BBQ RIBS RECIPE
3-2-1 Ribs
prep
15 Min
cook
6 Hrs
feeds
6
Learn how to make ribs with us—the easy way! Attaining perfectly smoked ribs at home isn’t as hard as you think. In the rib cooking world there’s an easy rib recipe called the 3-2-1 method. It essentially denotes how long to smoke ribs in the title! 3 hours of smoking, 2 hours wrapped on the pellet grill, and 1 final hour naked back on the smoker.
What’s the best sauce for ribs? You can find an excellent tried and true rib sauce right here in the ingredient section! Or baste your ribs with a homemade rib sauce concoction of your own.
Ingredients
Homemade Rib Sauce
1 cup ketchup
1/2 cup mustard
1/2 cup maple syrup
3 tablespoons vinegar
1 teaspoon pepper
3 tablespoons hot sauce (optional)
3 racks baby back or spare ribs
Camp Chef Kickin' BBQ Rub
Coarse salt
1/2 cup apple juice
1 1/2 Tablespoon mustard
1 1/2 Tablespoon maple syrup
Ingredients for Homemade Rib Sauce
1 cup ketchup
1/2 cup mustard
1/2 cup maple syrup
3 Tablespoons vinegar
1 teaspoon pepper
3 Tablespoons hot sauce (optional)
Instructions
Preparing
Step 1
Prepare the ribs by rinsing and patting dry with a paper towel.
Step 2
Score the membrane (a.k.a. silver skin) on the concave side of the ribs
Step 3
Peel it off with a paper towel for extra grip.
Step 4
Salt ribs and let dry brine for an hour (if desired)
Step 5
In a spray bottle, mix apple juice, mustard and maple syrup.
Step 6
In a medium sized bowl, mix all the ingredients for the glaze together and set aside.
Cooking
Step 1
Preheat pellet grill or smoker to 225° F or Hi Smoke.
Step 2
After the ribs have brined for an hour, spritz them using the mixture in the spray bottle.
Step 3
Completely cover ribs with rub and put in smoker for about 3 hours.
Step 4
After 3 hours, spread glaze over the ribs and cover them in aluminum foil and continue smoking for another 2 hours.
Step 5
Finally, remove the foil and cook for 1 hour, spreading more glaze over the top.
Test
The baby back ribs are ready when you can pick them up with tongs, give them a slight bounce and see a large crack on the surface of the meat. If this doesn't happen, you will need to give them more time.
