Sweet and Spicy 3-2-1 Baby Back Ribs
Sweet and Spicy 3-2-1 Baby Back Ribs
Baby back ribs with an electric smoker using the 3-2-1 method.
Equipment
- Smoker
Ingredients
- 2 racks baby back ribs my racks weighed about 2 lbs each
- 5 T Hardcore Carnivore Red split
- 6 T butter divided into pats
- 1/4 cup brown sugar
- 1/4 cup apple juice
- Stubbs Sweet Heat sauce
Steam
- 1/4 tart cherry juice
- 3/4 apple cider vinegar
Smoke
- 1/2 apple wood
- 1/2 mesquite
Instructions
- Before beginning, prepare smoker. For my electric smoker, I had chips to the smoke box, and a liquid to the steam reservoir. For this recipe I used a 50/50 mix of apple and mesquite chips for the smoke, and 3:1 mix of apple cider vinegar and tart cherry juice for the steam. Once that is complete preheat smoker to 180°F.
- Remove ribs from packaging and remove membrane if needed. Pat dry on all sides with paper towels. Liberally cover ribs with layer of the rub, I used Hardcore Carnivore Red. Place in preheated smoker for three hours.
- Prepare a large work area by placing a piece of heavy duty foil (or 2 layers if desired). Place rack meat side down. Top with half of the butter and brown sugar. Pour half of the apple juice under and wrap tightly. Being careful to not tear through the foil. Repeat with other rack and place in 225°F smoker for two hours.
- Remove ribs from foil and place on a large work surface. Brush barbecue sauce on all sides. Return to 225°F smoker meat side up for one hour.
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