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Smoked Ribs 3-2-1

Smoked Ribs 3-2-1

St. Louis ribs smoked using the classic 3-2-1 method.

CategoryMain Course
CuisineAmerican
Total time7 hr7 hr7 hr7 hr7 hr7 hr7 hr
Yield1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings
Scale
1 ½ servings2 servings3 servings6 servings12 servings18 servings24 servings
Main CourseAmericanTotal 7 hrYield 1 ½ servingsScaled Quarter — ¼×
Main CourseAmericanTotal 7 hrYield 2 servingsScaled Third — ⅓×
Main CourseAmericanTotal 7 hrYield 3 servingsScaled Half — ½×
Main CourseAmericanTotal 7 hrYield 6 servingsScaled Original — 1×
Main CourseAmericanTotal 7 hrYield 12 servingsScaled Double — 2×
Main CourseAmericanTotal 7 hrYield 18 servingsScaled Triple — 3×
Main CourseAmericanTotal 7 hrYield 24 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.

Ingredients

Tap one to check it off

Instructions

  1. Fill smoker box 1/2 full. Fill water to max. Preheat smoker, and set to 225 (105°C).
  2. Remove silver skin from ribs using catfish pliers or use paper towels to get grip.
  3. Cover liberally with rub.
  4. Smoke ribs 3 hours directly on the rack.
  5. Wrap in foil and return to smoker for 2 hours.
  6. Unwrap and return to racks for 1 hour.
  7. Rest for 15 minutes or more.