Today, I’m eating 3-1-1 ribs on the Big Green Egg. I’m using spare ribs for this recipe, which are not as thick as baby backs and are a more inexpensive rib.
What is the 3-1-1 method? It’s a simple formula that produces consistent results and is perfect if you want to have BBQ, but are against a clock.
What is the 3-1-1 ribs method?
The 3-1-1 ribs method is a simple formula for cooking great ribs:
- 3 hours in the smoke
- 1 hour in the wrap
- 1 hour in the smoke
It’s as simple as that and works well on spare ribs. Baby back ribs are better with a 2-2-1 or 3-2-1 method.
Prepare the 3-1-1 Ribs
Start about an hour before you’re ready to cook, get your grill set up for indirect cooking at 250 degrees. Use 10, dry cherry chunks for smoke flavor.
A lot of people will say use a water pan or soak your wood chunks. This is not necessary, especially if using a Kamado-style cooker like the Big Green Egg. If you’re on a traditional kettle grill, set it up for two-zone cooking, with the coals piled to one side, and place an aluminum pan filled with water on the void side. Cook the ribs over the pan. It will help regulate the temperature.
Next, while the grill is coming to temperature, peel the membrane off the back of the ribs and season liberally but evenly on both sides with your favorite BBQ rub. I’m using THE BBQ RUB from Killer Hogs.
The ribs should sit out at room temperature for at least 30 minutes before cooking.
The Cook
When the grill is up to temperature, put the spare ribs on the grill, close the lid and cook uncovered for 3 hours.
While the ribs cook, prepare the foil wrap. Line a rimmed baking sheet with two sheets of heavy duty aluminum foil.
Next, arrange 1/4-1/2 cup of light brown sugar, 5 pats of butter, 2 tablespoons honey and 2 tablespoons of your favorite BBQ sauce.
After 3 hours, the rub will be set on the ribs and you should have a dark bark. If you want, use an instant read thermometer to check the internal temperature. It should be around 165. Wrap to the color you like, not necessarily the temperature.
At this point, set the ribs meat-side down on top of the wrap mixture and wrap the ribs tightly in the foil, being careful not to puncture the foil.
Next, return the ribs to the smoker and cook for 1 hour.
After 1 hour, carefully remove the ribs from the wrap and return to the smoker, bone-side down. Brush your favorite BBQ sauce on, close the lid and continue cooking for another hour.
The Eat
After 5 total hours, the ribs should be done. The meat will be pulled from the bone and the ribs will be very tender.
Carefully remove the ribs to a cutting board and let rest 5 minutes before slicing and serving with a side of macaroni and cheese, white bread and some grilled corn.
Enjoy!
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3-1-1 Ribs Smoked on the Big Green Egg
- Total Time: 5 hours 30 minutes
- Yield: 1 slab of ribs 1x
Description
A simple 3-1-1 method produces consistent results. Learn to master this cooking technique and you’ll never have bad ribs again.
Ingredients
- 1 slab pork spare ribs
- 1/4 cup your favorite BBQ rub. I like THE BBQ RUB.
- 1/2 cup your favorite BBQ sauce.
The Wrap
- 1/4–1/2 cup light brown sugar
- 5 pats butter
- 2 Tbsp Honey
- 4 Tbsp BBQ sauce
Instructions
- Prepare grill for indirect cooking at 250 degrees with cherry chunks for smoke flavor.
- Remove membrane from the back of the ribs and season liberally and evenly on both sides with your favorite BBQ rub. Allow to sit at room temperature for 30 minutes.
- Place ribs on the smoker and cook for 3 hours.
- Line two sheets of heavy duty aluminum foil on a rimmed baking sheet. Lay out the wrap ingredients in the shape of the ribs – about 18 inches long and four inches wide. Space the pats of butter every 3 inches.
- Set the ribs, meat-side down onto the wrap ingredients and tightly wrap the foil around the ribs. Try to wrap them so no steam escapes, careful not to puncture the foil with the bones.
- Return the wrapped ribs to the smoker and continue cooking for 1 hour.
- Carefully remove the ribs from the wrap, flip and return to the grill bone-side down. Brush the ribs with BBQ sauce and continue cooking for 1 more hour.
- After 5 total hours, the ribs will be very tender and the meat will have pulled away from the bones. Carefully remove the ribs to a cutting board and let rest for 5-10 minutes before slicing between the bones for serving.
Notes
- You do not need to soak the cherry wood chunks
- If you are using a kettle grill, set it up for two-zone cooking and use a water pan in the void to keep the ribs from drying out.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Ribs
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ribs
- Calories: 500
Keywords: Spare ribs, Ribs, Big Green Egg, Recipe
