"Piece of Mind" How to Make Perfect Smoked Spare Ribs Every Time

Well, let me tell ya, there ain't nothin' quite like the slow, sweet rhythm of some good ol' 3-2-1 ribs smokin’ low and slow on the pit. Six hours of pure patience, just like a blues tune that builds up deep and rich.

You got your ribs smokin’ for three, wrapped for two, and finishin' off with a saucy hour of glory. The result? Tender, fall off the bone goodness that'll make your taste buds sing. So, grab a cold drink, sit back, and let’s turn up the heat on these ribs—'cause this is soul food, BBQ-style.

Related Posts:

• Smoked Chuck Roast
• Smoked Spare Ribs
• Smoked Rib Sandwich

Have you been looking for a way to make perfectly smoked ribs? Say hello to the tried and true 3-2-1 ribs method!

I was skeptical at first, but after making these tender 321 ribs with a slight moderation, I'm a believer! These ribs are always tender and juicy, and they're so easy to make.

Whether you're a grillmaster or a beginner, you'll be able to make these delicious ribs with ease. So fire up the grill and get ready for some perfectly smoked pork ribs!

Beats and Eats (music to smoke ribs to)

Ribs cooked this way are a 6 hour affair. For me that's plenty of time to chill in my chair outside, sip on some bourbon, and figure whatever I'm focused on at that time. Sometimes that's nothing which is even more piece of mind.

Tela is in the background. Though he's a rapper, there is a real blues vibe with his music and we all know blue smoke and blues are a perfect combination.

Tela's song "Piece of Mind" pairs so well with ribs because both embody the essence of taking things slow and savoring the moment. The smooth, laid-back flow of the song mirrors the long, patient process of cooking ribs low and slow for that perfect tenderness.

Just like the track, which has a mellow groove but carries depth and soul, 3-2-1 ribs start with a simple technique but end up rich in flavor, leaving you satisfied. The steady rhythm of the music sets the tone for kicking back, relaxing, and enjoying the smoky, mouthwatering ribs that have been given time to develop their full potential. Both the song and the dish give you that Southern vibe—deep, soulful, and worth the wait.

Ingredients Needed To Make Smoked Ribs the 3-2-1 Way

For the Ribs

• 1 full rack of pork spare ribs
• 1 cup bbq sauce

For The Rib Rub

• 1 teaspoon Black pepper
• 1 teaspoon Kosher salt
• ½ Allspice
• 1 teaspoon Paprika

How To Smoke Ribs 3-2-1 Style (step by step)

Step 1

Season the spare ribs generously on both sides with the bbq rub. Marinate at least 30 minutes but preferably overnight.

Pre-heat smoker for indirect grilling at 225 - 250 degrees F

Place the seasoned ribs on the grill grate bone ribs down and cook pork ribs for 3 hours undisturbed.

Step 2

Remove the rack from the smoker and wrap the ribs tightly in butcher paper. Return wrapped ribs to the smoker and cook for another 2 hours.

Step 3

Remove the wrapped ribs and discard the butcher paper. Brush a layer of bbq sauce onto the top of the ribs and smoke for 1 hour. Baste with the sauce as needed as you go.

Remove and place ribs on a wire rack lined rimmed baking sheet to let ribs rest. Serve as is or with more bbq sauce. Marvel at the beautiful pink smoke ring you've created!

What To Serve with These Ribs

• Coleslaw – Creamy or tangy coleslaw balances the rich, smoky flavor of the ribs with its crunch and freshness.
• Baked Beans – Smoky, sweet baked beans are a classic pairing for BBQ ribs, complementing their deep flavors.
• Cornbread – Moist, crumbly cornbread adds a touch of sweetness and a soft texture to the meal.
• Mac and Cheese – Creamy, cheesy mac and cheese is a comforting side that pairs perfectly with tender ribs.
• Grilled Corn on the Cob – Lightly charred corn with butter is a delicious and easy side for BBQ.
• Potato Salad – A classic Southern potato salad adds a creamy and savory element to the smoky ribs.
• Collard Greens – Slow-cooked collard greens bring a traditional Southern vibe to the meal and balance the richness of the ribs.

Smoking Ribs Tips and Considerations

St. Louis Cut pork spare ribs are the perfect type of ribs for this recipe because they are well-marbled and have a good amount of fat. This fat renders down during the cooking process and bastes the meat, keeping it moist and flavorful.

If you can't find St. Louis Cut pork spare ribs, you can substitute with baby back ribs. However, keep in mind that other types of pork ribs may not have as much fat and may not be as moist and flavorful.

You could also use a different BBQ sauce, but I would recommend sticking with a pineapple-based barbecue sauce for the best flavor. However, if you have a favorite bbq sauce, then by all means use it.

Feel free to remove the thin layer of skin on the bone side of the ribs. I don't always do it as I don't find it makes a big material difference. To remove it use a butter knife to pull the skin away from the bone, then use a paper towel to grip the skin and slowly pull away from the ribs.

Season the rack of ribs generously with the rib rub for the best flavor. Garlic powder, onion powder, chili powder, brown sugar etc. are good adds to the rib rub.

Marinate the pork ribs for at least 30 minutes, but longer is better. The dry rub will both add flavor and tenderize the ribs.

When cooking the ribs, be sure to cook them low and slow for the best results. Maintaining steady temperature will be critical. I try to stay around 225 degrees and definitely no higher than 250 degrees F.

Feel free to use similar approach to make smoked baby back ribs.

For extra moisture spray your ribs with apple juice or apple cider vinegar.

Most recipes for 3-2-1 ribs call for ribs wrapped in foil at the second step. I prefer using butcher paper instead of aluminum foil.

I used a homemade pineapple bbq sauce for this version, but feel free to use your own favorite sauce.

Let the smoked pork ribs rest a few minutes after cooking. Do not skip this step!

Variations on Smoked Pork Ribs

Here are some delicious variations on smoked pork ribs cooked using the 3-2-1 method:

Spicy Chipotle Ribs:

• Add chipotle powder or cayenne pepper to your dry rub for a smoky, spicy kick.
• Mix chipotle in adobo with your BBQ sauce for the final hour to enhance the heat.

Asian-Inspired Ribs:

• Use a dry rub with five-spice powder, ginger, and garlic powder.
• For the sauce, mix hoisin sauce, soy sauce, honey, and a dash of rice vinegar during the final hour.

Maple Bourbon Ribs:

• Add brown sugar, paprika, and a dash of bourbon to the dry rub.
• During the final hour, baste the ribs with a mixture of maple syrup, bourbon, and a touch of mustard for a sweet and smoky glaze.

Carolina Mustard Ribs:

• For a tangy twist, coat the ribs with a mustard-based BBQ sauce (mix yellow mustard, vinegar, brown sugar, and spices).
• Baste with the mustard sauce throughout the cooking process for that signature Carolina BBQ flavor.

Sweet and Smoky Applewood Ribs:

• Use applewood chips for smoking to add a light, fruity flavor.
• Baste with an apple cider vinegar and brown sugar mixture in the final hour to balance sweetness and acidity.

BBQ Coffee Rub Ribs:

• Add ground coffee to your dry rub along with brown sugar, chili powder, and cumin for a deep, earthy flavor.
• The coffee intensifies the smokiness and gives the ribs a rich, bold crust.

Tropical Pineapple Glazed Ribs:

• Rub the ribs with a mix of brown sugar, ginger, and cayenne pepper.
• In the last hour, glaze with a sauce made from pineapple juice, honey, and soy sauce for a sweet and tangy tropical flair.

Memphis-Style Dry Ribs:

• Skip the sauce entirely and focus on a bold dry rub with paprika, garlic powder, onion powder, black pepper, and cayenne.
• During the last hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist and flavorful.

Texas-Style Ribs:

• Use a simple rub of salt, black pepper, and a hint of cayenne for a true Texas BBQ style.
• Skip the foil in the 2-hour wrap and let the smoke work its magic for the entire 6 hours for a deeper bark and intense flavor.

These variations allow you to explore different regional BBQ styles and flavor profiles, while still using the tried-and-true 3-2-1 method.

Frequently Asked Questions (FAQs) For Making 3-2-1 Ribs

Do You Recommend Using Heavy Duty Aluminum Foil During the Wrap Step?

Most recipes for 3-2-1 ribs call for wrapping the ribs in heavy duty aluminum foil. The reason is this method of wrapping creates a steaming effect that guarantees "fall off the bone" tender ribs. This is where I modify things as I'm not a fan of the term or actual texture.

Fall off the bone is often a sign that the ribs are overcooked. I prefer super tender, but with some texture. The rib meat should pull away easy on the bite/chew but not fall off. I find that replacing foil with butcher paper is optimal. You still get really tender ribs while also maintaining more smoke flavor.

Note competition-style ribs don't allow wrapping ribs in competition.

Does the 3-2-1 Rib Method Work For Baby Back Ribs?

Yes the recipe works for both style of ribs including baby back ribs. The time may differ give a take a few minutes, but on the whole, everything holds. As a side note I've also use the method to smoke beef back ribs as well.

What type of Wood Do You Use To Smoke Ribs?

I prefer fruit woods like apple or cherry wood. I use the bigger chunks over wood chips since you don't have to worry too much about adding wood as you go. Hardwoods like pecan and oak are also really good with smoked pork ribs.

What Temperature Do You Cook 3-2-1 ribs at?

The 3-2-1 approach is based on cooking low and slow so temperatures between 225-250 degrees F.

Do I Need To flip These Ribs During Cooking?

No you can cook ribs bone side down for the entire cook time.

What Kind Of Smoker Do You Use?

I have both the Kamado Joe Ceramic style smoker and a Traeger Pellet smoker that I use and both have been successful smoking pork ribs. 3 2 1 Traeger ribs won't have as much smoky flavor as smoking ribs on Kamado Joe but they will still be really good.

The Kamado is my 321 ribs smoker of choice. Most smokers will work, including the popular Weber smokey mountain, as long as you can cook indirectly and maintain heat levels.

For other ribs recipes try these:

Smoked Rib Tips

Smoked Lamb Ribs

Jerk Baby Back Ribs

Air Fryer Pork Ribs

Instant Pot Short Ribs

Sous Vide Short Ribs

Smoked Rib Sandwich

Oven-Baked Ribs

Smoked Beef Ribs

Dry-Rubbed Smoked Spare Ribs

Make This Ribs Recipe

If you’re in the mood for some finger-licking ribs, look no further. This tender and juicy 3-2-1 smoked ribs recipe is perfect for a weekend barbecue. All you need is a smoker or grill, some wood chips, barbecue sauce, and your favorite rub. We hope you enjoy!

If you make these tender smoked ribs please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

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