs every 30 minutes. Some delicious rib spritzes are beer, apple juice, apple cider vinegar, and broth.

4. Remove and Wrap Your Ribs

Remove ribs and place on foil flesh side down (you will need enough foil to wrap each rack of ribs up in a parcel).

Cover the ribs with your favorite beer, cider, or preferred liquid. Make sure the foil parcel is closed tight.

Return to the smoker and continue to smoke at 200F° – 225°F for 45-60 minutes.

5. Open and Baste Your Ribs

Open your parcels, baste ribs with BBQ sauce, and leave in the smoker uncovered for 30-45 minutes at 225°F.

6. Test Your If Ribs Are Done

Test the ribs using the bend test, pick up the slab with tongs, and bounce it. If you see the ribs start to crack, they are ready.

Remove the ribs from the smoker and let them rest for at least 10 minutes before slicing, serving, or eating!

How Do You Know When Ribs Are Cooked

You can tell if the baby back ribs are done during the first smoke. Part of the cooking is a “bounce test” with the smoked ribs; you pick them up with tongs and bounce them. If the meat starts to crack by the bone, the ribs are done smoking. You can then foil the ribs.

Note: Ribs are one of the few cuts of meat for which you can’t use a thermometer. The bones impact the meat’s temperature.

Here are some more ways to tell if your ribs are cooked.

1. Bending the Ribs:

Grab your rack of ribs in the middle with a set of tongs. You should see the ribs bend in an upside-down ‘U’ shape and crack on top in the middle.

If the crack is small and the upside-down ‘U’ is more like a horizontal ‘I’, they are not cooked yet.

2. Twisting the Ribs:

The rib twist test is another go-to for me. Again, use a set of tongs to grab your rack of ribs in the middle. However, this time, you need to grab the end of one of the rib bones.

Then, twist the rib bone. If the bone starts to separate from the meat, you are ready!

Should Ribs Fall off The Bone?

Contrary to popular belief, smoked BBQ ribs should not fall off the bone! If your ribs fall effortlessly from the bone, you have overcooked them.

Perfectly cooked ribs should be slightly chewy and require some teeth work to remove the meat from the bone.

Using a Pellet Grill?

If you’re using a pellet grill to smoke your ribs, follow my recipe here. It’s a bit different from the one I have below.

Love pork ribs? How about pork loin? My smoked boneless pork loin are a favorite at my cookout.

Charlie’s Top 6 Tips For Cooking Ribs

• Use the best quality ribs you can:
  This is an essential cooking tip—not just for ribs. You should always use the best quality you can afford at your local butcher.

• Use a dry rub:
  I don’t like additional flavor overpowering my ribs, but the dry rub is an important part of cooking ribs.
  
  Before cooking, evenly coat your ribs in your choice of dry rub. Then, let the rub work its way into the meat, marinating it for at least a couple of hours to overnight in the refrigerator.

• Remove the silver skin membrane:
  Some people do this religiously, while others don’t care too much. I always remove the silver skin membrane.

• Don’t use an overpowering wood:
  Pork ribs have a lot of flavor, but strong wood can overpower them. I suggest using lighter wood, like apple or cherry. But if you have a favorite, go with it.

• Cooking low and slow is key:
  It doesn’t matter if you are smoking, grilling, or baking your ribs. Cooking them low and slow is essential for the best result. Cooking between 200 and 250 degrees F will get you the best results.

• Make Extra
  Who does love leftovers? There’s nothing like sitting down to a plate of ribs midweek that took zero effort to prepare. Just make sure you know the best ways to reheat your ribs. You don’t want to dry them out or make them chewy.

Sides For Ribs

I am not saying anything is wrong with eating a big pile of ribs hot off the grill. However, you need some good sides to accompany them.

Here are some great side dish ideas for BBQ ribs.

A classic potato salad
Mac and cheese
Southern collard greens
Spicy corn salad

Desserts For BBQ Ribs?

Well, I am glad you asked! I love nothing more than planning a cookout with friends and family.

That means spending a few days working on my menu plan! I always like to include a few desserts (not just for the kids). Here are a few of my favorite recipes!

Reese Ice Cream Cake
Grilled Pears With Cinnamon Drizzle
Banana Fosters S’mores
Smoked Chocolate Chip Cookies
Grilled Pineapple Skewers with Coconut Caramel Sauce
Peanut Butter S’mores Cookie Cups

Wrapping it Up

So there you have it, my smoked pork ribs, one of my all-time favorite recipes! It doesn’t matter if you have an electric smoker, pellet smoker, charcoal smoker, or gas grill—you can make tasty smoked ribs!

What is your favorite type of ribs?

My favorite ribs? Baby back ribs! You can’t beat baby backs, baby!

Charlie

FAQ

I get sent dozens of questions about smoking ribs. I thought I would put a few of the common ones below. More than likely, someone has had the same questions as you! If you still have questions, just shoot me an email or put them in the comments!

How many racks of baby back ribs can you cook an 18-inch pellet smoker?

You can put one full rack of ribs on an 18-inch pellet smoker.

Can you cook chicken and ribs simultaneously in a pit boss smoker?

Yes, you can cook chicken and ribs simultaneously in a Pit Boss smoker; just make sure the ribs are above the chicken in the cooker. Ensure you cook your chicken at temps 300+ so the skin gets nice and crispy.

Doing it at a lower temperature, the skin texture will be more rubbery than crispy; if you want it extra crispy, finish off on the grill or in the oven broiler. Ribs cook very well at 300F too.

What’s the best species of apple tree to use to smoke ribs?

Apple wood is the best type of wood for smoking ribs. It gives a mellow yet sweet note, especially if you use a glaze. Note that because Apple wood has such a mellow flavor, it can take longer to infuse with the meat, which can slow down your cooking time.

When should you add your base to your ribs while smoking?

Delicious ribs are made by applying plenty of layers of flavor. Apply your base to your ribs while prepping them using a rub or marinade. Continually add more flavor by using a mop sauce to apply a second layer of flavor and keep the ribs moist during cooking.

What do you do with chunks of meat on the end of ribs when smoking?

Trim them off the main slab, but throw them on the smoker. These bits are good for a snack halfway through the cook or to add to potato salad, mashed potatoes, rice and beans, or anything else you wish to impart a smoky and savory flavor to.

Can you use honey as a binder for smoked ribs?

You can only honey as a binder for ribs rubs, you can also use mustard, apple juice, beer, olive oil, or mayo, it’s all about testing and finding out the flavors you like best

Can you cook ribs in the oven and finish them off on a smoker?

You can finish cooking your ribs in the oven if you preheat it to 250ºF during the last 30 minutes of smoking. After two hours, fully cover your ribs in foil and cook until the ribs easily bend when picked up with some tongs; the internal temperature should be around 185 to 190ºF

Can you smoke bologna and ribs at the same time?

It is fine to smoke ribs and bologna at the same time, just make sure if your cooking poultry that it goes above the other type of meat.

Smoke On!

Charlie

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