The 3-2-1 BBQ method is easily one of the most popular ways to cook ribs, and in our opinion, it’s the best. However, it has also stirred controversy in the BBQ community due to differing opinions and variations of the method, so we decided to set things straight.
It’s as easy as 3-2-1, this classic method for cooking ribs will soon be your new favorite—if it isn’t already.
First thing’s first: Remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.
Let your Traeger do the work: This is where 3-2-1 comes into play, set your Traeger to smoke and when that wood-fired flavor is rollin’, put your ribs on the grill.
3- Hours of Smoke
2- Hours in Foil
1-Hour Unwrapped to Finish
Wrap It Up: When you’ve laid some serious smoke on those pork ribs (after 3 hours) it’s time to wrap them up. Place them in foil, sprinkle on some sweet brown sugar and douse them in honey. Wrap them up and place them back on the grill at 225 degrees.
The Finish: After two hours, remove the ribs from the foil and brush both sides with Traeger BBQ Sauce
or your sauce of choice. Place those beauties back on the grill for another hour.
It’s as simple as that. Enjoy perfectly smoked and cooked ribs every single time. Your taste buds will thank you.
Of course not everyone likes to follow the rules and here at Traeger and we celebrate that. Our pitmaster’s even have their own variations of the method. Check out their tips below.
Pit Boss Curtis Tip:
“I like to start out at 225 degrees for 3 hours, then I wrap the ribs in foil with butter, brown sugar and agave. I then put them back on the grill and turn up the temperature to 250 degrees; I check them after an hour and a half and am looking for a final internal temperature of 205 degrees.”
Pit Boss Chad Tip:
“I like to cook my ribs at 275 the entire time. I will cook them bone down for around 2.5 hours or until they have a dark mahogany appearance. I then wrap them with butter and agave nectar for 45-60 minutes looking for an internal temp around 203 between the thickest bones. I remove from the foil and glaze them, putting back on the Traeger for 10-15 minutes.”
That’s the great thing about BBQ, it’s totally and completely yours. You are the master of your own flavor. Make it great and make it yours.
Get the full recipe for these 3-2-1 St Louis Ribs here.
This recipe is an alternative recipe based on the original Traeger 3-2-1 Baby Back Ribs
recipe. Check it out here.