Easy 3 2 1 Ribs Recipes

321 RIBS RECIPE (SIMPLE & SMOKED) - TRAEGER®

Steps:

• If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
• After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
• Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
• Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
• Let the ribs rest for a few minutes before serving. Enjoy!

EASY 3-2-1 BBQ RIBS

Steps:

• Set up your smoker for indirect cooking. Set it up so your ribs will not be placed directly above the embers or fire of your BBQ smoker. Add your choice of hardwood to coals, e.g. apple wood. Allow the smoker to heat up to our target temperature of 225°F.
• Remove the membrane from the back side of the ribs
• Apply BBQ rub to both sides of the ribs. Work into every area of the ribs that you can. Apply generously.
• With your smoke fully heated up and at 225°F, transfer the ribs to the smoker in the indirect zone. Close the lid and leave to smoke for 3 hours.
• Transfer ribs to aluminum foil placed upon cooking surface. Create a pouch with the ribs in. Apply the brown sugar across the top side of the ribs, and place the bits of butter on top. Sprinkle the apple juice/cider over. Tightly fold and crimp the aluminum foil to create an airtight pouch.
• Transfer rib pouch back to the smoker and continue to cook at 225°F. Let the ribs cook for a further 2 hours.
• Remove the rib pouch from the grill and transfer to cooking surface. Carefully open pouch and allow steam to escape. Remove ribs and discard pouch and liquid contents.
• Use a brush to apply BBQ sauce liberally across the ribs, on both sides. Close lid and continue to smoke at 225°F for a final hour, or until BBQ sauce has set.

3-2-1 PORK BABY BACK RIBS

Steps:

• In a mixing bowl, combine all the rub ingredients and mix until thoroughly incorporated.
• Add mayonnaise all over the ribs and spread the mixture thinly on both sides of the ribs and season with rub.
• When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.
• After the ribs have smoked for 3 hours, remove from the smoker and transfer them to a rimmed baking sheet. Increase the grill temperature to 225 ℉.
• Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on each rack, then top each with half the honey and half the juice.
• Fold the existing foil or lay another piece of foil on top of each rib if needed to completely cover and tightly crimp the edges so there is no air or steam leakage.
• Return the wrapped ribs to the grill and cook for 2 hours, taking care not to puncture the foil packets.
• After 2 hours have passed, carefully remove and discard the foil, drain the liquid, and brush the ribs on both sides with BBQ sauce (we used Traeger 'Que Sauce).
• Place ribs directly on the grates and continue to smoke at 225 ℉ until the sauce thickens to your liking, about 30 to 60 minutes.
• Let the ribs rest for 10-20 minutes before cutting and serving. Enjoy!

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!