Texas Smoked Ribs
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
Ingredients
- 1 Cup Apple Cider Vinegar
- 1 bottle Louisiana Grills Sweet Heat Rub & Grill
- 2 Tbsp Olive Oil
- 1 Rack Baby Back Rib
- 2 Tbsp Whole Grain Mustard
- 1 Tbsp Worcestershire Sauce
Special Tools
- Aluminum Foil
- Baking Sheet Pan
- Basting Brush
Directions
- The 3-2-1 method is a cooking method used for smoking ribs at 225°F. The 3 refers to the first 3 hours where the ribs are smoked bare on the grill. The 2 refers to the time when the ribs are removed from the grill, wrapped in foil or butcher paper (usually with some type of liquid or sauce) and put back on the grill for 2 hours. The 1 is the final hour when the ribs are unwrapped and placed back on the grill. Sauce is usually applied during this time. The final hour can be much shorter however since ribs should be considered done according to desired flexibility and tenderness, not temperature (Internal temp should be above 145°F at a minimum).
- Remove the ribs from their packaging and pat dry. Flip to back of ribs and score the membrane with a knife, then peel off the membrane.
- Rub the ribs with the olive oil, followed by a generous amount of Louisiana Grills Sweet Heat Rub on both sides.
- In a small bowl, mix together the mustard, apple cider vinegar, and Worcestershire. Set aside.
- Start up your grill. Once it's fired up, set the temperature to 225°F. Add the ribs and smoke for 3 hours.
- Transfer the ribs onto a foil lined sheet pan and brush both sides with the apple cider vinegar mixture. Wrap the ribs tightly in foil and place back on the smoker for 2 more hours.
- Carefully remove the ribs from the foil and brush with more of the apple cider vinegar mixture. Place the ribs back on the smoker grates and smoke for up to 1 additional hour.
- Remove from the smoker and let rest for 5 minutes before serving.