Ribs are an absolute must-have on the menu of any pitmaster worth their salt. A pitmaster who knows their craft should be able to smoke ribs in numerous ways. The 2-2-1 method, a modified version of the renowned Traeger 3-2-1 rib recipe, is an exceptional way to produce mouth-watering smoked ribs that are sure to leave a lasting impression.
I used my Traeger Timberline XL pellet grill to prepare a recipe. It’s a versatile and reliable smoker that’s perfect for elevating your smoking game. With its large cooking capacity and precise temperature control it is a favorite among seasoned pitmasters and amateur home cooks alike.
Why should you try this recipe
- Classic smoker protein: To become a skilled pitmaster, it is crucial to master the art of cooking ribs. Smoking ribs is a popular technique, which demands consistent practice and a passion for achieving excellence. With perseverance and dedication, anyone can attain the highest level of smoky perfection.
- Closer to a competition rib: If you want to cook ribs that will come off the bone with a slight tug, instead of falling off, it’s best to avoid using the 3-2-1 method made popular by Traeger. This method tends to result in overcooked and too-soft ribs. To get the perfect finish, use the 2-2-1 method instead. This method allows for a longer and slower cook time and will give you the desired tug finish that is commonly seen in competitions.
- Easy to follow: Forget about complicated rib recipes that involve multiple techniques to get the perfect flavor. The 2-2-1 method is all you need to make your ribs taste amazing and infused with a delicious smoky flavor.
Ingredients for Traeger 2-2-1 Ribs
- Baby Back Ribs: Pork ribs taken from the top portion of the rib cage, toward the back side of the animal.
- 3 tbsp Smoked Q Rock’s Summer BBQ Rub: This traditional BBQ rub is a go to for that smokey, earthy flavor.
- 3 tbsp Smoked Q Rock’s Honey Chipotle Spice Blend: This new rub brings in the sweet elements and offers even more of the smokiness whenever it is applied.
- ¼ cup Brown Sugar: The dark version of sugars with molasses added, allowing for melty gooiness, then cooked low and slow.
- 2-3 tbsp Unsalted Butter: The unsalted version reintroduces some fat to the ribs as you melt in the brown sugar and honey
- 2 tbsp Honey: Adding that extra level of sweetness, the honey mixes well and blends the flavors of the brown sugar and butter.
- ¼ cup Smoked Q Rock’s Irish Whiskey BBQ Sauce: The original Smoked Q BBQ sauce, this smokey, tangy, spicy option finishes off the full flavor profile.
Instructions for making Traeger 2-2-1 Ribs
1. Bring smoker to temp: For this recipe I am running my Traeger Timberline XL at 225º with the Super Smoke function running for the first two hours.
2. Remove the membrane: Using a paper towel, grab a loose end of the translucent film on the underside of the ribs and in one motion, rip off the membrane and discard.
3. Season the ribs: This recipe calls for a 1:1 ratio of Smoked Q Rock’s Summer BBQ and Rock’s Honey Chipotle. Apply a generous layer of Summer BBQ to the underside and edges of the ribs, followed by an equal amount of Honey Chipotle. Flip the ribs over and season the top in the same manner. Allow the seasoning to sit for about 10 minutes to allow it to fully penetrate the meat.
4. Smoked for 2 hours: Now I place the ribs on the smoker for two hours, meat side up.
5. Wrap with Brown Sugar, Butter, & Honey: After two hours I prepare my wrap by adding ¼ brown sugar, 2-3 tbsp unsalted butter, and 2 tbsp honey as a base layer to my foil. Then I remove the ribs from the smoker and place meat side down, then wrap the foil tightly. I typically use a double layer of foil to ensure a tight seal.
6. Cook for 2 hours: Place the wrapped ribs meat side up back on the smoker for another 2 hours, still running at 225º.
7. Sauce and cook for 1 hour: After the 2 hours, remove the ribs and unwrap. The meat should be reading a temperature of 180-190º and the bones should be slightly pulled away from the meat. Then apply a heavy coat of Smoked Q Rock’s Irish Whiskey BBQ sauce to the meat side of the ribs and brush on with a nylon brush. Place the sauced ribs back on the smoker, still at 225º, for another hour (or less if you’re hungry).
8. Rest and cut: After the sauce is set, remove the ribs and let them rest for 10-15 minutes. While they rest, pour out some BBQ sauce on your cutting board and spread to about the size of your rack of ribs. After resting, place meat side down on a sauced board and with a sharp knife, cut in between each bone to separate and serve to your guests.
Variations and Substitutions:
Alternate Rubs: Rib are a versatile cut of meat that can take on many flavor profiles. So don’t be afraid to test our some of your favorite rubs like Meat Church Gospel or reach for something a little hotter and try Blazing Star Pork’n Rub. Also experiment what some pantry spices to make a simple All-purpose rub:
- 4 parts garlic
- 3 parts salt
- 3 parts black pepper
- 3 parts paprika
- 2 parts brown sugar
Substitution or variation: To enhance the quality of this recipe, I have opted to use baby back ribs which are obtained from the top of the rib cage. These ribs are known to be meatier and have a unique curved shape. However, if you prefer something leaner and more uniform in appearance, you can substitute them with spare ribs that are obtained from the bottom side of the rib cage.
Tips and tricks for making this Traeger 2-2-1 Ribs
Use butcher paper instead of foil: If you find yourself short on foil, don’t worry! Butcher paper is a great substitute that allows smoke to penetrate the meat while retaining moisture. However, it’s important to keep in mind that butcher paper may also allow some excess moisture to escape. So, if you decide to use it as a substitute, be mindful of this fact and adjust your cooking accordingly.
Pile on the flavor: To make your ribs truly stand out, I’d recommend using a generous amount of seasoning. Don’t be afraid to experiment with different blends of spices to find the perfect combination that suits your taste buds. By layering on the spices, you’ll create a delicious and bold flavor profile that’s sure to impress.
Sauce the board: If you struggle with locating the bones when cutting ribs, you’re not alone. Many pitmasters have found a solution to this problem – flipping the ribs over when cutting. However, this can result in the sauce you’ve just set transferring onto the cutting board. Don’t worry, there’s a simple solution to this. Apply a layer of sauce directly on the cutting board where you plan to cut the ribs. This will not only help you locate the bones easily but also ensure that the sauce stays on the rib where you want it.
Traeger 2-2-1 Ribs
Equipment
- 1 Traeger Timberline XL
- 1 Nylon Brush
- 1 Aluminum Foil
Ingredients
- 1 slab Baby Back Ribs
- 3 tbsp Smoked Q Rock's Summer BBQ Rub
- 3 tbsp Smoked Q Rock's Honey Chipotle Spice Blend
- 1/4 cup brown sugar
- 3 tbsp unsalted butter
- 2 tbsp honey
- 1/4 cup Smoked Q Rock's Irish Whiskey BBQ Sauce
Instructions
- For this recipe I am running my Traeger Timberline XL at 225º with the Super Smoke function running for the first two hours.
- Using a paper towel, grab a loose end of the translucent film on the underside of the ribs, and, in one motion, rip off the membrane and discard.
- This recipe calls for a 1:1 ratio of SmokedQ Rock's Summer BBQ and Rock's Honey Chipotle. Apply a generous layer of SummerBBQ to the underside and edges of the ribs, followed by an equal amount of Honey Chipotle. Flip the ribs over and season the top in the same manner. Allow he seasoning to sit for about 10 minutes to allow it to fully penetrate the meat.
- Now I place the ribs on the smoker for two hours, meat side up.
- After two hours I prepare my wrap by adding ¼ brown sugar, 2-3 tbsp unsalted butter, and 2 tbsp honey as a base layer to my foil. Then I remove the ribs from the smoker and place meat side down, then wrap the foil tightly. I typically use a double layer of foil to ensure a tight seal.
- Place the wrapped ribs meat side up back on the smoker for another 2 hours, still running at 225º
- After the 2 hours, remove the ribs and unwrap. The meat should be reading a temperature of 180-190º and the bones should be slightly pulled away from the meat. Then apply a heavy coat of Smoked Q Rock’s Irish Whiskey BBQ sauce to the meat side of the ribs and brush on with a nylon brush. Place the sauced ribs back on the smoker, still at 225º, for another hour (or less if you’re hungry).
- After the sauce is set, remove the ribs and let them rest for 10-15 minutes. While they rest, pour out some BBQ sauce on your cutting board and spread to about the size of your rack of ribs. After resting, place meat side down on a sauced board and with a sharp knife, cut in between each bone to separate and serve to your guests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry friend, you cannot under any circumstances acquire a “smokey” flavor from a pellet grill (aka…easy bake oven.) I used to have a Traeger grill and although they cook food just fine, you cannot get that same smoke flavor from a pellet (
compressed sawdust) like you can from chunks or splits of wood. Even with the Amazing Smoke Tubes, adjusted “P” settings you will not get that smoke flavor from smoldering pellets. This rib recipe would be over the top if they were cooked by a true wood smoker. Those of us who put in the time to actually maintain a fire and man the pit really do not appreciate your short cutting and calling these easy bake ovens something they are not.
Thanks for reading Paul. We love to see someone committed to his wood smoker! If you get a chance to try the recipe on your smoker at home, let us know how it turns out.
Oh, Pretentious Paul. I’d bet money you’d fail a blind taste test.
I prefer to go 3-1-1. Gets the extra hour of smoke and shortens the foil time, which I have found to be the time that overcooks them. Second to that I will just do 5-1 and eliminate foil altogether.
Ignore anyone who says you can’t get smoke from a pellet grill. I have three different types of smokers and each has its utility and the techniques learned on a pellet grill have actually improved my stick burning.
Love the idea of a 3-1-1, I’m gonna need to try that! True pitmasters can cook on anything, and I love to take different techniques across different rigs. Thanks for the read!
Seems this is more like 2-2-2-1, not 2-2-1.
1. Cook meat side down for 2 hours at 225.
2. Smoke meat side up for 2 hours.
3. Wrap in foil and cook meat side down for 2 hours at 225.
4. Sauce and cook for 1 hour at 225.
Spare ribs take an hour longer than baby backs. Those are what you should be using 3-2-1 on. You can’t just sub for baby backs and do 221.