Texas Style 3-2-1 Ribs

Recipe Information

- Prep Time: 15 Min
- Cook Time: 6 Hr
- Servings: 6

Description

Smoking ribs at home is easier than you think, especially with the classic 3‑2‑1 method: smoke the ribs for 3 hours, wrap them for 2 hours, then finish unwrapped for the last hour. Pork spare ribs work best, though baby backs can be used with adjusted timing. Keep your smoker at 225–250°F, wrap with foil or butcher paper for moisture, and cook until the ribs bend easily and the meat starts to pull from the bone (around 195–205°F internally). You can use any favorite BBQ sauce—or mix up your own—and smoke with woods like hickory, apple, cherry, or maple. The 3‑2‑1 method can even be done in an oven, though you’ll miss the full smoky flavor. With these basics, you’ll have tender, flavorful ribs your whole block will love.

Ingredients

**Homemade Rib Sauce**
- 1 cup ketchup
- 1/2 cup mustard
- 1/2 cup maple syrup
- 3 tablespoons vinegar
- 1 teaspoon pepper
- 3 tablespoons hot sauce (optional)

**All Ingredients**
- 3 racks baby back or spare ribs
- Your favorite Camp Chef BBQ Rub
- Coarse salt
- 1/2 cup apple juice
- 1 1/2 Tablespoon mustard
- 1 1/2 Tablespoon maple syrup
- 1 cup ketchup
- 1/2 cup mustard
- 1/2 cup maple syrup
- 3 Tablespoons vinegar
- 1 teaspoon pepper
- 3 Tablespoons hot sauce (optional)

Instructions

Step 1: Prepare the ribs by rinsing and patting them dry with a paper towel.

Step 2: Score the membrane (a.k.a. silver skin) on the concave side of the ribs

Step 3: Peel it off with a paper towel for extra grip. Note: Removing the membrane is optional. It is recommended to score the membrane; however, it will become crispy and edible if you do not remove it.

Step 4: Salt ribs and let dry brine for an hour (if desired)

Step 5: In a spray bottle, mix apple juice, mustard, and maple syrup.

Step 6: In a medium-sized bowl, mix all the ingredients for the glaze and set aside.


**Smoking 321 Ribs**

Step 1: Preheat your pellet grill or smoker to 225° F or high smoke.

Step 2: After the ribs have brined for an hour, spritz them using the mixture in the spray bottle.

Step 3: Completely cover ribs with rub and put in smoker for about 3 hours.

Step 4: After 3 hours, spread glaze over the ribs and cover them in aluminum foil, and continue smoking for another 2 hours.

Step 5: Finally, remove the foil and cook for 1 hour, spreading more glaze over the top.

Test: The baby back ribs are ready when you can pick them up with tongs, give them a slight bounce, and see a large crack on the surface of the meat. If this doesn't happen, you will need to give them more time.

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