Name: The Ultimate Guide to Making 321 Smoked Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 racks of baby back ribs or spare ribs; 1/4 cup brown sugar; 1/4 cup paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper (optional); 1 cup apple juice; 1 cup BBQ sauce (choose your favorite)

Master the art of smoking ribs with this 321 method. By smoking your ribs at a low temperature for the first 3 hours, wrapping them in foil for 2, and finishing with an hour of glazing and caramelizing, you’ll create tender, juicy ribs with a perfect crispy bark every time.

Recipe Tips and Tricks

Seasoning: Apply a generous amount of dry rub for maximum flavor absorption. Let it sit for at least 30 minutes before smoking.
Temperature Control: Keep your smoker at a steady 225°F for the best results. This low-and-slow method ensures tender, juicy ribs.
Resting: Let your ribs rest after cooking to allow the juices to redistribute and keep them moist.

Why You’ll Love This Recipe

This 321 ribs recipe is a foolproof way to achieve perfectly tender and flavorful smoked ribs with a mouthwatering crispy bark. The 3-2-1 method ensures the right balance of smoky flavor and tenderness, making it an ideal technique for BBQ enthusiasts who want consistently great results without worrying about overcooking.

Yield: Serves 6

The Ultimate Guide to Making 321 Smoked Ribs

Delicious 321 smoked ribs with tender, juicy meat and a perfect crispy bark that will make your BBQ stand out.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 30 minutes

Ingredients

2 racks of baby back ribs or spare ribs
1/4 cup brown sugar
1/4 cup paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1 cup apple juice
1 cup BBQ sauce (choose your favorite)

Instructions

Prep the Ribs: Start by removing the membrane from the back of the ribs. This ensures better flavor absorption and tenderness. Pat the ribs dry and apply a generous amount of dry rub to both sides. Let the ribs sit for 30 minutes to allow the rub to set.
Smoke the Ribs (3 Hours): Preheat your smoker to 225°F. Place the ribs on the smoker and allow them to smoke for 3 hours. Maintain consistent temperature by adding wood chips as needed for smoke flavor.
Wrap the Ribs (2 Hours): After 3 hours, remove the ribs and wrap them tightly in aluminum foil. Add about 1/2 cup of apple juice to each packet before sealing. This will help create steam, keeping the ribs moist. Return the wrapped ribs to the smoker and cook for another 2 hours.
Unwrap and Glaze (1 Hour): After the 2 hours, carefully remove the ribs from the foil. Brush your favorite BBQ sauce generously over the ribs. Place them back on the smoker for another hour to allow the sauce to caramelize and form a beautiful, crispy bark.
Rest and Slice: Let the ribs rest for 10-15 minutes before slicing to lock in the juices. Cut between the bones and serve with extra BBQ sauce if desired.

Notes

Crispy Bark Tips: For an extra crispy finish, you can sear the ribs over direct heat on the grill for a few minutes after the final smoking hour.
Smoker Wood Options: Use applewood for a slightly sweet smoky flavor or hickory for a stronger, bolder flavor. Experiment with different woods to find your perfect smoke.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 613Total Fat 33gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 120mgSodium 2044mgCarbohydrates 47gFiber 3gSugar 36gProtein 32g

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: Baby back or spare ribs work best for this method. Spare ribs tend to have more meat, but baby back ribs cook faster.
Dry Rub: Use a blend of brown sugar, paprika, garlic powder, onion powder, and salt. For a little heat, you can add cayenne or chili powder.
Apple Juice: Aids in keeping the ribs moist during the wrapping stage. It also imparts a subtle sweetness that complements the pork.
BBQ Sauce: Apply during the final stage of cooking to allow the sauce to set and create a beautiful glaze. Choose your favorite BBQ sauce based on your flavor preferences.

Variations and Substitutions

Dry Rub: If you prefer a spicier rub, add chili powder, cayenne, or smoked paprika. You can also add herbs like thyme or rosemary for an earthy flavor.
BBQ Sauce: Feel free to substitute BBQ sauce with a glaze like honey mustard or apple cider vinegar for a tangy kick.
Wood Chips: Experiment with different woods like hickory, cherry, or apple for varying levels of smokiness. Applewood pairs especially well with pork.

Storage Options

Refrigerate: Leftover ribs can be stored in an airtight container for up to 3 days.
Freeze: For longer storage, wrap the ribs tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheat: To reheat, wrap the ribs in foil and warm them in the oven at 250°F for about 20 minutes, or grill them for a few minutes to crisp up the bark.