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–+ servings
rack of ribs on tray

Tender and Juicy 3-2-1 Smoked Ribs

3-2-1 smoked spare ribs - foolproof method that results in tender, juicy ribs every time.
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Prep Time: 5 minutes
Cook Time: 6 hours
Course: Main Course
Cuisine: BBQ
Servings: 4 people
Calories: 1069kcal
Author: Marwin Brown

Ingredients

For the Ribs

  • 1 full rack of pork spare ribs
  • 1 cup bbq sauce

For the rib rub

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon allspice

Instructions

  • Season the spare ribs generously on both sides with the spice rub. Marinate at least 30 minutes but preferably overnight.
  • Pre-heat smoker for indirect grilling at 225 - 250 degrees F
  • Place ribs on the grill grate bone-side down and smoke for 3 hours undisturbed.
  • Remove the ribs from the smoker and wrap tightly in butcher paper. Return wrapped ribs to the smoker and cook for another 2 hours.
  • Remove the ribs and discard the butcher paper. Brush a layer of sauce onto the top of the ribs and smoke for 1 hour. Baste with the sauce as needed as you go
  • Remove the ribs and allow to rest for about 5 minutes. Slice the ribs and serve!

Notes

St. Louis Cut pork spare ribs are the perfect type of ribs for this recipe because they are well-marbled and have a good amount of fat. This fat renders down during the cooking process and bastes the meat, keeping it moist and flavorful.
If you can't find St. Louis Cut pork spare ribs, you can substitute with baby back ribs. However, keep in mind that other types of pork ribs may not have as much fat and may not be as moist and flavorful.
You could also use a different BBQ sauce, but I would recommend sticking with a pineapple-based barbecue sauce for the best flavor but if you have a favorite bbq sauce, then by all means use it.
Feel free to remove the thin layer of skin on the bone side of the ribs. I don't always do it as I don't find it makes a big material difference. To remove it use a butter knife to pull the skin away from the bone, then use a paper towel to grip the skin and slowly pull away from the ribs.
Season the rack of ribs generously with the rib rub for the best flavor. Garlic powder, onion powder, chili powder, brown sugar etc. are good adds to the rib rub.
Marinate the pork ribs for at least 30 minutes, but longer is better. The dry rub will both add flavor and tenderize the ribs.
When cooking the ribs, be sure to cook them low and slow for the best results. Maintaining steady temperature will be critical. I try to stay around 225 degrees and definitely no higher than 250 degrees F.
Most recipes for 3-2-1 ribs call for ribs wrapped in foil at the second step. I prefer using butcher paper instead of aluminum foil.
I used a homemade pineapple bbq sauce for this version, but feel free to use your own favorite sauce.

Nutrition

Calories: 1069kcal | Carbohydrates: 30g | Protein: 53g | Fat: 80g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1594mg | Potassium: 1010mg | Fiber: 1g | Sugar: 24g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg
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