3-2-1 Spareribs
3-2-1 Spareribs

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, 3-2-1 spareribs. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

3-2-1 Spareribs is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. 3-2-1 Spareribs is something that I have loved my whole life.

Find Deals on Spareribs in Groceries on Amazon. Thanks Jeff for the rib school and your rubs. In a field as disorderly as barbecue, numbers bring a certain comfort.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 3-2-1 spareribs using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make 3-2-1 Spareribs:
  1. Make ready Slab of spareribs
  2. Take Your favorite bbq rub
  3. Prepare Your favorite bbq sauce
  4. Make ready Mustard
  5. Take 3 tbsp salted butter per slab of ribs
  6. Prepare Butcher's paper

This recipe and video will show you how easy it is. This juicy method will win over your heart and your stomach. These pork ribs are rubbed with our signature Pork and Poultry seasoning and smoked for three hours, wrapped with brown sugar and honey for two, and given perfect color with a little Traeger BBQ glazing. It stands for time periods in relation to each other.

Steps to make 3-2-1 Spareribs:
  1. Get your smoker fired up to 275° I used a lump charcoal and maplewood combo.
  2. While the smoker is heating up prep the ribs. Pull the membrane off the backside and trim any excess fat. Also take a second to run your hands over the ribs to check for any little bone chips that may be leftover from processing at the butcher.
  3. Lightly coat the ribs with a layer of mustard. Any mustard can be used, it's all your preference. You don't get much and some say no flavor from it. I think you can get a subtle flavor so I used Bertman original ballpark mustard rather than just a yellow mustard. Then evenly coat the ribs with a layer of bbq rub. I used Hey Grill Hey sweet rub.
  4. Let the ribs rest on the counter until the smoker is up to temp.
  5. Once up to temp put the ribs on and let them go for 3 hours.
  6. After 3 hours are up they will have a beautiful bark and be ready to wrap in butcher's paper.
  7. In the wrap I only put in 3 tbsp of salted butter evenly spaced across the meat side of the ribs. Wrap the butcher's paper around them and place back on the smoker meat side down and cook for 2 hours.
  8. After the 2 hours unwrap, place back on the smoker and sauce. I used Hey Grill Hey apple jalapeno sauce. A quick tip, if you have a metal pizza peel they work great for moving meat on and off the smoker.
  9. After the last hour you will see the meat pulling back on the bones and if you grab one end and start to pick them up the rack will bend and the meat start to tear.
  10. Let them rest about 20 minutes or so then cut and eat!

In addition, spare ribs are trimmed to make St. Louis style has nothing to do with how they are cooked. Furthermore, loin backs ribs or St. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. There is no food that screams summer to me than a rack of smoked pork ribs.

So that’s going to wrap this up for this special food 3-2-1 spareribs recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!