Traeger 3-2-1 Ribs are all over the internet and are the favorite ribs for a ton of pellet grillers around the world. Learn what the 3-2-1 method is, how you can adjust it to your own tastes, and all of my tips and tricks along the way.
Traeger 3-2-1 Ribs
There are many way to get to a great rack of ribs, and the 3-2-1 method is one of the most popular. One important thing to note is that the end results may vary. Sometimes, you’ll wind up with fall-off-the-bone tender ribs, and sometimes, you’ll wind up with ribs with a solid bite to them.
What makes the difference is the meat, the weather, the wrap, and how closely you pay attention to the internal temperature guides.
Listen to the meat, know the end result you are going for, and adjust accordingly to get there. As much as I’d like to say that this is the magic formula, that doesn’t actually exist. Good barbecue is all about adjusting on the fly, learning what makes the meat sing, and knowing what you want out of it.
3-2-1 Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Baby Back Ribs – Make sure to remove the membrane from the bone side of the ribs for the best results.
- Mustard – Yellow mustard is what we always reach for, but a good Dijon would be hard to argue against!
- BBQ Rub – I like our Homemade Rib Rub for these, but if you don’t want to make it at home, my favorite rub for ribs is our own OWYD Spicy Pork Rub!
- BBQ Sauce – I have a lot of great homemade BBQ sauce recipes. Try my Whiskey Coke Barbecue Sauce, Cherry Dr. Pepper Barbecue Sauce, or this Vinegar BBQ Sauce recipe! Orrrr you can pick up your own favorite at the store. We love the Blues Hog brand!
Get all my Ribs Recipes here!
How to make 3-2-1 Ribs on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat and Prep – Preheat your pellet grill or smoker to 180°. Remove the membrane from the back of the ribs. Rub with mustard and coat liberally on both sides with your favorite BBQ rub.
- Smoke – Smoke the ribs at 180° for 3 hours. The internal temperature of the ribs should reach 160°.
Turn the temperature of the grill up to 225°. Using two large strips of foil for each rack of ribs (double layered), place one rack on each double-layer foil. Place 3-4 pats of butter on top of each rack of ribs and about 1/2 cup of brown sugar per rack. Bring the sides of the foil up around the ribs and pour some liquid in the bottom of the foil. We like to use hard apple cider or beer.
Wrap the ribs up tight and crimp all the seams. Toss back on the grill for 2 hours. You’re aiming for an internal temperature of 205°. - Unwrap and grill – Keep the grill at 225°. Unwrap the ribs and brush with your favorite barbecue sauce. Toss them back on the grill for 30-60 minutes to let the sauce set.
- Enjoy – If you’ve followed the temp guide, you’re about to bite into one of the most tender, delicious racks of ribs you’ve ever tasted.
Make a batch of my Homemade BBQ Sauce!
Traeger 3-2-1 Ribs FAQ
What are 3-2-1 Ribs?
3-2-1 Ribs are baby back ribs that are smoked at a relatively low temperature for 3 hours, wrapped with butter and brown sugar for 2 hours, and then sauced and put back on the grill for an additional hour.
If you follow the time guide alone, you could end up with ribs that either falls off the bone or are still pretty adhered and have a good bite to them. If you follow the time + temperature guide, you’ll have much more consistent results.
How do you store smoked pork ribs leftovers?
I usually wrap our leftovers in foil and toss them in the fridge. You can also use a storage container or baggie. Just make sure they are wrapped up good.
What’s the best way to reheat leftovers?
Ribs reheat BEST in sous vide, in my opinion. But if you haven’t jumped on that particular bus yet, I’d re-wrap in foil, toss in a little liquid like apple juice or beer, and heat on low heat in the oven. Like, 250-275°.
Can you use other types of ribs with this recipe?
Yes! This general method works great with St. Louis ribs and even beef ribs. Always fall back to your temps though! That’s your best guide to great ribs.
What if I don’t like ribs to be so tender?
If you like some bite left to your ribs, there are a few things you can do.
- Use less liquid in the wrap stage.
The liquid essentially steams the ribs, tenderizing the meat. Less liquid means less steam, so the ribs will hold onto some more bite. - Less time, lower finished temp
Bringing the ribs to 204° is going to guarantee they are tender. If you take them off the grill closer to 195°.
Try our Smoked Pulled Pork next!
More Recipes For Ribs
- Smoked No-Wrap Ribs – If you want a simpler rib with more bite, no-wrap ribs are the way to go! Maximum smoke flavor, and they can still get super tender!
- Smoked Beef Short Ribs – Also known affectionately as “Dino Ribs”, our big beef short ribs are perfect to serve as a centerpiece when you want to impress your bbq bros (or bbq bros-at-heart).
- Country-Style Pork Ribs – Not actually ribs at all, but with all the flavor that brings.
- Smoked St. Louis Ribs – St. Louis ribs are typically less expensive than baby backs, and taste amazing. This method will have you going back to it time and time again.
- Cherry Coke Ribs – With homemade Cherry Coke BBQ Sauce, this recipe is always a hit! Sub in your favorite flavor of cola if you aren’t into Cherry Coke.
- Spicy Asian Pork Ribs – This is always a reader favorite. I’ve heard people say these are the BEST ribs they’ve ever had, in fact. You’ve gotta try them to see what all the hype is about!
- Shortcut Pork Ribs (Smoker + Instant Pot Recipe) – This is the recipe to reach for when you don’t have all day to smoke some ribs. It utilizes an electric pressure cooker to tenderize the ribs without sacrificing the flavor of cooking over a real wood fire.
- Smoked and Braised Beef Short Ribs – More like a pot-roast than actual ribs, this is one of my all-time favorite recipes.
- Traeger Kalbi Beef Short Ribs – This Korean staple gets the Traeger treatment and tastes AMAZING. You’re going to be reaching for those “flanken” ribs every time you see them in the grocery store once you try them.
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What To Serve With Ribs
These classic BBQ side dishes are perfect to serve with ribs at your next BBQ or cookout!
- Creamy Coleslaw
- Vinegar Coleslaw
- Macaroni Salad
- Potato Salad
- Smoked Baked Beans
- Smoked Mac and Cheese
Traeger 3-2-1 Ribs
Delicious, tender, packed-with-flavor Traeger Smoked 3-2-1 Ribs! This is a solid method for cooking ribs. Get my suggested rubs below!
Ingredients
- 2 racks baby back ribs
- 4 tablespoons mustard
- 6 tablespoons bbq rub
- 6 tablespoons butter
- 1 cup brown sugar
- 1 cup hard apple cider or beer
- 2 cups barbecue sauce
Instructions
- Preheat your smoker to 180°. Remove the membrane from the ribs. Rub with mustard and coat with the bbq rub.
- Smoke your ribs, meat-side-up, for 3 hours, or until the internal temperature reaches 160°.
- Using a double-layer of heavy-duty foil, place one rack of ribs onto the foil. Top with half the brown sugar and butter. Pull up the sides of the foil and add in half of the hard cider. Fold up and over the ribs and seal the seams well. Repeat with the other rack.
- Turn the pellet grill up to 225°. Place the wrapped ribs on the grill and cook for 2 hours, or until the internal temp reaches 195° for ribs with a bite, or 205° for tender, fall-off-the-bone ribs.
- Carefully remove the wrapped ribs from the grill and unwrap. Top with bbq sauce and place back on the grill for 30-60 minutes.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 790Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 124mgSodium: 1553mgCarbohydrates: 85gFiber: 2gSugar: 73gProtein: 28g
Nutrition data provided here is only an estimate.
Caitlin
Saturday 2nd of September 2023
Have you tried this method with butcher paper? How would to effect the time?
Nicole Johnson
Sunday 3rd of September 2023
I haven't tried it with butcher paper, really. Just the foil. But it should work in a similar way. If the ribs aren't as tender as you prefer at the end of the "2" portion, just let them go another hour or so, or until they reach your desired tenderness. Let me know how it goes!
Nagi
Saturday 11th of February 2023
I use this method for spare ribs and St. Louis-style ribs (mostly because I don't think baby back ribs are worth the effort). In my opinion, if the gristle isn't soft and edible, then the ribs aren't done.
Nicole Johnson
Sunday 12th of February 2023
I totally agree. I actually like my ribs "overcooked" by competition standards. Fall-off-the-bone is my preference, but my husband prefers them with some bite left to them.