Name: Classic 321 Smoked Ribs with BBQ Sauce
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 racks St. Louis-style or baby back ribs; 2 tbsp olive oil; ¼ cup brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp salt; 1 tsp black pepper; ½ tsp cayenne pepper; ½ cup apple juice; ¼ cup apple cider vinegar; ¼ cup butter, melted; 2 tbsp honey; 2 tbsp brown sugar; BBQ Sauce Glaze; 1 cup BBQ sauce; 2 tbsp honey; 1 tbsp apple cider vinegar

The 321 method is a foolproof way to achieve fall-off-the-bone smoked ribs with a deep, rich BBQ flavor. This classic recipe slow-cooks the ribs in three stages: smoking for three hours, wrapping and braising for two, and finishing with a caramelized BBQ glaze. Perfect for any barbecue lover!

Recipe Tips and Tricks

Use applewood or hickory chips: These woods enhance the smoky flavor without overpowering the ribs.
Remove the silver skin: Peeling off the membrane from the back of the ribs ensures tenderness.
Spritz every hour: Use apple juice or apple cider vinegar to keep the ribs moist.
Let the ribs rest: Allow at least 10 minutes after cooking for juices to redistribute.
Glaze in layers: Apply BBQ sauce in thin layers during the final hour to build up a sticky, flavorful crust.

Why You’ll Love This Recipe

This Classic 321 Smoked Ribs recipe is perfect for both beginners and seasoned pitmasters. The low-and-slow smoking process guarantees juicy, fall-apart tender ribs every time. The BBQ sauce caramelizes beautifully, creating a rich, smoky, and slightly sweet glaze that enhances every bite. Whether for a backyard BBQ, family dinner, or game-day feast, these ribs are guaranteed to impress. Plus, the step-by-step method ensures foolproof results, making it an excellent go-to recipe for any barbecue enthusiast.

Yield: Serves 6

Classic 321 Smoked Ribs with BBQ Sauce

These 321 smoked ribs are tender, flavorful, and coated in a smoky BBQ sauce, creating the ultimate barbecue experience.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

2 racks St. Louis-style or baby back ribs
2 tbsp olive oil
¼ cup brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
½ cup apple juice
¼ cup apple cider vinegar
¼ cup butter, melted
2 tbsp honey
2 tbsp brown sugar
BBQ Sauce Glaze
1 cup BBQ sauce
2 tbsp honey
1 tbsp apple cider vinegar

Instructions

Remove the membrane from the back of the ribs using a knife and paper towel for grip.
Lightly coat the ribs with olive oil.
Mix all dry rub ingredients in a bowl and rub generously over both sides of the ribs.
Preheat the smoker to 225°F (107°C) and add applewood or hickory chips.
Place the ribs bone-side down on the grates and smoke unwrapped for 3 hours.
Spritz every hour with the apple juice mixture to keep them moist.
Lay out foil and place the ribs on it.
Brush with melted butter, drizzle honey, and sprinkle brown sugar over the ribs.
Wrap tightly and return to the smoker for 2 hours.
In a saucepan, mix all BBQ sauce glaze ingredients and simmer until slightly thickened.
Unwrap the ribs and return to the smoker.
Brush with BBQ glaze and cook unwrapped for 1 hour, reapplying every 20 minutes.
Remove ribs from the smoker and let them rest for 10 minutes.
Slice between the bones and serve with extra BBQ sauce!

Notes

If you prefer firmer ribs, reduce the second (wrapped) phase by 30 minutes.
The glaze can be prepared in advance and stored in the fridge for up to a week.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 496Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 64mgSodium 1132mgCarbohydrates 58gFiber 1gSugar 49gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Ribs: Use St. Louis-style ribs for meatier, juicier results, or baby back ribs for a leaner cut with a slightly shorter cook time.
Dry Rub: A blend of brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne adds depth and flavor before smoking.
Spritzing Liquid: A mix of apple juice and apple cider vinegar keeps the ribs moist and enhances the smoky flavor.
Wrapping Liquid: Butter, honey, and brown sugar create a delicious braising environment inside the foil.
BBQ Sauce: A thick, smoky barbecue sauce works best, whether homemade or store-bought. For a tangier twist, add a splash of apple cider vinegar or mustard.

Variations and Substitutions

Spicier Ribs: Add extra cayenne or a few dashes of hot sauce to the dry rub and BBQ sauce.
Honey BBQ Ribs: Add more honey to the glaze for a sweeter finish.
Oven Method: No smoker? Cook in an oven at 225°F (107°C) and add liquid smoke to replicate the smoky flavor.
Dry Rub-Only Version: Skip the BBQ sauce and finish with a sprinkle of additional dry rub for a more traditional dry-rubbed rib experience.
Gluten-Free Option: Ensure your BBQ sauce is gluten-free and replace soy-based sauces with tamari or coconut aminos.

Storage Options

Refrigerator: Store leftover ribs in an airtight container for up to 4 days.
Freezer: Wrap ribs tightly in foil and freeze for up to 3 months.
Reheating: Warm ribs in a 275°F (135°C) oven for 15-20 minutes, brushing with additional BBQ sauce for moisture.