Name: Sticky and Smoky 321 Ribs for the Grill Master
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; 2 tbsp brown sugar; 1 tbsp garlic powder; 1 tsp cayenne pepper (adjust for spice level); 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 (hickory or applewood)

These Sticky and Smoky 3-2-1 Ribs are perfect for grill masters who love tender, flavorful ribs. The 3-2-1 method creates a smoky, fall-off-the-bone texture, while the sticky glaze adds a sweet, tangy finish. This recipe is a surefire way to impress your guests and elevate your grilling game!

Why You’ll Love This Recipe

If you’re a grill master who loves sticky, smoky ribs, this recipe is your new go-to. The 3-2-1 method is a foolproof way to achieve tender ribs, with the perfect balance of smoke and flavor. During the first stage of cooking, the ribs are slowly smoked, absorbing all the smoky goodness. In the second stage, the ribs are wrapped to lock in moisture, making them extra juicy. Finally, in the third stage, you brush them with a sticky glaze that caramelizes perfectly, creating a delicious, sticky finish. Whether you’re a seasoned BBQ pro or just starting to experiment with ribs, this recipe ensures that your ribs will turn out absolutely perfect every time. It’s guaranteed to impress your friends and family at your next cookout.

Recipe Tips and Tricks

Monitor the Grill Temperature: The key to success with the 3-2-1 method is low, indirect heat. Keep your grill around 225°F (110°C) for consistent cooking.
Wrap Tight: When you wrap the ribs in foil for the second step, make sure it’s tightly sealed to lock in moisture and create the perfect tenderness.
Use a Meat Thermometer: For best results, check the internal temperature of your ribs during the last phase. They should reach 195°F (90°C) for that perfect, tender texture.
Generous Glaze: Be generous with your glaze in the final stage, applying it during the last hour to let it caramelize and form a beautiful sticky coating.

Yield: Serves 6

Sticky and Smoky 321 Ribs for the Grill Master

These sticky 3-2-1 ribs deliver smoky tenderness with a sweet glaze, creating the perfect grilled ribs for any occasion.

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
2 tbsp brown sugar
1 tbsp garlic powder
1 tsp cayenne pepper (adjust for spice level)
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 (hickory or applewood)

Instructions

Start by removing the membrane from the back of the ribs. This will help the rub penetrate the meat and make the ribs more tender. Mix together paprika, brown sugar, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Rub this mixture generously over the ribs and let them sit for 30 minutes to absorb the flavors.
Preheat your grill to 225°F (110°C), ensuring there is indirect heat available for the ribs to cook slowly. If you're using charcoal, place the coals to one side of the grill and set the ribs on the opposite side. Add wood chips to the coals to generate that perfect smoky flavor.
Place the ribs on the grill with the bone side down. Close the lid and let the ribs smoke for 3 hours, maintaining a steady temperature of 225°F (110°C). You can spritz the ribs with a mix of apple cider vinegar and apple juice every hour to keep them moist.
After 3 hours of smoking, remove the ribs from the grill and wrap them tightly in foil. Add butter and a splash of apple cider vinegar to the foil before sealing it. Return the wrapped ribs to the grill and cook for an additional 2 hours.
After 2 hours, unwrap the ribs and brush them with the BBQ sauce, honey, and apple cider vinegar glaze. Place the ribs back on the grill for the final hour. Brush the glaze on the ribs every 20 minutes, allowing it to caramelize and form a sticky, glossy coating.
Let the ribs rest for 10-15 minutes before slicing them between the bones. Serve your sticky, smoky ribs with your favorite sides and enjoy!

Notes

Wrap tightly: Make sure to wrap the ribs tightly in foil during the second phase to keep them juicy and tender.
Glaze generously: Apply the glaze during the last hour of cooking to allow it to caramelize and create a sticky finish.
Monitor grill temperature: Low and slow cooking is essential for achieving tender, juicy ribs. Keep your grill around 225°F (110°C) at all times.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 346Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 874mgCarbohydrates 31gFiber 2gSugar 22gProtein 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: Use St. Louis-style spare ribs for larger racks, or baby back ribs for a more delicate texture.
Dry Rub: The dry rub is key to building flavor in the ribs. Use a blend of paprika, brown sugar, garlic powder, salt, and a hint of cayenne pepper for a smoky, mildly spicy base.
Sticky Glaze: A mixture of BBQ sauce, honey, and a touch of apple cider vinegar creates the perfect sticky glaze. You can adjust the sweetness level by varying the amount of honey.
Wood Chips: Hickory or applewood are great options for smoking. Hickory offers a bold flavor, while applewood gives a slightly sweeter, milder smoke.
Butter: Adding butter when wrapping the ribs in foil helps keep them juicy and adds richness to the flavor.

Variations and Substitutions

Spicy Kick: Add chili powder or cayenne pepper to the rub if you prefer your ribs with a bit of extra heat.
Sweetness Adjustments: If you prefer a less sweet glaze, use a sugar-free BBQ sauce or reduce the amount of honey in the glaze.
Smoking Alternatives: If you don’t have access to wood chips, you can use liquid smoke or skip the smoking process for a quicker, oven-baked method.
Low-Sugar Option: To reduce sugar, swap the brown sugar in the rub with coconut sugar or erythritol for a low-carb option.
Vegan/Vegetarian: For a plant-based alternative, try using jackfruit or tempeh instead of ribs and follow the same process for smoking and glazing.

Storage Options

Refrigeration: Leftover ribs can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: If you want to store the ribs for a longer period, wrap them tightly in plastic wrap and foil, and freeze them for up to 2 months.
Reheating: Reheat leftovers by wrapping them in foil and placing them in a preheated oven at 250°F (120°C) for 20-30 minutes until heated through. You can also throw them on the grill for a few minutes to crisp them up.