BBQ Pork Ribs – 3-2-1 Method!
The 3-2-1 method is a foolproof way to get perfectly tender, smoky, and flavour-packed pork ribs every time! It breaks the cook into three stages: 3 hours of slow smoking to build flavour & bark, 2 hours wrapped in foil to lock in moisture, and a final 1 hour unwrapped to set the glaze and finish cooking. This method ensures juicy ribs with a deep smoky bark and meat that pulls cleanly from the bone!
Recipe!
Prep time: 15 minutes
Cook time: 6 hours
Serves: 4
Ingredients
- 2 racks of pork ribs (baby back or spare ribs)
- Your favourite BBQ dry rub (about ½ cup / 120 g)
- ½ cup (120 ml) apple juice (for spritzing)
- ½ cup (120 ml) butter, melted
- ½ cup (120 ml) brown sugar
- ½ cup (120 ml) honey
- BBQ sauce (optional, for glazing)
Step-by-Step Instructions
Step 1 – Preheat the smoker
Set your smoker to 110 °C (225 °F). Use fruit woods like apple, cherry, or hickory for a balanced smoke flavour.
Step 2 – Remove the membrane
Flip the ribs so the bone side is up. Slide a butter knife under the thin membrane, then grab it with a piece of paper towel for grip and peel it off completely. This helps smoke penetrate the meat and improves texture.
Step 3 – Season the ribs
Generously coat both sides of the ribs with your BBQ dry rub, pressing it in so it sticks well.
Step 4 – Smoke – the “3” stage
Place ribs bone-side down in the smoker and cook for 3 hours. Spritz lightly with apple juice every 45–60 minutes to keep the surface moist.
Step 5 – Wrap – the “2” stage
Remove ribs from the smoker and place each rack on heavy-duty aluminium foil. Sprinkle brown sugar over them, drizzle with honey, and pour over melted butter. Wrap tightly to seal in steam and return to the smoker for 2 hours.
Step 6 – Unwrap & glaze – the “1” stage
Carefully remove the ribs from the foil (watch for hot steam) and place them back on the smoker, bone-side down. Brush with BBQ sauce if desired. Continue cooking until the internal temperature reaches 91 °C (195.8 °F), usually about 1 hour.
Step 7 – Rest & serve
Remove ribs from the smoker and let them rest for 10–15 minutes before slicing between the bones. Serve with extra BBQ sauce if you like.
Tips:
- If your ribs finish early, you can wrap them in foil and a towel, then rest them in a cooler for up to an hour.
- The 3-2-1 method works best for spare ribs; if using baby back ribs, try 2-2-1 to avoid overcooking.
