3-2-1 Ribs (Smoked Baby Back Ribs Recipe)

If you’re looking for foolproof smoked ribs with tender, fall-off-the-bone results, the popular 3-2-1 ribs method is hard to beat. These smoked baby back ribs are rubbed with my homemade spice blend, spritzed with juice and vinegar, wrapped, and finished with a flavorful BBQ glaze. Whether you're smoking ribs for the first time or have been firing up your pellet grill for years, this easy method delivers consistently delicious, crowd-pleasing results.

I’ve made these ribs many times, and they’re still one of the first things I turn to when BBQ season rolls around. The 3-2-1 method—3 hours smoked, 2 hours wrapped, 1 hour glazed—is simple to follow and creates ribs with smoky flavor and tender meat. Smoked ribs are perfect for backyard gatherings or holiday cookouts. In this post, I’ll walk you through every step, plus share tips I’ve learned that make it easy.

Jump to:

• Why You'll Love These Smoked Ribs
• What You’ll Need to Make 3-2-1 Ribs
• Choosing the Right Cut for 3-2-1 Ribs
• Substitutions and Variations
• How to Make 3-2-1 Ribs
• Serving Suggestions
• Leftovers and Storage
• Recipe FAQs
• More Recipes From the Pellet Grill
• ⭐️Did You Make This Recipe?
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• 💬 Comments

Why You'll Love These Smoked Ribs

• Great bark and tender texture – A nice bark on the outside, with fall-off-the-bone meat.
• Simple method – The 3-2-1 method breaks the smoking process into three clear steps, making it easy to follow—even if you’re new to cooking ribs or using a smoker.
• Not a sugar bomb – Many rib recipes lean heavy on brown sugar, honey, or ultra-sweet BBQ sauce. My version stays balanced. There’s just enough sweetness to complement the smoky depth, bold seasoning, and richly glazed finish.

What You’ll Need to Make 3-2-1 Ribs

• Ribs – Be sure to buy baby back ribs, not St. Louis ribs or spare ribs. (See more on rib cuts below.)
• Rib rub – I use my homemade BBQ dry rub, which has no added salt, so I can season the ribs separately for more control. You can use your favorite rub.
• Barbecue sauce – Finish the ribs with a thin layer of homemade BBQ sauce (or your favorite), thinned slightly to work as a glaze.
• Spritz – A mix of pineapple juice, orange juice, or apple, juice, and apple cider vinegar, adds moisture while smoking in phase 2 (braising).

Please see the recipe card for measurements, salt, and pepper.

Tools - You'll need a small spray bottle, a pastry brush, large-roll heavy duty aluminum foil, and half sheet pans, and parchment sheets are handy too.

Choosing the Right Cut for 3-2-1 Ribs

Not all pork ribs cook the same way, and the 3-2-1 method is especially well-suited for baby back ribs. Here's a quick breakdown of the most common cuts and how they differ:

• Baby back ribs – Cut from the top of the rib cage near the spine, these ribs are smaller, leaner, and naturally tender. They cook faster and are ideal for fall-off-the-bone texture. This is the cut I recommend for the 3-2-1 method. Look for packaging that reads baby back ribs or loin ribs.
• St. Louis ribs – Cut from the belly area, these ribs are flatter, meatier, and have more fat. They’re great for smoking too, but may need slightly longer cooking time or a tweak in wrapping time.
• Spare ribs – Larger and more irregular, with more connective tissue and fat. Spare ribs can work with 3-2-1, but they might need a longer cook to fully tenderize. Do the bend test to see how tender they are.

Substitutions and Variations

• Add a splash of bourbon – Bourbon in the spritz is completely optional—it adds a hint of depth, but your ribs will be great without it.
• Bottled sauces – Use your favorite bbq sauce as the glaze, but keep an eye on the sugar content—some commercial sauces burn easily at higher heat because of high sugar.
• Try a hoisin-glazed finish – For a twist, try brushing the ribs with my homemade hoisin sauce during the final hour. It gives a rich, sticky-sweet glaze with a different flavor profile that’s always a hit.

Chef’s Tip: Why I don’t use a binder on ribs: A binder like mustard or oil isn’t necessary for ribs—especially when you’re salting first and letting the rub sit overnight. The moisture from the meat and salt is enough to help the seasoning stick. I skip a binder for this recipe and still get a beautiful bark and deep flavor. But if you want try try one, a thin layer of yellow mustard is a great binder and the classic choice.

How to Make 3-2-1 Ribs

Prep the Ribs

Start the night before for best results. If you forget, it's ok! They will still come out great.

Step 1. Start by removing the silver skin. It’s a thin, tough membrane (connective tissue) on the underside of the ribs that doesn’t break down during cooking and blocks flavor penetration (plus it's chewy). Use a table knife. Start at the smaller end, wiggle your knife under the membrane, and using a paper towel to hang on to it, pull the length of the ribs. If it's stubborn, keep working it.

Step 2. Season the ribs. Because I use my dry rub recipe without salt, I salt separately for control. Sprinkle with salt, then generously with the spice blend and rub onto the ribs. If your rub has salt, don't use extra.

Step 3. Wrap and rest the seasoned ribs. Place the racks on half sheet trays, then wrap tightly in plastic wrap and place them in the fridge overnight. This gives the seasoning time to penetrate and builds flavor before smoking.

Smoking Ribs (6 hours of cooking)

Set the grill temperature to 225°F.
I use the Super Smoke setting for maximum flavor. Be sure the pellet hopper is full and the grates are clean. I use a blend of fruit woods and hard woods.  Unwrap the ribs and let them sit at room temperature for an 1 hour before smoking to take the chill off.

Phase 1: Smoke (3 Hours)

Place the ribs directly on the grates, bone side down, and smoke for 3 hours. Use this time to prep for the next phase: tear sheets of heavy-duty foil slightly longer than each rack of ribs.

Chef's tip: Foil vs Pink paper. For 3-2-1 ribs I use foil because it traps steam and speeds up the tenderizing process—perfect for baby back ribs. Pink butcher paper is a great alternative if you prefer a firmer texture and more bark. Just know it breathes more than foil, so the ribs won’t be quite as fall-apart soft and may take slightly longer to cook.

Phase 2: Wrap (2 Hours)

Remove the ribs from the smoker and place each rack on a double layer of heavy-duty foil. Spray with your rib spritz, then fold the foil around the ribs to form a sealed packet. You want the edges crimped well to prevent leaks, but not wrapped tightly—give the ribs a little room to steam. Return the foil-wrapped ribs to the smoker and cook for 2 more hours.

Phase 3: Glaze & Finish (1 Hour)

For the last hour of cooking, carefully open the foil packets and brush the ribs with thinned BBQ sauce or glaze. Leave the foil open and return the ribs to the smoker. Brush with more glaze during the last 15 minutes if desired.

How to Know When Ribs are Done

Ribs are ready when they bend into a gentle arc when lifted from one end. Slice between the bones with a sharp knife and serve with extra sauce, if desired. It's easier to see where to cut them if you turn them over.

Serving Suggestions

These tender smoky ribs pair well with just about anything you'd find at a summer cookout. Here are a few of my favorite sides to serve with 3-2-1 ribs, pick your favorites!

• Classic coleslaw – A crunchy, tangy slaw is the perfect contrast to rich, smoky ribs.
• Sweet corn succotash – My favorite to make alongside the ribs.
• French potato salad – Hearty, crowd-pleasing, and make-ahead friendly.
• Cornbread (GF) – Great for soaking up extra sauce.
• Baked beans - A classic ribs side dish, from scratch or short cut with canned beans.
• Peach burrata salad – You can skip the prosciutto if desired.
• Watermelon salad - Refreshing cucumber with basil and feta cheese.
• Pound cake - A perfect GF cake for dessert (no one will know) with berries, ice cream, or whipped cream.

And of course, these ribs are perfect for holidays like 4th of July, Father’s Day, Labor Day or any summer weekend where you want to wow a crowd.

Leftovers and Storage

• Smoked ribs keep well in the fridge – store whole or cut ribs in an airtight container for up to 4 days.
• Reheat gently – in a low oven, covered with foil, or on the grill.
• Repurpose the meat – strip it off the bone for fantastic tacos, salads, or sandwiches.
• Freezer-friendly (optional) – while whole ribs aren’t ideal for freezing, the meat can be stripped and frozen for later use.

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More Recipes From the Pellet Grill

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