Smoked 3-2-1 Ribs

Tip use a dinner knife to get under the membrane to pull it up

Put a layer of mustard on the ribs and then coat with seasonings.

Meat side up

1. Put honey and butter on the ribs
2. Wrap in butcher paper (1 layer)
3. Wrap in Tinfoil (1 layer)
4. Put back in the smoker for 2 hours (meat side down)

1. Take the ribs out of the wrapper after 2 hours
2. Baste in BBQ sauce
3. Cook 1 more hour meat side up

Smoked Ribs Temperature Test

You can use a thermometer to determine when your ribs have reached the optimal temperature. I have found that the optimal temperature is between 198 and 203 degrees. Again, it depends on your meat, method, and equipment. We cook the ribs at a low temperature of 225F, and the ribs will be ready when they hit 198 – 203 degrees. You can use an instant-read thermometer to find the temperature in the meatiest parts of the ribs. Check the ribs in a couple of different places to ensure you are getting an accurate reading.

The Pickup Test.

The easiest way to tell if ribs are done is to use a pick-up test. Use tongs to pick up the rack of ribs by grabbing 3-4 ribs and lifting up the entire rack. If the ribs are done cooking, you should see a nice arch on the ribs and some slight cracking on the meat. If the whole rack picks up and is straight and stiff, then the ribs need to cook longer.

Exposed Bone Test.

When you can see between ¼” ½” of the bone, then the ribs are very close to being done. I don’t use this method by itself but combine it with the temperature and the pickup test, and you should be able to figure out exactly when those ribs are done smoking.

Enjoy