3-2-1 Ribs – How To

3-2-1 Ribs – How To

January 18, 2020 18 By Luis Garrison


What’s up guys it’s Susie Bulloch from
HeyGrillHey.com and if you’re watching this video that means we
already have one of the most important things in common we both love good
barbecue and that’s perfect because my whole goal at Hey Grill Hey is to help
you make better barbecue so you can feed the people you love and become a
backyard barbecue hero today we’re doing that with a recipe for three two one
smoked ribs let’s do it this is the perfect smoke for the weekend barbecue
warrior you need to plan about six hours for your smoke and five to ten minutes
for prep this method is based on smoking the ribs first for three hours at a low
temperature a two hour braised with liquid and butter brown sugar and then
the final hour sauced on the grill I mean three two one it’s pretty easy for
this recipe you’ll need about one rack of ribs for every three people you’re
serving or using baby back ribs today for that you’re gonna need a couple
tablespoons of your favorite barbecue seasoning I’m using my signature sweet
rub for the braves you’ll need 1 cup of apple juice 1/4 cup of brown sugar and 2
to 3 tablespoons of salted butter once that’s out of the braise we’re ready to
sauce you can use your favorite barbecue sauce to need about 1/3 to 1/2 a cup I’m
using my everything sauce while the smoker is preheating we are going to
prep these ribs first step is to remove the membrane on the back of these ribs
some ribs will come from the grocery store with the membrane already removed
but it’s always important to check the reason is because as it smokes the
membrane dries out it becomes really leathery all you need is a knife and a
paper towel using the tip of your butter knife just work it underneath the
membrane between two bones until you have a nice little lip that you can grab
with your paper towel hold the ribs with your opposite hand and then just peel
that membrane away boom membrane is off and we just season our ribs on both
sides these three two one ribs are a total game changer they really started to
gain popularity with the rise of pellet smokers and everybody’s backyards
actually the first time I ever made smoked ribs
on my own at home I was using this three-two-one method and they turned out
so good it’s become our go-to for events or parties or pot lucks we make them
all the time color is great smells amazing I’ve got my smoker preheating
outside I’m looking for a target temperature of about 180 to 200 degrees
Fahrenheit I’m using hickory wood I think it’s the perfect complement to
pork ribs without overwhelming the flavor you want a nice thin blue smoke
coming out of your smoker all right our smoker is 180 time to get these bad boys
on the grill this lower temperature is important because it’s going to allow
the ribs to get a lot of smoke penetration without overcooking that’s
it our first phase for this three to one cooking process all right it’s been
three hours that means it’s time for Phase two we’re gonna braise and wrap
these ribs you can really see how the smoke has already been able to impact
these ribs the color on the meat is starting to turn dark and mahogany
they’re perfect we’re going to lay out a large piece of foil on a work surface
take your ribs and lay them bone side up in your foil this will prevent the bones
from tearing through the foil making holes we’re gonna sprinkle on our brown
sugar top with our pads of salted butter and
then we’re just gonna fold up the sides and the ends to create a nice little
boat for our apple juice tightly crimp your coil to create an
airtight seal and then get these back on your smoker close the lid and increase
the temperature from 180 up to 225 then we’re not going to touch these again for
the next two hours we’re ready for our final phase I’m going to open up the
foil on your ribs use tongs and be careful because it is really see me you
can see the meat has started to pull back from the bones in here that is
perfect I’m just gonna carefully get under my ribs put them onto the grill
grate you can discard this juice or you can
take it inside save it skim the fat off the top and then add it
to your favorite barbecue sauce so this is the one for our three two one rib
we’re simply gonna baste the outside with our everything barbecue sauce make
sure they’re evenly coated you don’t want your sauce to be too thick kind of
just paint it on lightly it’s like a glaze the color on this is amazing both
from the smoke and from that barbecue sauce
close the lid we’re gonna let these smoke at 225 for one more hour our three-two-one phases are all
finished for these ribs let’s crack open the lid and check them out the color is
perfect you can see the barbecue sauce has just tightened on the outside of the
ribs and created this beautiful shiny looking glaze the meat has pulled back
from the end of these bones about 1/2 an inch and this is the bend test this is
the true measure as to whether or not your ribs are perfect slide your tongs
under the last couple of ribs and then give it a lift when you start to see the
shredding and this pulling right here that means they’re done it’s time to
take these off get them inside and eat I’m hungry I could use a knife but these look
pretty darn tender I bet I can pull them apart with my fingers these are so
tender it’s exactly what you’re looking for you can see that pink layer of smoke
ring right in there the ribs are so juicy and moist what you got I hope you
guys will enjoy this recipe as much as we do make this one at home leave a
comment let us know how it turns out for you and then snap a photo post it online
use the hashtag #HeyGrillHey that way we can see what you’re cooking on your
journey to becoming a backyard barbecue hero yeah