Get ready to elevate your rib game with 321 ribs – the ultimate smoked rib experience. Picture this: three hours of smoky bliss, two hours wrapped in foil for maximum tenderness, and one final hour to achieve that mouthwatering caramelization. Hungry yet? Dive into our guide to master the art of 321 ribs and take your grill game to new heights. It’s as easy as 3-2-1, this classic method for cooking ribs will soon be your new favorite—if it isn’t already.
What is the 321 Method For Ribs?
The 321 method for smoking ribs is the secret sauce to achieving barbecue perfection. Imagine tender, fall-off-the-bone ribs infused with layers of smoky flavor, all thanks to a precise three-step process. First, let them bathe in the rich aroma of hardwood smoke for three hours (we recommend our Hickory wood pellets), infusing every bite with that unmistakable BBQ essence. Then, we wrap them snugly in foil for two hours, locking in moisture and tenderness until they practically melt in your mouth. Finally, we unveil them for an hour of caramelization, where they transform into golden, sticky masterpieces that will leave you craving more. It's not just a cooking method – it's a culinary journey that elevates every rib to legendary status.
Learn this immaculate cooking process step-by-step:
1) Remove the Silver Skin
Remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.
2) Season on Both Sides
Next, season both sides of the ribs generously with or with your rub of choice.
3) Smoke for 3 Hours
Let your Traeger do the work: This is where 3-2-1 comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke.
Set the grill temperature to 180 degrees Fahrenheit. Preheat with the lid closed, for 15 minutes.
Place the ribs meat-side up on the grill.
Smoke the ribs for three hours, or when your MEATER wireless thermometer tells you that the internal temperature of the ribs has reached 165 degrees Fahrenheit.
4) Wrap in foil
When you’ve laid some serious smoke on those pork ribs (after 3 hours) it’s time to wrap them up. The "2" is for two hours of low 'n' slow cooking.
You'll raise the temperature slightly, helping the fat and connective tissues in the ribs break down, and adding flavor and juiciness.
Take the ribs off the grill and place them on a rimmed baking sheet.
Raise the grill temperature to 225 degrees Fahrenheit.
Tear off two long pieces of foil.
Place the ribs atop one sheet of foil. Sprinkle on some sweet brown sugar and douse them in honey.
Pull up the foil edges to prevent liquid from sneaking out.
Place the other sheet of foil over the ribs and crimp the edges of the two pieces of foil together tightly to prevent leakage.
Return the ribs back on the grill at 225 degrees for an additional 2 hours, or until internal temperature reaches 205℉.
5) Brush with Sauce
After two hours, remove the ribs from the foil and brush both sides with Traeger BBQ Sauce or your sauce of choice. The "1" is for an hour or less where your ribs will develop that rich mahogany color you’ve only seen in your BBQ dreams.
Place those beauties back on the grill for another hour until the sauce tightens.
The sugar in BBQ sauce caramelizes and can burn the ribs if it’s heated for too long so keep an eye out.
321 Ribs Variations
Of course, not everyone likes to follow the rules and here at Traeger and we celebrate that. Our pitmasters even have their own variations of the method. Check out their tips below.
Pit Boss Chad Tip:
“I like to start out at 225 degrees for 3 hours, then I wrap the ribs in foil with butter, brown sugar and agave. I then put them back on the grill and turn up the temperature to 250 degrees; I check them after an hour and a half and am looking for a final internal temperature of 205 degrees.”
That’s the great thing about BBQ, it’s totally and completely yours. You are the master of your own flavor. Make it great and make it yours.
Get the full recipe for these 3-2-1 St Louis Ribs. This recipe is an alternative recipe based on the original Traeger 3-2-1 Baby Back Ribs recipe.
321 Ribs FAQ's
How long to smoke ribs?
3 Hours: Start by smoking the ribs unwrapped for 3 hours at a temperature of around 225°F to 250°F. This allows the smoke to penetrate the meat and develop flavor.
2 Hours: After the initial smoking period, wrap the ribs in aluminum foil. This helps to tenderize the meat and lock in moisture. Continue cooking for an additional 2 hours.
1 Hour: Finally, unwrap the ribs and return them to the grill for the final hour of cooking. This step allows the ribs to firm up slightly and develop a nice bark on the outside.
Remember, these times are approximate and may vary depending on factors such as the exact temperature of your grill and the thickness of the ribs. It's always a good idea to use a MEATER to ensure that the internal temperature of the ribs reaches around 200°F for tender, fall-off-the-bone ribs.
What temp for 321 ribs?
For your smoking temperature, set your smoker at around 225°F to 250°F. For your internal temperature make sure that your ribs hit 200°F.
What are the best sauces and rubs for 321 ribs?
Choosing a sauce and a rub entirely depends on your pallette. There are a ton of different 321 ribs variations with different flavors, from tandoori to traditional BBQ. However, we suggest checking out our Traeger-made sauces and rubs for inspiration.
Can I leave the BBQ sauce off?
Yup -- just make sure to have it on the side in case some people want it.
3-2-1 Ribs
by Danielle "Diva Q" Bennett
4.5
874 Reviews
Prep Time
15 Min
Cook Time
6 Hr
Serves
6
Pellets
Hickory
Our famously easy 3-2-1 ribs will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.
Ingredients
main
| 2 Rack | baby back pork ribs |
| 1/3 Cup | yellow mustard |
| 1/2 Cup | apple juice, divided |
| 1 Tablespoon | Worcestershire sauce |
| To Taste | Traeger Pork & Poultry Rub |
| 1/2 Cup | dark brown sugar |
| 1/3 Cup | honey, warmed |
| 1 Cup | Traeger 'Que BBQ Sauce |
1
If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2
In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
3
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
4
After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
5
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
6
Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
7
Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
8
Let the ribs rest for a few minutes before serving. Enjoy!
