I am so excited to share this 3-2-1 smoked spare rib recipe created especially for your super bowl party this Sunday. There's only one thing more important than the game.. it's the food!

If you haven't used the 3-2-1 method to get smoked spare ribs to that coveted “fall off the bone” tenderness, juiciness in every bite and a crust on the outside that will tantalize your tastebuds, then you haven't had ribs at their best.

With easy to follow instructions and my original rub recipe (purchase recipes here) in hand, it's a win-win situation!

Follow me: Twitter  |  Facebook  |  Instagram

Barbecue's Greatest Secret.. My Original Rub Recipe!


recipe-ad-rub

Be sure to use my original rub recipe on these super bowl smoked spare ribs. They are easy to make using common ingredients that you probably already have in your pantry or spice cabinet and you'll be amazed at how good they are.

promise you’ll love my dry rub/seasoning recipes and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate download + email download

Order the Recipes for Jeff's Rub and Sauce

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 6 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 185-190 or until tender
  • Recommended Wood: Cherry
What You’ll Need
Prep the Meat

Place the spare ribs bone side up on a cutting board or down in a pan.

Remove the Skirt

First we have to remove the flap of meat called the skirt.. this piece is best removed and cooked alone to allow a more even thickness of the ribs and to allow more smoke to get to the back side of the ribs.

Using a sharp knife, hold it up vertically with one hand and slice it off as close to the bone as you can get.

Remove the Membrane

If you look closely, you will see a thick plastic-like membrane on the outside of the bones. Very carefully, get your fingers under this and with a good grip, pull it clean off. If you need a better grip, you can use a paper towel or some catfish skinning pliers.

It's not important that you get it all off in one piece or even that you don't leave any. Get as much of it as you can.

The one on the left still has the membrane, one on the right has been removed already.

All removed.

Remove the Brisket Bone

There is a odd shaped bone that runs sort of diagonal on one side of the rack of spare ribs. You don't have to remove it but it does make the ribs much easier to slice when they are done smoking.

I call it bone, but really it's mostly cartilage so a good sharp knife and it will come off with relative ease.

Mustard and Rub

While the meat is still laying bone side up, it's a great time to go ahead and season up this side.

To help the rub to stick really good, apply a good coat of yellow mustard all over.

Generously apply my original rub (purchase recipes here) to the bone side of the ribs giving preference to the more meaty areas and less preference to the bones themselves.

Leave them sitting there for about 10 minutes to let the rub draw moisture from the mustard and the ribs. You will see a visible change in the rub once they are ready to turn over.

Flip the spare ribs over to meaty side up, bone side down.

Apply a coat of yellow mustard to the top and sides of the ribs to make sure the rub will stick really well.

Generously apply my original rub (purchase recipes here) to the meaty side of the spare ribs.

Leave them sitting there for about 10 minutes to let the rub soak up the some of the moisture.

The rub will get a sort of “wet” look to it when they are ready to go on the smoker.

Note: if you have a really small smoker, it may be necessary or simply advantageous to cut the rib racks in half. This will help them to fit better and as an added benefit, will make them easier to handle.

Set Up the Smoker

Set up your smoker for cooking at about 225-240°F using indirect heat. If your smoker has a water pan, fill it up.

If it is cold out, consider allowing your smoker to preheat for an hour or more so the metal can warm up and help reduce the heat recovery time when you open the door to insert the food.

Once your smoker is ready, the spare ribs can be placed in the smoker.

I used the Smokin-it 2D electric smoker for some of these ribs.. I'll be writing a review on this one very soon but I am really liking what I see so far!

The First 3 Hours

I recommend using cherry wood for smoke but pecan, hickory, apple, etc. will work fine. Use the smoking wood that you have available.

Place the spare ribs directly on the smoker grate or if you cut them in half, you can place the halves on Bradley racks, cooling racks or a Weber grill pan to help transport them to the smoker.

Maintain 225-240°F with smoke during this first 3 hours and keep the door/lid closed for better heat retention.

Wrap the Spare Ribs in Foil

At the end of 3 hours, wrap the spare ribs in a double layer of heavy duty foil. It is best if they are not wrapped extremely tight but it is important that the foil is sealed pretty good so the steam can stay inside and help to tenderize the meat.

Some folks add juice or some liquid to the foil before closing up the foil.. I have done this as well but in my most recent experience, I get better results from omitting the extra liquid.

Once the ribs are wrapped in foil, place them back into the smoker and continue cooking them at 225-240°F for about 2 hours.

Finish in the Smoker or on the Grill

At the end of 2 hours wrapped in foil, the ribs will be really tender but the outside will be soft and mushy. To form a good crust it is essential to give the ribs another hour or so in the smoker, unwrapped.

Remove them from the foil and place them back on the smoker grate for 1 hour.

You can also throw them onto a hot grill and get this done quicker. The grill is also a great place to add some sauce and let it caramelize.

I made a delicious mustard sauce by mixing my original barbecue sauce (purchase recipes here) with equal parts yellow mustard.

I fired up the XL Big Green Egg (325°F indirect) and gave the ribs about 5 minutes on each side while painting on the mustard sauce. I highly recommend this sauce and method.

Rest the Ribs

Once the ribs are finished, place them on the counter with some foil tented over the top for about 20 minutes to let the juices redistribute throughout the meat.

Slice and Serve

Slice the ribs between the bones and serve right away.

 

Notes and Comments
  • It is ok to season the ribs with my original rub (purchase recipes here) the night before and it may even make them better.
  • Be sure to season the skirt and brisket bone and cook them right along with the rest of the ribs, I usually do not wrap these but let them go for an hour or two and they make great snacks.
  • If you decide to do baby back ribs instead, the steps are 2-2-1 instead of 3-2-1.. just one less hour in the beginning.

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

You Need Jeff's Book!

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de

Buy Almost ANYTHING at Amazon!

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

 

Printable Recipe

5.0 from 1 reviews
3-2-1 Spare Ribs for Super Bowl
 
Prep time
Cook time
Total time
 
If you haven't used the 3-2-1 method to get smoked spare ribs to that coveted "fall off the bone" tenderness and juiciness then you haven't had ribs at their best.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6
Ingredients
Instructions
  1. Place the ribs on a cutting board or into a pan bone side up.
  2. Remove the flap of meat called the "skirt" using a sharp knife.
  3. Remove the brisket bone at the top edge of the ribs.
  4. Remove the plastic-like membrane using a paper towel or catfish pliers for better grip.
  5. Apply a coat of yellow mustard to the bone side of the ribs
  6. Generously apply Jeff's original rub to the bone side of the ribs.
  7. Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture from the mustard and the meat juices.
  8. Flip the spare ribs over to meaty side up.
  9. Apply a coat of yellow mustard to the meaty side of the ribs
  10. Generously apply Jeff's original rub to the meaty side of the ribs.
  11. Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture from the mustard and the meat juices.
  12. The ribs are now ready for the smoker.
  13. Set up your smoker for cooking at about 225-240 °F using indirect heat and cherry wood for smoke.
  14. Once the smoker is ready, place the ribs directly on the smoker grate and cook for 3 hours.
  15. At the end of 3 hours, wrap the spare ribs with 2 layers of heavy duty foil to allow the ribs to steam and tenderize.
  16. At the end of 2 hours wrapped in foil, unwrap them once again and place them back into the smoker at 225-240°F to firm up the crust and finish cooking.
  17. You can also place them on a 300°F grill for about 5 minutes each side. This is a great time to brush on sauce if you like.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

4 Comments on this article. Feel free to join this conversation.

  1. Bob Tommassello March 22, 2017 at 7:49 pm - Reply

    I have used your rub on pork loin, ribs, pork shoulder and your barbecue sauce for pulled pork. I have enjoyed great comments and more importantly the pleasure my family and friends have from delicious meats.
    Your recipes and smoking instructions are by far the best.
    Thank you

  2. david February 4, 2017 at 8:48 pm - Reply

    Jeff,Great article and recipe. While I generally use a simple rub of garlic, salt, pepper, and brown sugar, I will give this recipe a try (probably many tries!). Looking forward to your review of the 2D as I use the 3D. I will be using your link at amazon in the very near future to order a moisture meter which believe is necessary for ensuring that wood is ‘ripe’ to get good smoke and great Q. Thanks for your site and the forum. Dave

  3. Sam February 2, 2017 at 9:22 am - Reply

    Hi Jeff,

    Been a follower of yours for about six months now and have tried a lot of your recipes and am a big fan. I have a couple of clarifying questions regarding this rib recipe. First, during the last hour, if I choose to put the racks back in the smoker, would you still recommend saucing them with your mustard sauce or does that only apply if you’re grilling them? Second and lastly, if I decide to apply the rub the night before do I do so as a sort of dry brine and then hit it with the mustard and more rub in the morning or are you suggesting that the night before I can use the mustard and the rub and be done with that part of prep?

    Thanks, Jeff! I’ve recommended your website and rub/sauce packages to every barbecue lover I know.. all about supporting the small business.

    • Jeff Phillips February 2, 2017 at 11:00 am - Reply

      Sam, first and foremost, thank you for supporting small business. It’s folks like yourself who keep the website, newsletter and forum going month after month and year after year.

      Regarding the ribs, if I decide to do them the night before, I usually hit them with mustard and plenty of rub and that’s all there is to it.. they go right on the smoker in the morning. You can always hit them with more rub if you think they need it.

      I sometimes sauce the ribs and sometimes I don’t.. just depends on what I am after but it really has nothing to do with whether I finish them on the grill or in the smoker. If I am doing the last step in the smoker, I will sauce them at the beginning of the hour then again every 20 minutes or so to get in about 2-3 good thin layers.

      On the grill, I tend to sauce them and place the sauced side down for about 4-5 minutes then sauce the other side and place it facing down for 4-5 minutes for a great finish. I usually use the Big Green Egg indirect at about 300-325 if I am grilling them but you can also hit them directly with some flames if you want some char.. just watch them closely so there’s not too much char. Char should be an accent only, not the main attraction;-)

Leave A Response

Rate this recipe: