The famous 3-2-1 method takes the guesswork out of ribs: three hours of smoke, two wrapped, one glazed. Thepayoff is tender, sticky, fall-off-the-bone perfection.
Ingredients
- 2 racks baby back ribs
- 1/4 cup yellow mustard (binder)
- 1/3 cup BBQ dry rub
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/4 cup apple juice
- 1 cup BBQ sauce
Instructions
- Remove the membrane from the back of the ribs, coat with mustard, and apply the dry rub.
- Preheat the pellet grill to 225°F and smoke the ribs, meat-side up, for 3 hours.
- Lay each rack on foil with brown sugar, butter, and apple juice; wrap tightly and smoke 2 more hours.
- Unwrap, brush both sides with BBQ sauce, and smoke 1 final hour until the glaze sets.
- Check for a bend: the rack should crack slightly on the surface when lifted.
- Rest 10 minutes, then slice between the bones.
Nutrition
Calories: 344kcalCarbohydrates: 59gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 1006mgPotassium: 245mgFiber: 1gSugar: 52gVitamin A: 521IUVitamin C: 1mgCalcium: 61mgIron: 1mg