Smoking Ribs 3-2-1 Method

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Chicken thighs are more affordable and lower in fat.

Remove the membrane from the back of the baby back ribs by playing with it until it comes up, then pull it off completely.

Cut the ribs in half to create two separate racks.

Apply a liberal amount of yellow mustard all over the ribs.

Sprinkle a nice coating of Spanglish Asadero all purpose seasoning on the ribs and pat it down.

Preheat the smoker to 225°F.

Place the ribs in the smoker on separate racks and smoke for 3 hours without wrapping them.

Every 30 minutes, spray the ribs with a mixture of half water and half apple juice.

After 3 hours, mix together 1/2 cup of barbecue sauce and 1/2 cup of apple juice in a bowl.

Prepare a baking sheet with heavy-duty aluminum foil and pour the barbecue sauce mixture over the ribs, wrapping them tightly in foil.

Return the wrapped ribs to the smoker for 2 hours at 225°F without spraying them again.

After 2 hours, prepare the finishing sauce by mixing 1 cup of barbecue sauce, 2 tablespoons of honey, 1 teaspoon of Spanglish Asadero all purpose seasoning, and 1 tablespoon of brown sugar.

Brush the finishing sauce over the ribs and place them directly on the smoker rack without foil for the final hour of smoking.

After a total of 6 hours, remove the ribs from the smoker and drizzle any leftover finishing sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens