Name: Spicy 321 Ribs with a Sweet Finish
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 rack St. Louis-style spare ribs (or baby back ribs); ¼ cup paprika; 1 tbsp garlic powder; 1 tbsp cayenne pepper (adjust to taste); 1 tbsp brown sugar; 1 tsp salt; 1 tsp black pepper; 2 tbsp butter (for wrapping); ½ cup BBQ sauce (or honey/maple syrup) for glazing; Wood chips (hickory, applewood, or your choice)

These Spicy 3-2-1 Ribs with a Sweet Finish bring the perfect combination of heat and sweetness. The 3-2-1 method delivers tender, smoky ribs, while the spicy rub and sweet glaze create a flavor-packed bite. These ribs are a must-have for any BBQ lover who craves a little kick with a sweet finish!

Why You’ll Love This Recipe

If you love ribs with both spice and sweetness, this recipe is for you! The 3-2-1 method ensures your ribs will be fall-off-the-bone tender, with a smoky flavor that’s hard to beat. The spicy rub adds a kick that builds on the taste, while the sweet glaze finishes the flavor profile with a mouthwatering balance. The contrast between the heat of the rub and the sweetness of the glaze makes each bite exciting. Whether you’re hosting a summer BBQ or craving a comforting meal, these ribs are guaranteed to satisfy your taste buds and keep you coming back for more.

Recipe Tips and Tricks

Monitor the grill temperature: Keeping your grill at 225°F (110°C) ensures the ribs cook slowly, allowing the flavors to develop.
Rest before serving: Allow the ribs to rest for 10-15 minutes after grilling so the juices redistribute for maximum tenderness.
Brush the glaze generously: Apply the sweet glaze during the last hour of grilling, allowing it to caramelize and create a delicious sticky finish.
Spritz for moisture: You can spritz the ribs every hour during smoking with a mix of apple cider vinegar and apple juice to keep them moist.
Spicy rub: Adjust the cayenne pepper level in the rub to control the heat based on your spice tolerance.

Yield: Serves 6

Spicy 321 Ribs with a Sweet Finish

These spicy 3-2-1 ribs offer a perfect balance of heat and sweetness, creating tender, smoky, flavor-packed ribs.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 30 minutes

Ingredients

1 rack St. Louis-style spare ribs (or baby back ribs)
¼ cup paprika
1 tbsp garlic powder
1 tbsp cayenne pepper (adjust to taste)
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
2 tbsp butter (for wrapping)
½ cup BBQ sauce (or honey/maple syrup) for glazing
Wood chips (hickory, applewood, or your choice)

Instructions

Remove the membrane from the back of the ribs to ensure they are tender. Mix together the paprika, garlic powder, cayenne pepper, brown sugar, salt, and black pepper in a bowl to make the dry rub. Coat the ribs generously with the rub and let them sit for 30 minutes to absorb the flavors.
Preheat your grill to 225°F (110°C) using indirect heat. If you’re using charcoal, set the coals to one side of the grill, and place the ribs on the opposite side. Add your wood chips to the coals or smoker box to start generating smoke.
Place the ribs on the grill with the bone side down. Close the lid and smoke for 3 hours at 225°F (110°C). Every hour, spritz the ribs with a mixture of apple cider vinegar and apple juice to keep them moist.
After 3 hours, remove the ribs from the grill and wrap them tightly in foil. Add butter and a splash of apple cider vinegar to the foil for moisture. Return the wrapped ribs to the grill and cook for 2 more hours.
After the ribs are done in the foil, carefully unwrap them and brush on the BBQ sauce. Return the ribs to the grill for the final 1 hour, allowing the glaze to caramelize and create a sweet and sticky finish.
Let the ribs rest for 10-15 minutes to allow the juices to redistribute. Slice between the bones and serve with your favorite sides. Enjoy your spicy and sweet 3-2-1 ribs!

Notes

Customize the spice level: Adjust the cayenne pepper in the rub to your desired level of heat.
Perfect glaze: During the final hour of grilling, brush the glaze on generously and let it caramelize for that beautiful, sticky finish.
Resting is key: Make sure to rest the ribs before cutting them so that they stay juicy and tender.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 313Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 66mgSodium 770mgCarbohydrates 18gFiber 3gSugar 10gProtein 14g

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 St. Louis-style spare ribs or baby back ribs for this recipe. Both are excellent options for smoking and will give you the tender, juicy results you’re looking for.
Spicy Rub: The key to the spice is cayenne pepper, paprika, and garlic powder. Feel free to adjust the cayenne depending on how spicy you like your ribs. For a deeper heat, you can add chili powder or ground black pepper.
Sweet Glaze: The BBQ sauce used for glazing adds sweetness and a little tang, but you can use honey, maple syrup, or a fruit-based glaze for a more unique sweet finish.
Wood Chips: Hickory and applewood are both great choices for creating a smoky flavor that complements the sweet and spicy flavors in the ribs.
Butter: Add butter when wrapping the ribs for extra moisture and flavor during the second phase of cooking.

Variations and Substitutions

Add More Heat: If you love extra heat, you can add more cayenne pepper or incorporate chipotle chili powder for a smoky, spicy flavor.
Sweet Variation: Instead of BBQ sauce, you can use honey or brown sugar for a natural sweet finish. You could also experiment with a mango or pineapple glaze to bring in tropical flavors.
Low-Carb Option: Use a sugar-free BBQ sauce or substitute the sugar in the rub with erythritol for a low-carb version of this recipe.
Spicy Rub Tweaks: Add ground mustard or onion powder to the rub for extra depth and flavor.
Vegetarian Alternative: For a plant-based option, you can substitute jackfruit or tofu for the ribs, following the same method for smoking and glazing.

Storage Options

Refrigeration: Leftover ribs can be stored in an airtight container for up to 3-4 days.
Freezing: If you have leftovers, wrap the ribs tightly in plastic wrap and then foil, and freeze for up to 2 months.
Reheating: To reheat, wrap the ribs in foil and place in a preheated oven at 250°F (120°C) for 20-30 minutes or until heated through. For extra crispiness, throw them on the grill for a few minutes after reheating.