3-2-1 Rib Recipe

It’s hard to beat smoked ribs on the Traeger! SCHEELS Expert James uses the 3-2-1 method to grill up the perfect rib. Start with 3 hours smoking, followed by 2 hours covered in butcher paper and finish by 1 hour of the ribs covered in sauce. This recipe makes grilling ribs simple but will have people fired-up and coming back for more! 

Ingredients

• St. Louis Style Ribs (3)
• Kosmos Dirty Bird Rub
• Kosmos Cherry Apple Habanero Rib Glaze

Tools

• Paper Towels
• Butter Knife
• Drip EZ BBQ Prep tub
• Grilling Gloves
• Butcher Paper
• Tongs
• Basting Brush
• Traeger Timberline Grill

Instructions

1. Prepare your smoker at a temperature of 225°. Wood pellets can vary for this recipe.
2. Use a butter knife and paper towel to remove the membrane on the back of the rib.
3. Season your ribs with Kosmos Dirty Bird rub.
4. Place on the grill rib side down for 3 hours.
5. After 3 hours, remove the ribs from the grill and double wrap in butcher paper and then back on the grill for 2 more hours again, rib side down.
6. After 2 hours, pull the paper off and hit the ribs with Kosmos Rib Glaze making sure to coat the whole rib.
7. After 1 hour, check the ribs to see if the meat has pulled off the bone about ½ - ¾ of an inch. You can also check for an internal temperature of around 197°.