Ribs can be an intimidating task to undertake for even the most seasoned grill master. Fortunately, these 3-2-1 ribs turn out very tender and juicy almost every time. Plus, this “recipe” can be followed in any smoker or grill that you can provide indirect heat. I put recipe in quotes because cooking ribs is more of a process than a true recipe…it may take a few goes to truly learn how your grill cooks and what tweaks you prefer to make the absolute best ribs for your taste. But I guarantee that if you have never cooked 3-2-1 ribs, you are in for an absolute treat.
Ingredients:
- 2 racks baby back ribs
- 1/3 cup yellow mustard
- 4+ tbsp pig tickle
- 4+ tbsp memphis rub
- 1 bottle squeeze margarine (Parkay)
- 4 tbsp honey
- ½ cup brown sugar (dark or lite)
- 1/2 cup favorite sauce (I prefer using Tiger Sauce)
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp sriracha sauce
Directions:
- Preheat smoker to 225 degrees.
- First remove the thin silver skin on the bone side of the ribs if your butcher did not already remove it. (hint- use a paper towel to get a better grip on the skin and peel it off).
- Squeeze mustard in a wavy line on one side and rub to cover that entire side in mustard. (yes regular yellow table mustard. You will not taste any mustard when cooked, but it helps the rub stick and helps with the formation of a “crust” which you definitely want.)
- Now sprinkle enough pig tickle on the mustard coated side to completely cover. You really don’t have to RUB the RUB in…the mustard should hold it in fine. You can give it a little “pat” in spots if necessary to help it stick.
- Flip the rack and do the same to the other side- mustard and rub. Set aside and do your other rack. Follow the same steps, but use memphis rub instead of pig tickle. (you can also use All American BBQ or any of our other bbq rubs!)
- Place ribs bone side down on your smoker for 3 hours. (You can cut this to 2 hours without issue)
- Pull ribs from smoker. Cut enough heavy duty tin foil to easily wrap your ribs up in. (I cut three pieces slightly longer than the rack. Overlap two of the pieces by about a quarter of their width, then place the third piece in the middle of the two pieces. This allows you to essentially double wrap the rack)
- Squeeze margarine directly on the foil the length of the rack of ribs in a wavy line. Sprinkle ¼ of the brown sugar over the margarine, followed by a quarter of the honey and sauce. Sprinkle on some onion and garlic powder. Squirt a little sriracha if you like some heat. Place rack of ribs meat side down in this sticky mess on the foil. Repeat that same process on the bone side of the ribs. Now wrap the ribs up tightly in the foil.
- Repeat the same process for the other rack of ribs.
- Place foil wrapped ribs back on the smoker, this time meat side down. Leave cooking at 225 for 2 hours.
- Remove ribs from grill and take out of foil after two hours. Place back on the smoker bone side down for another 30 minutes to 1 hour to firm back up. Additionally, you can brush on your favorite bbq sauce during the last 20 minutes or so of cooking if you prefer more sauce (but trust me when I tell you these ribs will have PLENTY of flavor without additional sauce).
- Remove for the smoker, let them cool slightly, cut up, and experience heaven in your mouth.
