Prep Time30 mins
Cook Time3 1/2 hours
Skill Leveleasy

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!

What are "smoked ribs"?

Smoked ribs are a type of barbecue dish made by slow-cooking pork ribs over low heat in a smoker. This method imparts a smoky flavor to the meat and results in tender, juicy ribs.

What is the "3-2-1" method for cooking ribs?

The "3-2-1" method is a popular technique for cooking pork ribs in a smoker. It involves cooking the ribs for three hours unwrapped, two hours wrapped in foil, and one hour unwrapped again.

How long should I smoke ribs?

The length of time needed to smoke ribs will depend on the size and thickness of the meat, as well as the temperature of the smoker. As a general rule, plan for at least six hours of cooking time when using the 3-2-1 method. With the modified method in this recipe, it will take about 3 hours and 15 minutes - almost half the time!

How should I store leftover smoked ribs?

Leftover smoked ribs should be stored in an airtight container in the refrigerator for up to four days, or in the freezer for up to six months. To reheat, place the ribs in the oven or on the grill and heat at 250°F until warmed through.

What type of wood should I use for smoking ribs?

The type of wood you use for smoking ribs will affect the flavor of the meat. Popular woods for smoking ribs include hickory, mesquite, apple, cherry, and oak. Experiment with different woods to find the flavor that you prefer.



  • 2 Racks of St. Louis Ribs or Baby Back Ribs
  • 1 cup Pineapple juice, substitute apple juice
  • 1 cup Meat Mitch WHOMP! BBQ Sauce, substitute favorite BBQ sauce
  • 4 tablespoons Rump Shaker All-Purpose BBQ Rub, substitute favorite BBQ rub
  • 1 tablespoon Olive oil
  • 1 Sheet of aluminum foil
  • 1 Aluminum pan, optional


  • 1/2 cup Pineapple juice, substitute apple juice
  • 1/2 cup Apple cider vinegar


  1. 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.

  2. 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.

  3. 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.

  4. Smoke the ribs

    Place ribs on the smoker bone side down and smoke for 2 hours, spritzing every half hour after the first.

  5. 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.

  6. 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.

  7. Sauce the smoked ribs

    After 1 hour, 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.

  8. Let the smoked ribs rest

    Remove the ribs from the smoker and let rest for 10-20 minutes.

  9. Slice and serve the smoked ribs

    Slice ribs between each bone, serve, and enjoy!


  1. Pat
    September 13th, 2022
    Review Star FilledReview Star FilledReview Star FilledReview Star FilledReview Star Filled
    Best ribs ever!! I followed the recipe to a T. Came out perfect!

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