3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS
3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour.
Provided by Hey Grill Hey
Categories Main Dish
Time 6h5m
Number Of Ingredients 6
Steps:
- Begin by removing the membrane on the back of the ribs
- Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
- Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
- Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
- Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
- Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Nutrition Facts : Calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
SMOKED PORK RIBS - BETTER THAN 321 !!!
If you've ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!
Provided by Michael Haas
Categories Main Course
Time 6h45m
Number Of Ingredients 5
Steps:
- Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
- Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
- Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
- Once the smoker is at proper temp, place the ribs on the grill meat side up.
- Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
- Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
- Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
- Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
- Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
- Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.
Nutrition Facts : Calories 714 kcal, Carbohydrate 32 g, Protein 44 g, Fat 46 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 181 mg, Sodium 572 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 24 g, ServingSize 1 serving
3-2-1 PORK BABY BACK RIBS
These smoked baby back ribs are super ultra tender, juicy, and have a hickory smoke infused flavor. Learn how to use the 3-2-1 method and how to make your own rub to impress all your friends and family at your next bbq!
Provided by Huy Vu
Categories Dinner Lunch Main Course
Time 6h15m
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine all the rub ingredients and mix until thoroughly incorporated.
- Add mayonnaise all over the ribs and spread the mixture thinly on both sides of the ribs and season with rub.
- When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.
- After the ribs have smoked for 3 hours, remove from the smoker and transfer them to a rimmed baking sheet. Increase the grill temperature to 225 ℉.
- Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on each rack, then top each with half the honey and half the juice.
- Fold the existing foil or lay another piece of foil on top of each rib if needed to completely cover and tightly crimp the edges so there is no air or steam leakage.
- Return the wrapped ribs to the grill and cook for 2 hours, taking care not to puncture the foil packets.
- After 2 hours have passed, carefully remove and discard the foil, drain the liquid, and brush the ribs on both sides with BBQ sauce (we used Traeger 'Que Sauce).
- Place ribs directly on the grates and continue to smoke at 225 ℉ until the sauce thickens to your liking, about 30 to 60 minutes.
- Let the ribs rest for 10-20 minutes before cutting and serving. Enjoy!
Nutrition Facts : Calories 1254.16 kcal, Carbohydrate 69.98 g, Protein 48.89 g, Fat 86.96 g, SaturatedFat 32.55 g, TransFat 1.28 g, Cholesterol 282.8 mg, Sodium 529.94 mg, Fiber 2.21 g, Sugar 62.15 g, UnsaturatedFat 43.01 g, ServingSize 1 serving
BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
Steps:
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
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