Easy 3-2-1 Smoked Ribs
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If you have a smoker, you know how tasty they can up the flavor to your meat. These easy 3-2-1 smoked ribs are basically foolproof! You really just need 4 things to make these ribs.
The first thing you have to have for these easy 3-2-1 smoked ribs is a smoker. My husband just got a Traeger pellet grill/smoker for his 50th birthday, and this is the first thing we have made. My son and his wife found an amazing deal on a used one that had only been used a few times.
The guy selling it on Facebook said he was getting rid of it because it took too long to cook meat on it. I must admit we all had a good laugh over that one, but we were more than happy to take it off his hands.
Ingredients to Make Easy Smoked 3-2-1 Rib Method
- seasoned pork baby back ribs from Costco
- Sweet Baby Ray’s bbq sauce
Next, you will need wood or pellets, depending on the type of smoker you have. There are all kinds of types available. I am unsure of exactly what we used for sure. Our smoker came with a bucket of pellets, but it didn’t say what they were. I’m pretty sure it was hickory. It was very strong. I loved these ribs. My husband thought it was a bit too strong for his tastes. So feel free to use whatever wood you like. However, here is some general information about the different types.
- Apple – for chicken, pork, or vegetables
- Cherry – for beef, chicken, or pork
- Hickory – for beef, chicken, pork, or vegetables
- Mesquite – for beef, chicken, or fish
- Pecan – for beef, chicken, pork, or vegetables
How to Make Easy 3-2-1 Method Smoked Ribs
Then, you need some baby back pork ribs. All you need is a package of the seasoned baby back ribs from the the Costco meat department. There is no need for seasoning because Costco already does it for you. The Costco package includes 2 racks of ribs. However, if you don’t have access to Costco, just season the ribs with a good barbecue seasoning mix.
Last, you will need is some BBQ sauce. I use good old Sweet Baby Ray’s sauce, which you can also pick up at Costco. It’s my favorite bbq sauce! At least, all the Costco locations I know carry it. Then, at this point, you cook them on the smoker for 3 hours, bone side down. Next, you cover them with foil and smoke for 2 hours.
The last thing is to remove them from the foil, bast with sauce, and cook them for 30 minutes to 1 more hour with the bone-side of the ribs on the grill grate. Just be sure not over to cook them. You are just getting the sauce to caramelize on the ribs. They are so delicious. This is how my daughter-in-law’s Dad makes his ribs on the smoker. My son always asks for them on his birthday because he loves them so much. I must say I agree with my son.
Frequently Asked Questions
How do I know when the ribs are done?
The ribs are done when they are tender and the meat pulls away from the bones easily. You can also check the internal temperature with a meat thermometer; it should be around 190-205°F. Another test is to gently bend the rack of ribs—if the meat starts to crack, they are ready.
Can I prepare the ribs ahead of time?
Yes, you can prepare the ribs ahead of time by applying the dry rub and letting them sit in the refrigerator for several hours or overnight before smoking. After cooking, the ribs can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat them in the oven or on the grill before serving.
What should I use to wrap the ribs during the “2” phase?
During the “2” phase, the ribs are wrapped in heavy-duty aluminum foil to help them cook more evenly and retain moisture. You can also add a liquid, such as apple juice, beer, or a little bit of barbecue sauce, inside the foil to enhance the flavor and tenderness.
Do I need to remove the membrane from the ribs?
Yes, it’s recommended to remove the thin, silver skin/membrane from the back of the ribs before smoking. Removing the membrane allows the smoke and seasonings to better penetrate the meat, resulting in more flavorful and tender ribs. You can do this by sliding a knife under the membrane and pulling it off with a paper towel for grip. However, the ones I purchased from Costco already had it removed.
How can I reheat any leftovers?
For reheating smoked ribs, preheat your oven to 250°F and place the ribs on a baking sheet with a small amount of liquid for moisture. Cover the ribs tightly with foil and heat for 20-30 minutes until warmed through. For a crispy finish, uncover during the last 5 minutes and use the broiler, then serve.
FOR MORE RECIPES LIKE THIS, TRY:
Easy 3-2-1 Smoked Ribs
Real Mom Kitchen
Ingredients
- 2 racks of seasoned pork baby back ribs from Costco
- 1 cup Sweet Baby Ray’s bbq sauce
Instructions
- Preheat smoker with your choice of wood or pellets to 180 degrees.
- Place the ribs meat side up on the smoker, close and smoke for 3 hours.
- Remove the ribs from the smoker to a rimmed baking sheet. Turn the temperature on the smoker now to 225 degrees. Wrap each rack of ribs in heavy duty aluminum foil. Once the smoker has reached 225 degrees, place the ribs back on the smoker. Close and smoke for 2 hours.
- Remove ribs from the smoker and then remove from the foil. We use some heat resistant grill gloves we purchased on Amazon to do this. Brush both sides of the ribs with the bbq sauce. Place directly back on the smoker. Close the lid and smoke for 30-60 minutes until the sauce tightens on the ribs. Be careful not to overcook.
Nutrition
This recipe is from my daughter-in-law’s father, Brad.
