Best Fall Off The Bone Smoked 3-2-1 Ribs Recipe

Best Fall Off The Bone Smoked 3-2-1 Ribs Recipe

from foodtalkdaily.com
21 min

This smoked 3-2-1 ribs recipe makes juicy, tender, fall-off-the-bone ribs! This foolproof method guarantees amazing results. Cooked low and slow, these ribs are…

Ingredients

  • ▢ 2 racks baby back ribs about 4 pounds
  • ▢ 1/4 cup mustard
  • ▢ 3 3/4 tablespoons pork rub ingredients listed below
  • ▢ 2 cups apple juice
  • ▢ 1/2 cup barbecue sauce
  • ▢ 4 teaspoons brown sugar
  • ▢ 2 teaspoons smoked paprika
  • ▢ 1 teaspoon onion powder
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon chili powder
  • ▢ 1 teaspoon dry mustard powder
  • ▢ 1 teaspoon kosher salt
  • ▢ 1/4 teaspoon black pepper

Directions

  1. 1

    Trim: Place ribs on a large baking sheet. Remove any excess fat hanging off and remove the silver skin from the bone side.

  2. 2

    Binder: Brush mustard over the entire ribs, covering the top, bottom, and sides.

  3. 3

    Rub: Make the pork dry rub by mixing together the brown sugar, paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. Sprinkle the dry rub generously on the ribs.

  4. 4

    Preheat: Preheat the pellet grill to 225 degrees F.

  5. 5

    Smoke: Place ribs bone side down directly on the grill grates. Close the lid and smoke the ribs for 3 hours. (The first stage of the 3-2-1 method).

  6. 6

    Wrap: After 3 hours, remove the ribs from the grill. Place one rack of ribs meat side up on a double-sized sheet of aluminum foil. Fold up the sides and pour 1 cup of apple juice beside the ribs (avoid pouring it on top). Use the drugstore technique to wrap the foil: bring two edges together, seal, and fold down. Repeat with the other ends. Wrap in another layer of aluminum foil to prevent leaks.

  7. 7

    Smoke: Place the wrapped ribs back on the grill, bone side down, and smoke for 2 more hours (the second stage of the 3-2-1 method).

  8. 8

    Sauce: After 2 hours, carefully unwrap the ribs and check the internal temperature. They should be around 200 degrees F. Carefully remove the ribs from the foil and place them directly on the grill grates, bone side down. Brush your favorite barbecue sauce on both sides of the ribs.

  9. 9

    Smoke: Smoke the ribs for one more hour (the final stage of the 3-2-1 method). The sauce will caramelize and leave a delicious glaze on the meat. However, keep an eye on the ribs so they don't burn. You may choose to remove them after 15-30 minutes.

  10. 10

    Serve: Remove the ribs from the grill and let them rest for 10-15 minutes before serving. Cut the ribs into individual sections and serve immediately with your favorite sides.