Name: Easy 321 Ribs Recipe for BBQ Lovers
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

This Easy 321 Ribs Recipe is perfect for BBQ lovers who want fall-off-the-bone tender ribs with a delicious smoky flavor. The 321 method ensures juicy, flavorful ribs by smoking for three hours, braising in foil for two, and finishing with a sticky BBQ glaze. Ideal for backyard barbecues and family gatherings!

Recipe Tips and Tricks

Remove the membrane: This makes the ribs more tender and allows the seasoning to penetrate better.
Choose the right wood: Applewood, hickory, or cherrywood add the best smoky flavor without overpowering the meat.
Spritz every hour: Keeps the ribs moist and helps the smoke adhere to the meat.
Wrap tightly: Prevents moisture loss and ensures juicy, flavorful ribs.
Let them rest: Resting after cooking allows juices to redistribute for ultimate tenderness.

Why You’ll Love This Recipe

The 321 method is one of the easiest and most reliable ways to make perfectly smoked ribs. The slow-smoking process creates deep, rich flavors while ensuring the ribs stay juicy and tender. Whether you’re new to smoking or a BBQ pro, this method guarantees success every time. The BBQ glaze caramelizes beautifully, adding a sweet, smoky, and slightly tangy finish that enhances every bite. This recipe is perfect for summer cookouts, game days, or family dinners, offering a restaurant-quality experience right from your own smoker.

Yield: Serves 6

Easy 321 Ribs Recipe for BBQ Lovers

This Easy 321 Ribs Recipe delivers smoky, tender, and juicy ribs with a sticky BBQ glaze, perfect for any barbecue lover!

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 a paper towel for grip.
Lightly coat the ribs with olive oil to help the seasoning stick.
In a bowl, mix all dry rub ingredients and rub generously over both sides of the ribs.
Preheat your smoker to 225°F (107°C) and add applewood or hickory chips for a mild, sweet smoky flavor.
Place the ribs bone-side down on the grates and smoke unwrapped for 3 hours.
Spritz every hour with the apple juice mixture to maintain moisture and enhance the smoke flavor.
Lay out foil and place the ribs in the center.
Brush with melted butter, drizzle with honey, and sprinkle with brown sugar to enhance caramelization.
Wrap the ribs tightly in foil and return to the smoker for 2 hours.
Mix all BBQ sauce glaze ingredients in a saucepan and simmer until slightly thickened.
Unwrap the ribs and place them back on the smoker.
Brush with BBQ glaze every 20 minutes for a sticky, flavorful coating.
Smoke unwrapped for 1 hour until the glaze caramelizes.
Remove ribs from the smoker and let them rest for 10 minutes.
Slice between the bones and serve with extra BBQ sauce!

Notes

For extra crunchy bark, leave the ribs on the grill for an additional 15 minutes after the last glazing step.
Adjust the sweetness or spiciness of the glaze based on your personal preference.

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: St. Louis-style ribs are meatier, while baby back ribs cook slightly faster and are leaner.
Dry Rub: A mix of brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne gives the perfect balance of sweet and smoky heat.
Spritzing Liquid: A combination of apple juice and apple cider vinegar enhances the flavor and keeps the ribs moist.
Wrapping Liquid: Butter, honey, and brown sugar create a rich, caramelized effect during the braising step.
BBQ Sauce: Use your favorite smoky, tangy, or spicy BBQ sauce for the final glaze.

Variations and Substitutions

Spicy Ribs: Add extra cayenne pepper or hot sauce to the dry rub and BBQ sauce.
Sweeter Glaze: Increase the honey and brown sugar for a more caramelized, sticky finish.
Oven-Baked Ribs: If you don’t have a smoker, bake at 225°F (107°C) and add liquid smoke to mimic the smoky flavor.
Dry Rub-Only Ribs: Skip the BBQ sauce and finish with a final layer of dry rub for a Memphis-style rib experience.
Gluten-Free Version: Ensure your BBQ sauce and seasonings are gluten-free, and substitute soy sauce with tamari or coconut aminos if needed.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil, place in a freezer-safe bag, and freeze for up to 3 months.
Reheating: Warm in a 275°F (135°C) oven for 15-20 minutes, adding extra BBQ sauce to keep them moist.