Spare Ribs 3 2 1 Method Recipes

SMOKED PORK RIBS - BETTER THAN 321 !!!

Steps:

• Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
• Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
• Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
• Once the smoker is at proper temp, place the ribs on the grill meat side up.
• Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
• Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
• Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
• Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
• Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
• Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.

SPARE RIBS 3-2-1 METHOD

Steps:

• Slide the air regulator at the bottom of the Big Green Egg ceramic base completely open. Ignite the charcoal in the Big Green Egg with three charcoal starters and leave the lid open for about 12 minutes. Soak a handful of Hickory Wood Chips in water. In the meantime, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Release the skin and pull it off by hand. Repeat with the remaining ribs. Mix all ingredients for the rub together. Sprinkle the spare ribs on both sides with the rub and rub it in a bit. Sprinkle the soaked Wood Chips on the glowing charcoal. Place the convEGGtor and put the Rectangular Drip Pan on it. Place the grid in the EGG and place the Ribs and Roasting Rack on it. Arrange the spare ribs on the rack and close the EGG lid. Bring the temperature to 125 °C by closing the lower air regulator to a few centimetres and closing the dual function metal top to a few millimetres. Smoke and grill the ribs for 3 hours. Take the spare ribs from the EGG and place a rib, with the bulky flesh side down, on a large piece of aluminium foil. Try to purchase a thick, sturdy type for this. Pour a quarter of the apple juice over it and add a second spare rib. Pour the same amount of apple juice on it and wrap up the ribs well. Repeat with the remaining two ribs. Put the packages of ribs side by side on the EGG grid. Close the lid and leave the spare ribs to cook for two hours. Take the packages from the EGG and carefully remove the foil. Sprinkle the meat side of the spare ribs generously with the barbecue sauce. Place the ribs with the flesh side up on the grid, close the EGG lid and leave to cook for 1 hour. If you like, arrange the sweet potatoes at the edge of the grid to roast them and serve them along with the ribs. Take the spare ribs, and possibly the roasted sweet potatoes, from the EGG and sprinkle the ribs once more with the barbecue sauce.