Name: Tender and Juicy 321 Ribs with a Smoky Twist
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 rack St. Louis-style 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; 1 tsp cayenne pepper (optional for heat); 2 tbsp butter (for wrapping); ½ cup BBQ sauce; 2 tbsp honey; 1 tbsp apple cider vinegar; Wood chips (applewood or hickory)

These 3-2-1 ribs offer the perfect balance of tenderness, juiciness, and smoky flavor. The ribs are smoked for 3 hours, wrapped for 2 hours, and finished with a sweet glaze for an irresistible smoky twist. Perfect for BBQ enthusiasts who crave juicy, fall-off-the-bone ribs with deep, smoky flavor.

Why You’ll Love This Recipe

If you’re looking for the ultimate in tender ribs, this 3-2-1 method will give you just that every time. The technique ensures that the meat becomes fall-off-the-bone tender while locking in the smoky flavor that BBQ lovers crave. Smoking the ribs for 3 hours infuses them with a rich, deep flavor, then wrapping them helps them stay moist as they continue to cook. The final step of glazing the ribs creates a caramelized sweetness that complements the smoky twist perfectly. Whether you’re hosting a BBQ or cooking for family, this method will impress everyone at the table.

Recipe Tips and Tricks

Use the Right Wood: For an even smokier flavor, opt for hickory or applewood. Hickory adds a rich, bold smokiness, while applewood gives a sweeter, milder smoke.
Check the Temperature: Use a meat thermometer to ensure the ribs are fully cooked. The internal temperature should reach 190°F (88°C) for perfectly tender ribs.
Don’t Rush the Resting: After cooking, let the ribs rest for 10-15 minutes to ensure all the juices stay locked in.
Moisture During Wrapping: Adding a splash of apple juice or butter to the foil when wrapping the ribs helps them stay tender and moist.

Yield: Serves 6

Tender and Juicy 321 Ribs with a Smoky Twist

These 3-2-1 ribs are tender, juicy, and full of smoky flavor, with a sweet glaze for the perfect finish.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 30 minutes

Ingredients

1 rack St. Louis-style 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
1 tsp cayenne pepper (optional for heat)
2 tbsp butter (for wrapping)
½ cup BBQ sauce
2 tbsp honey
1 tbsp apple cider vinegar
Wood chips (applewood or hickory)

Instructions

Start by removing the membrane from the back of the ribs for better flavor penetration. Mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub this mixture generously all over the ribs. Let the ribs sit for 30 minutes to allow the flavors to meld.
Set your grill to indirect heat. Aim for a steady temperature of 225°F (107°C) to 250°F (121°C). If using charcoal, place the coals on one side of the grill, leaving the other side clear for indirect heat. Add your wood chips to the coals or a smoker box.
Place the ribs on the grill, bone side down, away from the direct heat. Smoke for 3 hours, maintaining a steady temperature. To keep the ribs moist, spritz them every hour with apple juice or apple cider vinegar.
After 3 hours of smoking, remove the ribs and wrap them tightly in foil. Add a small amount of butter and a splash of apple cider vinegar inside the foil to retain moisture. 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. This step creates a sticky, caramelized layer of glaze on the ribs.
Let the ribs rest for 10-15 minutes before slicing. This helps keep the juices inside the meat. Slice the ribs between the bones and serve with your favorite sides.

Notes

Resting Time: Always let your ribs rest after cooking for juicier, more flavorful meat.
Wood Chips: Experiment with different types of wood chips for a variety of smoky flavors, such as pecan or mesquite.
Glaze: Apply the glaze during the last hour to avoid burning the sugars.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 207Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 710mgCarbohydrates 29gFiber 2gSugar 22gProtein 4g

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 ribs or baby back ribs for this recipe. St. Louis-style ribs offer more meat, while baby backs tend to be more tender.
Wood Chips: Applewood or hickory are the best choices for a smoky flavor that’s rich but not overpowering.
Glaze: The glaze in this recipe combines BBQ sauce, honey, and a dash of apple cider vinegar for a perfect blend of sweetness and tang.
Dry Rub: The dry rub is made from common pantry staples like brown sugar, paprika, garlic powder, onion powder, and a hint of cayenne for a subtle kick.

Variations and Substitutions

Sweet and Spicy Kick: For a spicier glaze, add a little hot sauce or chili powder to the BBQ sauce and honey mixture.
No-Sugar Option: Replace the brown sugar in the dry rub with coconut sugar or a sugar substitute for a healthier option.
Vegan Ribs: If you prefer a plant-based alternative, you can use jackfruit instead of ribs and follow the same smoking and glazing process.
Gluten-Free Version: Make sure to use gluten-free BBQ sauce if you are sensitive to gluten. Most BBQ sauces contain gluten, so check labels carefully.

Storage Options

Refrigeration: Leftover ribs can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Freeze leftover ribs for up to 2 months by wrapping them tightly in plastic wrap and foil.
Reheating: Reheat in the oven at 250°F (120°C) for 20-30 minutes to retain their moisture. Alternatively, reheat them on the grill for a few minutes to restore the crispy exterior.