Preheat oven to 450 degrees. Season Short Ribs with salt and pepper. Remove the ribs when they are warm enough. Brush on Apple Cider Vinegar BBQ sauce (below). I only do it because I did it that way when I USED to grill them. You’re looking for pullback on the bones 1/4-1/2 inch. To prepare the baste (or mop): In a small saucepan combine 3/4 cup/160 mL maple vinegar with Worcestershire sauce, 3 tablespoons/45 mL each of the rub, and prepared barbecue sauce. I always cook with a water pan in a pellet grill or offset. Broil ribs for about 2-3 minutes, turn ribs over, sauce them, and broil them again. Home » Food » The Smoker » 3 2 1 Ribs – A Comprehensive Guide. Simply remove a small bit of the silver skin from one corner, then use a paper towel to pull it off the rest of the way. just use less or an extra cup of apple juice, apple cider is delicious too! 4. You want to watch them so they don't burn. I read these recipe’s and I have to tell you i’m not a big fan of of the 321…i own a treager smoker and have cooked st louis style ribs the 231 method. Dot with the top of the ribs … Place ribs meat side pointing up on the smoker. Ofcourse it's possible that she's insane and that the vinegar doesn't have anything to do with blood leaching, but that it's simply the acidity that tenderizes. For example, for BBQ pork ribs, sometimes we use an easy mix of 1/4 cup water, 3/4 cup apple juice, 2 tbsp apple cider vinegar, and a squirt of lemon juice. Stir in 1 (32-oz.) Remove from heat and cover. I believe it's only about 30 minutes. By now the bones from the ribs should start to show. Drain off some liquid if needed. Lay out aluminum foil (or use a foil pan). Pat ribs … Bake at 250° for 3 hours basting every 1/2 hour or so with the cider. Spraying moisture on the ribs so you get smoke flavor to adhere to the meat. Add 1 1/2 cups apple cider and cover lightly with foil. Remove the membrane from the bottom sides of the ribs. Meat should be laid bone side down. In a bowl, whisk together the maple syrup, cider, raspberry preserves, crushed red pepper and 1/4 teaspoon each salt and black pepper. Over the two hours it will steam and baste in the liquid creating that soft texture. Place Short Ribs in crockpot. Combine chili powder, salt, garlic powder and pepper in small bowl. Remove ribs from foil or simply open the foil and cooked unwrapped. I find 3 2 1 ribs to work really well on spare ribs. Preheat oven to 250 degrees. Start with the wood — I like fruit woods for ribs and especially cherry because the smoke flavor is mild and the color is a rich red (we use a lot of apple wood too). You know it’s done when you can wiggle the bones and they are slightly able to come out with a tug. Then enclose the ribs in a tight foil pouch and place meat side down your cooker. * You may not use all of the bbq sauce. The hardest thing about cooking ribs is … Add 1 1/2 cups apple cider and cover lightly with foil. Cook on high for 4 hours or on low for 7-8. Thanks for stopping by! Wash and dry your ribs and cut them into slabs to fit your Dutch oven, starting your cuts from the spinal column and going down. Combine 1/2 cup sauce with 2 tbsp apple cider vinegar and 1/4 cup honey. Start spritzing after the first 90 minutes. Once the ribs are out of the “2” phase of cooking they should be fully cooked. And if you like your ribs fall of the bone, that’s fine too! Brush the ribs with with 1/3 cup of the barbecue sauce (reserve the rest for later). Cover pan tightly with foil and place in oven. After 3 hours remove from oven and add rub or sauce to ribs. Instead of applying a binding agent and a traditional rub as you would with most large chunks of meat, I apply a sauce. We LOVE to see it when you cook our recipes. Lay the rib slab into a large roasting pan or glass casserole dish. Combine 1/2 cup sauce with 2 tbsp apple cider vinegar and 1/4 cup honey. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Over a period of 2 to 3 hours for baby back ribs, or 3 to 4 1/2 hours for bigger, meatier side ribs, the tightly wound muscle fibers will slowly relax, the fat will melt and render, and the tough connective tissue will dissolve into gelatin. Place onto your 250* grill. Moisture helps that smoke influence stick to the meat. Over the weekend I smoked a rack of ribs using the 321 method. More on that below. Moisture helps that smoke influence stick to the meat. Your guide to the 3 2 1 Method of smoking ribs. Yes, some of you may like fall off the bone and that’s ok too. When seasoning ribs, the key is to lock down that smoked flavor during those first 3 hours using a slather and then a rub. But hey, this style is all about home cooking versus a competion. Add garlic, apple cider, apple cider vinegar, thyme, and mushrooms into crockpot. Directions: Place ribs in the pot and pour in enough water to cover. Over a period of 2 to 3 hours for baby back ribs, or 3 to 4 1/2 hours for bigger, meatier side ribs, the tightly wound muscle fibers will slowly relax, the fat will melt and render, and the tough connective tissue will dissolve into gelatin. Preheat the oven to 325 degrees . Place back on the smoker, meat side up, and glaze with your barbecue sauce. In our case, it’s equal parts apple cider vinegar and water (you can also add equal parts apple cider vinegar and apple juice for a little more sweetness). Cover with aluminum foil. Add a few tablespoons of distilled white vinegar or apple cider vinegar to the water. The apple juice and longer time on the fire turned out ribs which were darker in color and stickier (due to the apple juice). Broil ribs for about 2-3 minutes, turn ribs over, sauce them, and broil them again. 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