Casino British Free Spins Code: Although you may claim multiple casino bonuses from different casinos without being labelled a bonus seeker, be aware that casinos from the same network may ban you under certain conditions if they feel youre abusing the promotional scheme.
  • Bitkingz Casino Bonus Codes 2025 - In other words, you must bet the entire amount of each free bet at one time, and you cannot receive any change.
  • Free Gambling New Zealand: Starburst is another popular choice, as is Finn and the Swirly Spin and Sweet Bonanza and Fishin Frenzy.
  • Crypto Casino in new kent vancouver

    Bingo Sunderland Canada
    As mentioned above, these apes serve as the Wild symbol on the online slot game.
    Prontolive Casino Bonus Codes 2025
    Theres not much to learn about playing this game, so even though free Sahara video pokies are available, few players will need to spend time testing it out before playing for real.
    The Australia Gaming Control Board exists with the purpose of assuring transparency, accountability, and fairness from the land-based casinos in their respective jurisdictions.

    Seven slot machine

    Low Playthrough Casino Bonus United Kingdom
    If you play in demo mode, youll only get paper wins that cant be cashed out.
    Online Bingo Site Ireland
    It is one of the most exciting sporting events of the year.
    Free Ten Pound Casino Bonus

    3-2-1 Rib Method – A Comprehensive Guide

    Your complete guide to the 3-2-1 Rib Method of Smoking Ribs. This fool proof method is perfect for those just starting out and also wanting to master ribs with just a few key techniques. The cooking process is smoking low and slow using spare ribs for a tender and delicious rack of ribs.

    3 2 1 Smoked Spare Ribs with BBQ Sauce

    Vindulge Rib Recipe Highlights

    • This method works on any type of smoker from an electric smoker, offsets, Big Green Egg, or even a pellet smoker.
    • It’s the best way for your first time smoking ribs because you can easily adjust the ratio to your preferred flavor.
    • It’s best to use spare ribs or St. Louis Cut ribs for this recipe. We also have a guide for smoked baby back ribs too.

    Sean and I came from two different worlds of Smoked Ribs. I used to like finger-licking juicy, fall-off-the-bone ribs and drowning in sauce. He liked them just tender enough to bite, but not fall off the bone like barbecue competitions. When done correctly this 3-2-1 rib method will achieve the perfect ribs based on how you like them.

    And if you like fall off the bone bbq ribs, that’s fine too! Either way, learn this simple technique for bbq ribs and then adjust it based on how you like the tenderness of your smoked ribs.

    [feast_advanced_jump_to]

    What is the 3-2-1 Method for Smoking Ribs

    This method comes down to three phases of smoking ribs. It totals 6 hours of smoking at a low temperature.

    • 3 – The first stage you smoke at a low heat, unwrapped for 3 hours.
    • 2 – The second stage you smoke at a low heat, wrapped in aluminum foil or butcher paper.
    • 1 – The last hour you smoke, unwrapped, and typically add some kind of sauce or glaze for finishing flavor.

    The 3-2-1 Ribs Method is a great starting place to find your balance of flavor and texture. Some may argue that the 6 hour ratio will overcook the ribs, but we’ve never found that to be the case.

    Sourcing – Spare vs Baby Back Ribs

    Spare ribs or baby back ribs? I find 3-2-1 ribs work best on spare ribs. A St. Louis cut spare rib (rib tips removed) will tend to be meatier and flatter than baby backs as they come from the belly area of the pig versus just off the spine. It is also trimmed in a way to make more even shape. The connective tissues render using low and slow cooking.

    how to trim spare ribs
    Spare ribs trimmed to St. Louis cut.

    Baby back ribs have less meat and generally cook faster than spares. They also have a distinct curve to them versus the flatter spare.

    Our hands-down favorite type of ribs comes from Snake River Farms. The quality, marbling, and flavor are tremendous.

    Preparation

    Before applying a dry rub the ribs need to be trimmed. There are two sides of the ribs. The meaty side and the side with a thin membrane that should be removed.

    1. Remove any hanging fat from the meaty side.
    2. Remove the silver skin membrane on the bone side of the ribs (or back of the ribs) using a sharp knife. If you leave that membrane on, the texture is not pleasant as it cooks. Simply remove a small bit of the silver skin from one corner, then use a paper towel to pull it off the rest of the way.
    3. Pat down the ribs and get ready to season the spare ribs.

    Chef’s Note: You can also insert a butter knife under the membrane halfway along the bone side of the rib. Then slowly lift up the membrane and pull off in one clean pull. However don’t use a sharp knife with this method as it will cut through the membrane.

    Seasoning

    When seasoning ribs, the key is to lock down that smoked flavor during those first 3 hours using a slather and then a dry rub.

    • Slather Add a liquid element, like olive oil or yellow mustard, to allow the dry rub to stick. We actually use Dijon mustard.
    • Dry Rub Add your favorite rib seasoning that will add flavor while the ribs smoke and caramelize ideally with brown sugar or cane sugar. We love our Ultimate Dry Rub for this.
    How to Prepare bbq Ribs using rib seasoning.

    A rub that has sugar in it will really help in creating that color and bark that is the first taste factor when you bite into the ribs and an important factor in achieving the right color.

    Cooking Temperature For Smoked Ribs

    Target 250 degrees F for 3-2-1 Ribs. If you smoke at 225 it will take longer to render.

    Smoke thermometer by Thermoworks

    I like using a leave-in thermometer to monitor the internal temperature of both the meat and the ambient temperature of the smoker, such as the Smoke Unit by Thermoworks. It has a remote unit so you can monitor the temps from afar without having to open and close the lid.

    And unlike most meats, we don’t cook the ribs to a specific internal temperature, but when they are done, they tend to be in the 205 degree F range and are very tender. The important part is monitoring the ambient cooking temp of the grill while the bbq ribs are smoking and so you don’t have to open the smoker that often.

    Adding Moisture while Smoking Ribs

    I always cook with a water pan in a pellet grill or offset and a personal preference. We also use a spritz while the 3-2-1 ribs are smoking. A simple rib spritz is equal parts apple cider vinegar and apple juice or water. So for one cup of apple juice you add one cup of apple cider vinegar.

    The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.

    For our kamado-style grill we do not use a water pan as we find the moisture holds really well within our Big Green Egg, but we still use a spritz.

    How to Smoke Ribs with the 3-2-1 Method

    3 – The time we take to get that smoke influence into the ribs (the first 3 hours)

    When we look at smoking 3-2-1 ribs, we want to pack flavor. Start with the wood — I like fruit woods for ribs, and especially cherry, because the smoke flavor is mild and the color is a rich red (we use a lot of applewood too). Meat should be laid bone side down.

    During the three hours I also like to keep adding moisture to the pork with a spritz. A spritz is simply a spray bottle with liquid. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness).

    Start spritzing after the first 90 minutes. After those first 90 minutes, I’ll then spritz every 30 minutes for the next 90 minutes. Moisture helps that smoke influence stick to the meat. And with the sugar, this helps with the caramelization.

    How to make a spritz (or mop) for ribs

    2 – Wrap for two hours

    By now the bones from the ribs should start to show.

     3 2 1 Smoked Ribs with no sauce (just salt and pepper)

    The wrapping will allow the meat to baste with a modest liquid to create tenderness. Lay out aluminum foil (or use a foil pan). Squeeze out some agave nectar or honey and butter chunks on the foil. Feel free to add some of the spritz liquid too. Then enclose the ribs in a tight foil pouch and place meat side down your cooker. Over the two hours it will steam and baste in the liquid creating that soft texture.

    At the end of those two hours, remove the foil: you’ll see that the bone in the rib is showing more. This is where that butter and agave you used basted the smoked ribs and added a ton of flavor.

    Wrapping Ribs for the 3-2-1 Method

    1 – The final step is one hour unwrapped

    Here the focus is on that last flavor element — The sauce or glaze. Remove the smoked ribs from the foil, or simply open the foil and cooked unwrapped, for the remaining time.

    Brush your favorite BBQ sauce onto the ribs for maximum flavor (but don’t add too much!) just when you unwrap (you are still trying to taste the meat and smokiness, so don’t overdo it).

    You know it’s done when you can wiggle the bones and they are slightly able to come out with a tug. Technically if the bones just fall out, that indicates that the meat is overcooked. Yes, some of you may like fall off the bone and that’s ok too. But hey, this style is all about home cooking versus a professional competition (so you cook what YOU like!) 🙂

    3-2-1 Smoked Pork Ribs

    Modifications

    You can modify the times on this method, but try to avoid exceeding the six-hour limit. If anything you’ll likely pull back on the time.

    • Want more smoke? Use a 4-1-1. The key is not that the 3-2-1 method is the only one, it’s really about finding a style that works for you. This adds more smoke up front.
    • Want more balance and tighter texture? Use a 2-2-1 method. Smoke-Wrap-Sauce. It won’t braise as much in the wrap but it will still be tender.

    After you pull the ribs off the smoker – slice, serve, and enjoy! Want a simple rib without the sauce? Just rub with salt and pepper and for the last hour skip the sauce step.

    3 2 1 Ribs with sauce, sliced

    Wine Pairing for 3 2 1 Ribs

    For this style of ribs I’m looking for a wine that can stand up to the sweet and spicy flavors from the BBQ sauce and dry rub, yet not overpower the gorgeous smoke flavors from the tender meat. For something with great flavor, but not too overpowering, I like bolder red wines that aren’t too high in tannin, like Syrah, Malbec, Merlot, or Zinfandel. I tend to lean towards reds from Washington State when we do ribs.

    Explore wines from the Vindulge Wine Marketplace perfect with BBQ ribs.


    Want More Smoked Ribs Recipes?


    *A previous version of this 3 2 1 Ribs recipe was published in 2016 and edited in September of 2022 with more details, updated photos, and reader questions answered.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

    Easy 3-2-1 Ribs Recipe

    Recipe for competition style smoked pork ribs, and an explanation of the “3-2-1 Method” of smoking ribs.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #ffffff; }

    4.43 from 68 votes

    Print
    Pin
    Rate

    Prep Time: 15 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 15 minutes
    Servings: 6 servings
    Calories: 338kcal
    Cost: $30.00

    Ingredients

    For the Ribs:

    For the Spritz:

    • 1 cup apple cider vinegar
    • 1 cup water (or apple juice)

    For the Wrap (at the 3 hour mark):

    • 4 tablespoons butter (2 per rack)
    • ¼ cup honey (2 tablespoons per rack. Agave nectar is a great alternative as well.)
    • 2 tablespoons spritz (from above), To lightly spray prior to wrapping

    For the Glaze:

    • 1 cup Barbecue Sauce * You may not use all of the bbq sauce. You’re just glazing it on both sides of each rack.
    Prevent your screen from going dark

    Instructions

    For Prep:

    • Preheat smoker to 250 degrees Fahrenheit (we like cherry and apple).
    • Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery).
    • Pat ribs dry with a paper towel, and then coat both sides of ribs with the Dijon mustard. Apply the dry rub to both sides.

    To Smoke The Ribs

    • Place ribs, meat side pointing up, on the smoker. Plan to smoke for about three hours. Start spritzing 90 minutes into the smoke and then spritz every 30 minutes.
    • After the third hour, take 2 long strips of aluminum foil. Place ribs on them bone side down. 
    • On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and then wrap the ribs tightly. Place back onto the smoker, meat side down, for two more hours.
    • After the end of this second hour, remove ribs from foil gently. The meat should be tender and bones showing. Place the ribs back on the smoker, meat side up, and glaze with your barbecue sauce. Cook one more hour, uncovered, (the last hour helps set the meat and give more flavor). Remove. When you remove after this last hour, glaze one last time before serving, then slice and serve.

    Video

    Notes

    Seasoning: You can use any mustard, it’s meant to help the rub stick to the ribs. For the rub, we like rubs with a balance of salt and sweet. You can also do this with a simple salt and pepper rub as well.

    For the Spritz: Combine the liquids into a food safe spray bottle. 

    Modifications: The 3-2-1 method is a great starting place to find your balance of flavor and texture. You can adjust this ratio any way you like from 4 – 2, or even less time. Some will argue that the ratio will overcook the ribs. Technically that’s a preference for you. Play around with ratios that work for your palate.

     

    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 338kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 705mg | Potassium: 314mg | Fiber: 1g | Sugar: 32g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    The post 3-2-1 Rib Method – A Comprehensive Guide appeared first on Vindulge.



    Source link

    Leave a Comment

    Scroll to Top