3-2-1 Competition Style Pork Ribs
Looking for the secret to fall-off-the-bone ribs? Look no further! The 3-2-1 method is the most used method in smoking competitions and once you’ve tried it, you’ll understand why! The meat almost falls off the bone but still has a bite to it, well worth the 6-hour cooking time! What is the 3-2-1 method? 3-2-1 stands for how many hours you cook each phase. 3 hours unwrapped in the smoker with a dry rub, 2 hours wrapped in foil to reabsorb moisture, then 1 more hour unwrapped with a BBQ sauce to caramelize into a delicious outside bark.
We use Casa M Spice Co® Whole Hog® seasoning over a base of mustard to give the meat plenty of tangy vinegar flavors, earthiness and a background spiciness to balance the sweet glaze in the second half of the cook. These flavors together will blow your mind.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
ingredients
FOR THE RIBS
- 2 Racks pork ribs
- 8 Tablespoons Casa M Spice Co® Whole Hog® seasoning (or more to taste)
- 4 Tablespoons mustard
- 1 Cup BBQ sauce
- 1 Cup apple juice
FOR THE FINISHING SAUCE
- 2 Cups BBQ sauce
- 4 Tablespoons honey
- 3 Tablespoons brown sugar
- 1 Tablespoon Casa M Spice Co® Whole Hog® seasoning
FEATURED QUOTE
3-2-1 stands for how many hours you cook each phase. 3 hours unwrapped in the smoker with a dry rub, 2 hours wrapped in foil to reabsorb moisture, then 1 more hour unwrapped with a BBQ sauce to caramelize into a delicious outside bark.
- Mike HernandezLET’S GET COOKING
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1.
Remove the membrane (also called silver skin) from the back of the ribs. The membrane is a light film that covers the rib bones. Also, trim any loose bits of fat that hang off the rack of ribs.
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2.
Spread mustard over the ribs, we used about 4 Tablespoons, but the important thing is that you have enough to cover thoroughly, add more if needed.
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3.
Sprinkle Casa M Spice Co® Whole Hog® seasoning evenly over the top of the ribs. Break up any clumps of seasoning.
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4.
Wrap the ribs in plastic wrap and then foil. Place in fridge for 4 hours minimum but overnight is preferred.
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5.
Preheat smoker to 225º degrees.
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6.
Remove ribs from plastic wrap and foil. Place ribs bone side down in the center of the smoker.
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7.
In a spray bottle, mix ½ cup water and ½ cup apple juice. You will be spraying the ribs with this mixture every 30 minutes for the first 3 hours.
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8.
After the first 3 hours, lay a large sheet of foil on the counter. Enough to wrap the ribs.
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9.
Remove the ribs from the smoker. Maintain the smoker temperature at 225º degrees.
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10.
Lay the ribs on your sheet of foil.
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11.
In a bowl, mix ½ cup BBQ sauce and ½ cup apple juice and pour over the ribs. Make sure the liquid doesn’t spill out of the foil and onto the counter.
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12.
Wrap ribs well making sure there are no leaks.
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13.
Place in the smoker for 2 hours.
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14.
After the 2 hours, remove the ribs from the smoker and open the foil wrap. Maintain the smoker at 225º degrees.
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15.
Prepare the finishing sauce by mixing all the finishing sauce ingredients in a bowl.
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16.
Coat ribs generously with the finishing sauce.
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17.
Place ribs (without the foil) back in the smoker for 1 more hour.
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18.
After the hour, remove the ribs from the smoker and brush with more sauce.
Thanks Lloyd! Now we know!
This is the only method that I use when I’m smoking my ribs however at the end of three hours you failed to inform us to put the ribs meat side down after you have wrapped them at the end of two hours when you unwrap them you play some back on the smoker bone side down. This message is for pork ribs I have used it for baby back ribs however the baby back ribs can be overcooked so there by I use the 221 method for baby back ribs