My Secret of Smoking Spare Ribs Using the 3–2–1 Method.

As you know, baby back ribs are 2–1.5–1 method. But you’ll get a bit difference here-

  • Start by prepping your ribs. Remove the silver skin from the back of them and if you want to you can even trim them down to St. Louis style ribs.
  • Rub them down with your choice of rub and wrap them in saran wrap or aluminum foil and refrigerate them overnight.
  • Smoke your ribs meat side up at around 235 degrees for 3 hours.
  • Lay down a large sheet of aluminum foil. Inside the foil place about 1/4 cup of brown sugar. Pace about 1/2 of butter(soft, room temp) in a smaller zip-top baggie. Cut a small slit in one of the bottom corners of the baggie. Now squeeze half of the butter onto the brown sugar. Top the butter with a drizzle of honey. Lay the ribs meat side down on top of the brown sugar mix and reverse the process one the other side of the ribs. Wrap the ribs tightly in the foil and continue to cook the ribs in the smoker at 235 degrees for 2 hours.
  • Remove the ribs from the foil(be careful, there will be a very hot liquid that comes out of the foil) and place ribs back in the smoker meat side up. Cook at 235 degrees for 1 hour.
  • Remove ribs and let cool for a few minutes…if you can! Slice and serve!

Don’t worry if your smoker is old. I know a Grilling Genie who can make any old bbq grill or smoker looks almost new. In case you call him, here’s the details -

Have a shiny grill, have a funny day.



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