3-2-1 Ribs

The 4th of July is coming up, and there’s no better time to have the perfect summer BBQ with these 3-2-1 Ribs! These have to be the easiest ribs to make, and they’re not lacking in flavor. One bite of these ribs and you’re transported to flavor nirvana with a caramelized smoky glaze on the outside. As you get past the caramelized skin, you’ll get a rich and juicy taste of meat accented by the Dan-O’s Seasoning of your choice. These are guaranteed to satisfy even the heartiest of appetites. Serve ‘em up with some quick and easy corn ribs, coleslaw salad, spicy tomato cucumber salad, and you’re in business for the best BBQ spread this side of the Mississippi!

Why do we do a mustard rub on 3-2-1 ribs, and smoked meats in general?

If you’re new to smoking, or maybe you’ve been smoking for a while, you may find it weird that a lot of recipes call for rubbing your meat with yellow mustard. But you may be wondering why though. Now that’s a good question with a relatively simple answer! Some time ago, someone figured out that yellow mustard loses most of its flavor when put in a smoker. Now when you combine that knowledge with the need for a dry spice rub, you can put two and two together and see that mustard is a great binder for rubbing in your meat’s seasoning without leaving any unwanted flavor. Another great reason we use a mustard rub in smoking is that the vinegar from the mustard will help carry the flavors from the rub deep into the meat.

Why are they called 3-2-1 Ribs?

The answer is fairly simple. The 3 refers to smoking the ribs for an initial three hours. The 2 stands for the two hours we put the ribs back on the smoker after adding butter, brown sugar, and apple juice. Finally, the  1 stands for the final hour you’ll stick the ribs back into the smoker after brushing with your favorite barbeque sauce. Voilà! Now you know why we call ‘em 3-2-1 Ribs!