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Smoked Ribs 3-2-1 Method Paleo Primal Gourmet BBQ Recipe

Smoked Ribs - 3-2-1 Method

Tender, juicy, and fall-off-the-bone, these Smoked Ribs are an absolute showstopper and could not be easier to make!
5 from 2 votes
Prep Time 10 mins
Cook Time 6 hrs
Course Dinner, Lunch
Cuisine American, BBQ
Servings 6 people


For the Pickle Glaze:

  • 1 cup coconut sugar
  • 1 cup dill pickle juice

For the Ribs

  • ¼ cup kosher salt
  • ¼ cup coarse ground black pepper
  • 2 tablespoons coarsely ground toasted coriander seeds
  • 2 tablespoons paprika
  • 2 tablespoons celery seed
  • 3 racks St. Louis style side ribs or Baby Back Ribs
  • ¼ cup yellow mustard
  • 6 tablespoons grass-fed butter cut into thin squares
  • 3 tablespoons honey
  • ½ cup coconut sugar


For the Glaze:

  • Add the coconut sugar and pickle juice to a sauce pan and simmer over medium heat until reduced by half. Set aside and let cool.

For the Ribs:

  • Preheat your Traeger Grill to 180F (turn on Super Smoke if your Traeger has it). If using a conventional grill, setup a 2-zone fire for indirect heat.
  • Pat ribs dry with paper towel and trim excess fat. Place the ribs meat-side down and use a paring knife to scrape off an edge of the membrane. Grab hold of the membrane with a piece of paper towel and slowly peel it back until it is all removed.
  • Rub both sides of the ribs with mustard and generously season with the spice rub. Transfer ribs to the Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat. Close the grill door and smoke for 3 hours.
  • Remove the ribs from the grill and set aside. Evenly distribute the butter, honey, and coconut sugar onto three large pieces of heavy-duty aluminum foil (big enough to wrap the ribs). Lay each rack of ribs on top of each sheet of foil, bone side-up, and tightly wrap with foil. Wrap the packet with a second piece of foil to safe guard against tears. Return the wrapped ribs to the Traeger or grill, bone-side up, raise the heat to 225F and cook 2 hours or until the thickest part of the ribs registers between 200F and 205F on a meat thermometer.
  • Carefully unwrap the ribs and place them directly onto the grill, bone side-down. Brush with the dill pickle glaze every 10 or 15 minutes for an additional hour (or 30 minutes for a less tacky finished product). Finish with a final coat of glaze and serve.
Keyword 3-2-1 Method, BBQ Ribs, Smoked Ribs