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Michael's 3-2-1 Smoked Pork Ribs
A step-by-step guide to making tender, juicy, competition-style pork ribs using the 3-2-1 method: 3 hours of smoking, 2 hours wrapped, and 1 hour sauced. This method yields fall-off-the-bone ribs with a beautiful smoke ring and layers of flavor.
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Critical Success Points
- • Remove the membrane from the ribs for best texture.
- • Spritz ribs every 30 minutes during the first 3 hours to keep them moist.
- • Wrap tightly with foil and add margarine, honey, and sugar for tenderness and flavor.
- • Be gentle when unwrapping after the wrapped stage; ribs will be very tender.
- • Double-coat with sauce and allow to set for a sticky, flavorful finish.
Safety Warnings
- • Use caution when handling hot foil and ribs after smoking—juices will be very hot.
- • Always use tongs and heat-resistant gloves when working with the smoker.
- • Dispose of hot coals/ashes safely if using charcoal.
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