Description

Are you interested in mastering the art of making juicy, tender, fall-off-the-bone smoked pork ribs? When it comes to smoking ribs, the 321 method is the easiest way to get perfect spare ribs.

Ingredients

Units Scale

Equipment Needed

aluminum foil
large mixing bowl
paper towels
pellet grill
spray bottle
sharp knife

Ingredient List

2 racks of St. Louis-style ribs (baby back ribs or pork spare ribs can be used, but the cooking time will be shortened).
Approximately 3/4 cup apple juice (1/4 cup for wrapping each rack of ribs and 1/4 cup for spritzing).
For spritzing, use cider vinegar (1/4 cup).
2/3 cups of either BBQ rib dry rub or Pitmaster BBQ rub.
Approximately 2 tablespoons of either yellow mustard, butter, or oil per rack of ribs.

For each rack of ribs, use 1/2 cup brown sugar (for wrapping).
To wrap each rack of ribs, use 1/4 cup butter.

If you plan to baste the ribs with sauce, use 1 1/2 cups of barbecue sauce.

Instructions

You should heat your pellet grill to 225 degrees Fahrenheit, and keep the lid closed until it reaches that temperature. For this recipe, I recommend using cherry, apple, maple, or mesquite pellets. It is also possible to use hickory or pecan wood pellets for good smoke flavor.
Place the spare ribs on a large cutting board and remove the silverskin membranes from the bone side. With a butter knife, separate it from the edge, get a good grip, and carefully pull it away. If the surface becomes too slippery, use a paper towel. Remove large chunks of fat or loose meat hanging from the bone ribs.
Turn the ribs over so that the flesh side is exposed. For each rack of ribs, you will need 1/3 of a cup of rib rub or you can keep it simple by seasoning them with kosher salt and black pepper.
Before applying the seasoning, brush 2 tablespoons of oil, butter, or mustard over each rack of spare ribs to help the seasoning adhere to the meat. If you choose mustard as the wet binder, it adds a layer of flavor to these pellet grill spare ribs. If you opt for butter or oil, you will only taste the dry rub.
It is important to season the ribs on both sides.
The ribs should be placed bone side down on the grill grates, covered with a lid, and allowed to cook for three hours at 225 degrees Fahrenheit.

Notes

In a clean, food-safe spray bottle, combine apple juice and apple cider vinegar or equal parts apple juice and Dr. Pepper soda. Spray the ribs after two hours of cooking. Do not spritz the ribs before this time. You will want a nice bark to form, and spritzing too early may prevent this from happening.

Prep Time: 20 minutes
Rest Time: 10 minutes
Cook Time: 6 hours

Nutrition

Serving Size: 2 ribs
Calories: 310
Sodium: 430mg
Fat: 27g
Saturated Fat: 10g
Protein: 16g
Cholesterol: 70mg