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!
Ingredients
- Rack of Ribs
- Yellow Mustard
- Dan-O’s Seasoning of your choice
- Brown Sugar
- Butter
- Apple Juice
- Your favorite BBQ Sauce
Preparation Instructions
- Using a paper towel, remove the membrane
- Using yellow mustard, coat and rub down your rack of ribs
- Using your favorite Dan-O’s Seasoning flavor, coat generously on top and bottom and pat the seasoning in.
- Smoke for 3 hours
- Remove ribs from the grill and place each rack in a large sheet of aluminum foil bone down. Rub down with brown sugar, add sliced butter and a good amount of apple juice. Seal the foil and throw back on the smoker.
- Smoke for 2 hours
- Remove ribs from the foil. Brush down with your favorite bbq sauce and smoke at 225 for another 30 minutes to one hour.
- Enjoy
great recipe but add 1 more ingredient(honey) when wrapping with the butter. out of this fricking world!!
Been using this method for years but “Dan Os” made it a lot better
I’m definitely gonna try this
Sounds good. But you don’t say the initial temperature for the smoker for the 1st 3 hrs.
We always smoke our ribs at 225 degrees
All the same,…225° for 3 hrs then 225° for 2 then 225° for one.
Personally, on my pellet smoker set @225° the rib are ready to wrap at about 2-1/2 hrs.
I do mine @ 225 deg.
i also use EVO as a binder
cranberry juice as a spray
cranbery adds color
Anyone do this recipe in the oven instead a smoker?
Wondering the same thing.
I would love to know that as well.
Where can I find those videos that I see on Facebook? Those are great!!
I did this recipe an it was so good with the original the green top yum yum get you some
These were off the hook. I got more compliments on these than another way I usually do them. I love the 3-2-1 method but with the Dan-O’s and the brown sugar, that took it to another level
I’ll give it a try,these ribs look very delicious.