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Cut up Smoked Ribs on a cutting board.
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5 from 3 votes

3-2-1 Smoked Ribs

These 3-2-1 Smoked Ribs are the best way to smoke ribs ever! They are perfectly tender and fall-of-the-bone every time. This is a must-try recipe!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American, Grill/BBQ
Keyword: 321 Smoked Ribs
Servings: 4 servings
Calories: 678kcal
Author: Erica Walker

Equipment

  • Outdoor smoker
  • Spray bottle
  • Aluminum Foil
  • BBQ tools

Ingredients

  • 1 rack baby back ribs
  • 1/3 cup garlic seasoning blend, divided (we use "Kinder's" seasoning blend but any BBQ blend will work)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 cup brown sugar
  • 1/4 cup honey
  • 1 cup BBQ sauce, divided (use your favorite kind)
  • 3 tablespoons butter

Instructions

  • Preheat the smoker to 200-degrees F.
    Prepare the ribs by removing the silvery membrane if there is one. Place the ribs on a large baking sheet to prep and pat dry with paper towels.
    Patting down raw ribs with paper towels.
  • Generously season each side of the ribs with garlic seasoning blend (about 2 tablespoons of seasoning on each side).
    Seasoned rack of ribs on a smoker.
  • Place the ribs meaty side up on the smoker and smoke for 3 hours.
    Combine cider vinegar and water in a water bottle and shake gently to combine. Every 45 minutes (or so), spray the tops of the ribs generously with the vinegar mixture.
    Spraying apple cider vinegar on racks of ribs in the smoker.
  • Prepare the ribs to be wrapped by placing a sheet of heavy duty foil on a baking sheet. Sprinkle the brown sugar over the foil in a rectangle shape about the size of the rack of ribs. Drizzle the honey and 1/2 cup BBQ sauce evenly over the brown sugar and sprinkle evenly with remaining garlic seasoning blend.
    Place a few pats of butter over the top of the mixture. After the first 3 hours, remove the ribs from the smoker and place the ribs meaty-side DOWN over the sugar mixture so the meaty side is directly touching the mixture.
    Foil with glaze ingredients including barbecue sauce, butter, Kinder's seasoning and honey.
  • Place another sheet of heavy duty foil over the rips and wrap the foil tightly over the ribs by folding the two long sides over the ribs and then rolling up the ends tightly so no juices can escape.
    Place the wrapped ribs back on the smoker and increase the temperature to 225-degrees F. Cook for 2 hours or until internal temperature reaches 205 degrees F.
    Smoked with three racks of ribs wrapped in foil.
  • Carefully unwrap the ribs and brush both sides of the ribs with the remaining BBQ sauce. Place the ribs meat side up on the smoker grates and smoke for an additional 40-60 minutes or until the sauce forms a soft bark over the ribs.
    Spreading glaze on smoked ribs.
  • Allow the ribs to rest for 5-10 minutes before serving.
    Three racks of glazed Smoked Ribs on a smoker.

Nutrition

Calories: 678kcal | Carbohydrates: 71g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 210mg | Potassium: 438mg | Fiber: 0.04g | Sugar: 71g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg