321 Ribs

321 Ribs – The Best Way

Everyone loves good tug off the bone ribs. Check out our slow and low 321 rib recipe. It will be a hit.

Everyone has a way to smoke ribs. I know there’s a debate about the best way or right way to get great smoked ribs. And the 3 21 Ribs Method is prevalent and even a point of contention for most pitmasters.

Over the weekend, we broke in our new Pit Boss Copperhead Vertical Smoker with some 3 2 1 Ribs. But, rather than going traditional, we followed the Harry Soo (Slap Yo’ Daddy BBQ) amended method.

Harry Soo’s 321 Ribs

321 Ribs – Easy & Delicious

Serving Size:
6+ Hours


  • Spare Ribs
  • BBQ Sauce
  • Seasoning
  • Butter
  • Apple Cider Vinegar


  1. Prepare ribs as normal by removing the membrane, trimming and seasoning with your favorite rubs. (This is all the same for any rib prep)
  2. Heat your smoker to 185 – 200 and place ribs in the smoker for three hours
  3. Spritz ribs every 30 minutes. I use an Apple Cider Vinegar and Water mix
  4. After three hours remove ribs. Place on two sheets of aluminum foil with butter and your rub and wrap tight. Place back on the smoker for two hours at 225.
  5. After two hours are up remove the foiled ribs and paint your ribs a sauce of your choice and put back in the smoker for one hour at 200.
  6. When time is up, pull the ribs and let them sit for 30 minutes before cutting.

These 321 ribs will be a perfect tug-off the bone juicy delight. It’s pretty simple and fool proof. The difference between this method and the traditional Ribs method is cooking at a slightly lower temperature than normal. The lower temps helps to not overcook the ribs — trust me it works.

Grilled Jawn Backyard BBQ Grill Guide

See what’s in our Backyard and the what we use to cook.


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