This recipe utilizes the classic "3-2-1" technique for smoking ribs. It calls for HONKE'S CHIPOTLE MOPPIN' SAUCE, the Grill Master's Choice item from our Savor the Flavor, for a sweet and savory finish.
Note: If using baby backs for your 321 ribs, this technique will result in fall-off-the-bone ribs. If you prefer your ribs to have some snap, shorten or skip the two hour wrapping method (or substitute with spare ribs). Don't have any Honke's? Stock up on Honke's Chipotle Moppin' Sauce now!
This 321 ribs technique will result in fall-off-the-bone ribs, especially if using baby backs. If you prefer 321 ribs that have some snap, skip the 2 hour wrapping step. If you prefer spare ribs over baby backs, use them instead!
Remove the silverskin layer from the back of your ribs.
Rub both sides of ribs with olive oil, then generously apply your dry rub (or make your own: 2 parts brown sugar, 1 part salt, 1 part pepper, 1 part paprika, 1 part granulated garlic)
Place ribs on smoker bone side down and smoke for 3 hours at 225 °F.
Remove ribs and prepare to wrap them: Place ribs bone-side down on large piece of aluminum foil. Liberally coat entire rack with honey; place a knob of butter every 3 inches. Fold the edges up, then pour some apple cider vinegar over the rack. Tightly fold the foil to create a seal.
Return ribs to smoker BONE SIDE UP (so the butter will be on the bottom). Smoke an additional 2 hours at 225 °F for tender, fall-off-the-bone ribs.
Remove ribs from smoker and unwrap. Return ribs to smoker, bone side down, baste with Honke’s Chipotle Moppin’ Sauce, and smoke for an additional hour at 225 °F.
Once the sauce has caramelized, remove the ribs. Let rest 5 minutes, then slice, serve and enjoy!
