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What Ribs Are Best For Smoking?
We love baby back ribs. No, they’re not from baby pigs, and they’re called baby back ribs because they’re smaller than the other rib bones and are cut from near the top of the back where the ribs meet the spine.
Baby back ribs smoke nicely and we like not paying for a huge amount of bone. However, you can also smoke St. Louis-style ribs, which are larger and meatier, or any cut of spare ribs. This recipe is scaled and timed for baby back ribs.
Ingredients
- Baby back ribs – 2 racks of pork ribs will feed about 6 people.
- Salt – we always use kosher salt
- Paprika
- Mustard powder
- Garlic powder
- Onion powder
- Black pepper
- Oregano – Dried.
- Chili powder
- Mayonnaise – we’re changing things up an using mayo as the binder, but feel free to stick with the more traditional yellow mustard.
- Butter – Unsalted
- Maple syrup – Use the real stuff!
- BBQ sauce – I love a sweet and spicy sauce, but you can use your favorite.
How to make the Best 3-2-1 Ribs on your Pellet Smoker
There are a few steps in making 3-2-1 ribs, but never fear, I’ve got it all broken down for you.
1. Prep the ribs:
- Remove the thin membrane on the back of the ribs by cutting a corner of it away from the backside of the ribs, then grabbing it with a paper towel and giving it a good pull. The membrane should pull away from the ribs. Another pro trick is using a butter knife to slide under the membrane and gently pull back. From there, you can grab it and pull the silver skin off.
- Whisk the salt, paprika, mustard powder, garlic and onion powders, pepper, oregano, and chili powder together.
- Rub both sides of the ribs with the mayo, then sprinkle them evenly with the dry rub.
- Refrigerate the ribs until ready to use, or for 1-4 hours.
2. Prep your Traeger pellet grill:
For the first 3 hours, you smoke the ribs.
- Set your Traeger grill temperature to 225 F.
- Place the ribs on the smoker, bone side down, and smoke for 3 hours.
3. Wrap the ribs:
For the second 2 hours, you wrap the ribs.
- Lay a large sheet of heavy-duty aluminum foil on a counter or work surface. Place three 1 tablespoon dollops of butter in a line down the center of the sheet, a few inches apart.
- Drizzle the syrup over the butter and bbq ribs.
- Lay the ribs, meat side down, onto the butter, and fold the foil up around the ribs.
- Repeat for the second rack of ribs.
- Return the ribs to the smoker and cook for an additional 2 hours, meat side down.
4. Sauce the ribs:
For the final hour of the 3-2-1 method, you set the sauce.
- Remove the ribs from the smoker and let them rest for 5 minutes before unwrapping.
- Place the ribs back onto the grill grate of the smoker and brush with your favorite BBQ sauce. We love our homemade keto bbq sauce.
- Smoke for 1 hour or until the barbecue sauce is set and tacky and the internal temperature of the ribs is anywhere from 190 – 205 F for bite-tender ribs or 205 – 210 F for fall-off-the-bone ribs.
- Rest the ribs for 5 minutes before cutting and serving your juicy ribs!
Girl Carnivore Expert Recipe tips
- 3 hours smoke time, 2 hours wrapped, 1 hour sauced – that’s the 3-2-1 method for smoked pork ribs!
- You can use your favorite BBQ rub for ribs; just watch that it isn’t too salty.
- Heavy-duty foil is what you need for wrapping ribs so that the rib bones don’t tear the foil.
- Add wood chunks to the pellet smoker in the hot corners to add extra smoke flavor to your ribs.
- To make this a low-carb easy 3-2-1 ribs recipe, use avocado mayo, Choczero syrup, and sugar-free BBQ sauce.
- For an in-depth tutorial on how to smoke ribs on a traditional charcoal grill, check out this article by Girls Can Grill!
How to serve 3-2-1 Ribs
I love having extra sauce on the side for dipping my ribs, and cool and creamy coleslaw goes so well with hot and meaty smoked ribs. Or, while you’ve got the smoker going, make this creamy and spicy Smoked Jalapeno Mac and Cheese or Smoked Potato Salad.
Leftovers & Storage
If you’ve got leftover ribs, package them in an airtight container in the fridge for 3-4 days. Warm them in the microwave or oven to heat them, or nosh on them right out of the fridge!
Recipe FAQS
How long does it take to make Traeger 3-2-1 Ribs?
The 3-2-1 refers to how long the ribs cook in each stage of the process, so in total, these ribs will take 6 hours on your smoker.
Can you do 3-2-1 ribs in an electric smoker?
Yes, you can use any smoker, even electric smokers or any other pellet smoker, as long as it can hold the heat at a consistent temperature. Running the grill too hot changes the timeline of this cook, so make sure to check the internal temperature more than cooking time.
What is the final temp for smoked ribs?
Ribs should have an internal temp of 190 – 205 F for bite-tender ribs or 205 – 210 F for them to be perfectly tender and fall off the bone delicious.
MORE PELLET SMOKER RECIPES
Recipes With Pork
Traeger Pork Butt
Poultry Recipes
Smoked Chicken Thighs (Traeger Grill)
Poultry Recipes
Smoked Beer Can Chicken (Traeger)
Poultry Recipes
Smoked Chicken Quarters
Traeger 3-2-1 Ribs
You don’t have to a pro-pitmsater to make amazing ribs at home. You just need to know the secret formula and we’re spilling the beans. Getting finger licking mouthwatering ribs every single time can be a challenge. But with this proven method, it takes all the guess work out of the game and gives you blue ribbon results every time. Let us introduce you to our favorite way to whip up ribs when we don’t want to baby sit the grill for hours – the 3-2-1 method.
Ingredients
For the ribs:
- 2 racks baby back ribs
For the spice mix:
- 1 tbsp salt
- 1 tbsp Paprika
- 1 tsp mustard powder
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Black pepper
- ½ tsp Oregano
- ½ tsp Chili powder
For the binder:
- 1/2 cup Mayo or yellow mustard
For the Wrap:
- 6 tbsp butter unsalted
- 4 tbsp maple syrup
Serving:
- 1 cup BBQ Sauce
Instructions
Prep the ribs:
- Remove membrane by carefully using a butterknife to lift up the membrain. Then grab it with a paper towel in your hand and gently pull back.2 racks baby back ribs
- Whisk spices together in a small bowl.1 tbsp salt, 1 tbsp Paprika, 1 tsp mustard powder, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Black pepper, ½ tsp Oregano, ½ tsp Chili powder
- Rub the ribs with the mayo evenly all over.1/2 cup Mayo
- Sprinlke the baby back ribs with the rub.
- Place the ribs on a baking sheet and set in fridge until ready to grill, 1 to 4 hours
Prep the pellet smoker:
- Pre-heat your smoker to 225F.
- When the smoker has come temp, place your ribs on the smoker, bone side down.
- Close the lid and allow the ribs to smoke for 3 hours
Wrap the ribs:
- Carefully remove the ribs from the smoker.
- Arrange a large sheet of heavy duty aluminum foil on a clean work surface and place 3 tablespoons of butter along the center, with a few inches between each.6 tbsp butter
- Drizzle the syrup over the butter.4 tbsp maple syrup
- Arrange the ribs, meat side down, onto the butter and fold the foil up around the ribs to secure.
- Repeat for the second rack of ribs
- Wrap in another layer of foil, with the seal on top.
- Return the wrapped baby back ribs to the smoker and cook for another 2 hours meat side down.
Sauce the ribs:
- Carefully remove the ribs from the smoker.
- Allow the ribs to sit for 5 minutes before unwrapping.
- Using caution, unwrap the ribs. The steam can be very hot.
- Place the ribs back onto the smoker and brush with sauce.1 cup BBQ Sauce
- Let the ribs smoke for 1 more hour, or until the sauce is set and tacky and the ribs have reached an internal temp of 190 – 205 F for bite-tender ribs or 205 – 210 F for fall-off-the-bone ribs.
- Remove the ribs from the smoker.
Rest & Serve:
- Rest the ribs for 5 to 7 minutes before slicing the meat along the bones.
- Serve with coleslaw and additional bbq sauce if desired.
Notes
Add wood chunks to your pellet smoker. Place them in the hot corners and allow the chunks to add extra smoked flavor to your grill.
An instant read thermometer, like the one I use from Thermoworks, will go a long way to making sure your ribs are progressing correctly through this cook. If you cook them too far, the meat will actually fall off the bone. You want a good bite, and tender meat, but not bones that pull out of the ribs.
This recipe was tested in a Traeger pellet smoker but will work in any pellet grill. The 3-2-1 ribs method also works on any grill.
To Cook 3-2-1 Ribs on a Gas grill or Charcoal grill, set the grills to maintain a temperature of 225. Check the grill’s internal temp and use a thermometer with an ambient temperature probe to make sure you are holding heat. Swings in temperature will cause these ribs to cook longer or faster.
We used Cowboy Charcoal & Hickory Pellets for a deeper smoked flavor.
Keto substitutions and what we use for ourselves:
Avocado mayo
Choczero syrup
True organics Texas Style BBQ Sauce
Avocado mayo
Choczero syrup
True organics Texas Style BBQ Sauce
Nutrition
Serving: 1g | Calories: 565kcal | Carbohydrates: 30g | Protein: 19g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1950mg | Potassium: 423mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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You had me at “fall off the bone”. YUM.
I’m not very experienced with larger cuts of meat so your instructions were so, so helpful, and the ribs turned out just amazing! Can’t wait to make them again.
Loved this recipe. These baby back ribs turned out amazing. Saving this recipe for future use.
These ribs were fall off the bone delish!! Appreciate how straightforward your recipe was to follow with all the steps and tips. We’ll definitely make this again!
Love your easy step by step instructions for these smoked ribs recipe! I made your pellet smoker recipe and it turned out perfect!! My family asked me to make this recipe again.