- Jun 28, 2022
- 1,814
- 2,330
After many disappointments smoking ribs I gave in and tried the 321 technique. I must say, they came out very good...
Kosher salt, fresh ground black pepper, granulated garlic and onion, cayenne pepper and organic dark brown sugar rub, and into the smoker running hickory and post oak @ 225-degrees.
After 3-hours just before wrapping in aluminum foil with butter and some more organic dark brown sugar.
After 2-hours in the foil and back on the smoke for another hour.
Maker's Mark bourbon, organic brown sugar & ketchup glaze.
Finished cooking.
First slices - very good, very tender and juicy without being fall-off-the-bone and the glaze is awesome.
I guess its 321 ribs for me going forward!
Kosher salt, fresh ground black pepper, granulated garlic and onion, cayenne pepper and organic dark brown sugar rub, and into the smoker running hickory and post oak @ 225-degrees.
After 3-hours just before wrapping in aluminum foil with butter and some more organic dark brown sugar.
After 2-hours in the foil and back on the smoke for another hour.
Maker's Mark bourbon, organic brown sugar & ketchup glaze.
Finished cooking.
First slices - very good, very tender and juicy without being fall-off-the-bone and the glaze is awesome.
I guess its 321 ribs for me going forward!