Smoked Ribs with the Best Glaze
Make these Smoked Ribs and you will become known for smoking ribs. This is the famous, fail-proof 3-2-1 smoked ribs method and the results will rival your favorite restaurant baby back ribs. It’s easier than you think!
We love outdoor cooking and there’s nothing like the taste and aroma of Burgers, Philly Cheesesteaks, and Grilled Salmon. Using a smoker a.k.a. pellet grill takes barbecuing to the next level.
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Smoked Ribs Recipe:
Glazed sticky on the outside with fall-apart tender meat on the inside – these are the smoked ribs dreams are made of. Ribs are our favorite (inexpensive) way to feed a crowd – this recipe makes a big batch but they sure disappear fast. We buy the 9-pound package (3-racks of ribs) at Costco for about $30.
The best thing about smoked ribs is they reheat beautifully. If you’re going to put in the time it takes to make ribs, why not make a big batch? To reheat: Cover with foil and pop them in the oven until warm.
Homemade Seasoning Rub for Ribs:
You can use your favorite pre-made seasoning mix for ribs, but our go-to dry rub for rubs comes from Susie from Hey Grill Hey. We love the addition of brown sugar which caramelizes on the ribs. We use the full amount of seasoning to cover all 3 racks of ribs and they are seasoned to perfection every time (print ingredient list below).
The Best Homemade Rib Glaze:
This glaze is easy to make and has simple ingredients but the flavors really pop and the secret is in the mustard so don’t skip it. We modified this from Camp Chef’s 3-2-1 ribs. It’s easy and perfect; just combine everything and stir. Between glazing twice, we end up using the full amount on 3 racks of ribs.
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
How to Make Smoked Ribs:
Step 1: Remove the Silver Skin. If the butcher hasn’t already done so, remove the silver skin or thin membrane from the bone side of the ribs. Silverskin is difficult to chew and doesn’t let flavor penetrate the meat. Score the membrane and peel it back. Tip: Use a paper towel to get a firm grip on the membrane.
Step 2: Salt Your Ribs. Pat dry with paper towels and season all over with kosher salt and rest at room temp 1 hour.
Step 3: Spritz Your Ribs: Use a spray bottle or brush on a mixture of apple juice, yellow mustard, and maple syrup. Generously season all over with all of the seasoning rub (about 1/3 cup). Grill Following the 3-2-1 Method.
TIP: set the ribs on a rimmed baking sheet and place over the door of your dishwasher and you won’t have any cleanup after spraying.
3-2-1 Smoked Ribs Method:
The 3 2 1 is a fail-proof and trusted method for grilling ribs. You set the grill temperature to 225˚F or “High Smoke”, close the smoker lid and:
- Grill the ribs directly on the rack (bone-side down) 3 Hours
- Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours
- Remove foil, glaze the tops and place directly on the rack 1 Hour
How to Test Rib Doneness:
Ribs are done grilling if you lift them with tongs and bounce them back onto the rack and they form a crack on the surface. The glaze should be set and slightly sticky to the touch. We found a 3-lb rack of ribs was perfectly done using the 3-2-1 cooking method.
Which Smoker Do We Use?
We did a ton of research before getting our smoker and looked at all of the current models including Camp Chef, Traeger, and Louisiana smoker grills. We fell in love with the Camp Chef pellet grill (smoker) because it has a “sidekick” feature and doubles as a BBQ grill and you can buy separate attachments that connect to a propane tank. It comes with a stove/griddle and we also have the pizza oven, and grill box attachments.
If you are new to smokers, they are electric and use wood pellets which add wonderful smoked flavor and aroma. Having the camp chef replaced our traditional bbq grill and the results have been impressive.
These smoked ribs are finger-licking good! If you love them saucier, feel free to brush on your favorite BBQ sauce on the finished ribs. It’s easier to cut them if you apply BBQ sauce after slicing.
Serve Ribs with these BBQ Side Dishes:
Smoked ribs are definitely the star of the show. Add these sides to make a truly memorable menu for your cookout.
- Creamy Mashed Potatoes – these reheat super creamy
- Avocado Corn Salad – the ultimate potluck side
- Corn on the Cob – so easy in the instant pot
- Coleslaw with creamy, excellent dressing
Smoked Ribs with the Best Glaze
![](https://natashaskitchen.com/wp-content/uploads/2019/09/Ribs-Recipe-5-160x160.jpg)
Ingredients
Smoked Ribs Ingredients:
- 3 racks baby back ribs, (3 lbs each rack)
- kosher salt
- 1/3 cup apple juice
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
Homemade Seasoning Rub:
- 1/4 cup brown sugar
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- 1/2 tsp celery salt
- 1/4 tsp cayenne pepper
Homemade Glaze:
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
Instructions
Prep Your Ribs:
- Remove the Silver Skin or thin membrane from the bone side of the ribs (if the butcher hasn't already). Score the membrane and peel it back, use a paper towel to get a firm grip on it.
- Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.
- In a spray bottle or mason jar, combine 1/3 cup apple juice, 1 Tbsp mustard, and 1 Tbsp maple syrup. Spray or brush all over rib racks. Generously season all over with all of the seasoning rub (about 1/3 to 1/2 cup). Grill Following the 3-2-1 Method.
3-2-1 Smoked Ribs Method:
- You set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
- Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.
- Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.
- Remove foil, glaze the top and place directly on the rack 1 Hour.
- Test for doneness: Lift rack of ribs with tongs and bounce them back onto the rack - they should form a crack on the surface. The glaze will be set and slightly sticky to the touch.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
The most tender juicy ribs I may have made!!! Soooo worth the wait!! Thank you !!
Thanks for the awesome feedback!
Hello, do you think I can salt, add juice and dry rub a day in advance so it could all be prepped in advance or do u recommend prepping everything right before smoking. Thank you
Hi Anneta, I think that would be fine.
Incredible perfect ribs!
I made them before and they were the absolute best! I’m making them again now and can’t figure out what I did before-
Do I keep the grill settings the same for all 3 phases? Or do I change the settings for the grill part? Thank you!
I’m so happy you enjoyed these, Oliya. Yes, we keep the temperature the same at 225˚F or “High Smoke.”
Tried this BBQ rib recipe and my wife and I agree, perfect, delicious, fall off the bone pork ribs. It is a keeper. My wife’s comment was; “I can see how cooking like this will win you a mate for life.” Thank you for this recipe.
Yum! Craving this right now! I’m so glad you enjoyed it, Adam!
I do not have a smoker, can I do these in the oven.
Hi Seeta, this method works best for the smoker. It would be a very different method and recipe for the oven. Check out all of our ribs recipes here.
Thank you for responding back to me. I love your recipes and you are very entertaining when you cook. I live watching your videos.
Natasha, I love watching your videos, they are so easy to follow. Thank you for sharing your recipes.
I don’t have a smoker at home, can I use a gas bbq grill for this?
Thank you for that compliment Lorrien & thank you for visiting this recipe. I would recommend using these instructions for grilling ribs.
since we only have a sm bbq with no smoker can you use maybe apple/hickory woodchips instead; I’ve never tried cooking ribs before but after seeing this video I’ve got to try them bc they look ssooo good
Hi, I haven’t tested it that way so I’m not sure how it would affect the result or if you would be able to achieve the same level of temperature control.
So in order to make your ribs do I need to buy a smoker?
Hi Donna, for this recipe, yes you do need a smoker. If you have an instant pot, we have another great Instant Pot Ribs Recipe, but it is very different from classic smoked ribs although still tasty.
My wife & I love every recipe we have tried, but as of a few days ago we are no longer using Facebook at all due to their terms of usage changes involving censorship as well as limited our access to our own posts on our pages, we are so glad that we can still access your webpages for the recipes, at some point we plan on trying some of your recipes from your native area and very much looking forward to that, Natasha you rock the food world !!!
Hello David, no worries as you can still get my recipes by going here directly to my website or YouTube channel. I hope you and your wife will love every recipe that you will try!
Our family agreed these were the best ribs weve ever made. On Treagher smoker we did 1st 3 hours at 180F smoke and then next 2hrs and final 1/2hr at 225F and they were almost falling off the bone. Didnt have maple syrup so substituted honey and sauce was great. Thanks again!!
You’re welcome Chris! I’m so happy you enjoyed this recipe!
After you smoke the ribs on 225 degrees for 3 hours, what temperature do you use for the 2nd phase, and is this without smoke? Also, what temp for 3rd phase? Do you use smoker for entire cooking or transfer to regular grill for Phase 2 and 3?
Hi Linda, it’s the same temperature setting.
I love watching videos love easy recipes and its delicious thank you for sharing with us
Thanks! I did not have any smoker, so I added Mesquite Liquid Smoke to the sauce! It was perfect! Wonderful and easy recipe! Thanks
Awesome to hear that! Thanks for sharing that with us.
How did you prepare the ribs without a smoker? Did you an oven?
Oh lawd, these were good! Tender and fall-off-the-bone! I didn’t have any apple juice in the house so I used 3 cups each of orange juice and water. Absolutely divine!! Thanks for the amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Lisa!
So good, everyone loved it.
I’m so happy to hear that! Thank you for sharing your great review!
Looks fabulous….but what if you don’t have a smoker? Can you do this on the grill?? I know it won’t taste as good but would it work until I can save up for a smoker? lol
Thank you for visiting the recipe. I would recommend using these instructions for grilling ribs
This glaze is so amazing! So delicious!
I’m so glad you enjoyed that.
I love the glaze here – that it adds great flavor without needing an extra bbq sauce. We tried your 3,2,1 method and it was really great and the whole family loved it, so thank you!
I’m so happy to hear you all loved the ribs!
We love ribs. Thanks for a delicious recipe.
You’re welcome! I’m so happy you enjoyed that.
Yummy Recipe.. i must try it.
Thank you Daisy! These ribs really are wonderful. I hope this becomes a new favorite for you!
of course it will be. like I said, I’ll make this recipe for my parents tomorrow.
What a great, simple recipe! This is going to be great on game days, Father’s day, and any Saturday in between! We love smoked ribs! Looking forward to enjoying this over and over!
Thank you Aimee, I hope it becomes a new favorite for you!
These ribs look amazing, and easy too. I love the idea of using a rub first!
I’m so happy you enjoyed that, Paige!
Such an informative post for those us wanting to get more into meat smoking. Thank you for sharing. Very helpful.
You really just have to try some great smoked meat at someone’s house once to get hooked and completely inspired. That’s what happened to us! 😉