3-2-1 Smoked Ribs Recipe
If you've never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Preparation 15 minutes
Cook 6 hours 20 minutes
Ready in 6 hours 35 minutes
Servings 2 Servings
Ingredients
3 - Smoking
- 1 rack pork ribs
- 2 tablespoons mustard
- 2 tablespoons Mexican chili powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1 teaspoon garlic salt
2 - Wrapping
- 1/4 cup apple juice
- 2 tablespoons brown sugar
- 2 tablespoons butter
1 - Finishing Glaze
- 1 cup BBQ sauce
- 1/2 cup apple juice
Equipment
- hickory chips
- smoker
Directions
3 - Smoking
- Preheat a smoker to 225 degrees F (105 degrees C). Add 3 good-sized chunks of hickory or wood of choice.
- Trim any messy flaps or similar of the ribs and remove the membrane. Rub the mustard into the ribs, then leave to rest while preparing the rub.
- Combine the chili, paprika, brown sugar, sea salt, and garlic salt, then mix well. Transfer to a shaker. Sprinkle the rub evenly over the ribs then leave to sit, for 45 minutes to 2 hours. Place in a cooler to keep cold.
- Place the ribs on the smoker meat side up then smoke for 3 hours.
2 - Wrapping
- Layout two sheets of foil to wrap the ribs.
- Place the ribs on the foil meat side down, then cover with the apple juice, brown sugar, and butter.
- Wrap the ribs and return to the smoker to cook for an additional 2 hours.
1 - Finishing Glaze
- Combine the BBQ sauce and apple juice then heat until very warm.
- Remove the ribs from the foil and paint on the apple BBQ sauce.
- Return the ribs to the foil meat side up and fold to create a boat holding the liquid and ribs out of the foil, do not re-wrap.
- Return to the smoker until the apple BBQ sauce glaze is set, about 10 minutes. For a deeper and shinier finish, this step can be repeated.
- Remove from the smoker and rest for 10 minutes before slicing and serving.
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