321 Bourbon Glazed St Louis Ribs

[Retired Spook]

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!

 

[bauchjw]

Those look awesome! Great work! I like the 321 and used it for a long time! Out of laziness I’ve gone back to the all naked again! 321 rocks though and you nailed it! Points!

 

[jaxgatorz]

Beautiful ribs . Great color.

 

[Gonna Smoke]

Very nice, Spook!!

 

[JLeonard]

Dude! I’m still full from my dinner. But I’d hurt myself for a couple of those bones!

Jim

 

[Texas Cookin']

Good looking ribs. I’m a 3-2-1 guy myself.

 

[KimberlyO]

Those look delicious! As I'm sure you already know, it is often about figuring out what works for you and your smoker. All kinds of things impact which methods work best for any kind of meat. Congrats for finding your sweet spot and enjoy!