This 3-2-1 spare ribs recipe uses the popular smoking and grilling technique to create tender, smoky side ribs so flavorful that everyone will be clamoring for seconds.
When we're camping, I almost always prep a batch of make-ahead ribs because they're quick and easy to finish at camp. But if I'm at home with an afternoon of outside work, where I'll be nearby the grill, then the 3-2-1 method is my go-to. It's basically foolproof, and always turns out amazingly tender, flavorful ribs. I also love that it's a great opportunity to play around with different rub and BBQ sauce combinations.
This method shows you how to prepare 3-2-1 ribs on a grill using a smokebox or smoke pouch. You can also do this on your wood or pellet smoker, following manufacturer's instructions for indirect cooking.
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Ingredients and Substitutions
- Oil--This helps the seasoning to stick to the meat, so you don't need anything fancy. Regular vegetable oil will do fine.
- Spare ribs--You may see these sold as side ribs or St. Louis-style ribs. You will need to remove the membrane (or ask your butcher to do it) before cooking. The membrane is a thin layer that coats the back side of the ribs. Loosen the corner of it with the tip of a sharp knife, then use a paper towel to grab the membrane and pull firmly while using your other hand to hold the ribs steady.
- Broth--You can use chicken broth, apple juice, or beer as a liquid here.
- BBQ rub--Use your favorite store-bought or homemade BBQ rub.
- BBQ sauce--There are no rules when it comes to which sauce to use and you can use your favorite store-bought or homemade BBQ sauce. I do recommend using something that will coat the ribs thickly, such as Stubb's Original. Avoid vinegar-style sauces as they may be too watery to coat the ribs.
How to Cook 3-2-1 Ribs on the Grill
1. Rub both sides of the ribs with oil, then sprinkle the seasoning all over, patting to help it adhere.
2. Smoke the ribs over indirect heat for 3 hours at 250°F (120°C).
3. Wrap the rack of ribs in foil and pour in the broth. Seal and continue to cook for 2 hours.
4. Unwrap the ribs and brush them all over with the BBQ sauce. Cook for 1 hour more, or until the sauce is tacky and the ribs are tender.
FAQs
3-2-1 refers to the cooking method. The ribs are smoked for 3 hours, wrapped and cooked over low indirect heat with liquid for 2 hours, then unwrapped, coated with sauce, and cooked for 1 hour longer. This method ensures tender, flavorful ribs.
3-2-1 spare ribs are very tender and will pull away from the bone, but it is unlikely that they'll be "falling off the bone". If you prefer meat that is very soft and falls away from the bone, use the 3-2-1 method with baby back ribs, which are leaner and will become extra tender.
I recommend using hickory for a classic smoky flavor in your ribs. If you prefer a milder smoke flavor, use apple or cherry.
If you're cooking for a crowd, choose classic rib side dishes like baked beans, cornbread, and coleslaw. Prefer to keep it simple? Try this grilled kohlrabi recipe on the side.
Tips and Troubleshooting
- You can coat the ribs in rub up to 1 day before cooking. Wrap in plastic and store in the fridge until you're ready to cook.
- This recipe is suitable for gluten-free and dairy-free diets. Be sure to check that your rub, sauce, and broth are gluten-free.
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Recipe
3-2-1 Spare Ribs
Equipment
- Hickory wood chips or chunks or substitute apple or cherry
Ingredients
- One (3-to-4-pound | 1.4-to-1.8-kg) large rack spare ribs membrane removed
- 2 tablespoons vegetable oil
- ½ cup store-bought or homemade BBQ rub
- ¾ cup chicken broth, apple juice, or beer
- 1 cup store-bought or homemade BBQ sauce
Instructions
- Place the rack of ribs on a large rimmed baking sheet and rub all over with the oil. Sprinkle the seasoning on both sides, patting to help it adhere. Cover with plastic wrap and chill for 2 hours.
- Prepare a grill with smoke box or smoke pouch or a smoker for indirect heat at 250°F (120°C). Get a steady stream of smoke going before you begin to cook your ribs.
- Place the ribs on the grill and smoke for 3 hours, maintaining the temperature around 250°F, adding more wood chips or chunks as needed.
- Remove the ribs from the grill and place them on a large sheet of foil. Crimp up the sides of the foil under the ribs and pour in the broth. Fold the foil over the ribs and seal the edges so that the ribs are tightly wrapped.
- Return the ribs to the grill and cook over indirect heat at 250°F (120°C) for 2 hours more.
- Uncover and discard the foil. Brush the ribs all over with BBQ sauce and continue to cook at 250°F until the sauce is tacky and the ribs are very tender, about 1 hour more.
- Let rest for 10 minutes before slicing into individual ribs.
Notes
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- Get ahead--You can coat the ribs in rub up to 1 day before cooking. Wrap in plastic and store in the fridge until you're ready to cook.
- Adding liquid--Take care to pour the broth in along the edge of the foil and not over the ribs so that you don't wash away any seasoning.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets. Be sure to check that your rub, sauce, and broth are gluten-free.
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