The Best Ribs Start With Remembering This 3-2-1 Formula

We recently discussed how to prepare the best ribs that fall off the bone in your slow cooker, but if you are looking for a more traditional way of preparing this beloved BBQ centerpiece, you want a six-hour grilling and smoking process broken down into an easy-to-remember catchphrase: 3-2-1. It might seem daunting to prepare ribs as good as you get at your favorite smokehouse restaurant, but trust us, it's not that complicated. If you have a smoker and several hours to work with, you have almost everything you need. Just remember this: three hours to smoke, two hours to braise while wrapped in foil, and one hour to set the BBQ sauce glaze you're gonna brush on. It's that simple!

You want to start with prepared ribs. Baby back ribs work especially well for this method — remember that there's a difference between baby back ribs and spare ribs — and all you need to do is remove the silverskin. Go ahead and smoke your ribs with your favorite rub for three hours. After, prepare a juicy braise (the internet is ripe with suggestions, but many use apple juice and honey for sweetness), wrap the ribs in foil, and put them back in the smoker for two hours. Lastly, unwrap your ribs, go ahead and slather them in sauce — we love Bobby Flay's upgrades to store-bought BBQ sauce! — and set them directly on the heat to cook for one last hour, which will caramelize your mix and make it sticky. Don't forget to rest your ribs for a few minutes, of course. After that, you are ready to dig into what could be the most succulent meat you've ever tasted!

The experts agree: while many recipes will claim to hold the secret to the perfect ribs, time is the one variable that always plays a factor. Allowing ribs to cook low and slow is the top tip for getting the meat so tender that it's ready to slide off the bone. Even recipes that don't explicitly use the "3-2-1" nickname are successful when breaking it down into similar prep steps: smoking the ribs first, wrapping them, and then finishing off the glaze, all at a temperature that shouldn't exceed 250 degrees. Are there faster ways to make ribs? Probably. But, in life, it holds true that good things often come to those who wait, and that applies to smoked meat. Sit back, watch some sports, have a drink, and be patient. Trust the process, and it will pay dividends in supple meat and luscious taste.

Of course, even when making your perfect 3-2-1 ribs, keep in mind some major mistakes folks make when cooking ribs and avoid them. Don't, for instance, overseason your meat. It can be tempting, as ribs are a sizable cut, but the savor of the meat is the main appeal. You don't want to drown that out. Also, don't be tempted to put sauce on your ribs any sooner than the last hour, as this could lead to unpleasant charring and a burnt, bitter taste.