What is the 3-2-1 Rib Method?
3 hours of smoking.
2 hours wrapped in foil.
1 hour of cooking, unwrapped and slathered in barbecue sauce.
Ribs are a staple for any Pit Boss’ diet. There are so many ways to craft a bossin flavor profile on your
ribs: smoking, dry rubbed, or barbecued. The 3-2-1 rib method is a simple and foolproof way of cooking ribs to
yield juicy, fall off the bone tenderness - every time. It’s ideal for spare ribs, and it’s the perfect starter
recipe for first-timers or anyone looking for that melt in your mouth rib style.
To get started, prep your ribs by patting them dry, removing the membrane, and trimming if your butcher hasn’t
already. Cooking times can vary, so think of the 3-2-1 method as less of a recipe, and more of mouthwatering
journey. As you move through the final steps, begin checking your ribs for doneness. You’ll know your ribs are
ready when the internal temp is 185° – 190°F and if you poke a toothpick into the meat, it slides through with
little or no resistance. Just like butter.
Step 1: Start with…
3 hours of smoking. We generously coated every inch of the ribs with mustard and
Pit Boss Sweet Rib Rub. Lay them on the grill bone side down and smoke at 225°F.
Step 2: Move on to….
hours wrapped tightly in foil. Some Pit Bosses add a liquid during the foiled process
and some don’t. We recommend trying both ways and letting us know what you think @PitBossGrills
juicy flavor add a little butter, brown sugar, and honey. Then, as your sealing up the foil, you can pour
in a ¼ cup of apple juice for a steamed, tender texture. Place the foil wrapped ribs back on the grill
flesh side down.
Step 3: Finish up with…
1 hour of cooking unwrapped and slathered in barbecue sauce. Lay the unwrapped ribs on the
grill with the bone side down. You want to start checking for doneness within the first 20 minutes or so.
As they get 20-30 minutes to being done apply and reapply as much barbecue sauce as you want. Towards the
very end you can even crank the grill temp up, if you want to make sure your sauce gets nice and tacky.
We want to know! What are your foolproof secrets to bossin’ ribs? Share with us at @PitBossGrills