How to Smoke Ribs in Electric Smoker (3-2-1 method)

Learn how to smoke ribs in the electric smoker using the 3-2-1 method. This easy recipe makes delicious, tender smoked ribs the whole family will love!

Electric Smoker Ribs

We love cooking ribs in the electric smoker. It’s perfect for summers in Phoenix when standing over a hot grill isn’t the best option! Before we bought our Masterbuilt smoker, I usually cooked ribs in the Instant Pot or slow cooker and finished them off under the broiler or on the grill. But, smoking ribs adds so much flavor, and it’s very easy to do.

3-2-1 Method

We use the 3-2-1 method for smoking ribs. Basically, you smoke the ribs for 3 hours. This allows the flavor to develop and a nice crust to form on the meat. Then, you wrap the ribs in aluminum foil and smoke for an additional 2 hours. Wrapping the ribs prevents them from drying out. Finally, you unwrap the ribs, slather on some BBQ sauce and smoke them for another hour.

Ingredients

You only need a few simple ingredients for smoked ribs. Full amounts are in the printable recipe card below.

• Ribs — St. Louis style ribs or baby back ribs work best with this method. We do 2 racks, about 4 pounds. You can use spare ribs, but they are larger and usually take longer to cook.
• Dry rub — This adds another layer of flavor. I make my own dry rub out of brown sugar, sea salt, black pepper, smoked paprika, onion powder and garlic powder. You can use your favorite rub here, though.
• BBQ sauce — I either make my own sauce or use store bought barbecue sauce in a pinch.
• Wood chips — even though these are technically not ingredients, you do need wood chips for the smoker. We like the bolder flavor of hickory or mesquite, but apple, cherry or another fruit is good if you prefer a sweeter, milder flavor.

How to Prep Ribs for Smoking

First, you’ll want to pat the ribs dry with a clean paper towel. Then, remove the membrane from the back of the ribs. Just insert a paring knife under the membrane and make small tear. Then, grab the membrane, and gently pull it off. You can use gloves or a paper towel to hold the membrane if it’s too slippery.

Sprinkle the dry rub over over the surface of the ribs. Pat the rub into the ribs so that it sticks. Then, preheat the smoker to 225 and add the wood chips of your choice.

How to Cook Ribs in Electric Smoker

Place the seasoned ribs in the electric smoker, bone side down, and insert the temperature probe. Close the door, and smoke the ribs for 3 hours.

After 3 hours, remove the ribs. They should have a nice color and crust at this point. Wrap the ribs in aluminum foil, and place the wrapped ribs back into the smoker. Smoke the ribs for another 2 hours.

Finally, remove the ribs, and unwrap the foil. Brush barbecue sauce on the ribs and place them back into the smoker for the last hour. This step will help set the sauce. You can add additional sauce before serving if desired.

How to Tell When Ribs are Done

One way to tell if the ribs are cooked enough is to use a good meat thermometer. Pork is done at 145 degrees, but ribs need to be cooked longer so they’re not tough. If you want fall-off-the-bone ribs, aim for an internal temperature around 200 degrees. If you want them a little firmer, aim for 180-190 degrees F.

Another way to test doneness is to see if the ribs move easily. The meat will start to separate from the bones, and you should be able to see the ends of the bones through the meat.

Side Dishes

If you have room, you can make smoked mac and cheese and smoked baked beans towards the end of the cooking process. Hawaiian Mac or potato salad or corn on the cob are also delicious with ribs!

Storage

Store leftover smoked ribs in an airtight container in the fridge for 3-5 days. Leftover meat is good for sandwiches, tacos or cold — right out of the fridge!

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