The Best Smoked Pork Ribs Recipe Ever

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The Best Smoked Pork Ribs Ever Recipe - our 3-2-1 smoked ribs recipe delivers tender, juicy rib meat that is perfectly seasoned, with a crispy, crunchy bark and tons of smoky flavor.

If you're new to smoking and want to try smoking ribs, this smoked ribs recipe is perfect for beginners, because we're adding lots of tips and information like how to prepare your ribs, what ribs to buy, how to season ribs, and more - so you can feel like an experienced grill-master, your first time and every time.

picture of smoked pork ribs on a cutting board

Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

3-2-1 Smoked Ribs
How To Smoke Ribs Using the 3-2-1 Method
Tips to Perfect Smoked Ribs & FAQs
- Recipe FAQs
My Favorite Sides to Serve With Ribs:
The Best Smoked Pork Ribs Recipe Ever

3-2-1 Smoked Ribs

Easy, tender, juicy, and finger-licking delicious smoked pork ribs are one of the best meals you can make for a summer picnic or party - they are everyone's favorite feast, and are surprisingly simple to make with the right tips and tricks.

If you've ever wondered what goes into restaurant quality ribs at home on your smoker, you're in luck - I'm going to share tons of tips and tricks to help you become a rib smoking pitmaster in no time with this recipe for the best smoked pork ribs ever.

Make a delicious side of BBQ Baked Beans, some Parker House Rolls, grilled corn, pour a Scotch and Soda, and let's get to smoking these delicious, incredible, fall-off-the-bone tender ribs!

This recipe is perfection in a smoker or on a grill - but if you're looking for a delicious, tender, fall off the bone slow cooker ribs recipe, you're in luck! I also have a to die for delicious slow cooker ribs recipe that follows this recipe closely, even using the same rub!

And if you're looking for even more inspiration for ribs, you can find more of our favorite juicy ribs recipes here.

Check on my web story on these ribs that includes video!

How To Smoke Ribs Using the 3-2-1 Method

Know What Ribs You're Buying. There are a lot of different types of ribs, which can make it confusing to figure out the best ribs to buy if you're new to smoking ribs.

This guide will help clear up differences in types of ribs and the best picks for this recipe.

Baby back ribs are a wonderful rib cut - and one of the most popular. (Not just because of a certain chain's catchy baby back jingle...) Baby back ribs are taken from the muscle that runs along the back of the pig.

Baby backs are a meaty cut containing high-quality meat - perfect for a backyard BBQ.

Baby Back Ribs. Baby Back Ribs are leaner, more tender, and work great in the oven, too.
Spare Ribs. Spare ribs are ribs that are closer to the belly of the pig. Spare ribs are not as meaty - in fact, that is why they are called "spare", since the belly of the pig is primarily used for bacon, and spare ribs only keep a bit of their meat since they are cut so close to the bone. Since spare ribs don't have a lot of meat, they cook more quickly, and also do great in the oven as well as on the smoker.
St. Louis Style Ribs. St. Louis Style ribs are actually from the same cut as spare ribs- except St. Loius style ribs are trimmed to a uniform rectangle shape so they can cook evenly to perfection. St. Louis style ribs have the skirt and the tip removed, which makes cooking time go faster, and prep easier. Since St. Louis style ribs have the least amount of meat, they cook the fastest - and are also great in the oven. While it's not my favorite prep method, St. Louis style ribs can also be separated before cooking and cooked individually.

Trim and prep ribs for smoking properly. A lot of your success on the smoker will start before you ever step foot outside - starting with well prepared ribs will ensure your feast comes out perfect, every time.

Remove silver skin. Silver skin is the whitish, silvery membrane that runs along the back side of the ribs. While it is not necessary to remove this membrane, it is very easy, and can help to make your ribs softer and easier to eat.

Slide a small, rounded knife (not a sharp knife) under the silverskin anywhere along the rib rack, and pull up on the skin to loosen it.
If it won't pull up in one spot, simply try another.
Lift and loosen the membrane or silver skin with the knife until it's loose enough that you can grab it with your hands.
Pull the silver skin off of the rack of ribs; it should peel away in one large sheet, but if it breaks - no worries- just use the knife to restart the easy process in another section of ribs.

Know your smoker. We have a Kamado Joe Big Joe II, and are using

picture of seasoned ribs on a baking sheet

picture of smoked ribs on a baking sheet

picture of sauced ribs on a baking sheet

Ribs, oddly enough, can be hugely controversial (since almost everyone has their own preferred method, and they tend to differ wildly) - and no method is more controversial than the 3-2-1 Ribs smoking method.

If you've heard of this trick before, but wanted to know what's behind it, some people (myself included) tend to think this is an amazing shortcut to perfect, juicy ribs every time.

The 3-2-1 method is pretty easy and foolproof, and consists of 3 easy steps.

3 hours of smoking. Prepare and preheat your smoker to 225 degrees, using the wood chips of your choice (be sure to make note of the section above where I talk about wood choices. Trim any messy flaps from ribs, and remove the silver skin membrane. Pat ribs dry to remove any excess moisture. Prepare and mix your rib rub, coat ribs in rub well, and let come to room temperature. Place the ribs on the smoker and smoke for 3 hours.
2 hours - smoked, while wrapped. Arrange large sheets of foil to wrap the ribs in. Add the ribs flesh side down, then cover with the cider, and butter mixture. Wrap the ribs tightly in foil and return to the smoker to smoke for another 2 hours. This step can be done in your oven (if you run out of wood chips, mess up timing, etc.)
1 hour - finish, with sauce. Remove the ribs from the foil and paint on the BBQ sauce (if desired). Return to the smoker until crunchy and set in - around 15 - 20 minutes. If you like very crunchy BBQ sauce bark, you can repeat this step every 15 minutes or so for this last hour of cook time. This step can also be done in your oven (if you run out of wood chips, mess up timing, etc).

Remove from the smoker and rest for at least 10 minutes until separating and serving.

picture of a hand holding smoked pork ribs

Tips to Perfect Smoked Ribs & FAQs

Create a bark. Creating a crunchy BBQ sauce bark is a beautiful thing - delicious slightly caramelized sauce that is more crunchy than drippy, sticky instead of wet, is heavenly on smoked pork ribs. For an extra crispy, crunchy "bark", follow these tips:

When ribs are almost done smoking, unwrap from foil and brush a thin layer of sauce on, then let them continue to smoke until the sauce is "set" - or firm, sticky, and not wet.
Sauce should not slide around when set.
For an extra crunchy crust, repeat with another thin layer of sauce and cook for another 15 minutes until set again.

Know your wood. Since pork is a light and slightly sweet meat, it can become easily overpowered with heavy smoke. Trust me - there IS such a thing as too much smoky flavor! Picking the right kinds of wood chips can help get the perfect smoke flavor for smoking ribs without overpowering them. In general, you'll want to look for lighter woods or fruit woods for a lighter, cleaner flavor that won't overpower your ribs and will taste "cleaner".

Look for the following wood chips:

Hickory
Oak
Mesquite
Grapevine
Apple
Cherry
Pecan

Alternatively, when smoking ribs, there are some woods that are simply too overpowering and should be avoided for the best overall flavor.

Do not use:

Elm
Cedar
Cypress
Pine
Fir
Redwood
Spruce
Sycamore
Poison Oak
Eucalyptus

Rub ribs with rib rub. It sounds silly, but this step is essential for flavor! We like to add tons of rich, delicious, earthy, salty, spicy flavor before our ribs ever touch the smoker - by absolutely covering them in rib rub full of herbs, spices, and salt. While we love ribs smothered in sauce, perfect smoked ribs should be so full of flavor right off the smoker, they don't even need sauce to taste great!

Give ribs a bath. In the middle of smoking ribs, when they are wrapped in foil, I like to give my ribs a little bit of a bath in some apple juice or apple cider, and butter. This helps to create a juicy rib flavor and helps the meat become tender and soft and not dry out when wrapping to cook in foil.

When done properly, these steps can give you juicy and delicious ribs that don't even need a sauce for moist, tender, and delicious meat - though they also serve as the perfect base to then top with your favorite sauce.

Recipe FAQs

How can I get over a temperature stall when smoking ribs?

If your ribs temperature stalls, and they won't keep increasing internal temperature, using our 3-2-1 method, which involves wrapping the ribs in foil, will get you over your temperature stall and your ribs to delicious perfection.

What kinds of wood should I use to smoke ribs?

Hickory, oak, mesquite, grapevine, apple, cherry, and pecan wood chips all make for great smoke for pork ribs.

When are ribs done smoking?

Ribs are done smoking when their meat is soft, tender, and their internal temperature has reached 180 degrees, preferably about 6-8 hours depending on the size of your rack of ribs, the humidity and ambient air temperature, etc.

Should ribs be fall off the bone?

This is a controversial question - BBQ competition cooking deems "fall off the bone" tender ribs to be over cooked - but most people enjoy eating ribs that are more tender and juicy, and fall easily from the bone since they are softer and easier to chew. We prefer fall off the bone, whether it is technically overcooked or not, and this recipe is written to achieve fall off the bone results.

How can I store leftovers?

Leftover ribs can be saved in the refrigerator for up to four days in an airtight container, or frozen for up to four months.

Can I break up the cook time?

Ribs have a very long cook time, and sometimes that can mess with busy schedules. We've successfully broken up the cook time of these ribs on many occasions, and it's still delicious.
For best results, smoke for 3 hours and then wrap for 2 hours all in one day, if possible. Save final hour for next day (excluding any time your ribs will need to come to room temperature from the refrigerator where you will need to store overnight.)
You can also break it up into saving the wrap and final hour for the next day - or complete both of those steps inside in your oven, say if you run out of wood chips, the weather changes and you need to come inside, etc.

picture of a rack of smoked ribs on a platter

My Favorite Sides to Serve With Ribs:

Delicious and juicy smoked ribs are amazing on their own - but these easy sides will elevate your next BBQ with tons of flavor:

You can find more of our favorite sides that pair perfectly with BBQ recipes here.