Smoked Ribs 3-2-1 Method - Fall Off The Bone Ribs

Smoked Ribs 3-2-1 Method - Fall Off The Bone Ribs

from angrybbq.com
Main Course
390 min
5 servings
714 kcal / serving

The 3-2-1 method is a simple and effective way to make fall-off-the-bone ribs that everyone will love. Just follow the step-by-step recipe, and 6 hours later, you will have a rack of smoked ribs that are super tender, smokey, and flavorful.

Ingredients

  • 2racks pork spare ribs
  • 6 tbspmelted honey (real honey from a local honey farm is best!)
  • 4 tbspbutter
  • 8 tbsprib rub (try our homemade dry rub rub. )
  • ½ cupbbq sauce (mike likes angry bbqs homemade bbq sauce, jannah likes kansas city style!)

Directions

  1. 1

    Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.

  2. 2

    On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.

  3. 3

    Once the ribs are prepped, I apply the binder and then apply my favorite rub. Make sure to cover all the sides and edges of the ribs.

  4. 4

    Preheat the smoker to 225F.

  5. 5

    Once the smoker is at proper temp, place the ribs on the grill meat side up.

  6. 6

    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 meat side up on a large piece of heavy-duty tin foil.

  7. 7

    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.

  8. 8

    Leave the racks bone-side up and wrap the ribs tightly. Place back on the smoker bone-side up for 2 hours, keeping the temp at 225F.

  9. 9

    Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for 1 more hour at 225F.

  10. 10

    Check for doneness using a combination of the rib meat temperature (198-203 degrees), the pick-up test (should have a nice arch), and the amount of exposed bone. (1/4" 1 1/2" of exposed bone)Remove from the smoker and cover in foil. Let rest for 15 minutes.

  11. 11

    Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually on a cutting board. This 3-2-1 rib recipe will produce fall of the bone ribs, but when cutting try to keep the ribs intact so you can show off that pink smoke ring.