Unlock the secrets to unbeatable smoked ribs with the ultimate guide for the 321 rib method. Discover the perfect blend of wood-fired flavor and mouthwatering tenderness in just 3 hours of smoking the ribs.

The 321 method for ribs is simple: 3 hours of smoky bliss, 2 hours of wrapping them in foil, and 1 hour of causing them for mouthwatering caramelization. Hungry yet? Dive into our guide to unlock the full potential of your ribs. Get ready for masterful ribs in 3, 2 1.

What is the 321 Rib Method?

The 321 rib method for smoking ribs is the secret sauce to achieving barbecue perfection. Imagine tender, fall-off-the-bone ribs infused with layers of smoky flavor, all thanks to a precise three-step process:

First, let them bathe in the rich aroma of hardwood smoke for three hours (we recommend our Hickory wood pellets), infusing every bite with that unmistakable BBQ essence.

Second, we wrap them snugly in foil for two hours, locking in moisture and tenderness until they practically melt in your mouth.

Finally, we unveil them for an hour of caramelization, where they transform into golden, sticky masterpieces that will leave you craving more.

It's not just a cooking method – it's a culinary journey that elevates every rib to legendary status.

Tools & Ingredients for 321 Ribs

No method is without its ingredients. To master the deliciously easy Traeger 321 ribs, you'll need the following ingredients:

• 2 racks of baby back pork ribs
• 1/3 cup yellow mustard
• 1/2 cup apple juice
• 1 TB Worcestershire sauce
• Traeger Pork & Pultry Rub
• 1/2 cup of dark brown sugar
• 1/3 cup of honey
• 1 cup of Traeger ' Que BBQ Sauce

To smoke these ribs to perfection, make sure you also have the following tools:

• Wood Pellet Grill: We guarantee that after you make these ribs, you'll be making them again and again. To ensure you have as much room as possible for as many racks, we recommend the Traeger Ironwood XL.
• Wood Pellets: To infuse your 321 ribs with wood-fired flavor, you'll need hardwood pellets. We suggest Hickory, Apple, or our Signature Blend.
• Foil: This will be used in step two of the 321 method.
• Meat Thermometer: The 3-2-1 method takes a bit of time, and no meat thermometer is better for that than the MEATER. With its wireless capabilities, you can chill out after each step instead of monitoring your cook.
• Grill Tongs
• Basting Brush

Now that you have the tools, you'll need the steps. Keep reading to become an expert in the 321 rib method:

You have your ingredients, you have your tools, and now you're wondering how to smoke 321 ribs. Luckily for you, this is your one stop shop guide to making your ribs melt-in-your-mouth tender.

1. Remove the Silver Skin: If your butcher hasn't already done this, remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.

2. Season on Both Sides: Next, combine the mustard, 1/4 cup of apple juice, and the Worcestershire sauce, and spread the mixture thinly on both sides of your ribs. Then, season generously with Traeger Pork & Poultry Rub or with your rub of choice.

3. Preheat & Smoke for 3 Hours: Let your Traeger do the work. This is where the 3 2 1 method comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke. Set the grill temperature to 180℉. Preheat with the lid closed, for 15 minutes. Then, place the ribs meat-side up on the grill and smoke them for three hours (or when your MEATER wireless thermometer tells you that the internal temperature of the ribs has reached 165℉).

4. Wrap in Foil: Once your 3 hours are up, it's time to hit the second part of the 321 rib method and wrap your ribs so they can cook low and slow for the next 2 hours. Raise the grill temperature to 225°F, cook the ribs until tender, then transfer them to a baking sheet. Wrap them tightly in foil with brown sugar and honey, and cook for another 2 hours until the internal temperature reaches 205°F. Pro tip: Prevent leakage by crimping the foil edges.

5. Brush with Sauce: After two hours, coat the ribs with BBQ sauce and smoke for an additional hour until the sauce thickens. Be cautious as the sugar in the sauce can caramelize and burn the ribs if left on the grill for too long.

Of course, not everyone likes to follow the rules and here at Traeger and we celebrate that. Our pitmasters even have their own variations of the method. Check out their tips below.

Pit Boss Chad Tip:

That’s the great thing about BBQ, it’s totally and completely yours. You are the master of your own flavor. Make it great and make it yours.

Get the full recipe for these 3-2-1 St Louis Ribs, and explore our other 3-2-1 recipes:

• 3-2-1 BBQ Beef Cheeks
• Spare Ribs with Spicy Mandarin Glaze
• Tandoori Pork Ribs

321 Ribs FAQ's

How long to smoke ribs?

1. 3 Hours: Start by smoking the ribs unwrapped for 3 hours at a temperature of around 225°F to 250°F. This allows the smoke to penetrate the meat and develop flavor.

2. 2 Hours: After the initial smoking period, wrap the ribs in aluminum foil. This helps to tenderize the meat and lock in moisture. Continue cooking for an additional 2 hours.

3. 1 Hour: Finally, unwrap the ribs and return them to the grill for the final hour of cooking. This step allows the ribs to firm up slightly and develop a nice bark on the outside.

Remember, these times are approximate and may vary depending on factors such as the exact temperature of your grill and the thickness of the ribs. It's always a good idea to use a MEATER to ensure that the internal temperature of the ribs reaches around 200°F for tender, fall-off-the-bone ribs.

What temp for 321 ribs?

For your smoking temperature, set your smoker at around 225°F to 250°F. For your internal temperature make sure that your ribs hit 200°F.

What are the best sauces and rubs for 321 ribs?

Choosing a sauce and a rub entirely depends on your pallette. There are a ton of different 321 ribs variations with different flavors, from tandoori to traditional BBQ. However, we suggest checking out our Traeger-made sauces and rubs for inspiration.

Can I leave the BBQ sauce off?

Yup -- just make sure to have it on the side in case some people want it.