Description
A complete guide to making tender, smoky, and flavorful BBQ ribs on the grill using the classic 3-2-1 method. Perfect for backyard cookouts, this recipe walks you through selecting, seasoning, grilling, and saucing ribs to perfection.
Ingredients
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1 rack (2.5–3 lbs) baby back or St. Louis-style pork ribs
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2 tbsp brown sugar
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1 tbsp paprika
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp black pepper
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1 tsp salt
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½ tsp cayenne pepper (optional)
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1 cup ketchup
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¼ cup brown sugar (for sauce)
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2 tbsp apple cider vinegar
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1 tbsp mustard
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1 tsp garlic powder (for sauce)
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Apple juice (for wrapping)
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Aluminum foil
Instructions
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Prep the Ribs: Remove the membrane from the back of the ribs. Trim excess fat.
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Make the Dry Rub: Combine brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
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Season: Rub the spice mix generously over both sides of the ribs. Let sit for 1 hour or refrigerate overnight.
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Preheat Grill: Set up your gas or charcoal grill for indirect heat. Aim for a temperature of 225°F (107°C).
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3-2-1 Method:
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Grill ribs bone-side down for 3 hours over indirect heat.
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Wrap in foil with 2 tbsp apple juice and cook for another 2 hours.
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Unwrap, brush with BBQ sauce, and grill for 1 more hour to caramelize.
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Make BBQ Sauce: Simmer ketchup, brown sugar, vinegar, mustard, and garlic powder over low heat for 10–15 minutes until thick.
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Rest and Slice: Let the ribs rest for 10–15 minutes. Slice between the bones and serve.
Notes
Use a smoker box or foil packet with soaked wood chips for added flavor.
Adjust rub or sauce ingredients to taste (more heat, more sweet, etc.).
Baby back ribs cook a bit faster than St. Louis-style, so check doneness with a thermometer or bone pullback.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Grilling
- Cuisine: American