Idiomas disponibles
Idiomas disponibles
3-2-1 RIBS
The 3-2-1 rib method might be something you have seen thrown around on social media. It's a popular
technique for smoking ribs that are tender, juicy, and come clean off the bone. Simple and easy to
follow, this is a surefire way to guarantee your ribs are finger lickin' good.
The 3-2-1 Method is a process that involves smoking the ribs for three hours, wrapping them in foil
and braising for two hours, and the smoking unwrapped for one hour. This not only helps the ribs cook
faster, it ensures an even smoke ring, and more tender meat.
Ingredients:
4 Racks of Ribs
2 Cups of Apple Cider, 2 Additional Cups
in Spray Bottle
8 Tbsp of Salted Butter
1 Cup of Favorite BBQ Sauce
1 Cup Dark Brown Sugar
Char-Griller Rib Rub
4 Tbsp Honey
Instructions:
1. Prepare your Char-Griller
smoking by starting half a chimney starter of
charcoal and adding it to the Side Fire Box.
Alternatively, prepare your grill for the indirect
method with coals arranged opposite where
you plan to place the ribs.
Tip: Add about half a chimney of unlit
charcoal to the Side Fire Box close to the
barrel before adding the lit charcoal next
to it. The lit charcoal will gradually light the
unlit charcoal to help maintain temperature
for longer.
2. Add three to four chunks of Apple Wood and
close the lid.
3. Allow the grill to heat up to about 200°F.
4. Remove the membrane from the ribs.
Tip: Start at the narrower end of the rack,
carefully work a paring knife under the
membrane to get it started, and remove the
membrane using a paper towel.
5. Liberally season both sides of the ribs with
Char-Griller
Rib Rub.
®
6. Open the grill and raise the adjustable fire
grate to the top level. This ensures even
smoke distribution.
D-8
Offset Smoker for
®
7. Place a drip pan(s) full of water under the
grates and on top of the fire grate in the
main barrel.
8. Place ribs bone side down on the grates, close
the lid and allow to smoke for three hours.
Tip: Place the exposed bone side of the
rib rack towards the Side Fire Box to get
the meat to pull away from the bone better.
If using the indirect method, place ribs
opposite the coals.
9. Periodically check the temperature to ensure it
is holding steady at 200°F. If you have to add
charcoal, only add lit charcoal.
10. Every 30 minutes, spray the ribs with Apple
Cider and move the rib rack that is closest to
the Side Fire Box to the side of the grill that is
furthest from the Side Fire Box and move the
other rib racks closer to the Side Fire Box to
accommodate. Repeat the spray and rotate
method every 30 minutes.
11. Remove ribs from the grill after three hours.
12. Tear off a large sheet of heavy-duty aluminum
foil. (One for each rack of ribs.)
13. Place one rack of ribs bone side up on each
piece of aluminum foil.
14. Coat the bone side of ribs with brown sugar,
honey, and four pats of butter.
15. Pour over ½ cup of apple cider.
16. Fully crimp the edges of the foil together to
cover the ribs.
17. Fully crimp the edges of the foil together to
cover the ribs.
18. Repeat with the other three racks of ribs.
