Whether you’re new to smoking or a wiley veteran, the odds are good that you’ve heard the term “3-2-1 ribs before.” It simply means, you smoke your ribs for three hours, wrap them in a foil or butcher paper for two hours, then let them smoke for one more hour to tighten up out of the wrap. I’ve tried this a few times but never really cared for the finished texture when doing baby backs. In my opinion, the 3-2-1 method is best for spare ribs and there’s a MUCH better option for baby backs; I call it, “the 3-1-1 method!” Pretty creative, eh?!
Even though the name isn’t the most “creative,” the results are fantastic and, hands down, will be the BEST baby back ribs you’ve ever had!
Ingredients
- As many racks of ribs as you want but this recipe is for one rack
- Use my sweet rub and add a tablespoon of cayenne pepper to it or keep it simple with salt, pepper, and garlic powder
- 3 tbsp of a sweet BBQ sauce
- This will balance well with the seasoning
- Tin foil big enough to fully wrap the ribs in
- Parkay
- Honey
- Brown Sugar
Instructions
- Set your smoker to 225 degrees fahrenheit
- Light your smoke tube if you choose to use one
- Rub your ribs with your seasoning
MITCH TIP: I tend to rub them the night before then wrap them tightly in plastic wrap; makes for an amazing flavor profile
- Place your ribs on the smoker
- Let them smoke for three hours
- Take a large piece of tin foil and drizzle the parkay, honey, and brown sugar on it
- Remove your ribs from the smoker and place them meat side down into the drizzle
- Wrap the foil tightly and place back on grill; meat side down
- Let that smoke for one hour
- After an hour, remove from wrap, place them meat side up
- Check the internal temp at this time
- Smoke for one more hour or until ribs are at 195 degrees internal temp
- This has been my best temp to remove, let sit, and enjoy
- When ready, remove from grill and let them sit for 10 minutes before slicing
MITCH TIP: If serving to friends & family, I find it easier to slice the ribs in “bones of two” – slicing every other bone.
MITCH TIP: Prior to slicing, spread some of your sauce on your board for when you flip the ribs bone side up to slice.
