These smoked ribs are cooked to perfection using the 3, 2, 1 method. They are simple to make yet pack a serious flavour punch!
Thanks to Weber Canada for sponsoring this post. Be sure to check out WeberGrillsCA YouTube video at the bottom of the post to learn how Weber is celebrating summer in Canada!
I am a sucker for ribs. There is nothing better than delicious ribs cooked to perfection. I mean NOTHING! Not one single thing beats out ribs for me during the summer.
Not going to lie, I could eat them every single day. Not. Even. Kidding. I love them so much it should be illegal. I am so glad it’s not though. I don’t think I could give up ribs.
My daughter feels the same way as I do. She is a rib fanatic. She grew up being a vegetarian but in the last few years has started eating meat. Ribs are now one of her favourites.
I get along famously well with my daughter, we’re the best of friends and have a very close relationship. My son says we have our own language and way of communicating.
He’s not wrong. We do have a habit of finishing each other’s sentences. And we can practically read each other’s minds. There’s always lots of nodding without speaking.
We rarely argue but when we do it’s usually pretty silly. One thing we argue about it ribs. She likes them cooked in a pressure cooker then finished up on the grill.
I like them smoked, particularly with the 3, 2, 1 method of smoking. It’s perfection every time. The ribs come out perfectly every time. They are tender like crazy.
These ribs are smoked for 3 hours, then cooked for another 2 in the smoker, then finished off on the grill (or smoker if you like) for an hour. They will come out perfect every time.
This is how we celebrate summer at our place. Great food, amazing people, and lots of laughs. It’s how we roll here at the Beaulieu compound.
We will be celebrating a monumental occasion very soon as a family. My daughter has been away at boot camp since Spring. She graduates this weekend.
I cannot wait to see her. I’m so proud of her and all that she has accomplished over the past 4 months. I asked her what food she wants to kick off the week of home cooked meals with and ribs were her top choice.
So we will be celebrating with ribs when she returns home. Lots and lots of ribs. It’s how us Canucks whoop it up on special occasions. There is no better way to celebrate in my opinion.
Go ahead, try to resist these amazing ribs. You can’t. There’s just no resisting saucy ribs cooked to perfection. It’s impossible.
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Smoked Ribs
These smoked ribs are cooked to perfection using the 3, 2, 1 method. They are simple to make yet pack a serious flavour punch!
Ingredients
2 racks of ribs
For the rub:
- 1/4 cup Roasted Garlic and Herb Seasoning
- 1/4 cup brown sugar
- 2 teaspoons salt
For the sauce:
- 1/4 cup bbq sauce
- 1/4 cup orange juice
For the smoke:
- apple wood
For the finishing stage:
- 1/2 cup bbq sauce
Instructions
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Mix your rub in a small bowl.
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Spread it evenly on the ribs. I usually rub mine the night before, but you can rub whenever you like. Usually a minimum of 2 to 4 hours is best. Rub as evenly as possible and
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Preheat your smoker to 225-230 degrees F. Let it reach the proper temperature before adding food.
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Load apple wood for smoking. I set mine to smoke for 3 hours, so make sure you have enough chips or briquettes for 3 hours of smoke.
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Place the ribs in the smoker and smoke with apple wood for about 3 hours at 225 to 230 degrees F.
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Remove ribs from smoker but leave smoker oven on at the same temperature.
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Lay out tinfoil, enough to wrap the ribs up properly.
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Lay the ribs on the foil. Mix the sauce and orange juice. Pour carefully over the ribs and then seal up the foil carefully so nothing leaks. Place the ribs back in the smoker at 225 to 230 degrees F for about 2 hours. You can continue to smoke with apple wood, or you can just bake them. My daughter likes a light smoke so I typically do not smoke them for the second stage. You can if you like a heavier smokey taste.
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Once they are done remove them from the smoker carefully. Remove from foil. Coat with BBQ Sauce and place back in the smoker for 1 hour. You can smoke again with apple wood, or you can cook them for the final hour without smoke. That choice is yours. Again my daughter likes a light smoke so I only smoke them during the final hour if she is not home. She finds 6 hours of smoke too overwhelming. I know right. She's adopted, or something.
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Remove from the smoker after an hour and give the ribs another quick brush of sauce.
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Enjoy with a big old saucy smile!
Swing by WeberGrillsCA YouTube for tons of summer grilling inspiration. Weber is the ultimate in grills, sauces, recipes and great advice for grilling. If you want to learn to grill this summer there’s no better place to learn than from Weber’s YouTube Channel.
Grab a cold one, watch some videos and then go be fearless while you grill. Be creative, break some rules, and make magic happen.
Celebrate your summer in real Canadian style. Learn to rock that grill. Impress your guests with all your grilling knowledge. I know you can do it. I have complete faith in you!
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Now be confident and get your grill on!
Kim xx
Ribs are my FAVOURITE. And smoking them makes them so great. I will try your recipe next time.
Me too Carolyn. I’ve got another double cooking today. Can’t get enough of them. Hope you love them.
I also prefer my ribs smoked! Nothing beats the taste! Love this idea.
I concur. It’s just the best method for tender ribs that don’t fall apart too easily. So good.
You must be so excited to have your daughter home soon – and I’m sure she will be excited to eat those home cooked ribs!
Her homecoming was the best thing ever. I missed her so much while she was gone. She really is my best friend so it was so weird not having her here for so long. Plus just worrying about training, crazy summer. SO glad it’s over. Now she’s back home, going to the university again and mom is a happy camper. Until next summer and she flits off again.
Oh man this girl loves her ribs. It’s a scary thing. ha
We are big fans of ribs at our house too – usually St. Louis style. I know what we’re having now this weekend!! thanks!!
I love St Louis style too, but my goodness they are hard to get here. I’m not sure if us Canucks are just behind the times or if they just aren’t available here too often. When hubs found some at Costco I about fell off my chair. So good. Hope you enjoy Cheryl, nothing better than a weekend full of ribs. xx
These ribs look amazing I am drooling at my keyboard! What an awesome accomplishment for your daughter and these are the perfect way to celebrate!
Thanks so much Brenda. I am such a rib girl. I’ve got more going right now. Ha!
SO proud of here. I have no clue how she made it through. I would have been curled up in a ball crying. She’s a powerhouse.
Oh my goodness – those ribs look like perfection! And that video is awesome – I need a lake day like that!!
Thanks so much Deborah. I could use a lake day too. In fact I think I need to plan one stat.
When they’re cooked right, ribs are so amazing! Looks like you made these perfectly!
Thanks Angie. I appreciate that. I love my ribs. It was the one thing my mom made perfectly. She always did hers in the pressure cooker. I make them in just about anything and everything. Miss K likes her ribs too. I think it’s something handed down through all the women in this family. Rib obsessions, it’s the new thing. lol
These ribs look amazing! I am now dreaming of ribs!
Thanks so much. Hope your dreams were sweet.
Yay Weber! I bet these are your family’s favorite and they are my mom’s favorite too! Thanks so much.
My husband LOVES ribs! I have to try this recipe, I love that there is no high fructose corn syrup in there 🙂
Now I’m totally craving ribs! Love this recipe!
I am SO with you, nothing is better than a perfect rack of ribs. Love the bit of orange juice you added to the barbecue sauce. I am totally drooling!
We just smoked ribs this weekend and now I am eager to make more! This recipe sounds amazing, sticky and delicious!.
Finger-lickin’, jaw-droppin’, mouth-waterin’ good stuff right there!
Yet another reason why I need to purchase a smoker…..They look fantastic!
I never have smoked anything, what type/brand of smoker do you recommend?
Brenda, I apologize. I have a bunch of comments that got stuck in a filter. If you’re still looking for a smoker I highly recommend Bradley. Go for the one with electronic display. It’s worth it. Mine is a 4 rack. I think they’re about $300-$400 nowadays. If you don’t want to spend that kind of dough you can smoke using a charcoal grill and wood wrapped in tinfoil. They also sell smoking boxes you can set inside charcoal or gas grills. Email me a [email protected] if you want any recommendations.
Smoked ribs are the best by far. Although, Ive started to move away from the 3-2-1 method. Instead of wrapping in foil for 2 hours i’m currently finding that 30 – 45 minutes is more than enough to tenderise the meat without overdoing it. I also chuck them on the grill right at the end at a really high heat to give them a nice crust.
Ribs are a classic, but they have to be beef! I hate pork ribs, there is a clear taste and texture difference. I also love my ribs with a little bit of sweet heat.
I cheerfully disagree, Bill. Pork ribs have great flavour, if cooked well. Beef ribs are hard to come by in a lot of areas. Pork ribs are way easier to find for a lot of folks. Plus they taste amazing. Don’t get me wrong, I LOVE beef ribs too. But I’m an equal opportunity rib eater,ha. I’m with you on sweet heat. It sure can make a difference in the end result.
My goodness! These ribs look and sound outstanding!! Love the sauce idea too. I am so glad I found this!
Thanks Nick. Hope you love them.
I also prefer the 3-2-1 method. Instead of foil, which can be a pain, I prefer to use the foil pans & just cover the pans with foil.When my ribs are done you can only pull out the bone, If I were to cut them up before eating, it would work out much better. However, fall off the bone is preferable to gnaw off the bone here in Tennessee. However, as long as they’re tasty, they’ll be good. We don’t cull much around here. The rub you listed is awesome & I’ve used it many times. Best flavor ever! My daughter also likes a light smoke & I’ve been known to use a mesquite & hickory mix. It’s very flavorful & won’t overpower the meat. My daughter is very picky about smoked meat & would rather eat my pulled pork BBQ instead of going to a BBQ place. That make me happy & swells my ego to no end. Happy grilling & keep your racks clean.
Hi Paul. Thanks so much for your comment. I love the grill pans too. I get them at Costco because they are so cheap there.
My Mom always made ribs “fall off the bone” style. She did hers in a pressure cooker, back in the day where they were known to explode on occasion. Ha! I’m so glad they’re easier to use now.
I am dying to visit Tennessee and eat my way through all the best BBQ joints. Texas is on my list too.
My daughter is so picky about smoke. She actually moved her bedroom downstairs because her room was the only one in the house with access to the deck so I grill/smoke out there. Her room would smell like smoke which she hated so she decided to give me her room for my office and went downstairs. Ha. Poor kid. She likes a really subtle smoke. If it’s overpowering she feels sick.
Aren’t kids good for the ego? I love that story. I always swell with pride too when my kids prefer my food. There are certain things they prefer me to make at home rather than eat out. Ribs, fried fish, steak and apple pie are a few. The one thing I cannot make to save my life is mac & cheese. I don’t like it so it’s hard for me to perfect it. I keep trying though because the kids like it. lol
I just got an electric smoker the other day and am excited to give these ribs a try, thanks for the recipe! If you make it to Texas, you have to try Franklin’s BBQ, the long line is well worth the wait, just get there early… Thanks again!
I had smoked my ribs for 3+ hours and took them off the smoker when the meat started pulling away from the bone. They tasted great, but were a little tough. I googled “smoked ribs” and this recipe popped up. Since I already completed “3” of the “3,2,1” method, I sauced them and wrapped them in foil for 2 hours as you suggested, then finished them off on the grill. What a difference! Thanks for sharing your method! The ribs were FANTASTIC!
Hi Aaron. I’m so glad you liked them. I love the 3, 2, 1 method. It’s a fun way to make ribs with minimal fuss.
Hey kim thanks for making this guide post. I know it is very hard job to cook something for 6 hours and wait for such a long time but at the end when you find some thing good you just forget 6 hours hard work. thanks again
Thanks so much. They are definitely worth the effort.
Kim, it’s really awesome! This will quickly become a favorite in our house!
Thanks so much. Glad you like them.
Kim, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Just bought a smoker and I’m trying ribs for the first time with this recipe, I’m so excited! One random question: For the “2” phase (2 hours in the aluminum foil”, can you still use the smoker but remove the wood chips to avoid additional smokey flavor? Essentially just using the smoker as an oven? My wife also isn’t as huge of a smokey flavor fan…something I found out after we said, “I do”. Haha, thank you!
Hey Mike. I just saw your comment. What kind of smoker do you have? You can always adjust the smokey flavour by removing wood chips. My daughter is the same way as your wife. She doesn’t like an overly smokey flavour. We had the smoker on the deck outside her room and she hated smelling it all the time. I’m the opposite. Love the smell and the taste.
Again, sorry for the delay. I actually took about a year off work for health reasons. I know, crazy right?!
Smoked ribs are really yummy and they are my favorite 😀
Same. They have so much flavour.
wow this is looking very delicious.. and these ribs tastes good in BBQs