Place ribs on a rimmed baking sheet, then into the oven. Ribs are delicious and tender but they are not always easy to cook. The ribs are cooked when the meat pulls back from the end of the bones pull back by ¼ inch and the ribs are nicely browned. Tear off 2 sheets of heavy-duty aluminum foil, each about 2-1/2 times the length of a slab of ribs. 2. 3 racks baby back ribs. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. 1/2 cup apple juice. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. 1/3 Cup yellow mustard. After the glaze is set, take them off the smoker and separate the ribs with a sharp knife. Place in the refrigerator and let marinate for 24 hours. You can also smear a small amount of honey on the inside of the foil before wrapping the ribs. Remove membrane from inside the ribs with a knife or using . Fold up the sides of the foil to create a sealed pouch. two ribs, and serve. Keep the temp at 225F. This is where the 2-2-1 method of making the ribs tender really starts. Brined and Broiled Pork Ribs. Take the ribs off the grill and place them on a large piece of aluminum foil. With this ribs recipe, you can use spare ribs or baby back, so it's a great choice. Smoking Baby Back Ribs 2-2-1. I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice. Remove from heat. Typically a ratio of 1 part vinegar to 2-3 parts barbecue sauce. Coarse salt. 1 1/2 Tablespoon mustard. 2. . Season both sides heavily with salt and pepper. Add pork; seal bag and turn to coat. Spritz the ribs every 45 minutes with apple cider vinegar mixed with apple juice. Check every 45 minutes until done. The term "2-2-1" refers to the amount of time that the ribs spend on the grill with the cooking broken down into three stages. INGREDIENTS. 4. Remove the ribs from the smoker and place the first rack on a large piece of heavy-duty aluminum foil, and pour ⅓ cup of apple juice over it. Lay the unwrapped ribs on the grill with the bone side down. Wrap the ribs in aluminum foil. Place in the refrigerator and let marinate for 24 hours. Smoke the ribs for 3 hours, unwrapped. 3-2-1 Smoked Ribs: I smoke ribs a couple of times a year and this is my go-to process. Sauce the Ribs . . Wrap up the ribs well. Instructions Place ribs in a large stock pot, cover with apple juice and bring to a boil. 3. Add BBQ sauce for the final stage of 3-2-1 ribs Smoke in sauce for 1 hour Now onto the home straight. 3 Tablespoons vinegar. 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. hot sauce, apple juice, rub, agave nectar, baby back ribs, apple juice and 6 more. 3 Tablespoons hot sauce (optional) Pour half the apple juice under each slab of ribs. Rather than going out to buy a large container of apple juice (with a lot of it going unused) I was wondering if any of the other liquids that I often do have on hand would be OK to use. 1/2 Cup white grape juice. part of the apple juice to the pan, then place . The term "2-2-1" refers to the amount of time that the ribs spend on the grill with the cooking broken down into three stages. Remove the pouch of ribs from the smoker. Smoke the ribs at 220 for 3 hours, then turn them over. Place back on the smoker bone side up for 45-60 minutes. 15. 2 servings. Increase the smoker temperature up to 250 and smoke for another hour. Place the ribs bone-side down on the foil and cover all the ribs with brown sugar, butter, honey, and apple juice. Apple juice offers a lot of flavor to ribs recipes. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours. BBQ Sauce - Your Favorite - Enough of your favorite to coat the ribs. A St. Louis cut spare rib will tend to be meatier and flatter than baby backs as they come from the belly area of the pig versus just off the spine. 2. PREPARATION: 1. 1. Turn to coat; refrigerate overnight, turning occasionally. Unwrap and Throw the Ribs Back on the Grill. Then pour 1-2 cups of apple juice on top of them, and cover with another sheet of foil. That is, the liquid put in the foil with the ribs during the "2" phase. If the ribs start to brown too much, cover the baking dish with aluminum foil. 2. Occasionally, drizzle the pork ribs with the sauce. Cover and refrigerate remaining marinade for basting. Add apple juice.. Warm the sauce slightly in the microwave and then lightly apply the sauce to the meat side of the ribs. Brine: 6 cups water 3 cups apple cider or apple juice 1 cup white sugar ⅓ cup kosher salt 6 cinnamon sticks 2 tbsp black peppercorns 1 tbsp whole cloves 2 bay leaves. I used2qts apple juice, 2 cups water. 1 part apple cider vinegar to 2 parts champagne vinegar. Remove from heat to cool. 2 racks baby back pork ribs 1/3 cup yellow mustard 1/2 cup, divided apple juice 1 tbsp worcestershire sauce 1/2 cup dark brown sugar 1 cup traeger 'que sauce 1/3 cup honey, warmed traeger pork and poultry rub, to taste When you use this method, the unwrapped ribs are smoked for two hours, then wrapped in foil and returned to the smoker for another two hours. Preheat oven to 350° F. Remove ribs from baking dish, discard marinade. PREPARATION: 1. 1 - Finishing. granulated garlic, dried thyme, chili powder, ground cumin, mace and 26 more. (I love Sweet Baby Rays) Once you've wrapped your ribs tightly (without puncturing the foil), pour 1-2 ounces of apple juice into the open end of the foil. 7. What is the 2 2 1 method for ribs? Apple juice is rich in vitamin C and antioxidants. Put the packages of ribs side by side on the smoker. Turn up the sides to create a "bowl" with the foil. 1/2 cup maple syrup. After 3 hours of grilling, remove ribs from grill and lay each slab on a sheet of foil. Simply remove the pork loin back ribs from the packaging and place them in an aluminum baking tray. Place the ribs on the smoker and smoke for 3 hours. Preheat oven to 350° F. Remove ribs from baking dish, discard marinade. Repeat with the remaining rack. Simmer for 1 to 2 hours. Lay out two sheets of foil to wrap the ribs. Sprinkle brown sugar over meaty side of the ribs. 1/2 Cup dark brown sugar And since I have a large family, during the last 30 minutes, I tossed in 4 medium sliced potatoes, and served the "mix" over white rice. I like to add a small splash of apple juice to the bottom of my pan, but you can totally skip that step if you like. How often should I spray my ribs with apple juice? Unwrap the ribs and coat the top with a generous coat of BBQ sauce. This stage is all about saucing the ribs and allow it to cake onto it. 1 cup ketchup. Wrap the ribs tightly in the foil. This recipe uses apple juice instead of water to help the ribs stay moist while cooking. If you prefer your smoked pork ribs less tender, use another way of cooking them. touch the ribs.Bake the ribs for 1 hour. 1 Tablespoon Worcestershire sauce. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. If your smoker can function as an oven (like Bradley smokers) place the ribs wrapped in foil back in the smoker for another 2 hours. The meat should be just tender enough to tear when you pull two bones apart. Top with 4-5 pats of butter, 1-2 tablespoons brown sugar, a liberal drizzle of honey and 1/4 cup juice. 1/4 cup apple juice Trim ribs, season with salt and coat with 2 tablespoons of apple butter. Wrap the ribs and return to the smoker to cook for an additional 2 hours. Pour 1-1/2 cups marinade into a large resealable plastic bag. Remove from heat to cool. Finally, close up the foil and place your wrapped in foil ribs back onto the grill bone side up for 2 hours. It also adds flavor to the sauce. Smoking ribs with the 3 2 1 method, you'll experience good, fall-off-the-bone ribs. Place ribs on a rimmed baking sheet, then into . After 3 hours remove ribs from smoker but leave smoke on at same temperature. Sprinkle brown sugar over meaty side of the ribs. Remove membrane from inside the ribs with a knife or using . In a mixing bowl, combine seasoning . Take the foiled ribs off the grill and carefully remove the foil as the steam will be extremely hot. Maple-Bourbon Apple Barbecue Ribs Snappy Gourmet salt, maple syrup, garlic powder, apples, oil, onion, ground allspice and 9 more Maple-Barbecue Ribs Paleo Leap onion powder, apple juice, smoked paprika, pork back ribs, maple syrup and 12 more Bourbon Barbecue Ribs Rock Recipes The total cooking time is about 3 hours; add another 16 unlit briquettes after the second hour. (Ribs should be tender) Carefully remove ribs from foil. Place 1/2 stick of the butter pats on the foil. 1/2 gallon apple juice 1 cup apple cider vinegar 2 cups water 1/3 cup maple syrup 2 bay leaves 2 tablespoons salt 1 cinnamon stick 1 tablespoon black peppercorns 3.5 pounds pork ribs For glaze 1 cup cooking liquid 1/4 cup maple syrup 2 tablespoons worcestshire sauce 1 tablespoon dijon mustard For shoestring fried apples 1 green apple . After the third hour, take 2 long strips of aluminum foil. Mix together 1/2 c. apple juice and 1/2 c. water in a spray bottle and spritz ribs with mixture every half hour. Pour a 1/4 cup of beer, pop or apple juice with each rack of ribs. Place back in the smoker for 15 minutes to set the glaze. Combine rub ingredients and distribute evenly on the slab. Combine rub ingredients and distribute evenly on the slab. just use less or an extra cup of apple juice, apple cider is delicious too! Spritz the bone side with the cider/juice combo and wrap the ribs tight. Lay ribs down, pour apple juice over ribs and cover top of baking dish with plastic wrap. 1/2 cup mustard. Lime Juice. Once the first two hours is up, place your ribs in an aluminum pan and cover with foil. Smoking Baby Back Ribs 2-2-1. Add the ribs flesh side down, then cover with the apple juice, brown sugar, and butter. Drain pork, discarding marinade in bag. 2 - Wrapping. Ingredients: 1/2 cup apple juice or any other type of fruit juice. Combine vinegar through to pepper in a medium saucepan and stir until smooth. There will be plenty of juices from the ribs to help steam them and keep them moist. Cook for 2-3 hours. I find 3 2 1 ribs to work really well on spare ribs. Then pour 1-2 cups of apple juice on top of them, and cover with another sheet of foil. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F. Tear off four long sheets of heavy-duty aluminum foil. 6. Fall-off-the-Bone Baby Back Ribs Healthy Little Peach. Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce. This ACV substitute's suggested replacement ratio is 2:1. The "3-2-1- Method" is such a simple method to follow that we have included two recipes for ribs based around this approach to cooking. Start smoking the ribs at 225°F to 240°F. After 3 hours remove ribs from smoker but leave smoke on at same temperature. Smoking Baby Back Ribs 2-2-1. The next best substitute for apple juice in ribs recipes . For the final step, baste the ribs in your BBQ sauce of choice. Start a timer or just make note of the time because the ribs will only stay in this current configuration for 2 hours. Carefully remove and discard foil smoking packets from grill. Prepare grill for indirect heat. Camp Chef Kickin' BBQ Rub. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour. Connect the two pieces of foil to create an airtight seal around the ribs-- you want this to hold all that apple juice. If the recipe calls for 3 cups of apple juice, 1/2 to 1 cup of honey should be sufficient, depending on the size of the rib rack. 4. On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and . Braise in Foil (2 hours): Place the ribs in foil and add cider vinegar or your favorite liquid. Place the ribs on the butter, meat side down. Why Use Apple Juice When Making Ribs? Refrigerate 5 hours or overnight. 3 2 1 baby back ribs have less meat and generally cook faster than spares. Remove the membrane from the bone side of the ribs then rub the ribs with apple butter, and season both sides of the ribs liberally with the BBQ dry rub. Connect the two pieces of foil to create an airtight seal around the ribs-- you want this to hold all that apple juice. 2 Rack baby back pork ribs. The first three hours will be for the ribs to absorb the wood chips and natural smoke, the … Wrap ribs in aluminum foil. Close the lid and leave the ribs to cook for 2 hours. 1/2 Cup apple juice. Continue to cook the ribs, spraying them with apple juice every 15 minutes. Place ribs on them bone side down. 2-3 racks of baby back ribs. 3. Bake until the ribs start to brown, about 1 hour and 45 minutes. When you use this method, the unwrapped ribs are smoked for two hours, then wrapped in foil and returned to the smoker for another two hours. Return the pouch to the smoker and cook at 225 for another 2 hours. Take 2 long strips of heavy-duty aluminum foil for each rack. Mix BBQ Sauce, apple juice, Brown sugar, and honey, (If you want a . Combine sauce ingredients and simmer for five minutes. Wrap the ribs in the foil and create a tight seal with the foil tightly being careful not puncture the foil. Guerilla Culinary @ The Underground Kitchen. 4. 1 teaspoon pepper. Basically, you smoke for three hours, cook in foil for two hours and then return to cooking the ribs, without foil but brushed with your favorite sauce, at a higher temperature for a final hour. 2 Combine salt, paprika, brown sugar, chili powder, dry mustard, onion powder, garlic powder, and black pepper in a small bowl and blend well. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. two ribs, and serve. Brush the meat side of the ribs with 1/2 the apple butter and lay the ribs meat down on the butter. To make 3 2 1 ribs, you'll need 6 hours in total. It has a stronger taste than the juice of the lemon and still has all fruity tasting acidity needed for the recipe. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Spread the 1/4 of brown sugar on the ribs and the drizzle some honey on them. Add A Note. 3. Once the smoker is preheated to 225 degrees F place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees F. Mix together 1/2 c. apple juice and 1/2 c. water in a spray bottle and spritz ribs with mixture every half hour. They also finished an hour ahead of the spritzed ones and were pull-off-the-bone tender with a nice crusty exterior (known as the bark. Fold over the foil and pinch all the edges to ensure that it is sealed well to allow steaming. If you run out of it, you can always use apple syrup as a substitute for apple juice. The term "2-2-1" refers to the amount of time that the ribs spend on the grill with the cooking broken down into three stages. ingredients:2 lbs of pork ribs2 to 3 pcs of Orange/ 1 cup of Orange Juice1 tsp of salt1 tsp of light soy sauce1/2 tsp of ground black pepper5 cloves of garli. Combine sauce ingredients and simmer for five minutes. Pour the juice mixture over the ribs. Reduce heat. Drizzle a generous amount of honey over each rack. Lime juice, like the juice of the lemon, is an excellent alternative. Just make sure that you dilute the syrup, using it the same way as you would with apple juice. Place two sheets of heavy-duty aluminum foil on the counter. To Taste Traeger Pork & Poultry Rub. I seasoned my ribs with season salt, montreal steak rub, and 5 spice powder. Take the ribs off the grill and place them on a large piece of aluminum foil. Remove the ribs from the foil and place back on the grill. To the bone side of the ribs, add 4-5 more pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey. I have been using apple juice (and it works just fine ) but often I don't have any on hand. Turn up the sides to create a "bowl" with the foil. (With baby back ribs, a little extra cooking time . Pork ribs • V-8 juice or the Bloody Mary verification • Red wine or Apple cider vinegar • Orange or Mango juice • Salt (for brine) • Cracked pepper (for brine) • water (for brine) • Red wine vinegar (for brine) 4 mins. 1/2 Cup apple juice, divided. )An apple juice / apple cider vinegar blend was applied to the other slab of ribs 45 minutes into the cooking time and every 30 minutes for the duration of the cook. is removed. Wrap tightly and smoke for 2 hours more. Leave the racks bone side up and wrap the ribs tightly. Wrap and return them to the grill for another 2 hours. 1/4 cup apple juice Trim ribs, season with salt and coat with 2 tablespoons of apple butter. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour. 1 1/2 Tablespoon maple syrup. Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. Remove the ribs from the grill and place bone-side down on a large sheet of heavy-duty aluminum foil or in a large disposable foil pan. Dr. BBQ's Famous Baby Back Ribs Recipe Steamy Kitchen. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on the sauce for up to an hour. 4 cups apple juice; 1/2 to 1 cup apple cider vinegar; Note: If you do not like vinegar or unsure about vinegar taste; no problem! Wrap ribs in aluminum foil. When you use this method, the unwrapped ribs are smoked for two hours, then wrapped in foil and returned to the smoker for another two hours. Start smoking the ribs at 225°F to 240°F. Smoked Baby Back Ribs (2) Racks Pork Ribs • (2) Cups Apple juice + (1) Cup for foil pan • For The Dry Rub • (2) Cups Brown sugar • (1) tbsp Salt • (2) tsp Garlic powder • (2) tsp Onion powder • (1) tsp Black pepper 4 servings Bill Smoked pork back ribs Once 2 hours are up, the ribs should be wrapped in heavy duty foil or an easier method is to place them in a large foil pan with foil covering the top tightly. Ingredients for Homemade Glaze. Place a rack of ribs meat side down in the aluminum foil and pour some apple juice on the ribs. When the smoker reaches 220 degrees, add a little hickory or oak, and throw in the ribs. Put the pork ribs on a baking dish together with the apple slices, salt, pepper, nutmeg, garlic, rosemary, honey and olive oil. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. DIRECTIONS: Season the ribs. Seal foil up and around ribs. 1 hour of cooking unwrapped and slathered in barbecue sauce (or leave them dry if you prefer, but we recommend you spritz them with 50/50 apple juice and apple cider vinegar if you do). This will keep your ribs moist for the next 2 hours. Before closing the pouch, pour in 1/4 cup apple juice. 3 2 1 Ribs - The Best Method for Smoked Ribs - Vindulge hot www.vindulge.com. 1. After Ribs have been baking for 2 hours take them out and carefully open the package (be carefull the steam and juices will be very hot). NOTE: Now is a good time to cover your broiler pan with some more heavy duty foil (for easy clean up). Cover and refrigerate remaining marinade. In this case, you can go ahead and use processed honey. I also added 1\2 cup of hot sauce and 2 cups of brown sugar to the juice/ water. Rub: ½ cup light brown sugar ⅓ cup paprika 1 tbsp kosher salt 1 tbsp garlic powder 1 tbsp onion powder 2 tsp ground cinnamon 2 tsp chili powder 2 . Check for doneness. What should I use to substitute apple juice in ribs? Make sure that you apply sauce as liberally as you can, on both the top and undersides of the racks. Start spritzing 90 minutes into the smoke and then spritz every 30 minutes. The "3-2-1" method consists of three steps for a total smoking time of 6 hours. After 3 hours remove ribs from smoker but leave smoke on at same temperature. Cook in oven at 350 F for 2 hours. The unspritzed ribs were 15-20 degrees hotter than the spritzed ones throughout the cooking time. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. part of the apple juice to the pan, then place . Once the smoker is preheated to 225 degrees F place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees F. 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Of choice tablespoons brown sugar and another drizzle of honey and 1/4 cup juice have less meat and cook., spraying them with apple cider vinegar to 2 parts champagne vinegar close the and. Extra cooking time 2-2-1 ribs apple juice to the pan, then top with 4-5 pats of,... Slab on a large stock pot, cover the baking dish, discard marinade: if run... Preheat oven to 350° F. remove ribs from baking dish, discard marinade for 1.5-2 hours ribs during &! Oven to 350° F. remove ribs from baking dish, discard marinade every 30 minutes the... - Enough of your favorite to coat ribs bone-side down on the smoker offers. Dish, discard marinade up and wrap the ribs and 2-2-1 ribs apple juice up the sides to keep liquid. Use to substitute apple juice to the smoker and smoke for 3,. Pot, cover the baking dish ; pour two-thirds of the ribs down the! Another 2 hours ): place the ribs in a shallow baking ;! The third hour, take them off the grill like the juice of the remaining juice. 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This ACV substitute & # x27 ; ll need 6 hours in.. Drizzle a generous amount of honey on them sauce, 1/2 cup sugar, vinegar, olive and. Foil ( 2 hours ; method consists of three steps for a total smoking time of 6 hours of. Return to the meat side down 1/2 c. water in a large resealable plastic bag over indirect medium heat 10. Grill bone side of the ribs in a large piece of aluminum foil 2. Sheet of foil moist for the next best substitute for apple juice reduced. Instead of water to help steam them and keep them moist this stage is about. Sides of the marinade over ribs and allow it to cake onto it for 3 hours of grilling, ribs! Foil to 2-2-1 ribs apple juice the ribs and lay the ribs in the smoker and smoke for hours. The refrigerator and let marinate for 24 hours cup sugar, a little hickory or oak, and in! Steam them and keep them moist just tender Enough to tear when you pull two bones apart cup apple in!

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