These Simple and Delicious 3-2-1 Ribs on the Grill are a breeze to make. By using the 3-2-1 method, you get perfectly tender ribs in a fraction of the time. With 3 hours of smoking, 2 hours wrapped in foil, and 1 hour of grilling with a glaze, this recipe is foolproof!
Why You’ll Love This Recipe
Grilling ribs can seem intimidating, but with the 3-2-1 method, you don’t have to be an expert to make tender, flavorful ribs! This method is perfect for those who want to enjoy a smoky, melt-in-your-mouth experience without spending all day at the grill. The 3 hours of smoking gives the ribs a delicious smoky flavor, while the 2 hours of wrapping locks in moisture, making the ribs incredibly juicy. The final 1 hour of grilling with a glaze brings everything together, resulting in a perfect caramelized finish. Whether you’re hosting a weekend BBQ or just craving some ribs, this easy recipe guarantees flavorful, succulent results every time.
Recipe Tips and Tricks
- Preheat your grill: Make sure your grill is at a steady 225°F (110°C) for optimal smoking.
- Use indirect heat: Set up your grill for indirect heat by moving the coals to one side and placing the ribs on the other to avoid direct flame.
- Avoid overcooking: Keep a close eye on your ribs during the grilling stage to prevent the glaze from burning.
- Rest before slicing: Let the ribs rest for 10-15 minutes before cutting them to allow the juices to redistribute and keep them moist.
- Spritz regularly: If you’re using a charcoal grill, consider adding apple cider vinegar or apple juice to keep the ribs moist during the smoking phase.
Simple and Delicious 321 Ribs on the Grill
Grill tender, smoky 3-2-1 ribs with this simple, foolproof method for a delicious BBQ experience every time!
Ingredients
- 1 rack St. Louis-style spare ribs (or baby back ribs)
- ¼ cup paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter (for wrapping)
- ½ cup BBQ sauce (for glazing)
- Wood chips (hickory, applewood, or your choice)
Instructions
- Remove the membrane from the ribs by gripping it with a paper towel and pulling it off. Then, apply a generous coating of the dry rub mixture (paprika, garlic powder, brown sugar, salt, and pepper) on both sides of the ribs. Let the ribs sit for about 30 minutes to absorb the flavors.
- Preheat your grill to 225°F (110°C) using indirect heat. This means the coals should be on one side of the grill, and the ribs should be placed on the other side, away from the direct heat. Add wood chips to the grill for the smoke.
- Place the ribs on the grill, bone side down, and close the lid. Smoke the ribs for about 3 hours, ensuring the grill temperature stays steady at 225°F (110°C). Spritz the ribs with a mixture of apple cider vinegar and apple juice every hour to maintain moisture.
- After 3 hours, remove the ribs from the grill and wrap them tightly in a large piece of foil. Add a bit of butter and apple cider vinegar on top of the ribs before sealing the foil. Return the wrapped ribs to the grill and cook for 2 more hours.
- After the ribs are wrapped for 2 hours, carefully unwrap them and brush a generous amount of BBQ sauce over the ribs. Return the ribs to the grill for an additional 1 hour to allow the glaze to caramelize and become sticky.
- Let the ribs rest for 10-15 minutes before slicing between the bones. This resting period allows the juices to redistribute, ensuring tender, juicy ribs. Serve and enjoy your perfectly grilled, smoky ribs!
Notes
- For the crispiest exterior, finish the ribs with a quick sear on the grill after glazing.
- Be sure to keep the grill temperature steady during smoking—225°F (110°C) is ideal.
- Don’t skip the resting time to allow the juices to redistribute for juicy, tender ribs.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 316Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 873mgCarbohydrates 24gFiber 2gSugar 15gProtein 11g
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: For the best results, use St. Louis-style spare ribs or baby back ribs, which have more fat and are great for smoking.
- Wood Chips: Hickory or applewood are ideal, but any wood chip variety can be used depending on your flavor preference.
- BBQ Sauce: Choose a sweet and tangy BBQ sauce for glazing, or try a homemade sauce for an extra kick.
- Rub: The dry rub with paprika, garlic powder, brown sugar, and salt creates a flavorful crust. You can adjust the seasoning based on your taste preferences.
- Butter: Adding butter during the wrapping phase enhances the richness and helps the ribs stay moist.
Variations and Substitutions
- Spicy Ribs: Add cayenne pepper or chili powder to the rub for a spicy version.
- Sugar-Free Ribs: Use sugar-free BBQ sauce and a sugar substitute like stevia or erythritol if you prefer a low-sugar option.
- Maple Glaze: For a unique twist, try glazing the ribs with maple syrup for a subtle, sweet finish.
- No Grill? No Problem: If you don’t have a grill, you can use your oven for the same method. Smoke the ribs in the oven at 225°F (110°C), then finish with a glaze.
- Fruitwood Ribs: For a sweeter, milder smoke flavor, try using fruitwoods like cherry or peach.
- Vegetarian Option: Use jackfruit or tofu as a plant-based alternative, marinating it in a similar dry rub and following the same cooking method.
Storage Options
- Refrigerator: Store leftover ribs in an airtight container for up to 3 days.
- Freezer: Freeze leftover ribs for up to 2 months. Wrap them tightly in foil and freeze.
- Reheating: Reheat ribs in the oven at 250°F (120°C) or grill them for a few minutes to restore the crispy finish.
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