Three Two One Ribs
20m prep 6h cook 6h ready
Smoked ribs cooked using the 3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour glazed. Tender and flavorful with a sweet and tangy sauce.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 2 St. Louis–style spareribs
- 59.1 ml Dijon mustard
- 59.1 ml Sweet Rub
- 237 ml apple cider vinegar
- 237 ml apple juice
- 59.1 ml unsalted butter cut into 8 equal pieces
- 59.1 ml honey or agave nectar
- 237 ml Pinot Noir BBQ Sauce
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.6 mg
- Iron: 0.39 mg
- Magnesium: 9.45 mg
- Phosphorus: 16.4 mg
- Potassium: 166 mg
- Zinc: 0.1 mg
Let's Cook
-
Step 1.
Preheat the smoker to 250 degrees F (cherrywood or applewood recommended).
-
Step 2.
Trim excess fat and remove silverskin from the bone side of the ribs using a paper towel.
-
Step 3.
Pat the ribs dry, then coat both sides with Dijon mustard (1 tablespoon per side).
-
Step 4.
Apply Sweet Rub to both sides (1 tablespoon per side). Do this at least 1 hour before cooking or the night before.
-
Step 5.
Place the ribs meat side up on the smoker. Smoke for about 3 hours.
-
Step 6.
Combine apple cider vinegar and apple juice in a spray bottle to make the spritz.
-
Step 7.
After the first 90 minutes, spritz the ribs every 20 to 30 minutes, minimizing lid open time.
-
Step 8.
After 3 hours, lay out two long strips of aluminum foil. Place ribs bone side down on foil.
-
Step 9.
Distribute 2 tablespoons of butter (4 pieces) evenly over each rack of ribs.
-
Step 10.
Drizzle 2 tablespoons of honey over the meat side of each rack.
-
Step 11.
Squirt a few times with the spritz, then wrap the ribs tightly in foil.
-
Step 12.
Place wrapped ribs back on smoker meat side down for 2 more hours.
-
Step 13.
After 2 hours wrapped, gently remove ribs from foil. Meat should be tender and bones pulling back.
-
Step 14.
Using a silicone brush, apply BBQ sauce to the bone side, then flip and apply to the meat side.
-
Step 15.
Place ribs back on smoker meat side up, uncovered, and cook for 1 hour.
-
Step 16.
Remove from heat and lightly glaze with more BBQ sauce one more time. Serve immediately.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.