I can’t wait to try! Pour in 3 Tbsp bourbon. Instructions. the recipe says broil for an additional 30-60 minutes. pardon my shameless pun there… in bbq competition circles, fall off the bone ribs are terrible.Â For rib connoisseurs, a great rib should be tender, and pull away cleanly from the bone as you bite into it, but it shouldn’t be SO tender that the bones slide out super easily.Â However, for most people, and myself included, fall off the bone ribs are the best way to enjoy ribs.Â So for probably 90-95% of people, these ribs would be perfect. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I agree. Sure can! Place the ribs in your smoker and toss 2 to 3 wood chunks onto hot coals for smoking. I loved this recipe, the flavor was great! Your email address will not be published. Made these during âshelter at home statusâ. Instead, they need to continue to cook so the collagen (connective tissue… It seems pretty ridiculous that if I want a recipe I have to scroll halfway down any given page to get to it, & if there are photos/videos and ads it takes so much longer to load. Remove the membrane from the ribs and lay them on the wire rack so the meaty side faces up. Because spare ribs tend to be tougher than baby back ribs, and beef ribs tougher than pork, a slower, lower heat is ideal for beef spare ribs. Once this is done the meat can be seasoned with your favorite dry rub or simply some salt, then they are ready to cook in the oven. Prep the ribs by removing the membranes and applying your rib rub. I always smoke mine bone side down (so the meaty side is facing up), for two reasons.Â First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious.Â Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones.Â Which sounds like it would keep the meat nice and juicy, and it does, but what it also does is create a barrier that blocks the smoke from penetrating the meat.Â So for me, bone side down, always. You do not want "Fall off the bone" ribs. I guess just salt and pepper, I don’t want to over power my smoke and sauce. Your email address will not be published. Have made this recipe several times, all came out perfectly! 321 Baby Back Ribs Fat Trim Some people trim as much of the fat off of their ribs as they can, and if you’d like to do that, now is the time. I will try the grill part of the recipe, as I don’t have a smoker as yet. Safe ribs. Once lacquered, let the ribs rest for 15 minutes prior to slicing and serving. Grab the membrane and pull it off. Wrapping the ribs in foil helps speed the cooking process while ensuring they are melt-in-your-mouth tender. If you can’t scroll for 2 seconds or click a button, then perhaps you should buy a cookbook. Bake ribs in roaster for 1 hour to ... fat from ribs.Pour sauce over ribs.Bake another hour, basting 2 or 3 times. Really easy to follow, I used a Traeger Ironwood 650 and these came out great with spare ribs. Open foil and check ribs for tenderness. Turn on the broiler and set BBQ ribs underneath until the sauce has thickened. The first 3 hours, you’re infusing the meat with smoke flavor. Used this recipe a couple of weeks ago and it was simply heavenly! Return to the smoker bone-side up and smoke for two hours. Brilliant idea! this method did not allow the break done that the low and slow allows. Starting with 3 hours unwrapped (meat side up), 2 hours liquid wrapped (meat side down), and 1 hour unwrapped (meat side up); hence the name: 3-2-1. Im sick of having to read a novel before the recipe. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius. Tis the season. BBQ sauce will burn fast! Using home made Kentucky Bourbon sauce (#3) , and Agave and butter (#2). Sweet, Smoky Ribs: The Oven Cheat Method. Mine dried out because of the poor seal from needing 2 pieces of foil for each rack of ribs. Remeber to keep an eye on the ribs while they are under the broiler. This recipe was originally published on FoxValleyFoodie.com December 9, 2012. Preheat oven to 350 degrees. I think I will look for these and try your recipe this weekend. 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