Tender, juicy, and full of bold smoky flavor, these 3-2-1 smoked pork ribs are about to become your go-to BBQ recipe. This method takes the guesswork out of smoking and delivers fall-off-the-bone perfection every single time.

There’s a whole debate out there on whether ribs should “fall off the bone.” Here? We’re firmly in the hell-yes-they-should camp. I used to swear by my slow cooker pork ribs, but these smoked beauties? They’re on another level.

With the right tools and just a bit of patience, you’ll be serving up restaurant-quality ribs in your own backyard for a fraction of the price (and way more flavor).

First time using a smoker? This recipe is foolproof. All you need is time, some good-quality ribs, and the right tools.

Tools You’ll Need

🍖 Pellet Smoker (like this Traeger model) - for consistent low-temp control.

🌡️ Wireless Meat Thermometer - never overcook ribs again.

🥄 Dry Rub Spice Set - all the flavors, none of the guesswork.

🍎 Applewood Smoking Chips - mild and sweet, perfect for pork.

🔥 BBQ Tool Set with Basting Brush.

💪 Heavy-Duty Aluminum Foil Sheets - for the “2” step rib wrap.

🧈 Unsalted Butter - because flavor deserves fat.

Choosing the Right Ribs

You can use any of the three rib cuts for this recipe:

• Baby Back Ribs - meaty, lean, and tender (my favorite).
• Spare Ribs - less meat, cooks faster.
• St. Louis Style Ribs - trimmed spare ribs that cook more evenly.

What is the 3-2-1 Method?

It’s simple:

• 3 hours smoked with dry rub directly on the grates
• 2 hours wrapped in foil, cooking in a flavorful liquid “bath”
• 1 hour unwrapped and slathered in BBQ sauce until sticky and barked-up

Whether you’re a smoking newbie or backyard pitmaster, this method makes perfect ribs every single time.

Dry Rub for Smoked Pork Ribs

This simple mix brings out the natural richness of the pork without overpowering it:

• Brown Sugar
• Salt
• White Pepper or black pepper
• Paprika (sweet or smoked)
• Garlic Powder
• Onion Powder
• Dry Mustard

Combine all ingredients and rub generously over both sides of the ribs. Let it rest while your smoker preheats to 225°F.

The 3-2-1 Cooking Process

Step 1: Smoke (3 Hours)

• Remove silver skin from ribs (see below)
• Rub with your dry rub
• Smoke bone-side down on the grates for 3 hours at 225°

Step 2: Wrap + Bath (2 Hours)

• Place ribs in foil with:
  • Apple Juice
  • Brown Sugar
  • Butter
• Wrap tightly and return to smoker

Step 3: Sauce + Finish (1 Hour)

• Unwrap ribs and brush with your favorite BBQ sauce every 15–20 minutes
• Smoke until ribs reach ~180°F and bark is crisp

Best Wood for Smoking Pork Ribs

I recommend fruit woods like apple or cherry for a sweet, mild flavor. If you want something stronger, try hickory (classic), or pecan for a deeper profile. I’m not a fan of mesquite for pork, too harsh, but if you’re into bold, it works.

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