True story: I didn’t like pork ribs until I made them myself in the smoker. For my first attempt at smoked pork ribs, I followed the 321 protocol — and it changed my life. 321 smoked pork ribs, done right, have a melty, luscious texture and a rich, fatty flavor. I like to accent the smokiness with a savory rub plus a tangy BBQ sauce. The result? Falling off the bone, smoked meat perfection.

321 smoked pork ribs recipe: What to expect

Taste: If you could dream up the ideal blend of smoky, savory, and sweet, this would be it. The pork rub adds depth, and brown sugar plus BBQ sauce caramelizes into a sticky glaze.
Texture: Fall-off-the-bone tender, with a slight bark from the smoker and a sticky-sweet finish.
Foolproof Factor: The 321 method translates into 3 hours of smoking unwrapped, 2 hours of smoking wrapped in foil, and 1 final hour of smoking with a glaze. If you have a manual smoker, your biggest challenge will be holding the temperature for that long. Also, if you have to choose between a hotter or cooler temperature, take the cooler option. Six hours of smoking at 220°F or 104°C is better than six hours of smoking at 230°F or 110°C. I did burn 321 ribs once, and it wasn’t good.
Timing: Plan for 6 hours total, but most of it is hands-off smoking time.

321 smoked spare ribs, prepared on plate with sweet potato. — ©BlogChef/Speak LLC.

Ingredients and how to use them

This recipe requires just six easy ingredients. Most are pantry staples or readily available at any supermarket.

Pork ribs: Spare ribs are best for their meaty texture. The extra meat and fat on spare ribs makes for a juicy, hearty bite. Baby back ribs work also, but they’re smaller and leaner. Watch them more carefully, since you may have to adjust the cooking time.
Yellow mustard: You will use yellow mustard to bind the rub to the meat. The vinegar taste will dissipate in the smoker. If you don’t have mustard, you can substitute mayo or olive oil, but the bark will not get as crunchy.
Pork rub: You can use a store-bought pork rub or create your own. The usual ingredients are smoked paprika, brown sugar, and garlic powder. Steer clear of rubs that are too salty, as they overwhelm the meat.
Beer: You’ll need one can for this recipe. A light beer — pilsner or lager — provides moisture and a subtle sweetness. You can alternatively use apple juice or broth.
Brown sugar: You will need about 1/2 cup. The sugar caramelizes to add sweetness and texture to the meat. You can also use coconut sugar.
BBQ sauce: Choose your flavor and make sure you have at least 1 cup on hand. Thicker, stickier sauces adhere better to the ribs.

After smoking the ribs uncovered for 3 hours, you wrap them in foil along with some beer and brown sugar.

Equipment needed

The big thing you need here is a smoker, but it can be any kind that imparts smoky flavor. I use a pellet grill, but I’ve also cooked ribs in a charcoal smoker.

You also need heavy-duty aluminum foil, some paper towels, and a sharp knife.

Optional first step: Remove rib membrane

The membrane is a thin, slippery sheet on the bony side of the ribs. In smoking circles, there is a debate on whether removing the membrane makes a difference. Some say getting rid of the membrane allows the seasonings and smoke to penetrate the meat and prevents the ribs from getting tough. Others disagree.

I share both sides of the debate because removing the membrane can be tricky. If you can’t figure it out, don’t stress. Your ribs will still be amazing if you follow the other steps. Personally, I do remove the membrane — but sometimes I haven’t gotten it completely off. No one admitted to noticing.

Here’s what to do:

Trim and dry: Begin by trimming excess fat or loose meat from the ribs. Pat the bone side dry with a paper towel.
Find the membrane: Look for the thin, shiny layer covering the bones. It looks a bit like plastic wrap. Starting at the edge, slip a butter knife underneath it.
Pull: Using a paper towel in your hand, grab the membrane’s edge. The paper towel helps you grip the membrane. Without it, your fingers are likely to slip off. Once you have a good grip, try peeling the whole thing back in one sheet. If it rips, pry up another section and try again. Keep going until the membrane is completely removed, or you’re tired of fighting with it.

Now you’re ready to proceed with the 321 smoked pork ribs recipe below.