Utilizing the popular 3-2-one approach for smoking ribs is amazingly effortless! Learn how to smoke ribs like a professional, and you’ll be the star of any backyard bbq!
Do you love incredibly tender pork ribs? If you do, then you’re about to get reallllly fired up! This three-2-one technique for smoking ribs will give you the most flavorful, tender and scrumptious ribs ever!
This publish sponsored by Ohio Pork, but as always, all opinions are my very own.
I can’t think it’s nearly September, and here I am posting a smoker recipe. But you know, I plan on using my smoker 12 months-round, and even have a single of individuals smoker blanket factors in my Amazon cart prepared to go for the bone-chilling winter. The remarkable deliciousness of smoked meats and other foods just can’t be narrowed down to a number of measly summer season months!
Plus, at the end of this recipe, I’ll share how to cook these baby back ribs on a normal grill and in the oven. Obviously they won’t have that traditional smoked meat taste, but they’ll even now be tender and yummy! Year-round ribs… comin’ up!
WHY THE three-two-one Approach
A fast Google search for smoked ribs will demonstrate you a bunch of distinct approaches to cook them. For a smoking newbie, like myself, it can be overpowering! I have a trusty mini cookbook that came with my smoker, and it has a recipe known as 3-2-one ribs, and it piqued my interest. It seemed straightforward enough, and promised fall off the bone tender ribs. Here’s the fundamentals:
- The first hour, you’re infusing the meat with smoke flavor.
- The 2nd hour, you’re “steaming” the meat, which can make it amazingly moist.
- The last hour, you’re basting and glazing the meat with a bbq sauce of your decision.
WHAT’S Incorrect WITH THE 3-two-1 Approach
Here’s the rub…. pardon my shameless pun there… in bbq competitors circles, fall off the bone ribs are horrible. For rib connoisseurs, a great rib should be tender, and pull away cleanly from the bone as you bite into it, but it shouldn’t be SO tender that the bones slide out super easily. Even so, for most individuals, and myself included, fall off the bone ribs are the ideal way to appreciate ribs. So for almost certainly 90-95% of individuals, these ribs would be best.
DO I SMOKE RIBS BONE SIDE UP OR BONE SIDE DOWN
I usually smoke mine bone side down (so the meaty side is facing up), for two reasons. Initial, I want the smoke to penetrate the bone side also, so every single and each bite of the ribs is equally smoky and delicious. Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones. Which sounds like it would hold the meat nice and juicy, and it does, but what it also does is generate a barrier that blocks the smoke from penetrating the meat. So for me, bone side down, always.
HOW TO SMOKE RIBS Employing THE 3-two-one Approach
In it’s simpler type, you’re breaking the cooking time into three simple time blocks. A smoking time, a wrapped cooking time, and a basting time.
- Set smoker to 225 F degrees. Brush a glaze above the ribs, on both sides. Sprinkle generously with rub, then smoke for 3 hours.
- Transfer ribs to aluminum foil sheets, season with sugar, fold foil up on the sides and prime with yet another sheet of foil, wrap with each other to seal the leading and bottom sheets, leaving 1 end open. Pour in some liquid (apple cider, bourbon, and so forth), then seal completely and return to smoker for an additional two hrs.
- Eliminate ribs from foil and area back in smoker and brush with bbq sauce. Smoke for one hour, cranking up the temperature the last 15 minutes or so to get stickier ribs.
If you’re in the mood for amazingly tender ribs, you basically have to attempt these three-2-1 ribs! My model utilizes a shop-purchased rub for convenience, and you can use any bbq sauce that you adore. If you’re in the mood for something deliciously boozy, you’ve acquired to check out out my bourbon bbq sauce!