3-2 -1 ribs are a foolproof way to get fall off the bone tender ribs. This 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.
Our smoker has been broken for a couple of years now. We haven’t had the opportunity to enjoy the goodness of smoked meat. The positive note of the corona is that my husband had time to fix the smoker!
I didn’t realize how much I enjoyed cooking with my smoker! The minute it was fixed, my husband wanted to cook some ribs. This is an easy way to cook ribs and you will absolutely love them!
1 rack baby back ribs
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic salt
1 cup apple cider apple juice also works
1/4 cup dark brown sugar
4 tbsp salted butter
1/2 cup BBQ sauce
Begin by removing the membrane on the back of the ribs.
Mix together the salt, pepper and garlic salt in a bowl, Liberally season both sides of the ribs using the salt mixture, starting with the bone side.
Prepare your smoker for indirect smoking. The target temperature is between 180-200. Place the seasoned ribs on the smoker, bone down 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. In a saucepan combine brown sugar, butter, and apple cider. On a medium heat, stir the mixture until the butter is melted. Pour mixture over the ribs.
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.
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