Finally got a smoker and wanted to document my first smoke in case it's helpful to anyone else just getting started. After some research, we decided on 3-2-1 ribs—they seemed like a great beginner-friendly option. Here’s the full breakdown:
Smoker setup
- Smoker: Camp Chef, Woodwind Pro 24"
- Pellets: CookinPellets, Perfect Mix
- Wood chips: Camp Chef, Premium Hardwood Chips, Apple
- Rub: Meat Church, Honey Hog BBQ
- Sauce (one per rack, to experiment):
- Rack 1: Kinder's Original
- Rack 2: Lillie’s Q Carolina
- Rack 3: Stubb’s Original
Prep
- Removed ribs from the fridge 1 hour before smoking
- Applied yellow mustard binder and rub to bone side, flipped, then did the meat side
- Set smoker to 180°F, smoke level 7
- Added wood chips to smoke box during startup
- Closed lid after startup cycle, let smoker preheat for 15 minutes
- All three racks fit on the top shelf—big win
The 3-2-1 Process
3 Hours – Smoke:
- Smoked at 180°F for 3 hours
- Topped off the smoke box each hour (in hindsight, probably only needed one refill halfway through)
- Ribs were dry and firm at this point—not a bad texture, but noticeably tight
2 Hours – Foil wrap:
- Increased smoker temp to 225°F
- Laid out foil for each rack
- Added brown sugar (both sides), honey, and 1/3 cup apple juice
- Placed ribs meat side down, wrapped tightly
- Back on the smoker at 225°F for 2 hours
1 Hour – Sauce & finish:
- Removed ribs from foil
- They were pretty tender – maybe too much apple juice. one rack split in half while moving it
- Brushed sauce on both sides
- Returned to smoker meat side up at 225°F for about 45 minutes (just enough for sauce to set and tack up)
Results
- Fall-off-the-bone tender
- Slightly sweeter than I expected (probably from the brown sugar + honey + Honey Hog rub combo)
- Favorite sauce overall was Lillie’s Q Carolina. Most flavor and held the tangy vinegar / mustard through the cook. Kinder was very mild, and Stubbs was tacky / sticky
- Would maybe dial back the sugar or try a spicier rub next time for balance
What I’d do differently
- Only refill the smoke box once during the 3-hour smoke
- Try wood chunks vs chips
- Consider spritzing the ribs next time to retain more moisture during the first stage
Questions for y'all
- Any tips for dialing in bark on pellet smokers without drying out the ribs?
- What’s your go-to rib wrap liquid or sauce combo?
- What should I smoke next? Brisket, pork butt, chicken?
Thanks in advance for any tips—and happy smoking!
by Jalawtoo
3 Comments
I wished that I had kept detailed notes like this when I started. I will start when I end up getting my new smoker later this month. I often want to remember how long certain cuts took.
I believe that different cuts of ribs cook differently. Spare vs back ribs and some people back off the 321 formula a bit.
Next easy cook, wings. Search for Cookin with Clint here on the sub. Otherwise, I’ve posted the method a few times.
I personally do not wrap my ribs and I cook at a higher temperature (275) and I get a nice bark. You’re adding brown sugar, so your results may vary. I do not use sugar when doing long cooks since it will more than likely burn and become bitter. Fall off the bone is just an internal temp, usually around 200-205 degrees. Moisture is just the fat being rendered down, again related to internal temp. I personally have not seen any difference by spritzing. I’m not a rib expert, but I keep it simple and my ribs are always spot on.
Spare ribs usually 275 for 4.5-6 hours. Baby backs 275 for 4-5 hours.
Like meathead says, if you wrap your ribs, you’re just steaming them. If you wrap your ribs, the terrorists win.