The 3-2-1 Method for Smoking Ribs

For years, the 3-2-1 method has been one of the most trusted ways to smoke ribs. If you're looking for tender and flavorful ribs that fall right off the bone, this technique will help you achieve delicious results for your next backyard barbecue.

Last updated: October 3, 2025

What is the 3-2-1 method for ribs?

The 3-2-1 rib method for smoking ribs is based on the three stages of cooking your ribs. Three hours cooked unwrapped, two hours cooked wrapped in foil or butcher paper, and one hour cooked unwrapped. This method works great for St. Louis-style ribs and spareribs. For baby back ribs, you may need to adjust the 3-2-1 method to a 2-2-1 or 3-1-1 cooking method since they are generally smaller than St. Louis-style ribs and spareribs and will cook faster. For more details on timing, refer to our 3-2-1 method temperature chart. 

The 3: Three hours smoking ribs, unwrapped 

The first stage of cooking involves placing your seasoned rack of ribs directly on the grill grates, meat side up, and smoking for 3 hours to infuse the wood-fired flavor. This step will turn your dry rub seasoning into that delicious bark. 

The 2: Two hours wrapped in foil or butcher paper 

The second “wrapped” stage is vital to speed up your cooking. As your meat cooks, moisture escapes, and it balances out the heat being applied, which can cause the internal temperature of your meat to stall for an extended period. Wrapping locks in more moisture in the meat and prevents the cooling that occurs during the stall. This helps maintain the meat’s internal temperature better and significantly reduces the amount of time that the stall will take.1 If you’re using your grill as a smoker, always use aluminum foil for wrapping. Do not use butcher paper on a gas or charcoal grill. Butcher paper should only be used in a smoker, where it is not directly exposed to open flames. 

The 1: One hour of cooking, unwrapped, lathered in sauce 

The final stage is when the last burst of flavor is infused into your meat. The last hour of cooking allows the sauces or glazes to set and develop that classic, caramelized, and smoky taste.

person placing meat wrapped in butcher paper on a smoker

How to smoke ribs using the 3-2-1 method

Let’s begin with what you’ll need and discover how to cook perfectly smoked ribs using the simple 3-2-1 method. 

You’ll need: 

  • Smoker, wood pellet grill, charcoal, or gas grill
  • Wood pellets or chips like hickory, apple, maple, pecan, or wood of your choice
  • Grill or smoker thermometer
  • Meat thermometer
  • Grill tongs
  • Basting brush
  • Reynolds Wrap® Pitmaster’s Choice™ Aluminum Foil (for grill or smoker) or Reynolds Kitchens® Pink Butcher Paper with Slide Cutter (smoker only)
  • 1 to 2 racks, or 4 to 5 pounds of spareribs (also known as St. Louis-style ribs) or baby back ribs
  • Dry rub ingredients
  • Wet spritzing ingredients like beer, juice, apple cider vinegar, or water
  • Barbecue sauce or glaze of choice

YOU’LL NEED…

3-2-1 method temperature chart for smoking ribs

Low and slow is the way to go when smoking ribs with the 3-2-1 method. The cooking technique consistently creates soft and tender BBQ ribs that fall off the bone. While some competition BBQ pitmasters might dismiss fall-off-the-bone ribs, the reality is that many people truly enjoy them this way. Remember, when cooking baby back ribs, you may need to adjust your time depending on the size of the meat and your desired doneness. Truly, it’s a matter of personal taste.
rack of ribs sitting on a grill grate

3 hours: Smoking your ribs 

  • Prepare your ribs, rub, and sauce
    • Remove the membrane from the back of the ribs by using a knife and pulling it off with your fingers and a paper towel
    • Pat the ribs dry with paper towels before seasoning
    • Season generously with a dry rub and refrigerate for 30 minutes to 2 hours6
    • Prepare homemade barbecue sauce if you're making your own
    • Remove your meat from the refrigerator at least one hour before smoking
  • Preheat your smoker or prepare your DIY smoker for your gas grill
    • Preheat your smoker or grill to 225°F and add high-quality wood pellets or chips
    • If you don’t have a smoker, you can turn your gas grill into a smoker
    • Adjust vents and airflow to maintain a consistent temperature
  • Smoke ribs for 3 hours:
    • Place seasoned ribs on the smoker or grill uncovered for three hours, until they reach the stall, when the internal temperature reaches 160°F to 165°F
    • Avoid opening the smoker to maintain a consistent temperature and prevent heat loss
  • For baby back ribs, the time may be shorter. Check your ribs at 2 to 2/ 1/2 hours. They are ready to be wrapped when the internal temperature reaches 160°F to 165°F
person wrapping a rack of ribs in butcher paper

2 hours: Wrapping your ribs 

  • Prepare foil or butcher paper and remove ribs from the smoker
    • Tear a large sheet of Reynolds Kitchens® Butcher Paper or Reynolds Wrap® Pitmaster’s Choice™ Foil—about an arm’s length for each rack of ribs
  • Remove the ribs from the smoker and place them on a sheet of foil or butcher paper. Butcher paper will result in a tender but drier texture and will retain more smoke flavor. Foil results in a juicier, more pot-roast-like texture. Note: Butcher paper should never be used on a gas grill
  • Using a spray bottle, spritz the entire surface of your meat with apple cider vinegar, juice, beer, or water
    • Place the ribs, whole or divided, on the foil with the meat side down, allowing the bone side to braise in the added liquid
    • Gently fold the aluminum foil lengthwise over the ribs
    • Fold the sides of the foil multiple times until it is tightly sealed
    • If using standard foil, consider wrapping your ribs twice using the same method above
    • Return the wrapped ribs to the smoker and cook St. Louis-style ribs for 2 hours, baby back ribs for 1 to 2 hours, until ribs reach 195°F to 205°F
person brushing bbq sauce on a rack of ribs sitting on a foil lined grill grate

1 hour: Saucing your ribs 

  • Unwrap ribs and add your desired sauce
    • Remove ribs from the heat and remove the butcher paper or foil
  • Brush on your desired sauce, glaze, and seasonings
  • Return to the smoker, unwrapped, for one hour
    • Carefully return to the smoker, unwrapped, with the meat side up
    • Smoke for one more hour
  • Remove from the smoker and rest
    • While the USDA recommends cooking pork for safe eating to an internal temp of 145°F,5 this will result in tough and chewy ribs. Most experts say pork ribs should reach an internal temperature of 195°F to 205°F for best flavor and tenderness7, 8, 9
    • Remove the ribs from the smoker. Handle the food carefully with grilling gloves, tongs and a spatula, as it will be very tender
    • Allow to rest for at least 5 to 15 minutes
    • Serve with extra sauce, lots of napkins, and enjoy!