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+ servings
pork spare 321 ribs

Smoked Pork Ribs Using the 3-2-1 Method 

Fall-off-the-bone low and slow smoked pork ribs glazed with tangy homemade BBQ sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 1144kcal
Author Dean "Schuey" Schumann


Rib ingredients:

  • 8 lbs rack of spare ribs
  • ½ cup brown sugar
  • 3 tbsp honey
  • 3.5 oz unsalted butter
  • 1 tbsp apple cider vinegar

Spritz ingredients:

  • 50% water
  • 50% apple cider vinegar

Rib Rub ingredients:

  • 8 tbsp smoked paprika
  • 6 tbsp brown sugar
  • 3 tbsp kosher salt
  • 2 tbsp black pepper freshly ground
  • 1 tbsp ground cumin
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ¼ tsp hot cayenne pepper

Sauce ingredients:

  • 1 cup ketchup
  • 1 ½ cups apple juice
  • ¼ cup apple cider vinegar
  • ½ cup brown sugar
  • 4 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 3 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly ground
  • ¼ tsp hot cayenne pepper


  • Trim excess fat off ribs and remove any lose bits of meat.
  • Remove the membrane from the back of the ribs.
  • Mix all dry ingredients for the rub and apply all over the ribs, remembering to get the sides.
  • Set up smoker to a temp of 225°F and once stable, place ribs in the smoker.
  • After 2 hours, check ribs for any dryness and if needed, spritz with a 50 / 50 mixture of water and apple cider vinegar.
  • After 3 hours, take ribs out of the smoker and place the meat side down on 2 layers of foil that have honey, sugar, butter and apple cider vinegar on them. Add sugar, honey and butter to the back of the ribs and wrap up tightly.
  • Put ribs back in the smoker for another 2 hours.
  • Place all BBQ sauce ingredients into a thick bottomed saucepan and stir over a low to medium heat for 15 minutes, then allow to cool and transfer to a sauce bottle.
  • After 2 hours, take ribs out and unwrap. Turn the ribs over to expose the meat and glaze with the BBQ sauce.
  • Place back into the smoker for another hour.
  • An hour later, remove the ribs from the smoker slice in between the bones and enjoy.

To serve:

  • With potato salad.
  • With cornbread.
  • On a platter with brisket, wings and hotlinks.



Sodium: 3536mg | Calcium: 121mg | Vitamin C: 3mg | Vitamin A: 3990IU | Sugar: 31g | Fiber: 4g | Potassium: 1249mg | Cholesterol: 281mg | Calories: 1144kcal | Trans Fat: 1g | Saturated Fat: 31g | Fat: 86g | Protein: 52g | Carbohydrates: 41g | Iron: 6mg