3-2-1 Competition Style Pork Ribs

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



— Mike Hernandez

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 Hernandez

LET’S GET COOKING

  • 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.

  • 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.

  • 3.

    Sprinkle Casa M Spice Co® Whole Hog® seasoning evenly over the top of the ribs. Break up any clumps of seasoning.

  • 4.

    Wrap the ribs in plastic wrap and then foil. Place in fridge for 4 hours minimum but overnight is preferred.

  • 5.

    Preheat smoker to 225º degrees.

  • 6.

    Remove ribs from plastic wrap and foil. Place ribs bone side down in the center of the smoker.

  • 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.

  • 8.

    After the first 3 hours, lay a large sheet of foil on the counter. Enough to wrap the ribs.

  • 9.

    Remove the ribs from the smoker. Maintain the smoker temperature at 225º degrees.

  • 10.

    Lay the ribs on your sheet of foil.

  • 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.

  • 12.

    Wrap ribs well making sure there are no leaks.

  • 13.

    Place in the smoker for 2 hours.

  • 14.

    After the 2 hours, remove the ribs from the smoker and open the foil wrap. Maintain the smoker at 225º degrees.

  • 15.

    Prepare the finishing sauce by mixing all the finishing sauce ingredients in a bowl.

  • 16.

    Coat ribs generously with the finishing sauce.

  • 17.

    Place ribs (without the foil) back in the smoker for 1 more hour.

  • 18.

    After the hour, remove the ribs from the smoker and brush with more sauce.

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