However, I find that mine sometimes glitches.Ribs can rest in a cooler for 2-3 hours and still be above a food-safe temperature for eating. Leave In Thermometer: Some grills come with a built in thermometer system.ENJOY: Let the ribs rest 10 minutes and enjoy!.Sometimes it takes me just the 60 minutes, other times it takes closer to 2 hours to reach that higher finish point. Cook 60 minutes more or until they reach an internal temperature of 190°-205°☏. Place directly on the rack and brush with BBQ sauce. SAUCE: Remove the ribs from the foil and juice mixture.Cover and wrap tightly and put back on the smoker. Add the apple juice, sprinkle with brown sugar, and dot with butter. Create a “bowl” with the foil around the smoked ribs. BATH: Remove the ribs from the smoker and place on two layered sheets of heavy duty foil.SMOKE: Add the rack of ribs to the smoker set to 250☏.Make sure you coat every inch of the ribs with seasoning. Next, slather the ribs with mustard and heavily season with pork rub. PREP: If you didn’t have the butcher do it already, remove the membrane from the bone side of the ribs.The sauce ratio is simply perfection and heightens the flavor vs taking over. Don’t get me wrong, you will definitely get messy. This recipe gives you a flavor packed rib that has sauce, but is not saucy. BBQ Sauce: Optional, but a delicious addition.Although, you can remove it yourself, and with a little practice, will be a pro in no-time! It will make it SO much easier to make this recipe. If you can, ask the butcher to remove the membrane. I find that spare ribs work better than baby back for this method. Ribs: Unseasoned, or pre seasoned if that is your jam, ribs.But also, butter keeps the brown sugar bonded with the meat and adds a little moisture. Butter: Everything tastes better with butter.Apple Juice: Juice adds flavor but also, most importantly, keeps the ribs from drying out during the longer cooking process.It tenderizes while simultaneously adding flavor. Brown Sugar: Adding a touch of sugar to ribs makes these irresistible.The dry rub is what really locks in flavor during the first three hours of cooking. We stick with Traeger Pork + Poultry (affiliate), which is my favorite, but have also been known to use Killer Hogs (affiliate), Lamberts (affiliate), and Pork Barrel BBQ (affiliate). Pork Rub: You can make your own OR use your favorite brand.My picky 13 year old has never tasted it on these ribs, and he can call out mustard added to anything. I promise, cross my heart, this leaves behind zero flavor. Yellow Mustard: Mustard is used as a binder to keep the dry rub on the ribs.Lastly, you’ll transfer back directly to the grates for the final hour. Wrap up tightly and back to the smoker for 2 hours. After 3 hours you transfer to a foil pack with a sprinkle of brown sugar, splash of apple juice, and butter. This one falls right in line and takes less than 10 minutes to prep and move over to the grill. It’s time to fire up the smoker and give this recipe a try! You get super tender ribs that practically fall off the bone every single time. The 3-2-1 method is something that has been around for a while and recently has grown in popularity, thanks to the ease and fool-proof results. You just cannot go wrong with this recipe. I think we spent well over $150 in ribs over the last few months testing type, length of cooking, and seasoning. It is one I have been perfecting and it is drool worthy. I am SO excited to share this smoked pork ribs recipe today. Family Favorite: Everyone loves these ribs and they are one of the top requested recipes for me to bring to family barbecues.The 6 basic ingredients are items you most likely already have on hand, minus the rib rack. 6-Ingredients: You need practically nothing to whip these ups.Set it and forget it during the long cooking times and come back to fork tender ribs. EASY: This is the perfect beginner smoker recipe because it is simple and requires minimal ingredients.
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