321 Smoked Ribs

Enjoy the most tender, finger-licking 321 smoked ribs, featuring a perfectly balanced sweet, spicy and smoky dry rub.


St. Louis-style ribs Apple cider Butter Brown sugar Chili powder Salt and pepper Garlic powder Mustard powder Onion powder Smoked paprika Allspice Cayenne BBQ sauce


Stir together the spices and remove the membrane from the back of the ribs. Rub both sides of the ribs with the spice mixture.


Place the ribs directly on the grates of a smoker at 225 degrees F with a water pan. Any type of smoker works. Smoke the ribs for three hours, spritzing every hour with apple cider.


Create a makeshift pan with aluminum foil and add apple cider and butter. Place the ribs in the foil and seal. Smoke again for two hours.


Remove the ribs from the foil. Brush with your favorite BBQ sauce. Place on the smoker again. Smoke for one more hour.


Let the meat rest. Place the ribs on a cutting board and slice individually. Serve with more BBQ sauce on the side. Enjoy!

Readers love it!

Wow, these ribs were fantastic! The dry rub was a great mix of flavors. I rarely cook pork ribs, but I made this for Sunday dinner with the family. Everyone ate it up.


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