3-2-1 Rib Method with Pitmasters and Feathered Feast Rubs

Welcome to the world of mouthwatering ribs! If you're looking to impress your family and friends with tender, juicy ribs that fall off the bone, then you're in the right place. Today, we're going to explore the 3-2-1 rib method—a foolproof technique that guarantees perfect ribs every time. Whether you're a grilling newbie or a seasoned pro, this method is easy to follow and produces amazing results. We'll be using Pitmasters Smokeshow Rub and Feathered Feast Rub to create a flavor explosion you won't forget. So, fire up your grill and let's get started on this delicious journey!

What is the 3-2-1 Rib Method?

The 3-2-1 rib method is a straightforward way to cook ribs to achieve juicy, fall-off-the-bone tenderness every time. It's perfect for spare ribs and an excellent recipe for beginners or anyone who loves melt-in-your-mouth ribs.

Here's how it works:

• 3 hours of smoking the ribs directly on the grill.
• 2 hours wrapped in foil, still cooking on the grill.
• 1 hour of cooking, unwrapped and slathered in barbecue sauce.

How to Cook 3-2-1 Ribs

1. Prepare the Ribs:

   • If your butcher hasn’t already done so, remove the thin silverskin membrane from the bone side of the ribs. Use the tip of a butter knife or a screwdriver to get underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

2. Season the Ribs:

   • Generously coat the ribs with Feathered Feast Rub first, then rub down with Pitmasters Smokeshow.

3. Smoke the Ribs:

   • Preheat your grill to 180℉ and smoke the ribs, meat side up, for 3 hours or until the internal temperature reaches 160℉.

4. Wrap the Ribs:

   • After 3 hours of smoking, transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.
   • Tear off four long sheets of heavy-duty aluminum foil. Place each rack of ribs on a sheet of foil, pulling up the sides to keep the liquid enclosed. Top with honey. For more tender ribs, use a bit of apple juice.
   • Lay another piece of foil on top and tightly crimp the edges to prevent leakage. Repeat for all racks of ribs.

5. Cook Wrapped Ribs:

   • Return the wrapped ribs to the grill and cook for an additional 2 hours or until the internal temperature reaches 205℉.

6. Finish the Ribs:

   • Carefully remove the foil from the ribs. Brush both sides of the ribs with barbecue sauce or, if you prefer dry ribs, spritz them with a 50/50 mix of apple juice and apple cider vinegar.
   • Place the unwrapped ribs back on the grill, bone side down, and cook for another 30 to 60 minutes until the sauce tightens.

7. Rest and Serve:

   • Let the ribs rest for a few minutes before serving. Enjoy!

And there you have it—perfectly cooked, fall-off-the-bone ribs using the 3-2-1 method! With the rich, smoky flavors of Pitmasters Smokeshow Rub and the savory goodness of Feathered Feast Rub, your ribs will be the star of any meal. Whether you're hosting a backyard barbecue or simply enjoying a quiet dinner at home, this technique ensures your ribs are always tender and flavorful. We hope you enjoyed this recipe and feel inspired to try it yourself. Happy grilling, and may your next rib cookout be your best one yet!