The 3-2-1 rib method is a popular way of cooking ribs, often used in barbecuing. The name refers to a three-stage cooking process. First, the ribs are smoked for three hours. Then, they are wrapped in foil with a liquid (like apple juice) and cooked for an additional two hours. Finally, the ribs are unwrapped and placed back on the grill for the last hour, during which a barbecue sauce is often applied to glaze and caramelize on the meat. This technique results in tender, flavorful ribs with a nice balance of smokiness, tenderness, and saucy goodness.
Preheat your smoker to 225°. I have the Traeger Ironwood 885 so I set it to supersmoke mode. If you have supersmoke mode I highly recommend using it. While it’s preheating season your ribs with your favorite rib seasoning. I use my homemade rib seasoning with a dijon mustard binder. Make sure to cut through the membrane on the ribs.
Place ribs in preheated smoker for 3 hours. As tempting as it is DO NOT LIFT LID TO LOOK. After 3 hours or ribs reach a temperature of 160°. After 3 hours remove ribs and place them in aluminum foil. Spray ribs with liquid. I use apple cider vinegar. Wrap ribs up and place them back in smoker for 2 hours. Or until temperature reached 205°.
Remove ribs from foil and brush BBQ on each side of ribs. Place back on smoker, directly on grill grate, for 1 hour or until sauce tightens. Let the ribs rest for a few minutes before serving. Enjoy !
