BBQ - RIBS, the 3-2-1 KNOCKOUT METHOD!

3-2-1 is a basic guideline. This works good if you're cooking at about 240-260 degrees. If your smoker is hotter or cooler then you may have to modify the times. 

The 3-2-1 method of smoking ribs nearly guarantees you tender, fall off the bone ribs without a lot of extra effort. Some folks foil their ribs then put them in the oven at about 300 for the second stage. This cuts about an hour off the process and is 3-1-1 instead. It's your choice.

All you need to do for the 3-2-1 method is smoke your ribs as normal using the indirect method for 3 hours, followed by wrapping the ribs in foil and smoking them for another 2 hours, and then finally taking them out of the foil and smoking them for 1 more hour unwrapped.

The first three hours the meat soaks in smoke. During the foil wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour the ribs are exposed to the dry, smoky heat again to form a surface crust.

The Steps:

1. Prep the ribs by removing the membrane on the back of the ribs and applying your seasoning
2. Place ribs, bone side down in smoker and cook for three hours
3. Wrap ribs tightly in aluminum foil to form an airtight seal, return to smoker bone side up and smoke for 2 hours
4. Unwrap ribs and return to smoker bone side down for 1 hour
5. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time

The 3-2-1 method is specifically designed for pork spareribs and the timing works best for this cut of rib.