3-2-1 RIBS
- 20m Prep Time
- 6h Cook Time
- 6h Ready In
Smoked ribs cooked using the 3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour glazed. Tender and flavorful with a sweet and tangy sauce.
Ingredients
- 2 St. Louis–style spareribs
- 59.1 ml Dijon mustard
- 59.1 ml Sweet Rub
- 237 ml apple cider vinegar
- 237 ml apple juice
- 59.1 ml unsalted butter cut into 8 equal pieces
- 59.1 ml honey or agave nectar
- 237 ml Pinot Noir BBQ Sauce
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.6 mg
- Iron: 0.39 mg
- Magnesium: 9.45 mg
- Phosphorus: 16.4 mg
- Potassium: 166 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 St. Louis–style spareribs
- 59.1 ml Dijon mustard
- 59.1 ml Sweet Rub
- 237 ml apple cider vinegar
- 237 ml apple juice
- 59.1 ml honey or agave nectar
- 237 ml Pinot Noir BBQ Sauce
Prepare
- 59.1 ml unsalted butter, cut into 8 equal pieces
Let's Cook
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Step 1.
Preheat the smoker to 250 degrees F (cherrywood or applewood recommended).
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Step 2.
Trim excess fat and remove silverskin from the bone side of the ribs using a paper towel.
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Step 3.
Pat the ribs dry, then coat both sides with Dijon mustard (1 tablespoon per side).
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Step 4.
Apply Sweet Rub to both sides (1 tablespoon per side). Do this at least 1 hour before cooking or the night before.
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Step 5.
Place the ribs meat side up on the smoker. Smoke for about 3 hours.
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Step 6.
Combine apple cider vinegar and apple juice in a spray bottle to make the spritz.
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Step 7.
After the first 90 minutes, spritz the ribs every 20 to 30 minutes, minimizing lid open time.
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Step 8.
After 3 hours, lay out two long strips of aluminum foil. Place ribs bone side down on foil.
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Step 9.
Distribute 2 tablespoons of butter (4 pieces) evenly over each rack of ribs.
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Step 10.
Drizzle 2 tablespoons of honey over the meat side of each rack.
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Step 11.
Squirt a few times with the spritz, then wrap the ribs tightly in foil.
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Step 12.
Place wrapped ribs back on smoker meat side down for 2 more hours.
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Step 13.
After 2 hours wrapped, gently remove ribs from foil. Meat should be tender and bones pulling back.
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Step 14.
Using a silicone brush, apply BBQ sauce to the bone side, then flip and apply to the meat side.
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Step 15.
Place ribs back on smoker meat side up, uncovered, and cook for 1 hour.
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Step 16.
Remove from heat and lightly glaze with more BBQ sauce one more time. Serve immediately.