Name: Sweet and Savory 321 Ribs for Grilling Enthusiasts
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 brown sugar; 2 tbsp paprika; 1 tbsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (optional); 2 tbsp butter (for wrapping); ½ cup BBQ sauce; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp apple cider vinegar (optional); Wood chips (applewood or hickory)

These Sweet and Savory 3-2-1 Ribs combine the perfect balance of sweet and savory flavors with the foolproof 3-2-1 method for grilling enthusiasts. The ribs cook low and slow, becoming tender and juicy, while the homemade glaze adds the perfect touch of sweetness and umami. Perfect for any BBQ lover!

Why You’ll Love This Recipe

If you’re a grilling enthusiast looking to impress with fall-off-the-bone ribs, this recipe will be your new go-to. The 3-2-1 method gives you the perfect ribs every time—smoky and juicy, with the right amount of tenderness. The key to this recipe is the sweet and savory glaze. With a mixture of honey, BBQ sauce, and soy sauce, it creates a beautifully balanced sauce that compliments the smoky flavors of the meat. The 3-2-1 method itself, where you smoke the ribs for 3 hours, wrap them for 2, and finish them with a glaze for 1 hour, ensures that the ribs are perfectly cooked, juicy, and flavorful. Whether you’re a BBQ pro or just getting into grilling, these ribs will leave everyone coming back for seconds!

Recipe Tips and Tricks

Low and Slow: The key to success with the 3-2-1 method is to cook the ribs low and slow. Keep the grill temperature between 225-250°F (107-121°C) for consistent, even cooking.
Apply the Glaze at the Right Time: Apply your glaze during the last hour of cooking to allow it to caramelize, creating that sweet, sticky coating that everyone loves.
Add Extra Smoke: For extra smoky flavor, add extra wood chips during the first phase of cooking, especially if you’re using a charcoal grill.
Rest the Ribs: Let the ribs rest for 10-15 minutes after cooking. This helps lock in the juices and makes slicing easier.

Yield: Serves 6

Sweet and Savory 321 Ribs for Grilling Enthusiasts

These sweet and savory 3-2-1 ribs are tender, juicy, and glazed to perfection, making them a BBQ favorite.

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 brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
2 tbsp butter (for wrapping)
½ cup BBQ sauce
2 tbsp honey
1 tbsp soy sauce
1 tbsp apple cider vinegar (optional)
Wood chips (applewood or hickory)

Instructions

Remove the membrane from the back of the ribs, ensuring a clean surface for the rub. In a bowl, mix together brown sugar, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Rub this mixture generously over both sides of the ribs. Let the ribs sit for 30 minutes to absorb the flavors.
Set your grill to 225-250°F (107-121°C), making sure the heat is indirect. If using charcoal, set up your grill with coals on one side and the ribs on the other. Add wood chips for that extra smoky flavor, placing them directly on the coals or in a smoker box.
Place the ribs on the grill, bone side down. Smoke for 3 hours, keeping the grill temperature steady. You can spritz the ribs with apple cider vinegar or apple juice every hour to keep them moist.
After smoking, remove the ribs and wrap them tightly in foil. Before sealing, place a couple of tablespoons of butter and a splash of apple cider vinegar in the foil to enhance moisture. Place the wrapped ribs back on the grill and cook for 2 more hours.
Unwrap the ribs and brush them with the BBQ sauce, honey, and soy sauce glaze. Return the ribs to the grill and cook for another 1 hour, glazing every 20 minutes to create a sticky, caramelized coating.
Let the ribs rest for 10-15 minutes before slicing. This allows the juices to redistribute and makes the ribs easier to cut. Serve your sweet and savory 3-2-1 ribs with your favorite BBQ sides!

Notes

Glaze Application: Apply the glaze during the last hour of cooking to avoid burning the sugars in the sauce.
Wood Chips: If you're using a charcoal grill, add more wood chips halfway through the smoking process to keep the smoke consistent.
Resting Time: Resting is crucial! It keeps the ribs juicy and helps set the glaze, so don’t skip it.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 356Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 1020mgCarbohydrates 34gFiber 2gSugar 26gProtein 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: Choose St. Louis-style spare ribs or baby back ribs for the best results. St. Louis-style ribs have more meat, while baby backs are more tender.
Dry Rub: The dry rub is essential for building flavor before smoking. A blend of brown sugar, paprika, garlic powder, and salt works wonderfully with the sweet glaze.
Glaze: The glaze is the star of the show, and you can easily adjust it to fit your preferences. Honey adds the sweetness, while soy sauce gives it a savory depth. Add a little apple cider vinegar for a slight tang.
Wood Chips: Applewood or hickory are great options for smoking, but you can also experiment with other types like cherrywood for a sweeter smoke.
Butter: Adding butter during the wrapping phase keeps the ribs moist and adds a layer of richness.

Variations and Substitutions

Spicy Twist: If you prefer a spicier flavor, add cayenne pepper or chili powder to the dry rub. You can also add some hot sauce to the glaze for an extra kick.
Glaze Modifications: If you want a more tangy glaze, use apple cider vinegar or mustard in place of soy sauce.
Sugar-Free Option: For a lower-sugar version, substitute the brown sugar in the rub with coconut sugar or a sugar-free sweetener.
Smokeless Option: If you don’t have a smoker or prefer to cook indoors, you can cook the ribs in the oven at 300°F (150°C) for a similar result, skipping the smoking phase.
Vegetarian Substitution: For a plant-based alternative, try using jackfruit in place of ribs and apply the same method and glaze.

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 freezing.
Reheating: To reheat, wrap the ribs in foil and place them in a preheated oven at 250°F (120°C) for 20-30 minutes, or heat them on the grill for a few minutes to restore the crispy exterior.