Backyard Dads: Roll That Smoke With This 3-2-1 BBQ Smoking Method

I’ve been married for more than 20 years. During that time, I have found that there appears to be an unwritten rule in my home of what is “Dad’s” undisputed domain of cooking, which are pancakes, chili, gumbo, cleaning out the fridge and making it into something, and anything on the grill. So finding a preferred BBQ smoking method is a must.

While I embrace the crown that has been placed on my household head, though it weighs heavy at times, there are two things I won’t do: smoke a turkey for Thanksgiving when a set time is required, and I will not cook a brisket for a wide variety of guests.

One thing that used to intimidate me was cooking pork ribs for small and large parties alike. After mastering a simple process, these days, I say bring it and bring your appetite.

Become a Backyard King with this 3-2-1 Smoking Method

The 3-2-1 BBQ smoking method starts the night before with a pre-rub.

Smoking baby back pork ribs is a cooking craft that requires a balance of patience, precision and a preference for tender, flavorful meat. For me and many other backyard dads, the 3-2-1 step BBQ smoking method has become a tried-and-true process for achieving fall-off-the-bone ribs with a perfect smoky flavor. In this article, I’ll guide you through the journey of creating this dinner on your smoker or grill, from pre-rub to the final saucing. We’ll also share some essential tips for spritzing, wrapping in foil and saucing to take your rib game to the next level.

Mind you, this is not a contest-winning recipe. Even though I believe smoke gods, like Tuffy Stone, may have been one of the evangelists of this method, Myron Mixon, Big Moe Cason and other pit masters who will evaluate on bark bite, chew pull, etc., have their own judging criteria. However, guests who have a paper plate, or who have to cut ribs off the bone for their kids at your backyard extravaganza, want a simple fork pull, and they don’t want their teeth to look like they ate a corn cob pig.

BBQ Smoking Method – Flavor Foundation

Use charcoal or hardwood chunks for a traditional, smoky flavor.

The night before firing up your smoker or grill, it’s crucial to prepare the baby back ribs with a flavorful pre-rub. The pre-rub enhances the taste and tenderizes the meat as it absorbs the seasonings. Start by removing the membrane from the bone side of the ribs, as it can hinder the penetration of flavors.

For the pre-rub, create (or buy) a blend of spices and herbs that complements the rich pork flavor. A classic combination includes paprika, brown sugar, chili powder, garlic powder, onion powder, salt and black pepper. Feel free to experiment with additional ingredients like cayenne pepper or smoked paprika to add some heat or smokiness.

Generously coat both sides of the ribs with the pre-rub, ensuring an even distribution of flavor. Pro-tip: for this article, I used a sriracha mayonnaise as meat glue for the rub to stick. In the past, I have used mustard, mayo and salad dressing. Many will say it cooks off, but trust me, I knew that the sriracha was there.

Next day, allow the ribs to rest at room temperature for at least 30 minutes before putting on the grill. Now it’s time to fire up the smoker or grill and commence the 3-2-1 step process that will transform your baby back ribs into smoky, tender delights.

The “3” Stage

Preheat your smoker or grill or oven to a temperature of about 225°F (107°C) with 250°F tops. For outdoor, use charcoal or hardwood chunks for a traditional smoky flavor or experiment with fruitwood like apple or cherry for a sweeter touch. Indoor, I use a little liquid smoke in my spritz.

Place the pre-rubbed ribs bone-side down on the grates, allowing sufficient space for the smoke to circulate. Close the lid and let the ribs smoke for three hours, maintaining a consistent temperature. For this article, I used my Bradley smoker and a Weber Genesis. For the Weber, I wrapped pre-soaked smoke wood in tin foil with some holes poked throughout. I placed it on the flavor bars in the back row where my burner was fired. The front two burners were left off for indirect cooking. I also put a small tin pan of water over the smoking tin foil for moisture.

Resist the temptation to lift the lid frequently, as it can cause heat fluctuations and increase cooking time. Trust the process and let the magic of smoke and low heat work its wonders.

Spritz Those Ribs!

A good BBQ sauce can be added to the pre-rub.

During the smoking process, spritzing your ribs periodically helps maintain moisture and infuse additional flavors. Create a spritzing liquid by combining apple cider vinegar, apple juice and water in a spray bottle. The acidity from the vinegar helps tenderize the meat, while adding a tangy note to the flavor profile. For this cook-off, I used pineapple juice.

Spritz the ribs every hour or so during the smoking process. That also gives you an excuse to get outside and have a beer. Aim for a light and even misting of the spritz, as excessive spritzing can wash away the pre-rub and disrupt the cooking process. This step ensures the ribs remain juicy and flavorful throughout the smoking time.

The “2” Stage

Spritzers help keep the meat tender, like this one using pineapple juice.

After three hours of smoking, it’s time to wrap the ribs in foil to lock in moisture and promote further tenderness. Before wrapping, spritz the ribs one last time for added flavor.

Create a foil packet large enough to accommodate the ribs. Place the ribs meat-side down in the center of the foil and seal the edges tightly to create a secure pouch. No need to double- or triple-wrap the ribs, I promise they won’t try to undress.

Return the foiled ribs to the smoker or grill and continue cooking for an additional two hours. This stage allows the ribs to steam in their own juices, rendering the meat fork-tender.

The “1” Stage

After three hours, wrap the ribs in tin foil and seal the edges.

After two hours of wrapped cooking, carefully remove the foil from the ribs (taking care to avoid steam burns).

Brush, baste, smear, or slather your favorite barbecue sauce on both sides of the ribs, allowing the sauce to caramelize over direct heat for the final hour. Often, I take ribs out of the smoker for this process and place on the grill or under the broiler on the lowest rack for the final goodness glaze.

If you are sticking with the smoke box, adjust the temperature of your smoker or grill to around 250°F (121°C) for the last hour, ensuring the sauce creates a sticky glaze without burning. Keep a close eye on the ribs to prevent overcooking.

Smoke Master

The finished product with this BBQ smoking method is fall off the bone ribs.

By following the 3-2-1 step BBQ smoking method, you can eliminate the intimidation of doneness paranoia or the spouse-induced stress of meat readiness chirping. This has elevated my baby back pork ribs to new heights of smoky deliciousness even though we will all have that one neighbor, dad or brother who thinks their Tik Tok BBQ porn earned them a PhD in Meat Opinion.

Still, from the pre-rub to the spritzing, wrapping and saucing stages, each step contributes to the creation of ribs that are succulent, tender and bursting with flavor that will appeal to 95% of your meat-eating guests.

Remember to experiment with different rubs, spritzing liquids, and barbecue sauces to find your personal taste preferences. With practice and relative attention to detail while you are enjoying your favorite beverage, you’ll soon become a master of the smoker or grill, impressing family and friends with your fall-off-the-bone ribs.

So, fire up that smoker, grab your tongs, stuff that koozie and let this simple process make you a backyard king!