For The Most Tender Pork Ribs You've Ever Had, Employ The 3-2-1 Method

There's no one right way to cook pork ribs, though most grillmasters have a preferred process. Some people use a traditional smoker, others use a pellet grill, and a few make them in the oven. While different regions have their own gospels on how to get the best ribs, all aim for the same end results — juicy, meaty, and flavorful. Whether you prefer baby back or spare ribs, the best way to achieve the most tender pork ribs is to use the 3-2-1 method.

Unlike the nostalgic 3-2-1 Jiffy cornbread hack, this cooking method has to do with how long the ribs are smoked, covered, and finished. Begin by adding your dry rub and removing the membrane, and then smoke your ribs at about 225 degrees Fahrenheit for three hours. Next, wrap them securely in tin foil and cook for two hours so the ribs can steam and bake. Keep them bone-side-up and ensure the foil is as airtight as possible; you can also add a little brown sugar or honey during this part if you like your meat to be lightly sweet. Finally, unwrap and continue cooking the ribs for one hour so they can crisp slightly. Brush them with your favorite BBQ sauce until the outside is gooey and caramelized just the way you like it. You can also use the ribs' own juices from the tinfoil as sauce. 

Let the ribs rest for about 10 minutes before serving, and that's all there is to it. The resulting ribs will be fall-off-the-bone tender, enticingly smoky, and with a pleasingly crusty exterior. Pick high-quality fatty ribs to start with, and you'll get a finished product that's competition-quality.

There are multiple reasons why 3-2-1 is simply the best approach for ribs. Each step throughout the method adds an extra layer of texture and flavor: The initial smoking step does much of the cooking, but it also imparts a rich, smoky taste throughout the meat. The best ribs always feature marbling, and marbled ribs also benefit from the 3-2-1 method. While wrapped in the foil, the marbled fat and oils collect and essentially steam and boil the meat in its own juices. This leads to the meat being very tender and soft, whereas cooking the ribs on very high heat can sometimes dry them out. The last hour allows the cooked meat to absorb some of your chosen BBQ sauce flavor without making the ribs mushy.

There are a few more ways you can fine tune this method. Aim for a sweet spot internal temp of around but not over 200 degrees Fahrenheit. This means you should keep your heat steady while cooking. Should you want to use leaner ribs, you might want to opt for a 2-2-1 method instead, so as not to dry them out during smoking. If you want to know whether your ribs are fall-off-the-bone ready, simply give one of the bones a little wiggle. Once it feels like a loose tooth that's ready to come out, then your ribs are done to perfection. Follow these easy tips and tricks, and you'll no longer worry if your ribs are tender and juicy enough; instead, your biggest concern will be how many of these delicious ribs you should make per person at your next BBQ.