3 2 1 BBQ Smoked Ribs
Hey there, barbecue lover! In this blog post, we'll be discussing a delicious and easy recipe for 3 2 1 BBQ Smoked ribs. This recipe is perfect for the every grill enthusiast regardless of experience level and it's sure to please a crowd. So fire up your smoker and let's get cooking!
The 3 2 1 method for cooking ribs is simple: you cook the ribs for 3 hours, then wrap them in foil or pink butcher paper and cook them for another 2 hours, and finally remove the foil and cook them for an additional 1 hour. This method results in perfectly cooked ribs that are tender and full of flavor. Trust us, your guests will be impressed!
Here's what you'll need to make 3 2 1 BBQ smoked ribs:
-2 racks of pork ribs
-Your favorite BBQ sauce
-Dry rub of your choice (we like to use a mixture of Meat Church Holy Gospel and Holy Voodoo)
-Charcoal or wood pellets for your smoker
-Foil or pink butcher paper
3 2 1 Smoked Ribs Recipe
Serves: 2 racks, enough to feed 4 adults (or 2 really hungry adults)
Prep time: 15 minutes to remove the membrane from ribs and season with rub
Cook time: 6 hours
1. Prep your ribs by flipping them over meat side down and sliding a butter knife under the membrane that is on the back. Loosen the membrane with the knife before using a paper towel to grab the membrane and rib it off in (hopefully) one smooth movement.
2. Dust each rack of ribs with the rib rub. You can immediately put your ribs on the grill or you can leave them in the refrigerator for as long as overnight. If placing in the refrigerator, rub rubs on a large roasting pan and cover with food wrap.
3. For the first 3 hours you'll want your smoker set to 200°. We like to use fruit wood like an apple cherry blend but hickory is darn tasty too. Place your seasoned ribs on the smoker with the meaty side up. The desired internal temp is 160°F
Tip: At the end of hour 1 and hour 2, spritz the ribs with a mixture of apple cider vinegar and apple juice.
4. Remove the ribs from the smoker (we use a baking sheet) and increase the temperature to 225°F.
5. It's now time to wrap the ribs. Tear of a healthy sheet of heavy duty foil wrap (we prefer to use pink butcher paper) and place it on a flat surface. Add a few pads of butter, some brown sugar, a bit of honey, and some of the delicious BBQ sauce. Place the ribs meat side down on top of that delicious mixture. Repeat the layers on top of the ribs and wrap tightly.
6. Return the wrapped ribs to the smoker placing them meat side down and let them smoke for another 2 hours or until they reach internal temperature of 205°F.
7. Remove the ribs from the foil and add your favorite BBQ sauce like Blues Hog Champions Blend. Place them back on the smoker for another hour. Your looking for the meat to pull back from the bones about 1/2" or so. You'll want to adjust this time depending if you like the meat to tug from the bone or if you want them to fall of the bone.
Tip: Add some Craigs Rib Candy to this final step to give your ribs an extra punch of flavour.
8. Remove from the smoker and let them rest for 5 minutes before serving.