3-2-1 RIB METHOD

I firmly believe that you should cook food the way you like it, and ribs are no different! You like your ribs saucy? Put some extra sauce on them (I like using my Robs sweet chipotle)! You like your ribs falling off the bone? Follow this 3 2 1 Rib Method! These are your ribs after all. Don’t you let the man get you down. Just don’t.

Here’s how to cook your ribs using the 3 2 1 method:

1. 1. Smoke for 3 hours. Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat. I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.
   2. Wrap for 2 hours. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250f(107-120c) degrees for 2 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end at least 1/4 to 1/2 an inch.
   3. Sauce and smoke for 1 hour. Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.Sticky, sweet, tender, and oh so savory,3 2 1 ribs are probably the most requested meal I receive for potlucks or family dinners. I tend to fall back on these ribs for gatherings because I know that they will deliver that tender, flavorful porky flavor every time. And sometimes consistency is super important!