I've used Jeff's 2-2-1 method to make baby backs many times, but this was my first attempt at spare ribs using the 3-2-1 method.
I started with a light coat of mustard and my dry rub. For the first three hours I smoked the ribs with cherry wood and basted them using the following baste recipe:
4 oz. olive oil
4 oz. apple cider vinegar
8 oz. water
1/4 cup dry rub
1/4 TBS soy sauce
1/4 TBS worchestershire sauce
For my finishing sauce, I used Trader Joe's Kanas City Style bbq sauce.
Here it is:
Gettin started.
After 1 hr of smoke and first baste.
After 2 hrs of smoke and 2nd baste.
After the 3rd and final hr of smoke and the last basting.
After 2 hrs in the foil and the first coating of barbecue sauce.
After 1 hr of cooking the barbecue sauce into a rich, thick, mahogany layer.
3 hrs of smoke, 2 hrs in the foil, 1 hr of finishing with sauce. The combination of smoke, baste, and sauce really works into a nice complex flavor. I will be repeating this combo again soon by popular demand.
I started with a light coat of mustard and my dry rub. For the first three hours I smoked the ribs with cherry wood and basted them using the following baste recipe:
4 oz. olive oil
4 oz. apple cider vinegar
8 oz. water
1/4 cup dry rub
1/4 TBS soy sauce
1/4 TBS worchestershire sauce
For my finishing sauce, I used Trader Joe's Kanas City Style bbq sauce.
Here it is:
Gettin started.
After 1 hr of smoke and first baste.
After 2 hrs of smoke and 2nd baste.
After the 3rd and final hr of smoke and the last basting.
After 2 hrs in the foil and the first coating of barbecue sauce.
After 1 hr of cooking the barbecue sauce into a rich, thick, mahogany layer.
3 hrs of smoke, 2 hrs in the foil, 1 hr of finishing with sauce. The combination of smoke, baste, and sauce really works into a nice complex flavor. I will be repeating this combo again soon by popular demand.
