For this 90-60-30 BBQ Ribs Recipe, a slab of spare ribs is trimmed and skinned before being seasoned and smoked for 90 minutes over charcoal and a combo of cherry and hickory wood. Then the ribs are wrapped in pink butcher paper and put back on the grill for 60 minutes. Finally, the spare ribs are removed from the paper and put back on the grill with a slathering of sauce for 30 more minutes. We basically cut the times in half for 321 ribs or 3-2-1 ribs or the 3-2-1 method (whichever term you use).

A slab of ribs cooked with the 90 60 30 BBQ Ribs Recipe carved into individual bones and fanned out on a plate with some extra seasoning scattered on top of the ribs and the white plate while the ribs are flanked by two ears of roasted bicolor corn — GrillinFools Images ©

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Other Rib Recipes

If you are interested in trying new things with ribs, tap this link for Hot Honey Spare Ribs.
Or maybe tap here for Gochujang Ribs.
Maybe you want something more basic. Have you ever tried a simple brine for pork ribs?
Don’t forgot the standard 321 Ribs recipe (with a brine) which is rock solid, particularly if you like fall off the bone ribs.
And if you really want to get crazy, try these blowtorch baby back ribs.

What are 90-60-30 BBQ Ribs?

90-60-30 BBQ ribs are a direct response to the over cooking that happens when one cooks 321 Ribs. The 321 method for ribs is 3 hours in the smoke, 2 hours in foil, and an hour out of the foil and back on the grill with some sauce. This will always produce ribs that can be eaten with a fork and spoon as the ribs are way over cooked. A more realistic cooking method is to follow the same pattern, but cut the times for each step in half: 90 minutes in the smoke, 60 minutes in the paper (or foil) and 30 minutes back on the grill with some sauce.

90-60-30 BBQ Ribs Recipe Ingredients

For the Ribs

1 slab of pork spare ribs, trimmed and membrane removed
Salt
Your favorite BBQ rub

For the Spritz

1/2 cup apple juice
1/2 cup apple cider vinegar

For the Wrap

2 sheets of pink butcher paper-readily available on Amazon and at many grocery stores in the warmer months
4 pats butter
Dusting of bbq rub
3-4 tbsp brown sugar

The challenge here was to take this sort of ugly slab of pork spare ribs that I bought on sale and transform it into something enjoyable in half the time.

A raw slab of St Louis style pork spare ribs on a white cutting board — GrillinFools Images ©

Let’s get busy prepping this slab of spare ribs for our 90-60-30 BBQ ribs recipe

Time to Trim and Skin

First, trim the outside skirt from the bone side of the ribs.

A knife carves off the inside skirt steak from the bone side of a slab of St Louis style pork spare ribs on a white cutting board — GrillinFools Images ©

This aids in even cooking and the skirt often becomes the pitmaster’s nibbler.

Then remove the membrane so smoke and seasonings can penetrate both sides of the meat.

The handle of a soup spoon is employed to loosen the membrane.

The handle of a spoon or fork is used to pull the membrane on the back of a slab of St Louis style spare ribs on a white cutting board — GrillinFools Images ©

A paper towel provides a solid grip to peel the slippery membrane.

Paper towels are used to pull the membrane of the back of a slab of pork spare ribs on a white cutting board — GrillinFools Images ©

A little trim work on the meaty side and this slab of ribs looks a bit better and grill-worthy. Let’s hope it eats good,

90 60 30 BBQ Ribs Recipe — GrillinFools Images ©

There could be another title for this effort: K.I.S.S. method (Keep It Simple Spareribs).

I just made that up but that’s what we are doing here.

The slab of pork spare ribs will be seasoned simply with kosher salt followed by a liberal coating of one of my favorite BBQ rubs.

No binder, no injection, no brine-just smoke and seasoning plus a little spritz.

Simple.

A slab of raw St Louis style pork spare ribs crusted in very course salt on a white cutting board — GrillinFools Images ©

A raw slab of St Louis style pork spare ribs heavily seasoned with Boar's Night Out, on a white cutting board in a white, speckled counter top — GrillinFools Images ©

Set up the grill for indirect cooking with coals on one side and protein on the other.

Smoke Wood

A couple chunks of hickory and cherry were selected for the smoking process.

Hickory complements pork well and cherry adds a deep color.

Feel free to use whatever wood you have on hand.

Here is the most complete list of smoke woods and what proteins they pair with.

Three small chunks of hickory wood on the side shelf of a charcoal grill with a green lawn and a lake in the background — GrillinFools Images ©

A charcoal fire with a couple chunks of hickory smoke wood with a grill grate above the fire cocked off to the side a bit — GrillinFools Images ©

While the grill comes up to desired temperature-which is a smart move by the way- a spritz was made consisting of equal parts apple juice and apple cider vinegar which will be applied during the smoking session.

A spray bottle with equal parts apple juice and apple cider vinegar — GrillinFools Images ©

Allowing the grill to get up to temp and avoiding white smoke and waiting for blue smoke will yield a much better taste.

Also, no water pan is employed.

Simple.

Grill target temp of 300F is reached and on go the ribs and the timer is set for 90 minutes:

An external lid thermometer attached to a BBQ grill pinned just shy of 300F — GrillinFools Images ©

A raw slab of St Louis style ribs seasoned and on the grill a few wisps of flame are visible in the background — GrillinFools Images ©

How to Grill the 90-60-30 BBQ Ribs Recipe
Trim and skin the ribs and apply salt and your favorite BBQ seasoning to both sides. Prepare the grill for indirect grilling with coals and smoke wood on one side and the ribs on the other. Smoke the ribs for 90 minutes, spritzing with the apple juice/apple cider spritz every 30 minutes. After 90 minutes wrap the ribs in pink butcher paper along with butter, dusting of rub, brown sugar. Additionally, add a few spritzes of the apple juice/vinegar before cooking the ribs for another 60 minutes. Remove the ribs from the paper, place on the grill and sauce. After 30 minutes, remove the BBQ ribs from the grill, slice and serve

The spare ribs received a spritz every 30 minutes

A spray bottle spritzes a slab of reddish brown ribs setting on the grill grates of a BBQ grill — GrillinFools Images ©

Here’s a peek an hour into the smoke.

A slab of St Louis style pork spare ribs browning up nicely on black grill grates red hot coals are just visible between the grates — GrillinFools Images ©

Timer rang at 90 minutes–prepare to wrap!

Let’s Wrap

For the wrap, lay out a couple sheets of pink butcher paper:

Before we move any farther, let’s ask a question:

Butcher Paper or Foil
We used foil to wrap ribs for years. Foil makes for amazing ribs. But foil doesn’t breathe very well. Butcher paper breathes and thus makes for better bark. That doesn’t mean ribs wrapped in foil are garbage. Butcher paper is just a little better, particularly now that butcher paper is so readily available.

Then spread out the butter, brown sugar, BBQ rub and add a few spritzes of apple juice/vinegar:

A man in a pink shirt and black nitrile gloves places butter on a sheet of peach butcher paper in a lush backyard with a lake in the background — GrillinFools Images ©

A man in a pink shirt and black nitrile gloves sprinkle BBQ seasoning onto butter on a sheet of peach butcher paper in a lush backyard with a lake in the background — GrillinFools Images ©

A man in a pink shirt and black nitrile spoons brown sugar and butter onto a sheet of peach butcher paper in a lush backyard with a lake in the background — GrillinFools Images ©

A man in a pink shirt and black nitrile gloves sprays brown sugar and butter on a sheet of peach butcher paper with apple juice in a lush backyard with a lake in the background — GrillinFools Images ©

Then, place the ribs meat side down-notice the bones beginning to show?

A man in a pink shirt and black nitrile gloves wraps a slab of ribs in peach butcher paper outside in a lush green backyard with a lake in the background — GrillinFools Images ©

Complete the wrap.

Simple:

Greg Thomas one of the founders and owners of GrillinFoolscom wearing a pink t shirt and black nitrile gloves holds a slab of ribs cooked with the 90 60 30 BBQ Ribs Recipe in a folded sheet of peach butcher paper a lake is in the background — GrillinFools Images ©

Finally, tuck the last of the paper under the slab:

Back on the Grill

Spareribs back onto the grill and timer is set for 60 minutes:

A slab of ribs wrapped in peach butcher paper has liquid soaking through the paper in various spots The slab sets on black grill grates with red coals visible underneath the grates — GrillinFools Images ©

During the final session Mother Nature made quite a splash:

A view of a grill on a back deck underneath a large shade tree with a lake in the distance All surfaces are wet with rain and the sky is grey from the storm — GrillinFools Images ©

Timer dings at 60 minutes-time to unwrap:

Let’s Get Saucy

Next prepare to apply sauce to the slab of ribs using an absolutely amazing barbecue sauce from the good folks at Andria’s:

A bottle of Andria's BBQ Sauce held in a hand wearing a heat resistant glove, a slab of ribs wrapped in peach butcher paper is below the bottle on a wooden table — GrillinFools Images ©

Andria’s is widely known for their ‘brush on’ steak sauce and developed a BBQ Sauce that sets apart from traditional sauces.

The flavor profile is absolutely amazing. Did I mention this sauce is lower in sugar content than the vast majority of BBQ sauces out there. As in 4 grams per serving which is lower than pretty much every other sauce I own.

The best pork steaks we’ve ever made had the Andria’s BBQ Sauce on them. And these ribs we rotisserized on a gas grill used the Andria’s BBQ sauce.

Unwrapping after 60 minutes:

A slab of St Louis style spare ribs laying meat side down on grease soaked peach butcher paper in a lush green backyard — GrillinFools Images ©

Would you look at that bend?!?!

A man holds the slab of ribs with tongs over grease soaked peach butcher paper demonstrating how much the slab of ribs bends — GrillinFools Images ©

I love this stuff!

The slab of cooked St Louis style ribs are back on a black grill as BBQ sauce pours down from a bottle of Andria's BBQ Sauce down the length of the slab — GrillinFools Images ©

Timer set for 30 minutes to set the sauce and finish the 90-60-30 BBQ ribs recipe:

That slab of saucy ribs on the side of the grill with no direct heat the red hot coals can be seen on the other side of the grill This is called indirect or two zone grilling — GrillinFools Images ©

A very saucy slab of ribs on black grill grates the bones protruding from the bottom of the slab — GrillinFools Images ©

Times up!

Time to slice:

A knife is slicing through a slab of very saucy ribs on a wooden cutting board — GrillinFools Images ©

A better look:

A slab of saucy St Louis style ribs sliced into individual bones on a wooden cutting board — GrillinFools Images ©

This BBQ ribs recipe is looking great to me!

What do you think?

A close up of sliced saucy ribs with some extra seasoning dusted over the top An ear of bicolor corn is nearby — GrillinFools Images ©

Review of the 90-60-30 Ribs Recipe

The regimented timing was effective in dinner planning-the meat hit the table on time. That ugly slab of ribs turned into plated beauty. The tenderness was there for sure. Were they fall-of-the-bone? Very close-perhaps slide-off-the-bone? They were more tender than a competition cook and I say that as a certified barbecue judge. Which is precisely why we cut the times in half of the 321 method for ribs, particularly that time in the wrap.

The taste was a genuine flavor bomb. All flavors came through with flying colors. Smoky pork with a bit of zip from the rub and glazed sauce was the crowning touch. Would I do this method again? Yes, again and again and again and…

If you have any questions or comments about this 90-60-30 BBQ Ribs Recipe (or the 321 Method for Ribs), feel free to leave them below or send me an email.

Also, if you could leave us a great review with lots of stars that would be most appreciated!

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Recipe Card

906030 BBQ Ribs 1 | GrillinFools — GrillinFools Images ©

Print Recipe

90-60-30 BBQ Ribs Recipe

Spare ribs seasoned then smoked for 90 minutes, wrapped for 60 minutes and then back on the grill and sauced for 30 in this 90-60-30 BBQ Ribs Recipe

Prep Time5

Cook Time3

Course: Barbecue, BBQ, Entree, Finger Food, Main Course

Cuisine: American, American Fare, Barbecue, BBQ, Finger Food, Pork Ribs, Ribs, Spare Ribs

Keyword: 3 2 1 Ribs, 321 Method, 321 Method for Ribs, 321 Ribs, 90-60-30 BBQ Ribs Recipe, 90-60-30 Method, 90-60-30 Method for Ribs, 90-60-30 Ribs, Andria's Barbecue Sauce, Andria's BBQ Sauce, Barbecue, Barbecue Ribs, Barbecue Sauce, BBQ, BBQ Sauce, Brown Sugar, Butcher Paper, Butter, Cherry Wood, Hickory Wood, Indirect Grilling, Peach Butcher Paper, Pink Butcher Paper, Pork, Ribs, Ribs Recipe, Simple, Smoke Wood, Spare Ribs, Spareribs, Wrapped Ribs

Servings: People

Ingredients

For the Ribs

1 slab Spare ribs Trimmed and skinned
Salt to taste
Your favorite BBQ Rub
Your favorite BBQ Sauce We used Andria's BBQ Sauce

For the Spritz

2-3 tablespoons Equal parts apple juice and apple cider vinegar The spritz

For the Wrap

2 sheets Pink butcher paper
4 pats Butter
2-3 tablespoons Equal parts apple juice and apple cider
1 teaspoon Your favorite BBQ seasoning
3-4 tablespoons Brown sugar

Instructions

Trim any excess fat and remove the membrane from the slab of spare ribs. Season the ribs, bone side first, with salt and BBQ rub and then flip over and season the meat side.
Prepare the grill for indirect grilling with coals and smoke wood on one side and the ribs on the other. Target temperature in the grill is 275F (+/-25F)
Set the seasoned spare ribs on the side of the grill with no direct heat and close the lid for 90 minutes.
Lay down two sheets of pink butcher paper and layer down the four pats of butter, brown sugar, apple juice/apple cider vinegar spritz, and more BBQ rub. Place the ribs on those layers of flavor and wrap the ribs tight in the butcher paper. Put the wrapped ribs back on the smoker for 60 minutes.
After 60 minutes back on the grill, remove the ribs from the butcher paper and place them back on the indirect side of the grill, and slather with the Andria's BBQ Sauce. Close the lid for 30 minutes to allow the sauce to thicken/set.
Remove the BBQ Ribs from the grill, slice and serve