Traeger Smoked Ribs (3-2-1 Method)

These Traeger Smoked Ribs are made easy using the 3-2-1 Cook Method. Grab your pork ribs: baby back, spare, or whatever you like! These are seasoned to perfection using a dry rub. This spread can be made with any smoker or pellet grill for BBQs, summer cookouts, or any occasion!

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What Type of Ribs to Use

You can use any ribs you like in this recipe, the prep and cook times will remain about the same. I used spare pork ribs.

Spare ribs are cut from the belly and behind the shoulder. They are closer to the belly and tend to have more fat. These ribs are also really flat. Because they have more fat, there’s lots of flavor so some people tend to favor these.

Baby back (pork) ribs are from the high back and backbone. These are the ribs found in bone-in pork loin chops, but without the loin. A lot of people find these to be more tender and lean. They are usually more expensive than the other pork ribs.

A slab or rack of baby back often includes 10-13 ribs and weighs 1- 3 pounds. One rack is usually enough to serve 2 people, maybe 3 or 4 if 2 pounds. This slab was a little over 3 pounds.

St. Louis Style ribs are spare ribs that have been trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue.

Beef back ribs are from the upper part of the cow and are the same cut found in bone-in ribeyes. These are usually mostly bone and fat, with a small amount of meat, but have lots of flavor.

Beef short ribs come from the lower part of the animal. These are typically really meaty and often served braised.

What is a Dry Rub and Marinade? How to Season the Meat

A dry rub is a combination of spices and seasoning added to the meat to enhance flavor. It’s different from a marinade which has liquid ingredients (often to tenderize the meat) like apple cider vinegar or citrus. The purpose of a dry rub is to create a crust around the meat. A dry rub will enhance the flavor of the ribs without using moisture or a liquid marinade. Rubs are usually a little more coarse than simply adding seasoning.

As a rule of thumb, when applying a rub you should apply enough to fully coat the meat. You don’t want to see any empty spots. Add more spices if necessary. I love to use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:

• Brown Sugar or Sweetener
• Garlic Powder
• Onion Powder
• Smoked Paprika
• Salt
• Pepper

Marinades are great for hearty meats that won’t necessarily get tender on their own by cooking, such as chicken, thick cuts of pork, and steak.

Since these ribs are cooked low and slow I like to use a combination of both a dry rub and a liquid marinade. Over time, you may notice the ribs dry out on the smoker (especially before they get wrapped in foil). I use a combination of melted butter and apple cider vinegar to baste the ribs.

Can I Leave a Dry Rub on Overnight?

Absolutely. You can prep the ribs in advance and allow the rub to sit overnight (or 10-12 hours) for amazing flavor, this is optional. When you prep the meat it allows the spices to penetrate and enhances the flavor. Store the ribs covered and in the refrigerator.

Remove the Membrane From the Back of the Ribs

Most ribs will have a thin membrane intact on the back of the ribs that protect the bones.

If you leave this on it will prevent the dry rub from penetrating into the meat. It will also get hard when you cook it and ribs will be tough and rubbery to eat.

Do You Have to Trim the Ribs or Remove Any Fat?

This is a matter of preference. Some like to trim any loose ends or meat tags if they are there. These will char quickly on the grill, but usually only when cooked at high heat, since these are cooked low and slow it’s not much of an issue. I keep the marble of fat within the ribs intact. This will add a lot of flavor.

What Type of Wood Pellets to Use

You can use whatever you like for ribs. I typically use the Signature Traeger blend. You can also use mesquite, hickory, apple, cherry, pecan, or maple.

How to Make Traeger Smoked Ribs Using the 3-2-1 Method

The 3-2-1 method is popular among beginners and those looking for a foolproof method to smoke tender, juicy, and fall of the bone ribs. You start with uncovered, raw ribs added to the smoker for 3 hours. This will produce the smoky flavor you want for ribs. Then, the method speeds the cooking process along by steaming the ribs inside foil to lock in moisture for 2 hours. After wrapping, the ribs are drizzled in BBQ Sauce (optional) and smoked for an additional hour.

Temperature

Any temperature from 225 to 275 degrees is typically fine. Ribs need to cook slowly in order to achieve the right texture, I recommend 225 degrees.

Cook Time/How Long to Smoke

In total, the ribs will take around 6 hours to cook. You will smoke them uncovered for 3 hours, covered in foil for 2 hours, and then 1 additional hour uncovered.

When smoking ribs, I don’t like to be rushed. Feel free to add additional time if necessary.

Pair With these Side Dish Recipes

Bacon Ranch Pasta Salad
Broccoli Salad with Bacon and Cheese
Smoked Mac and Cheese
Southern Baked Beans
Southern Coleslaw
Vinegar Coleslaw
Southern Potato Salad
Southern Soul Food Baked Mac and Cheese
Easy Spaghetti Salad
Southern Macaroni Salad
Air Fryer Corn on the Cob

You may also like my Traeger Pulled Pork (Shoulder Butt) recipe.

More BBQ and Ribs Recipes

How to Grill Ribs on a Charcoal or Gas Grill
Air Fryer Ribs
Instant Pot Baby Back Ribs
Slow Cooker Crockpot BBQ Ribs
Oven Baked Baby Back Ribs
BBQ Chicken Drumsticks and Thighs

More Traeger and Smoker Recipes

Traeger Smoked Bacon
Traeger Smoked Ham
Smoked Mac and Cheese
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Turkey
Smoked Salsa
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Pork Belly Burnt Ends