Traeger 3-2-1 Ribs

Two racks of ribs with a few ribs sliced out.

5 from 30 votes

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.

Prep Time1 15

Cook Time6

Resting Time5

Total Time7 20

Course: Main Course

Cuisine: barbeque

Servings:

Calories: 565kcal

Author: Kita Roberts

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

Nutrition