How to Make Appetizing 3-2-1 Spareribs

3-2-1 Spareribs. Thanks Jeff for the rib school and your rubs. In a field as disorderly as barbecue, numbers bring a certain comfort. This process is a great, unkept secret for tender and juicy.

3-2-1 Spareribs Start with the best spare ribs you can buy, preferably heritage breed and never frozen. Louis-style ribs or trim them yourself. A quick Google search for smoked ribs will show you a bunch of different ways to cook them. You can have 3-2-1 Spareribs using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of 3-2-1 Spareribs

  1. You need of Slab of spareribs.
  2. It's of Your favorite bbq rub.
  3. You need of Your favorite bbq sauce.
  4. You need of Mustard.
  5. It's 3 tbsp of salted butter per slab of ribs.
  6. Prepare of Butcher's paper.

For a smoking newbie, like myself, it can be overwhelming! Smoked spare ribs are king where flavor is concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience. There is no food that screams summer to me than a rack of smoked pork ribs. I want them to be coated with rub, smothered in sauce and smoked to perfection.

3-2-1 Spareribs step by step

  1. Get your smoker fired up to 275° I used a lump charcoal and maplewood combo..
  2. While the smoker is heating up prep the ribs. Pull the membrane off the backside and trim any excess fat. Also take a second to run your hands over the ribs to check for any little bone chips that may be leftover from processing at the butcher..
  3. Lightly coat the ribs with a layer of mustard. Any mustard can be used, it's all your preference. You don't get much and some say no flavor from it. I think you can get a subtle flavor so I used Bertman original ballpark mustard rather than just a yellow mustard. Then evenly coat the ribs with a layer of bbq rub. I used Hey Grill Hey sweet rub..
  4. Let the ribs rest on the counter until the smoker is up to temp..
  5. Once up to temp put the ribs on and let them go for 3 hours..
  6. After 3 hours are up they will have a beautiful bark and be ready to wrap in butcher's paper..
  7. In the wrap I only put in 3 tbsp of salted butter evenly spaced across the meat side of the ribs. Wrap the butcher's paper around them and place back on the smoker meat side down and cook for 2 hours..
  8. After the 2 hours unwrap, place back on the smoker and sauce. I used Hey Grill Hey apple jalapeno sauce. A quick tip, if you have a metal pizza peel they work great for moving meat on and off the smoker..
  9. After the last hour you will see the meat pulling back on the bones and if you grab one end and start to pick them up the rack will bend and the meat start to tear..
  10. Let them rest about 20 minutes or so then cut and eat!.

Also, they need to be tender and juicy! The typical recipe wraps in foil, uses butter, brown sugar and a liquid of some sort. I do like that method on occasion but I wanted a sticky rib that still has a firmer texture not overly sweet. De er møre som smør, har en lækker smag af røg, og så skal de være godt fedtede af en god barbecue sauce. This juicy method will win over your heart and your stomach.