In the South, BBQ Ribs are a slow-and-low labor of love. We’re going for “competition style”—where the meat is tender enough to pull cleanly off the bone with a gentle bite, but not so mushy that it falls off when you pick it up.
The secret is the 3-2-1 Method. It’s a foolproof timing system that guarantees perfect texture every single time.
The “3-2-1” Southern Ribs
1. The Prep
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2 Racks Stork-style or Baby Back Ribs
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Yellow Mustard (as a “binder” to hold the rub)
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The Dry Rub: * 1/2 cup Brown Sugar
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2 tbsp Smoked Paprika
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1 tbsp Black Pepper
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1 tbsp Salt
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1 tsp Garlic Powder
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1 tsp Onion Powder
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1/2 tsp Cayenne (optional)
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2. The Wrap Essentials
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Apple Juice or Apple Cider Vinegar (in a spray bottle)
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4 tbsp Butter (sliced)
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1/4 cup Honey or Maple Syrup
Step-by-Step Instructions
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