Easy 3-2-1 BBQ Ribs
The 3-2-1 method is a great way to reproduce the fall-off-the-bone BBQ ribs that you love. Broken down into 3 easy stages, this recipe will become your go-to for your next barbecue rib cook-off.
Servings: 2
Equipment
- applewood smoking chips
- Food-safe spritz/spray bottle
- digital meat thermometer
Ingredients
- 1 rack baby back ribs
- 1 cup BBQ sauce
Dry Rub
- 2 tbsp smoked paprika
- 2 tsp cumin powder
- 2 tbsp chili powder
- ½ cup brown sugar
- ½ tsp dried onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
Spritz
- 1 cup apple juice
- 1 cup cold water
Wrap
- 1 cup apple juice or cider
- ¼ cup brown sugar
- 2 tbsp salted butter cut into thin slices
Instructions
- Fire up your smoker to 225°F (107°C). If you’re using a charcoal grill, make sure you set up for 2-zone cooking, with the indirect side for your ribs. Add smoking wood to coals or wood tray.
- Remove the membrane from the back side of the ribs
- In a small bowl, combine the dry rub ingredients. Use a fork or whisk to combine, removing any clumps that may appear.
- Apply the dry rub to the baby back ribs, covering both sides. Apply generously and evenly.
- Once smoker is at target temperature, place the ribs on your smoker’s grates. Close lid and leave to smoke.
- After 1 hour, combine apple juice and cold water in a food-safe spray bottle. Then, open smoker and lightly spritz the top of ribs. Repeat every 30 minutes.
- Once the ribs have been smoking for 3 hours, remove the ribs from the smoker and place on top of 2 sheets of aluminum foil.
- Fold the edges of the foil to create a pouch with the ribs sitting in the middle. Sprinkle brown sugar over the top of the ribs, and place the butter slices on top, followed by the apple juice.
- Tightly fold the aluminum foil over the ribs to create an airtight seal.
- Transfer rib pouch back to the smoker and continue to cook at 225°F (107°C). Let the ribs cook for a further 2 hours.
- Remove the ribs from the smoker. Carefully open the foil pouch and allow steam to escape. Remove ribs and discard the foil pouch and liquid contents.
- Use a brush to apply BBQ sauce on both sides of the rib rack
- Place baby back ribs back on smoker grates. Close lid and continue to smoke at 225°F for 1 more hour, or until BBQ sauce has set and ribs hit an internal temperature of 200-205°F (93-96°C).
- Pull the ribs from the smoker. Leave to rest for 10 minutes before slicing into individual ribs or mini-racks to serve. Enjoy!