With Hubby’s new toy, Pit Boss Pro Pellet Grill, he smoked ribs using the 3-2-1 method. As explained in the Pit Boss Grill website, 3-2-1 method is:
WHAT IS THE 3-2-1 RIB METHOD?
Essentially, 3 2 1 ribs go like this:
3 hours of smoking the ribs directly on the pellet grill.
2 hours wrapped in foil, still cooking on the grill.
1 hour of cooking, unwrapped and slathered in barbecue sauce.(SOURCE)
Without further adieu, here’s Hubby’s version of 3-2-1 Smoked Dry-Rub Barbecue Ribs cooked in his Pit Boss Pro Pellet Grill. If you want a slow-cooked fall off the bone ribs cooked in the oven, here it is. FYI, Hubby used a combination of 2 seasonings. Flavor Mate Churrasco and Long Horn Grill seasoning. Use whichever dry-rub seasonings and bbq sauce of your choice.
#PitBossGrill: 3-2-1 Smoked Dry-Rub Barbecue Ribs
- Pit Boss Pro Pellet Grill
- 1 pack spareribs
- combination of Flavor Mate and Long Horn seasonings (use dry-rub seasoning of your choice)
- 1 cup Cherry Cola BBQ Sauce (use dry-rub seasoning of your choice)
- Prep the ribs: Season both sides generously with the dry-rub seasonings. Let it sit in the fridge for an hour. Take it out to room temperature for 30 minutes.
- Smoke the ribs, bone side down, unwrapped for 3 hours, 225°
- After the 3 hours, wrap the ribs in foil then continue to smoke, flesh side down, for 2 hours.
- After 2 hours, unwrap then glaze with Cherry cola BBQ sauce(or your choice), throw it back into the grill, bone side down, to cook for another hour.
- From Pit Boss Grill website: "You want to start checking for doneness within the first 20 minutes or so. You’ll know your ribs are ready when the internal temp is 185° – 190°F and if you poke a toothpick into the meat, it slides through with little or no resistance. Just like butter."
Finger-lickin’ oh-so-good ribs.
I served our ribs with Ham Fried Rice and sauteed sweet peppers, mushrooms, and onions(easy recipe soon).