There is nothing like a rack of ribs when it is done right. When it is fall off the bone perfect with a fantastic smoke taste and just the right amount of seasoning, it can not be beat. If you fail to cook your ribs right though, you could be left with a chewy, burnt mess. Here is how you cook perfect fall off the bone pork ribs using the 3-2-1 method.
First, set your smoker up for a low and slow smoke at 225 degrees. For me, hickory is the wood of choice with pork but if you like something milder, you can go with oak or perhaps a fruit wood.
Next, you need to prepare your ribs by removing the membrane from the back. Take a fork or dull knife and carefully peel back the membrane. You should be able to work a section free and then grab it and peel off the entire membrane from the back of the rib.
Seasoning is next. You can go fancy or use just something simple like salt and pepper.
Now, place the ribs in your smoker and smoke them for 3 hours at 225-250 using indirect heat.
After the first 3 hours has past, pull the ribs out and wrap them in foil along with a few ounces of apple juice. Seal them up tight and then place them back in the smoker. Cook them for an additional 2 hours.
Finally, pull the ribs again and remove them from the foil. Place them back in the smoker and smoke them for an additional 1 hour or until the meat starts pulling away from the bone.. If you want a wet rib, you can baste them with barbecue sauce for the final 30 minutes.
There you have it, fall off the bone ribs with the 3-2-1 method. Smoke for 3 hours uncovered, smoke for 2 hours covered and smoke for 1 hour uncovered again.