Learn how to make tender spare ribs with this foolproof method! If you’re new to smoking meats or cooking on a Traeger (or any pellet grill), you’re in the right place. This recipe guide will teach you how to use the 3-2-1 method to make tender, mouthwatering smoked spare ribs.

The 3-2-1 method explained

The 3-2-1 method is a “best odds” formula for preparing delicious BBQ ribs that stay moist and tender after a long cooking time. It breaks down as follows:

• 3 hours of smoke cooking.
• 2 hours wrapped in foil (or pink butcher paper) and placed back onto the pellet smoker.
• 1 hour unwrapped, place them back on the grill and add sauce. This cooking phase can take anywhere from 20 minutes to a full hour, depending on factors such as the type of grill being used, the weather conditions, and how quickly the ribs have cooked.
• A total cooking time of 6 hours, though, it can be shorter in some instances.
• Barbecue has few rules, one of which is that times are averages are not exact. Keep a close eye on the ribs as they cook and adjust the time and temperature as needed.

Smoked Spare Ribs Perfection

• Fuel: Have enough fuel to get you through 6 hour of cooking. Running out of fuel in the middle of cooking can be frustrating.
• Flavor: Choose your flavor profile. Would you like a smoky rack of ribs or something with a subtle hint of smoke? Do you plan to baste the ribs with BBQ sauce or not?
• Wood: We recommend using apple, maple, mesquite, or pecan wood pellets for this recipe.

Ingredients

• 2 racks of St. Louis cut spare ribs ( you can use baby back ribs, but you will need to shorten the cooking time)
• Pitmaster BBQ Rib Rub OR my BBQ Honey Seasoning
• Mustard or margarine (Parkay)
• Apple juice
• Cider vinegar
• Brown sugar
• Butter or Parkay margarine
• Aluminum foil
• 1 1/2 cups barbecue sauce or rib candy (if you are planning to sauce the ribs)
• A reliable meat thermometer or temperature probe

How to Make Tender Spare Ribs (Step by Step)

• Heat your pellet grill to 225 degrees F., and keep the lid closed until it comes to temperature.
• Use cherry, apple, maple, or mesquite pellets for this recipe. You can also use hickory or pecan wood pellets as well.

Removing the silver skin (membrane)

• Place spare ribs on a large cutting board bone side up.
• Use a butter knife to separate membrane at the edge of the rack. Get a good grip, and carefully pull it away. Use a paper towel if it becomes too slippery.
• Trim off any large knobs of fat or loose pieces of meat.
• Flip the ribs over so that the flesh side is facing upward.

Seasoning Spare Ribs

• Combine your dry rub ingredients and set aside. You’ll need 1/3 of a cup of my Pitmaster rib rub for each rack of ribs.
• Brush ribs with margarine or mustard.
• Season evenly with BBQ rub.

The First 3 hours

• In the grill: Place the ribs bone side down onto the grill grates, close the lid, and cook for 1 1/2 hours at 225 degrees F.
• Bark formation: After this time, you’ll notice the bark has started to really set up, and might have a dry appearance. If this is the case, you’ll need to spritz them.
• Spritz: Combine apple juice with apple cider vinegar in a clean, food-safe spray bottle. Lightly mist the surface of the ribs. Close the lid and continue cooking for an additional 1 1/2 hours.

Next 2 Hours

• Remove spare ribs from the pellet grill, and place each rack on separate sheets of aluminum foil.
• Fold the sides of the foil up to form a slight boat-like structure.
• Slowly pour some apple juice around the perimeter of the ribs, and add brown sugar and chopped butter on top of each rack.
• Carefully seal up the aluminum foil and return the ribs to the grill. Close the lid and cook for another 2 hours.

The Last Hour

• Unwrap: After the 2 hours are up, unwrap the spare ribs, and use sturdy tongs to place them back onto the grill as pictured above.
• Finish cooking for another 30-60 minutes.
• Saucing: Apply a layer of sauce to the ribs every 10 minutes until the ribs are done. The sauce will be perfectly caramelized.

Rest and Carving the Ribs

• Remove ribs once they reach an internal temperature of 205 degrees F.
• Rest them: Place the smoked ribs onto a clean cutting board, tent with foil, and let them rest for 20 minutes.
• Slice into individual ribs with a sharp knife. Keep in mind that these smoked spare ribs will be fall off the bone tender, so cutting them might take a little patience. 
• Serve with side dishes like BBQ baked beans, potato salad, and enjoy!
• Store leftover smoked ribs in an airtight container in the refrigerator for 3-4 days. Freeze for up 6 weeks. Rewarm in the microwave or stove.

What About Baby Back Ribs? Baby Back Ribs are smaller and cook faster. The general rule for these ribs is to go with a 2-2-1 method where the initial cooking and wrapping times are reduced by one hour. Follow our pellet grill baby rib recipe guide for best results.

More Pellet Grill Recipes

• New York Strip Steaks
• Old Bay Chicken Wings
• The Ultimate Smoked Burger
• Smoked Beef Tri-Tip 
• Pellet Roasted Leg of Lamb
• Smoked Chuck Roast
• Cowboy Ribeye Steak
• Holiday Rib Roast on a Pellet Grill
• Mississippi Country-Style Ribs

Print

How to Make Tender Spare Ribs

A great recipe for smoked spare ribs cooked in a pellet grill. This 3-2-1 method will produce tender mouthwatering ribs every time!

Course Main Course

Cuisine American BBQ

Keyword bbq pork ribs, pellet grill recipes, pellet grill ribs, pork rib recipes

Prep Time 25 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 6 Servings

Calories 1123kcal

Ingredients

• 2 racks pork ribs St. Louis cut preferred
• 1/2-2/3 cup Pitmaster BBQ Rib Rub
• 1/4 cup softened margarine, yellow mustard, or oil optional (2 tablespoons per rack)
• 3/4 cup apple juice 1/4 cup for spritz, 1/2 cup for wrapping
• 1/4 cup cider vinegar
• 1/2 cup brown sugar for wrapping (1/4 cup per each rack of ribs)
• 1/4 cup butter or margarine for wrapping (2 tablespoons per each rack of ribs)
• Small spray bottle
• Aluminum foil 2 large sheets

Instructions

• Preheat grill to 225 degrees F. Use cherry, apple, maple or mesquite pellets for this recipe.
• Place ribs on a large cutting board and remove the membrane from the back. Use a knife to separate it from the edge, grab ahold, and carefully pull it away. Use a paper towel if it becomes too slippery.
  
  
  
• Flip ribs over, so the meat side faces up. Apply 2 tablespoons of mustard OR margarine to each rack of ribs.
  
  
  
• Combine rub ingredients in a small bowl. Season the ribs, front and back with rub.
• Place ribs bone side down on the grill grates, close the lid, and cook for 3 hours.
• Combine apple juice with cider vinegar in a clean, food safe spray bottle. Spritz ribs after the 2nd hour.
• After 3 hours of cooking, remove ribs and place each rack onto a large sheet of aluminum foil. Add 1/4 cup of apple juice, 1/4 cup brown sugar, and 2 tablespoons butter to each rack of ribs, seal them up and return them to the grill for another 2 hours.
  
  
  
• After the 2 hours, unwrap the ribs, place them back onto the grill. Finish cooking for an additional 60 minutes.

  If you plan to sauce the ribs, this is the time to do it. Brush a thin layer of sauce to the ribs every 10 minutes until they reach an internal temp of 205 degrees F.
  
  
  
• Place ribs on a clean cutting board, and let them rest for 15 minutes. Cut into individual ribs with a sharp knife and serve.

Nutrition

Serving: 8servings | Calories: 1123kcal | Carbohydrates: 35g | Protein: 49g | Fat: 88g | Saturated Fat: 30g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 408mg | Potassium: 938mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1094IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 10mg

The post How to Make Tender Spare Ribs (Pellet Grill Method) appeared first on BBQ & Grilling with Derrick Riches.