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Main Dish • American

Smoked Pellet Grill Ribs (3-2-1 Method) Recipe

Enjoy the most tender, finger-licking smoked pellet grill ribs using the easy 3-2-1 method! Featuring a perfectly balanced sweet, spicy and smoky dry rub, these fool-proof St. Louis-style pork spare ribs will be the star of your next summer barbecue party.

4.8 from 157 votes
380 mins
Total Time
6
servings
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Smoked Pellet Grill Ribs (3-2-1 Method)

How to Make the Best Smoked Pellet Grill Ribs (3-2-1 Method)

The 3-2-1 method is a legendary technique for smoking ribs that delivers consistently tender, juicy results every single time. This smoked pellet grill ribs recipe combines a perfectly balanced dry rub with the time-tested 3-2-1 method to create St. Louis-style spare ribs that practically melt off the bone.

What makes this recipe foolproof is the simplicity of the method. Three hours of smoke builds flavor and develops a gorgeous bark, two hours wrapped in foil with apple cider and butter transforms the ribs into incredibly tender meat, and a final hour unwrapped with sauce creates that caramelized exterior everyone loves. The spice rub brings the perfect balance of sweet from brown sugar, heat from the cayenne and chili powder, and depth from the smoked paprika and allspice.

Whether you’re a seasoned pitmaster or smoking ribs for the first time, this method takes the guesswork out of the process. Fire up your pellet grill, follow the three phases, and get ready for your guests to rave about the most tender, finger-licking ribs they’ve ever tasted.

Smoked Pellet Grill Ribs (3-2-1 Method)

Smoked Pellet Grill Ribs (3-2-1 Method)

Enjoy the most tender, finger-licking smoked pellet grill ribs using the easy 3-2-1 method! Featuring a perfectly balanced sweet, spicy and smoky dry rub, these fool-proof St. Louis-style pork spare ribs will be the star of your next summer barbecue party.

4.8 from 157 votes
CourseMain Dish
CuisineAmerican
Keyword321 ribs, pellet grill ribs, smoked pork ribs, smoked st. louis style ribs
Prep Time20 mins
Cook Time360 mins
Total Time380 mins
Servings6 servings
Calories231kcal
AuthorRare Ivy
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Ingredients

Dry Rub

For Smoking

Instructions

Prepare the Rub

  1. In a small bowl, stir together the dark brown sugar, chili powder, salt, pepper, garlic powder, mustard powder, onion powder, smoked paprika, allspice and cayenne pepper. Set aside.

Prepare the Ribs

  1. Remove the ribs from the package and blot dry with paper towels.
  2. Flip the ribs so that the bone side faces up. Locate the thin membrane on the back.
  3. Insert a sharp knife underneath the membrane and lift the knife up to separate it from the meat. Grip the membrane with your fingers and pull it down the length of the ribs. Repeat until all membrane is removed.
  4. With the bone side still facing up, rub the rack of ribs all over with the spice mixture and then flip the ribs and rub the mixture all over the meaty side as well as the sides.
  5. If possible, let the meat sit in the refrigerator with the rub for at least four hours or up to a day, though you can also smoke right away.

Smoke the Ribs (3-2-1 Method)

  1. Prepare the smoker with a water pan and heat to 225 degrees. Grease the grill grates and add the racks of ribs meat-side up right on the grates.
  2. Smoke for three hours (the 3). If desired, pour the apple cider into a spray bottle and spritz the ribs every hour, though this is optional.
  3. After three hours, lay several pieces of heavy-duty aluminum foil on top of each other and fold the edges up to create a makeshift pan. Add 1 cup apple cider and 2 tablespoons cubed butter in the center.
  4. Place the rib rack meat-side down in the foil and completely seal the foil. Repeat with the second rack and remaining 1 cup apple cider and 2 tablespoons cubed butter.
  5. Place sealed ribs back on the smoker and smoke the ribs in this braising liquid for two hours (the 2).
  6. Remove the ribs from the foil, brush the meat with BBQ sauce and place on the grates again meat-side up. Smoke for another hour (the 1).

Rest and Serve

  1. Remove the ribs from the smoker, place on a cutting board and leave undisturbed for 10 minutes to allow the juices to settle.
  2. Cut the ribs into individual pieces. Serve with additional BBQ sauce if desired.

Notes

  • The 3-2-1 method breaks down into: 3 hours uncovered at 225°F, 2 hours wrapped in foil with liquid, and 1 hour unwrapped with sauce.
  • Spritzing with apple cider helps keep the meat moist during the smoking process.
  • Make sure to remove all of the membrane from the back of the ribs for best results.
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