Let’s face it, smoked ribs are really good no matter what method you choose, but this modified version of the 3-2-1 method is quicker and yields amazing results! Best of all, this method works with Baby Back ribs or St. Louis ribs. Try these smoked ribs at your next party!
- 1/2 cup Pineapple juice, substitute apple juice
- 1/2 cup Apple cider vinegar
Preheat the smoker
Preheat smoker to 250°F for Baby Back ribs or 275°F for St. Louis ribs. St. Louis ribs have more fat and can handle the higher heat. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
Prep the ribs
If not removed yet, remove membrane on the bottom of the ribs and any silver skin, or ask your butcher to remove it for you.
Season the ribs
Apply a light coating of oil over the ribs. Sprinkle the rub over all sides of the ribs. IMPORTANT: Pat the rub into the ribs, never rub it in. Let the ribs sit uncovered at room temperature for at least 30 minutes or up to an hour.
Smoke the ribs
Place ribs on the smoker bone side down and smoke for 2 hours, spritzing every half hour after the first.
Wrap the smoked ribs
After 2 hours, place ribs in an aluminum pan and pour in 1 cup of pineapple juice. Place a sheet of aluminum foil over the top and crimp to seal the edges. If you don't have a pan, wrap ribs in foil and leave one end open. Pour juice into the foil packet and crimp the end closed.
Braise the smoked ribs
Place pan or foil wrapped ribs on the smoker at 275°F and cook for 1 hour. The internal temperature of the ribs should be around 205°F-207°F. If not in this range, continue cooking and check the temperature every 15 minutes.
Sauce the smoked ribs
After 2 hours, remove the aluminum foil and glaze the ribs with a heavy coating of BBQ sauce on all sides. Continuing cooking the ribs bone side down for 15 minutes to set the sauce and finish cooking.
Let the smoked ribs rest
Remove the ribs from the smoker and let rest for 10-20 minutes.
Slice and serve the smoked ribs
Slice ribs between each bone, serve, and enjoy!