Imported from Instagram
Easy 3.5 Hour Ribs
A faster alternative to the traditional 3-2-1 method, these ribs are smoked at a higher temperature and finished with a rich butter bath and bourbon peach glaze for tender, competition-style results in nearly half the time.
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Ingredients
- 2 racks St. Louis or baby back ribs (membrane removed, trimmed of excess fat)
- 4 tbsp yellow mustard (used as a binder)
- 3 tbsp barbecue rub (2-3 tbsp as needed)
- 1 cup bourbon peach bbq sauce (for final glazing)
- 1 stick butter (for butter bath)
- 0.66 cup brown sugar (for butter bath)
- 0.5 cup apple juice (for butter bath)
- 0.5 bottle bourbon whiskey glaze or bbq sauce (Pepper Palace brand recommended; for butter bath)
Steps
- 1
Preheat your smoker to 275°F (135°C).
- 2
Remove the ribs from packaging and pat dry with a paper towel. Remove the membrane from the back of the ribs. Trim off any excess fat or bone fragments, then lay them out on a cutting board bone-side up.
- 3
Lightly brush a layer of yellow mustard onto the bone side of the ribs, then season with an even layer of barbecue rub. Let the rub set for 1 to 3 minutes.
- 4
Flip the ribs over and repeat the mustard and rub process on the meat side.
- 5
Place the ribs bone-side down on the smoker and cook for 2 hours.
- 6
Prepare the butter bath by combining the butter, brown sugar, apple juice, and bourbon whiskey glaze in a bowl. Microwave for 1 to 2 minutes just until the butter has melted, then whisk together until well combined.
- 7
After 2 hours of cooking, remove the ribs from the smoker. Prepare two large sheets of aluminum foil for each rack (approximately 10 inches longer than the rack).
- 8
Place a rack of ribs bone-side up on the foil. Pour about 3/4 cup of the butter bath mixture down on the foil and over the ribs.
- 9
Wrap the ribs tightly with both pieces of foil. Repeat the process for the second rack of ribs.
- 10
Place the wrapped ribs back on the smoker and cook for about 1 hour, or until the meat is tender and the bones start to expose. Use a toothpick or temperature probe to check for doneness.
- 11
Remove the ribs from the smoker and let them rest, uncovered, for 15 minutes.
- 12
Baste the ribs with the bourbon peach barbecue sauce and place them back on the smoker for 15 minutes until the sauce has adhered and set.
- 13
Slice the rib bones individually and serve immediately.
Notes
This method is a professional alternative to the 6-hour 3-2-1 method. The higher temperature (275°F) allows for faster rendering without drying out the meat when combined with the foil wrap (butter bath) stage.
Nutrition per serving
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