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.
Provided by Ben
Categories Appetizer Main Course
Number Of Ingredients 6
Steps:
- Set up your smoker for indirect cooking. Set it up so your ribs will not be placed directly above the embers or fire of your BBQ smoker. Add your choice of hardwood to coals, e.g. apple wood. Allow the smoker to heat up to our target temperature of 225°F.
- Remove the membrane from the back side of the ribs
- Apply BBQ rub to both sides of the ribs. Work into every area of the ribs that you can. Apply generously.
- With your smoke fully heated up and at 225°F, transfer the ribs to the smoker in the indirect zone. Close the lid and leave to smoke for 3 hours.
- Transfer ribs to aluminum foil placed upon cooking surface. Create a pouch with the ribs in. Apply the brown sugar across the top side of the ribs, and place the bits of butter on top. Sprinkle the apple juice/cider over. Tightly fold and crimp the aluminum foil to create an airtight pouch.
- Transfer rib pouch back to the smoker and continue to cook at 225°F. Let the ribs cook for a further 2 hours.
- Remove the rib pouch from the grill and transfer to cooking surface. Carefully open pouch and allow steam to escape. Remove ribs and discard pouch and liquid contents.
- Use a brush to apply BBQ sauce liberally across the ribs, on both sides. Close lid and continue to smoke at 225°F for a final hour, or until BBQ sauce has set.
3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS
3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib 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.
Provided by Hey Grill Hey
Categories Main Dish
Time 6h5m
Number Of Ingredients 6
Steps:
- Begin by removing the membrane on the back of the ribs
- Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
- Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker 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. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
- 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.
Nutrition Facts : Calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
3-STEP FALL OFF THE BONE RIBS---- EASY!
NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!
Provided by Brittta
Categories Pork
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
- Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
- Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
- Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
- Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
- With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
- TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
- Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
- I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
- You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
- Serve with your favorite sides and enjoy!
- *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.
Nutrition Facts : Calories 380.8, Fat 0.8, Sodium 4443.4, Carbohydrate 92.1, Fiber 2.1, Sugar 65.2, Protein 0.2
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