Okay…I didn’t come up with this rib recipe, and I’m also going to significantly change the fundamental reason it’s called “3-2-1”. We will all collectively move past it.

Step 1 – Remove the Membrane

Pro Tip: I find it easiest to knick the corner of the membrane with a knife and then use a paper towel to gain traction. Peel it off the backside of the ribs.

Step 2 – Season

Step 3 – Prepare the charcoal

If you have a barrel grill, you will want to make “the snake”. The idea is to keep the temperature “low and slow” with the grill between 180 – 220 F. The best way to do this is to snake the charcoal with brickets, fill in with “Cowboy Charcoal”, and then add a 50/50 combination of hickory and apple wood along the way.

If you have a smoker box, you can skip the snake and get your grill up to temp with only “Cowboy Charcoal” and add wood as necessary

Step 3.5 – Light the Grill

Do not use lighter fluid, you animal. You want to keep your ribs out of direct heat, so you may need to move them around the grill as the snake burns.

Step 4 – The Magic

After 3 hours of low and slow, take your ribs off the grill. You will need to wrap them in aluminum foil with butter and brown sugar.

Seriously. That’s it.

Now place it back on the smoker/grill for two more hours.

Step 5 – Enjoy

Seriously, no BBQ sauce necessary.

Editors Note: The reason this is called 3-2-1 ribs is because you are supposed to do 3 hours uncovered, 2 hours wrapped, 1 more hour uncovered; however, I have found that it dries the ribs out to have them uncovered for that last hour. Some people recommend rehydrating with apple juice during the smoke but I find that step to be unnecessary (and I’m allergic to apples).

Thus, my 3-2-1 ribs could be considered 3-2 ribs, but it just doesn’t have the same ring to it.