3-2-1 Method 3 hours on the grill low and slow. 2 hours wrapped in foil with liquid. 1 hour smothered in BBQ sauce. The 3-2-1 method was developed for fall-off-the-bone pork spare ribs or St. Louis-style ribs. If you are working with baby back ribs or if you prefer for your ribs to have more bite, adjust the process and use the 3-1-1 method.
Ingredients – 1 rack of ribs (spare ribs or St. Louis style ribs) – 4 tablespoons Cajun seasoning mix – 1 cup tart cherry juice (or apple cider) – 4 tablespoon butter, sliced – ½ cup Kansas City-style BBQ sauce
Remove the ribs from the packaging and place it on your cutting board. Use a butter knife and slide it under the membrane on top of one of the bones. Grab the membrane and and peel it away from the ribs. Use a paper towel for a better grip. With the membrane removed, season both sides and all edges of the ribs.
Smoke on the Traeger (or other pellet grill or smoke) at 225°F for 3 hours.
Lay down a large piece of foil on your work surface. Remove the ribs from the grill and lay them down on the foil, bone side up. Sprinkle the ribs with the brown sugar and place slices of butter on top. Fold the sides of the foil up and pour in the cherry juice. Finish wrapping the ribs in the foil and pinch it closed. Return the ribs to the smoker for another 2 hours.
Remove the ribs from the Trager and unfold one side of the foil. Discard the juices and remove the ribs from the foil. Place the ribs on the grill, bone side down, and brush the ribs with the BBQ sauce. Cook for another 1 hour. Remove the ribs from the grill and let them rest for 10-15 minutes. Slice the ribs and serve them.
– For baby back ribs, use the 3-1-1 method. Only cook the ribs wrapped in foil with the liquid for 1 hour instead of 2. Baby back ribs are generally more tender, so they don’t need as long in the smoker. – Cook by temp, not time! The 3-2-1 ribs method is a guide. It really works well if you want fall-off-the-bone results. But to adjust the ribs to your preference, cook by temp, not time. For super tender and fall of the bone ribs, pull them once they reach 200-205°F. If you prefer your ribs to have some structure, pull them at 180-185°F.
This recipe is hitting your feed just in time for the BBQ season! If you love fall-off-the-bone ribs, you have gotta try the 3-2-1 method next time you fire up the grill. Get creative and mix up the dry rub or swap the cherry juice for pineapple juice!