Today, I’m showing you an amazing method for smoking ribs: the fool proof 3 2 1 ribs recipe. This method has gained a lot of popularity with home cooks in recent years because of the flawless results in churning out super tender ribs that fall off the bone every time.
While competition and traditional BBQ cooks will scoff at fall off the bone ribs, the truth is that most people really like them that way. Judges for KCBS won’t give you a winning score, but they also won’t be hanging out in your backyard critiquing what you and your family are eating. So I say, cook what you like!
So fire up your smoker (I like to cook ribs on my Camp Chef SmokePro LUX), and let’s get smoking!
3 2 1 Rib Method
I firmly believe that you should cook food the way you like it, and ribs are no different! You like your ribs saucy? Put some extra sauce on them (I like using my Kansas City Style BBQ Sauce)! You like your ribs falling off the bone? Follow this 3 2 1 Rib Method! These are your ribs after all. Don’t you let the man get you down. Just don’t.
Here’s how to cook your ribs using the 3 2 1 method:
3 - SMOKE FOR 3 HOURS.
Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat. I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.
2 - WRAP FOR 2 HOURS.
After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end at least 1/4 to 1/2 an inch.
1 - SAUCE AND SMOKE FOR 1 HOUR.
Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.
Source: https://heygrillhey.com/3-2-1-ribs-perfect-fall-of
1. Begin by removing the membrane on the back of the ribs
2. Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
3. Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
4. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
5. Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
6. Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
7. Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (901g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2153 | ||
Calories from Fat: 1447 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.8g | 214 % | |
Saturated Fat 59.5g | 297 % | |
Monounsaturated Fat 72.5g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 551.1mg | 170 % | |
Sodium 1436.3mg | 50 % | |
Potassium 2000.3mg | 53 % | |
Total Carbohydrate 55g | 16 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 50.7g | ||
Protein 111.5g | 159 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2153
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