American Cuisine
Do you absolutely love ribs, but haven’t found the right combination to make them fall-off-the-bone tender? Then you will LOVE the 3-2-1 method for cooking ribs. It’s the perfect formula for newer cooks who feel frustrated by tough, lackluster meat. The concept is based on timing. First, you smoke the ribs for 3 hours. Then, you wrap them with some type of liquid (you’ll get tips later in this piece) for 2 hours. And, finally, smoke the meat for the last hour. Sound easy? It really is, and there is plenty of room for you to play with flavor profiles.
JGRecipe Creator
Remove the membrane from the back of the ribs.
Coat them lightly with a rub blend, and put them in the refrigerator for two hours.
Remove the ribs and bring them to room temperature.
Set up your smoker for indirect cooking. You’re looking for a temperature between 180-200 degrees F. (*1)
Set your ribs into the smoker for 3 hours.
Remove the ribs, placing them on a generous piece of aluminum foil (we recommend using a product specifically for grilling. It’s sturdier than regular aluminum foil).
Shape the aluminum foil like a boat holding the ribs.
Sprinkle the brown sugar over the top, portion out the butter evenly, followed by the cider (*2)
Tightly seal the aluminum foil and put it on the grill or smoker. It’s OK if the temperature reaches 225 degrees F, but no higher.
Braise for 2 hours.
Remove the ribs from the grill and carefully open the aluminum foil. It’s going to be very HOT and steamy.
Using tongs, return the ribs to the grill slathered with barbecue sauce. Keep the grill on low.
Cook for one hour. During this time, you can check periodically for stickiness and tenderness.
Let the ribs sit for 10-15 minutes when they come off the grill.
Cut, grab your napkins, and enjoy.
Save some barbecue sauce, and put it on the side for dipping.
Never, ever skip removing the membrane on the ribs unless you want to chew through something akin to old leather.
Go light on the salt. You can always adjust at the dinner table.
If you wish, you can brine the ribs before smoking.
Consider using fruit woods like peach or cherry. They’re subtler and let the meat flavor shine. Hickory and mesquite can overpower foods.
Keep track of the time. Use your kitchen timer so you don’t overcook.
Start early. This recipe takes 6 hours, so you want to give yourself ample time.
Flip the ribs meat-side down when slicing. Then just follow the rib lines, cutting in between them, for an even presentation.
You can spritz during smoking, about every 45 minutes. Be light-handed and use the opportunity to check on the rib’s progress. Get creative! Think about wine, beer, cola (or other soda pop), or juice.
If you cannot find honey butter at the store, it’s easy to make at home. Just soften ½ stick of butter and stir it into an equal amount of butter until smooth.