3 2 1 Ribs
3 2 1 Ribs are fall off of the bone tender where they are smoked for 3 hours, wrapped and cooked for 2 more hours and then finished with with sauce for another hour. The results are the most tender ribs you've ever tasted.
Servings: 8 Servings
Calories: 349kcal
Ingredients
- 2 racks baby back ribs
- ¼ cup prepared yellow mustard like French's
- ½ cup pork rub
- 1 cup sweet and tangy bbq sauce
Instructions
- Prepare smoker to 225° using hickory or pecan for smoke flavor.
- Remove ribs from packaging and pat dry with paper towels.
- Rub yellow mustard over the meat side.
- Remove the membrane if desired.
- Sprinkle with dry rub.
- Cook ribs, meat side up for 3 hours.
- Remove from the smoker to a clean sheet pan.
- Wrap the ribs in peach butcher paper or aluminum foil. Some folks like to brush with a mixture of apple juicy and bbq sauce to keep the ribs from drying out. We didn't add any additional juice and our ribs were still plenty juicy.
- Return the ribs to the smoker or grill for 2 hours maintaining a 225° temperature.
- Next, you will unwrap the ribs and brush with bbq sauce. Use your favorite, we used our Sweet and Tangy BBQ Sauce, our Jalapeño Dr Pepper BBQ Sauce is another great option if you like a spicy kick. Continue cooking for one hour.
- Remove to a sheet pan and cool about 10 minutes before slicing.
Notes
Store leftover ribs in a zip top bag or wrapped in aluminum foil in the refrigerator up to 3 days.
Reheat in a 350° oven on a lined baking sheet for 10-15 minutes, brushing with additional sauce if desired.
Nutrition
Serving: 1g | Calories: 349kcal | Carbohydrates: 20g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 78mg | Sodium: 656mg | Fiber: 1g | Sugar: 16g