PERFECT FALL OFF THE BONE RIBS (3-2-1 method)

Using the 3-2-1 method for smoking ribs and you can be the star of your backyard BBQ

Do you love incredibly tender pork ribs? If you do, then you’re about to get really excited! This 3-2-1 method for smoking ribs will give you the most flavorful, tender and delicious ribs ever.

It’s nearly September, and the smoker is still going strong. I plan on using my smoker most of the year, even those cold winter months. We all deserve amazing delicious smoky meats all year round.

What is THE 3-2-1 METHOD

The 3-2-1 method refers to time of each step to fall off the bone ribs.

3 hours of smoking unwrapped at 225 degrees, followed by

2 hours of cooking wrapped in butcher paper and foil (with a little liquid, such as apple cider), followed by

1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

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This first stage is the stage where the ribs are smoked for 3 hours. Set the smoker is set for 225F to create a low and slow smoke. Make sure the ribs are generously coated with a good BBQ rub. Here is a rub which is great on ribs. 3 hours of smoking is the recommended time for pork spare ribs. If you are smoking back ribs you may want to smoke them for just 2 hours or you may find it dries the ribs out a bit too much. I have used hickory, apple, cherry, alder and maple woods with this method of smoking ribs. My preference is apple although the ribs taste wonderful with any of those types of wood. See links below for BBQ rub if you don't want to make your own. 

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The second stage is where the meat tenderizes. If you like your ribs to be fall off the bone tender then make sure you do this step. Wrap the ribs tightly in Butcher paper then foil. This steams the ribs and the result is tender juicy ribs. Just before closing each rack of ribs in the Butcher paper and foil, put a little bit of apple juice and 1/4 stick of butter in with the ribs. This helps the steaming process. Put the ribs, wrapped in Butcher paper and foil, back in the smoker for 2 hours at 225F. My smoker can function as an oven and so, for this stage, I turn off the smoking element in my smoker and actually just bake them in the smoker at 225F for the 2 hours. Some people continue to smoke for these 2 hours as well. It is also possible to use an oven for this stage. See links below for Butcher paper.

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This final stage is when you sauce the ribs. Make sure you use your favourite BBQ sauce and liberally coat the ribs on both sides. Then back in the smoker set for 225F for 1 final hour. Again, it is possible to use an oven for the last hour. Personally, I like to smoke them for the final hour. It creates a wonderfully smokey flavour in the BBQ sauce. The result is tender ribs that have a full on smokey flavour with so much seasoning in the rub and sauce. This 3-2-1 method is easy and guarantees that you will have ribs you will never forget!

Prep the ribs first!

Peel off the membrane on the underside of the rack of ribs. Generously rub the BBQ rub on the ribs before smoking. Let the rub penetrate in the meat for an hour or as long as you can before smoking it (I let my ribs sit overnight).

Step 1: The 3 in the 3-2-1

Smoke the ribs in a 225F smoker for 3 hours.

Step 2: The 2 in the 3-2-1

This second stage is where the meat gets super tender. The ribs get wrapped in foil and this essentially steams them which causes the connective tissues to break down and the meat to tenderize.

If desired pour a little bit of liquid in with the ribs. I usually use about 1/3 cup for each rack of ribs. You can use beer, pop or juice. They all work great!

Wrap the ribs with foil and continue to cook at 225F for 2 hours. If you are cooking back ribs, you may want to only cook for 1 hour. Side ribs need the 2 hours, but I have found that back ribs turn out just as well cooking for just 1 hour in this second step.

Step 3: The 1 in the 3-2-1

Sauce the ribs with your favourite BBQ sauce and smoke at 225F for a final hour.

Open up the foil and you will see the steam escape. This process tenderizes the meat and you will see how the meat is pulling away from the rib bones.

Gently lift the ribs out of the foil. Be careful as they can fall apart cause they are so tender. Place the ribs back on the smoker rack and brush with your favourite BBQ sauce.

Place the ribs back in the smoker for the final hour!

These ribs are full of flavour and incredibly tender. Once you take them out of the smoker, you can cut and divide them up and serve them immediately!