Dad's 3-2-1 Ribs

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This recipe is specific to Pork Ribs. The basis of this recipe is really around the technique and not necessarily around the recipe itself. Follow the instructions, read the notes and you'll do just fine.

Prep time is about 20 minutes. Total time is around 6 hours (mostly in the smoker).

-  Ribs (I prefer a meaty Pork rib, like a Loin back)

- Your Favorite Rib Rub. 

- 3-4 Tbsp Olive oil (for the binder)

- 4 pats of butter

- 4 Tbsp Honey

*Tinfoil for wrapping the ribs(I like the Reynolds Heavy Duty for this part)

Start by first peeling off the membrane off the back of the ribs. Best way that I have found is give the ribs a quick rinse of water, in the sink, and pat dry. Then, using a paper towel, tease up a small tag-end of the menbrane, grab it using the paper towel and tear it down the length of the rib. It is worth noting that some people will just score the membrane, and leave it on. 

After the membrane is removed, staying on the membrane side of the rib, rub it down with olive oil. A little will go a long way, I start with a thin strip of oil, on the rib and then rub it in good, making sure the rib is covered well. Next, using your favorite rib rub, season your ribs. Once seasoned, flip the rack over and rub with olive oil and rib rub again. Set aside, and let them sit for a while, go start your smoker.

I use a Treager, but any smoker will do. Set the smoker to Smoke/180 degrees. Once the smoker is up to temp, put the ribs on. Let them smoke at 180 for 3 hours.

After the three hour mark, pull the ribs from the smoker and push the heat up to 225. Now at this point, you can finish the ribs in the oven, because you will be wrapping them. Your chioce.

Rip off a sheet of tin foil, large enough to fully wrap the ribs and and seal them. Lay the ribs on the foil, with the bones facing down, Add 4 or 5 pats of the butter to top of the ribs. Next, run a couple of thin stips of honey up and down the length of the ribs. This is also a good time to add a bit more rib rub, if you think they need it. Seal up the ends of the foil, so the ribs are completely closed in the foil, no gaps. It is important to get a good seal. If you are using the regular foil, I recommend double wrapping.

Once the ribs are wrapped, put them back on the smoker at 225, or the oven at 225, for 2 hours.

After two hours, pull the ribs from the smoker/oven and let them rest, fully wrapped for at least 45 minutes. Down't worry, the foil will keep them plent warm. 

If you like your ribs sauced, crank up your grill to 400 or so. Remove the ribs from the foil. If you want them sauced, sauce them good and put them back on the hot grill. Keep an eye on them, you should only have to really carmalize them for 20 minutes or so. Otherwise, if you are not Saucing your ribs, cut them up and serve them to your guests.

A couple notes. I prefer to not sauce the ribs. I will have a few of different sauces available for guests to use, if they like. I have never had dry ribs wi this method, but there are a few tricks. First, keep the temp of the smoker as constant as possible. Second, be sure to wrap the ribs well. it doesn't necessarily need to be tight to the meat, just sealed well. Lastly, let them rest. That wrapped up resting period is key. 45 minutes of resting is a minimum, and an hour is fine.