Smoked 3-2-1 Ribs
A foolproof method for tender, fall-off-the-bone ribs. 3 hours of smoking, 2 hours wrapped in foil with butter and honey, and 1 hour unwrapped with sauce. This technique guarantees juicy ribs with a perfect glaze every single time.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 30 min
- Servings
- 1
- Calories
- 600 per serving
- Temperature
- 225°F
- Difficulty
- beginner
- Cost
- $30
Ingredients
- 2 racks Pork spare ribs
- 4 tbsp Yellow mustard
- 8 tbsp Rib rub
- 6 tbsp Honey
- 4 tbsp Butter
- 0.5 cup BBQ sauce
Steps
- 1Cut off fat and membrane. Use a dinner knife to get under the membrane to pull it up.
- 2Put a layer of mustard on the ribs and then coat with seasoning and rock salt.
- 3Smoke ribs for 3 hours at 225°F, meat side up.
- 4Put honey and butter on the ribs. Wrap in butcher paper (1 layer) and tinfoil (1 layer). Put back in the smoker for 2 hours (meat side down).
- 5Take the ribs out of the wrapper after 2 hours, baste in BBQ sauce, and cook for 1 more hour meat side up. Let rest for 15 minutes before serving.
ribs · smoked · BBQ · meat · dinner