Traeger 3-2-1 Ribs (Easy Pellet Smoker Recipe)

Planning to smoke ribs on your pellet grill? Start with baby back ribs. They’re leaner, smaller than spare ribs, and cook more evenly, making them perfect for the classic 3-2-1 method.

We’ve smoked ribs on everything from offset pits to charcoal kettles, but baby backs on a pellet smoker? Foolproof. That’s why this recipe is timed specifically for them.

🔪 Ingredients Needed for 3 2 1 Ribs

Ingredients:

Baby back ribs – Smaller, faster-cooking ribs, ideal for 3-2-1 method.
Kosher salt- best for seasoning
Paprika
Mustard powder
Garlic powder
Onion powder
Black pepper
Oregano (dried)
Chili powder
Mayonnaise – nuetral binder, or use yellow mustard
Unsalted butter
Maple syrup – use the real stuff)
BBQ sauce – sweet and spicy preferred, or your favorite)

Tools:

Pellet smoker like a Traeger
Meat thermometer
Heavy-duty aluminum foil or butcher paper
Spray bottle for mop/spritz
BBQ brush
Drip pan
Water pan

🔥 What Ribs Are Best for Smoking?

Ingredients for baby back ribs set out on a baking sheet.

📝 How to Make 3-2-1 Ribs on a Pellet Smoker

There are a few steps in making 3-2-1 ribs, but never fear, I’ve got it all broken down for you.

2. Smoke for 3 Hours

Preheat your Traeger to 225°F.
Place ribs bone-side down on the smoker.
Smoke for 3 hours uncovered.

Racks of baby back ribs on a Traeger smoker.

3. Wrap for 2 Hours

Lay foil on your workspace.
Add 3 tablespoons butter spaced out down the center.
Drizzle maple syrup over butter.
Place ribs meat-side down on the butter.
Wrap tightly in foil and return to smoker for 2 hours.

Butter and syrup on a sheet of foil to wrap a rack of ribs in.

Two racks of ribs wrapped in foil on the grill.

4. Sauce for 1 Hour

Let ribs rest for 5 minutes after removing from foil.
Return to smoker, brush with BBQ sauce.
Smoke 1 hour more, until ribs reach 190–205°F for tender or up to 210°F for fall-off-the-bone.

Hand with basting brush putting sauce on rack of ribs on pellet grill.

💡 Girl Carnivore Expert tips

3-2-1 method = 3 hours smoke, 2 hours wrapped, 1 hour sauced.
Choose your favorite BBQ rub—watch for salt content.
Use heavy-duty foil to avoid tearing.
Add wood chunks in hot spots of pellet smoker for more smoke.
Going low-carb? Use avocado mayo, Choczero syrup, and sugar-free BBQ sauce.

Hands picking up a smoked rib over a platter of them.

🍽️ Serving Suggestions for Traeger 321 Ribs

Serve with extra BBQ sauce and:

Showing 2 racks of ribs with 3 ribs sliced for serving.

🧊 How to Store and Reheat 3 2 1 Ribs

Store in airtight container in the fridge 3–4 days.
Reheat in oven, microwave, or enjoy cold.

❓ Traeger 321 Ribs Recipe FAQs

What ribs are best for smoking?

Baby back ribs are lean, tender, and great for beginners. St. Louis-style ribs are meatier and also work well for 3-2-1.

How long does it take to make Traeger 3-2-1 Ribs?

The 3-2-1 breakdown = 6 total hours on your smoker.

Can you do 3-2-1 ribs in an electric smoker?

Yes! Any smoker works, just maintain consistent heat.

What is the final temp for smoked ribs?

For tender ribs, aim for 190–205°F. For fall-off-the-bone, go to 205–210°F.

Do you flip ribs during 3-2-1?

No flipping needed, just rotate positions if cooking multiple racks.

Can you overcook 3-2-1 ribs?

Yes, especially during the final hour. Watch your temp.

2 racks of baby back ribs with a few ribs sliced from the rack to be eaten.

MORE PELLET SMOKER RECIPES

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You don’t have to a pro-pitmsater to make amazing ribs at home. You just need to know the secret formula and we’re spilling the beans. We’re taking all the guess work out of the game and gives you blue ribbon results every time. Let us introduce you to our favorite way to whip up ribs when we don’t want to baby sit the grill for hours – the 3-2-1 method.

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Prep the ribs:

Remove membrane by carefully using a butterknife to lift up the membrain. Then grab it with a paper towel in your hand and gently pull back.

2 racks baby back ribs
Whisk spices together in a small bowl.

1 tbsp salt, 1 tbsp Paprika, 1 tsp mustard powder, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Black pepper, ½ tsp Oregano, ½ tsp Chili powder
Rub the ribs with the mayo evenly all over.

1/2 cup Mayo
Sprinlke the baby back ribs with the rub.
Place the ribs on a baking sheet and set in fridge until ready to grill, 1 to 4 hours

Prep the pellet smoker:

Pre-heat your smoker to 225F.
When the smoker has come temp, place your ribs on the smoker, bone side down.
Close the lid and allow the ribs to smoke for 3 hours

Wrap the ribs:

Carefully remove the ribs from the smoker.
Arrange a large sheet of heavy duty aluminum foil on a clean work surface and place 3 tablespoons of butter along the center, with a few inches between each.

6 tbsp butter
Drizzle the syrup over the butter.

4 tbsp maple syrup
Arrange the ribs, meat side down, onto the butter and fold the foil up around the ribs to secure.
Repeat for the second rack of ribs
Wrap in another layer of foil, with the seal on top.
Return the wrapped baby back ribs to the smoker and cook for another 2 hours meat side down.

Sauce the ribs:

Carefully remove the ribs from the smoker.
Allow the ribs to sit for 5 minutes before unwrapping.
Using caution, unwrap the ribs. The steam can be very hot.
Place the ribs back onto the smoker and brush with sauce.

1 cup BBQ Sauce
Let the ribs smoke for 1 more hour, or until the sauce is set and tacky and the ribs have reached an internal temp of 190 – 205 F for bite-tender ribs or 205 – 210 F for fall-off-the-bone ribs.
Remove the ribs from the smoker.

Add wood chunks to your pellet smoker. Place them in the hot corners and allow the chunks to add extra smoked flavor to your grill.
An instant read thermometer, like the one I use from Thermoworks, will go a long way to making sure your ribs are progressing correctly through this cook. If you cook them too far, the meat will actually fall off the bone. You want a good bite, and tender meat, but not bones that pull out of the ribs.
This recipe was tested in a Traeger pellet smoker but will work in any pellet grill. The 3-2-1 ribs method also works on any grill.
To Cook 3-2-1 Ribs on a Gas grill or Charcoal grill, set the grills to maintain a temperature of 225. Check the grill’s internal temp and use a thermometer with an ambient temperature probe to make sure you are holding heat. Swings in temperature will cause these ribs to cook longer or faster.
We used Cowboy Charcoal & Hickory Pellets for a deeper smoked flavor.
Keto substitutions and what we use for ourselves:
Avocado mayo
Choczero syrup
True organics Texas Style BBQ Sauce