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This is the easiest way to smoke perfect ribs everytime!
3-2-1 Method Smoked Ribs
I am not an expert by any means but I prefer Spare Ribs for this method but any style of ribs will work. I am sure i will receive comments on this but I do not remove the membrane (silver skin) on my ribs. There are a lot of theories out there and tons of people will tell you that you have to remove it. Don’t waste your time, when smoking low and slow it isn’t necessary, a lot of people claim that the smoke and flavor will not penetrate the ribs or that they will be tough and chewy, none of those are true. 1st, there isn’t meat on the bottom part of the rack where the membrane is so the smoke and flavor goes 100% into the top where the meat is and leaving the membrane on helps retain moisture. 2nd, the whole point smoking something low and slow is to take tough pieces of meant and make them tender and delicious, when using this method the ribs will fall off the bone even with the membrane left on. 3rd, If your going to just smoke 1 or 2 racks, then go for it but when your cooking a lot, it’s just not worth the time and effort, it honestly doesn’t change the final product if cooked and seasoned properly! I cant speak for everyone but here in Central Texas none of the best BBQ joints bother with removing the membranes, they would have to spend the entire day just peeling it off and per reasons 1 & 2 doesn’t make them any better. That being said, if your cooking them on a gas grill or in your oven i would recommend removing it will more than likely end up less tender and potentially chewy
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Materials Needed:
- Pellet Grill / Smoker - You can also use a grill with indirect heat and a smoke tube, etc.
- Spray bottle to spritz the ribs to add moisture
- BBQ Gloves are highly recommend to make it easier to take wrap and take off the ribs
- Heavy Duty BBQ Aluminum Foil
- Cookie sheet and or large cutting board
Ingredients:
- Rack/s of Spare Ribs
- Yellow Mustard
- Apple Cider Vinegar ( I use this for a spritz to keep the ribs moist and would recommend using a spay bottle to make it faster and more even)
- Salt & Pepper (or your spice rub of choice)
- BBQ Sauce of our Choice (Optional but makes a better looking end product)
Instructions:
1. Start up your pellet grill / smoker and set the temp to 180 degrees F (for some smokers this is called, “Low” or “Extreme” smoke setting)
2. Cover the racks entirely with Yellow Mustard
3. Then generously coat the entire rack (top and bottom) with Salt & Pepper (or spice rub)
4. Once the smoker reaches the 180 degree F temp place the ribs meat side up and cook for 3 hours (spritz or brush on cider vinegar after 1 and 2 hours)
5. After 3 hours turn the temp up to 225 Degrees F, and wrap the ribs in heavy duty aluminum foil( I always wear my BBQ gloves and double it up to be safe and prevent leaks). Spritz them liberally with Cider Vinegar then wrap them up as tight as possible to keep the steam and juices in).
6. After wrapping the ribs cook / smoke for an additional 2 hours.
7. After 2 hours carefully remove the ribs from the foil ( I would set them on a large cookie sheet to prevent you from spilling hot juice and grease on you)
8. Place the the ribs back on the smoker / grill at 225 Degrees F. un-covered and cook for 1 more hour, at the 30 min. mark brush on your favorite BBQ sauce and then to not touch them again for another 30 min. This will make a beautiful glaze on them!
9. Remove the ribs with your gloves and place them on your cutting board and you are ready to eat, enjoy!