The 3-2-1 method is foolproof: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone tender with a perfect bark and sticky glaze.
20m
Prep Time
6h
Cook Time
6h 20m
Total Time
Ingredients
- 2 racks baby back ribs (about 1.5kg each)
- 4 tbsp yellow mustard (as binder)
- 6 tbsp BBQ rub
- 100ml apple cider vinegar
- 100g brown sugar
- 100g butter
- 200ml BBQ sauce
Method
1
Remove membrane from back of ribs (use paper towel for grip).
2
Coat ribs with mustard, then apply rub generously on both sides.
3
Set up grill for indirect cooking at 110°C. Add wood chunks for smoke.
4
Place ribs bone-side down on indirect heat. Smoke for 3 hours, spritzing with apple cider vinegar every hour.
5
Lay out two large sheets of foil. Place ribs meat-side down, add butter and brown sugar, wrap tightly.
6
Return to grill for 2 hours at 110°C.
7
Unwrap ribs, brush with BBQ sauce, and return to grill uncovered.
8
Cook 1 more hour, basting with sauce every 20 minutes until sticky and caramelised.
Pro Tips
- 💡The bend test: pick up ribs with tongs in the middle - they should bend and crack slightly but not fall apart
- 💡Removing the membrane is essential - it prevents rub absorption and stays chewy
- 💡Apple wood or cherry wood pairs beautifully with pork
- 💡For competition-style ribs, reduce wrapped time to 1.5 hours for more bite
#ribs#low-and-slow#weekend#crowd-pleaser
