Make these Smoked Ribs and you will become known for smoking ribs. This is the famous, fail-proof 3-2-1 smoked ribs method and the results will rival your favorite restaurant baby back ribs. It’s easier than you think!

We love outdoor cooking and there’s nothing like the taste and aroma of Burgers, Philly Cheesesteaks, and Grilled Salmon. Using a smoker a.k.a. pellet grill takes barbecuing to the next level.

Smoked Ribs on a cutting board with the best glaze

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Smoked Ribs Recipe:

Glazed sticky on the outside with fall-apart tender meat on the inside – these are the smoked ribs dreams are made of. Ribs are our favorite (inexpensive) way to feed a crowd – this recipe makes a big batch but they sure disappear fast. We buy the 9-pound package (3-racks of ribs) at Costco for about $30.

The best thing about smoked ribs is they reheat beautifully. If you’re going to put in the time it takes to make ribs, why not make a big batch? To reheat: Cover with foil and pop them in the oven until warm.

Smoked Ribs recipe cooked and sliced with bbq glaze

Homemade Seasoning Rub for Ribs:

You can use your favorite pre-made seasoning mix for ribs, but our go-to dry rub for rubs comes from Susie from Hey Grill Hey. We love the addition of brown sugar which caramelizes on the ribs. We use the full amount of seasoning to cover all 3 racks of ribs and they are seasoned to perfection every time (print ingredient list below).

Homemade seasoning rub for ribs

The Best Homemade Rib Glaze:

This glaze is easy to make and has simple ingredients but the flavors really pop and the secret is in the mustard so don’t skip it. We modified this from Camp Chef’s 3-2-1 ribs. It’s easy and perfect; just combine everything and stir. Between glazing twice, we end up using the full amount on 3 racks of ribs.

  • 2/3 cup ketchup
  • 1/3 cup yellow mustard
  • 1/3 cup maple syrup
  • 2 Tbsp white vinegar
  • 1 tsp black pepper

Ingredients for homemade rib glaze including ketchup, mustard, maple syrup and apple juice and vinegar

How to Make Smoked Ribs:

Step 1: Remove the Silver Skin. If the butcher hasn’t already done so, remove the silver skin or thin membrane from the bone side of the ribs. Silverskin is difficult to chew and doesn’t let flavor penetrate the meat. Score the membrane and peel it back. Tip: Use a paper towel to get a firm grip on the membrane.

Step 2: Salt Your Ribs. Pat dry with paper towels and season all over with kosher salt and rest at room temp 1 hour.

Salted baby back ribs with silver skin membrane removedStep 3: Spritz Your Ribs: Use a spray bottle or brush on a mixture of apple juice, yellow mustard, and maple syrup. Generously season all over with all of the seasoning rub (about 1/3 cup). Grill Following the 3-2-1 Method.

TIP: set the ribs on a rimmed baking sheet and place over the door of your dishwasher and you won’t have any cleanup after spraying. 

Spritzing and seasoning baby back ribs

3-2-1 Smoked Ribs Method:

The 3 2 1 is a fail-proof and trusted method for grilling ribs. You set the grill temperature to 225˚F or “High Smoke”, close the smoker lid and:

  • Grill the ribs directly on the rack (bone-side down) 3 Hours
  • Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours
  • Remove foil, glaze the tops and place directly on the rack 1 Hour

Step by step photos for 3-2-1 Smoked Ribs method

How to Test Rib Doneness:

Ribs are done grilling if you lift them with tongs and bounce them back onto the rack and they form a crack on the surface. The glaze should be set and slightly sticky to the touch. We found a 3-lb rack of ribs was perfectly done using the 3-2-1 cooking method.

Upclose cut of cooked ribs with fall of the bone tender meat

Which Smoker Do We Use?

We did a ton of research before getting our smoker and looked at all of the current models including Camp Chef, Traeger, and Louisiana smoker grills. We fell in love with the Camp Chef pellet grill (smoker) because it has a “sidekick” feature and doubles as a BBQ grill and you can buy separate attachments that connect to a propane tank. It comes with a stove/griddle and we also have the pizza oven, and grill box attachments.

If you are new to smokers, they are electric and use wood pellets which add wonderful smoked flavor and aroma. Having the camp chef replaced our traditional bbq grill and the results have been impressive.

Camp Chef Woodwind smoker pellet grill

These smoked ribs are finger-licking good! If you love them saucier, feel free to brush on your favorite BBQ sauce on the finished ribs. It’s easier to cut them if you apply BBQ sauce after slicing.

Sliced ribs served with BBQ Sauce

Serve Ribs with these BBQ Side Dishes:

Smoked ribs are definitely the star of the show. Add these sides to make a truly memorable menu for your cookout.

Smoked Ribs with the Best Glaze

5 from 22 votes
Make these Smoked Ribs and you will become known for smoking ribs. This is the famous, fail-proof 3-2-1 smoked ribs method and the results will rival your favorite restaurant baby back ribs.
Prep Time: 15 minutes
Cook Time: 6 hours
Resting Time: 1 hour

Ingredients 

Servings: 9 people

Smoked Ribs Ingredients:

  • 3 racks baby back ribs, (3 lbs each rack)
  • kosher salt
  • 1/3 cup apple juice
  • 1 Tbsp yellow mustard
  • 1 Tbsp maple syrup

Homemade Seasoning Rub:

Homemade Glaze:

  • 2/3 cup ketchup
  • 1/3 cup yellow mustard
  • 1/3 cup maple syrup
  • 2 Tbsp white vinegar
  • 1 tsp black pepper

Instructions

Prep Your Ribs:

  • Remove the Silver Skin or thin membrane from the bone side of the ribs (if the butcher hasn't already). Score the membrane and peel it back, use a paper towel to get a firm grip on it.
  • Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.
  • In a spray bottle or mason jar, combine 1/3 cup apple juice, 1 Tbsp mustard, and 1 Tbsp maple syrup. Spray or brush all over rib racks. Generously season all over with all of the seasoning rub (about 1/3 to 1/2 cup). Grill Following the 3-2-1 Method.

3-2-1 Smoked Ribs Method:

  • You set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
  • Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.
  • Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.
  • Remove foil, glaze the top and place directly on the rack 1 Hour.
  • Test for doneness: Lift rack of ribs with tongs and bounce them back onto the rack - they should form a crack on the surface. The glaze will be set and slightly sticky to the touch.

Nutrition Per Serving

523kcal Calories23g Carbs37g Protein32g Fat11g Saturated Fat130mg Cholesterol1100mg Sodium605mg Potassium1g Fiber19g Sugar379IU Vitamin A1mg Vitamin C91mg Calcium2mg Iron
Nutrition Facts
Smoked Ribs with the Best Glaze
Amount per Serving
Calories
523
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
130
mg
43
%
Sodium
 
1100
mg
48
%
Potassium
 
605
mg
17
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
37
g
74
%
Vitamin A
 
379
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
91
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: smoked ribs
Skill Level: Medium
Cost to Make: $$$
Calories: 523
Natasha's Kitchen Cookbook

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5 from 22 votes (6 ratings without comment)

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Recipe Rating




Comments

  • Mr Sammie
    June 30, 2024

    Thank you and your hubby for the glaze. You and Mrs Joanna Gaines are the queens of great husband cooks 💕😊😋

    Reply

  • Ginny
    May 24, 2024

    I will be making my ribs in the oven using the Hey Girl rib rub and glaze the ribs at the end. Does that sound good?

    Reply

    • Natashas Kitchen
      May 24, 2024

      Hi Ginny, I haven’t tested that. If you do I’d love to know how you like it!

      Reply

  • Sean
    September 5, 2022

    The most tender juicy ribs I may have made!!! Soooo worth the wait!! Thank you !!

    Reply

    • Natasha's Kitchen
      September 5, 2022

      Thanks for the awesome feedback!

      Reply

  • Anneta
    April 2, 2022

    Hello, do you think I can salt, add juice and dry rub a day in advance so it could all be prepped in advance or do u recommend prepping everything right before smoking. Thank you

    Reply

    • NatashasKitchen.com
      April 2, 2022

      Hi Anneta, I think that would be fine.

      Reply

  • Oliya
    September 4, 2021

    Incredible perfect ribs!
    I made them before and they were the absolute best! I’m making them again now and can’t figure out what I did before-
    Do I keep the grill settings the same for all 3 phases? Or do I change the settings for the grill part? Thank you!

    Reply

    • Natashas Kitchen
      September 4, 2021

      I’m so happy you enjoyed these, Oliya. Yes, we keep the temperature the same at 225˚F or “High Smoke.”

      Reply

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