These 3-2-1 ribs guarantee perfectly tender ribs every time with the foolproof method of low-and-slow cooking. The ribs are smoked for three hours, wrapped and cooked for two more, then glazed for a sweet finish. The result is juicy, flavorful, and fall-off-the-bone delicious ribs that everyone will love.
Why You’ll Love This Recipe
If you’ve ever struggled to make perfect ribs, the 3-2-1 method is here to solve your problem. This technique, which involves smoking, wrapping, and glazing, delivers tender, juicy, fall-apart ribs every single time. The slow-smoking process allows the meat to absorb all the smoky flavor, while the wrapping phase locks in moisture, ensuring the ribs stay succulent. In the final step, a delicious glaze is applied, creating a caramelized crust that everyone loves. Whether you’re a BBQ novice or a seasoned pro, these ribs will take your grilling game to the next level.
Recipe Tips and Tricks
- Maintain Low Heat: Keep your grill temperature between 225°F (107°C) and 250°F (121°C) for consistent, even cooking.
- Don’t Skip the Resting: After cooking, let the ribs rest for 10-15 minutes. This helps the juices settle, making for juicier ribs.
- Moisture During the Wrap: When wrapping the ribs, you can add a little bit of apple juice or butter to ensure they stay moist during the cooking process.
- Glaze Application: For a perfect glaze, apply the sauce during the last hour of cooking to avoid burning the sugars in the sauce.
Tender 321 Ribs Perfection Every Time
Tender 3-2-1 ribs cooked to perfection with a smoky flavor and a sweet glaze. Ideal for BBQ lovers!
Ingredients
- 1 rack St. Louis-style spare ribs or baby back ribs
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter (for wrapping)
- ½ cup BBQ sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- Wood chips (applewood or hickory)
Instructions
- Remove the membrane from the back of the ribs. This is an important step as it helps the rub and smoke penetrate the meat. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the ribs, ensuring they are fully coated. Let the ribs sit for 30 minutes to absorb the flavors.
- Prepare your grill for indirect heat, aiming for a temperature of 225-250°F (107-121°C). If using charcoal, place the coals on one side, leaving the other side free of direct heat. Add wood chips for that essential smoky flavor, either in a smoker box or wrapped in foil.
- Place the ribs on the grill, bone side down, away from the direct heat. Smoke the ribs for 3 hours, maintaining a steady temperature. If you’d like, spritz the ribs every hour with apple juice or apple cider vinegar to keep them moist.
- After the first 3 hours, remove the ribs from the grill and wrap them tightly in foil. Add butter and a bit of apple cider vinegar inside the foil to ensure the ribs stay juicy. Place the wrapped ribs back on the grill and cook for 2 more hours.
- Unwrap the ribs and brush them with a glaze made from BBQ sauce, honey, and apple cider vinegar. Place the ribs back on the grill and cook for 1 hour, applying the glaze every 20 minutes to build up a caramelized, sticky coating.
- Let the ribs rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring the meat stays moist and tender. Slice between the bones and serve your perfectly tender, smoky ribs with your favorite BBQ sides!
Notes
- Resting the Ribs: Don’t skip the resting period after cooking. This makes a significant difference in ensuring juicy ribs.
- Glaze Application: Apply the glaze during the final hour of cooking to avoid burning it.
- Wood Chips: Adding more wood chips during the smoking process can increase the depth of smoky flavor in your ribs.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 376Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 63mgSodium 889mgCarbohydrates 35gFiber 2gSugar 26gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ribs: You can use either baby back ribs or St. Louis-style ribs for this recipe. Baby backs tend to be more tender, while St. Louis ribs offer more meat and a richer flavor.
- Dry Rub: The dry rub forms the flavor base for your ribs. A mix of brown sugar, paprika, garlic powder, and onion powder will create a nice balance of sweet and savory flavors.
- Wood Chips: Use applewood, hickory, or cherrywood for the smoking process to create a pleasant, subtle smokiness that complements the ribs’ natural flavors.
- Glaze: The glaze is a mix of BBQ sauce, honey, and apple cider vinegar, which brings a balance of sweetness, tanginess, and richness.
Variations and Substitutions
- Spicy Ribs: If you prefer a spicy twist, add cayenne pepper or chili powder to the dry rub or increase the amount of hot sauce in the glaze.
- Vegan Substitution: For a vegan alternative, try jackfruit and apply the same seasoning and glaze methods.
- Sugar-Free Version: Replace the brown sugar with a sugar substitute like coconut sugar or a sugar-free sweetener to reduce the sweetness if you’re watching your sugar intake.
- Gluten-Free: Ensure your BBQ sauce and other ingredients are labeled gluten-free if you have dietary restrictions.
Storage Options
- Refrigeration: Leftover ribs can be stored in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze leftover ribs for up to 2 months. Wrap them tightly in plastic wrap and foil before placing them in the freezer.
- Reheating: Reheat in the oven at 250°F (120°C) for 20-30 minutes, or on the grill for a few minutes to restore the crispy exterior.
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