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!
6 hrs. 10 mins.
10 mins.
6 hrs.
9
This fool proof 3-2-1 recipe for smoking ribs will leave you with tender and flawless ribs every time. Fire up your Traeger and let’s get smoking! The 3-2-1 method involves:
3. Smoke for 3 hours: Start by smoking your seasoned ribs for 3 hours over low heat with heavy smoke. Try out our SCHEELS Outfitters Pork & Poultry Pellets for our signature blend of hickory, oak, maple and cherry wood that pairs perfectly with pork!
2. Wrap for 2 hours. After the 3 hour smoke, take your ribs off the grill, wrap in butcher paper and throw the ribs back on the grill for 2 hours. Butcher paper allows the meat to still breathe while it’s cooking, whereas tin foil will be more like a steamed cook.
1. Sauce and smoke for 1 hour. Unwrap your ribs, apply a little bit of Kosmos Cherry Apple Habanero Rib Glaze and smoke for the final hour.
After the longest hour ever, it’s finally time to enjoy your ribs!!
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
- Prepare your smoker at a temperature of 225°. Wood pellets can vary for this recipe.
- Use a butter knife and paper towel to remove the membrane on the back of the rib.
- Season your ribs with Kosmos Dirty Bird rub.
- Place on the grill rib side down for 3 hours.
- 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.
- After 2 hours, pull the paper off and hit the ribs with Kosmos Rib Glaze making sure to coat the whole rib.
- 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°.