Author: Jason Hardee

If you’ve ever stood in front of a smoker wondering how the pros make those glossy, competition-style ribs—you’re about to find out. In this no-fail, step-by-step guide, I’ll walk you through the exact 3-2-1 method I use as a pitmaster in Conway, SC to turn ordinary baby back ribs into a smoky, juicy, crowd-stopping masterpiece. With the right technique, the right layers of rubs and sauces, and a little patience, you’ll get ribs so good they might just earn you a trophy… or at least a plate cleared in minutes. Let’s fire up that smoker.