A fool-proof way to make ribs! Every time, you’ll have juicy, meaty, tender St Louis-style ribs with that Dan-Good flavor and a perfect BBQ exterior. And while this cooking technique is rather well known, there are a few things I have learned over the years that I would like to share with you that will make yours more successful!
So for the method, this 3, 2, 1 method should really only be used with spare ribs. They are fattier and meater than “baby back ribs”, which you would wan to use a 2, 2, 1 method on. 3, 2 1, simply means you cook these 3 hours unwrapped, 2 hours wrapped, and 1 hour unwrapped and sauced. About 250 degrees is what I believe to be the best temperature.
To set up your ribs, trim them up and sprinkly each side with a heavy dose of spicy Dan-O’s Seasoning. You can find video for this online, I typically do not go as wild trimming them as competition folks will, but that’s up to you. For St. Louis spareribs ribs, you usually do not need to remove a membrane, but again that’s preference. Be careful taking too much fat off the bottom, as it may make your ribs fall apart later and this fat should render during the cooking process.
While cooking, you should spritz your ribs every hour or so. I like to use a 50/50 mix of apple juice and apple cider vinegar. This aids in creating the bark. When you wrap your ribs for the 2 hour portion, you need to add some liquid to braise them. You can add beer, more apple juice, beef broth, etc. I like to add a little hot sauce and bbq sauce to my spritzing liquid and use that!
I don’t quite go a whole hour after saucing and find that 45 minutes is usually enough. But, now you have some Dan-Good ribs, and the Dan-O’s is the only rub you need!
Serve 3, 2, 1 Spicy Smoked St. Louis Style Spareribs Ribs with chips, slaw, potato salad, or sides of choice. Enjoy!s