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3-2-1 Spare Ribs for Super Bowl

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.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 6 hours
Servings 6
Author Jeff Phillips

What You'll Need

  • 2-3 racks of pork spare ribs
  • Yellow mustard
  • Jeff's original rub
  • Jeff's original barbecue sauce
  • Heavy duty foil 18-inch

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.