Sweet Hickory Smoked Ribs (3-2-1 Method) Recipe

Sweet Hickory Smoked Ribs Recipe (3-2-1 Method)

This recipe utilizes the classic “3-2-1” technique for smoking ribs. It calls for Morgan’s Carolina Q’ Sweet Hickory BBQ Sauce, the Grill Master’s Choice item from our May 2022 box, Smoke & Spice, for a sweet and savory finish.

Note: If using baby back ribs, this technique will result in fall-off-the-bone ribs. If you prefer your ribs to have some snap, shorten or skip the two hour wrapping method (or substitute with spare ribs).

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Sweet Hickory Smoked Ribs (3-2-1 Method) Recipe

Sweet Hickory Smoked Ribs (3-2-1 Method) feat. Morgan's Carolina Q'

Grill Masters Club
This technique will result in fall-off-the-bone ribs, especially if using baby backs. If you prefer ribs that have some snap, skip the 2 hour wrapping step. If you prefer spare ribs over baby backs, use them instead!
Prep Time 20 mins
Cook Time 6 hrs
Course BBQ
Cuisine American

Equipment

  • Smoker

Ingredients
  

  • ½ cup Carolina Sweet Hickory Sauce by Morgan's Carolina Q' BBQ Sauces (May 2022 featured product)
  • 1 rack Pork Baby Back Ribs (or sub spare ribs)
  • ½ cup Apple Cider Vinegar
  • cup Honey
  • 3 tbsp Butter
  • 2 tbsp Your Favorite BBQ Dry Rub

Optional Dry Rub Ingredients:

  • 2 tbsp Brown Sugar
  • 1 tbsp Salt
  • 1 tbsp Ground Black Pepper
  • 1 tbsp Paprika
  • 1 tbsp Granulated Garlic

Instructions
 

  • Preheat smoker to 225 °F.
  • Remove the silverskin layer from the back of your ribs.
  • Rub both sides of ribs with olive oil, then generously apply your dry rub (or make your own: 2 parts brown sugar, 1 part salt, 1 part pepper, 1 part paprika, 1 part granulated garlic)
  • Place ribs on smoker bone side down and smoke for 3 hours at 225 °F.
  • Remove ribs and prepare to wrap them: Place ribs bone-side down on large piece of aluminum foil. Liberally coat entire rack with honey; place a knob of butter every 3 inches. Fold the edges up, then pour some apple cider vinegar over the rack. Tightly fold the foil to create a seal.
  • Return ribs to smoker BONE SIDE UP (so the butter will be on the bottom). Smoke an additional 2 hours at 225 °F for tender, fall-off-the-bone ribs.
  • Remove ribs from smoker and unwrap. Return ribs to smoker, bone side down, baste with Morgan's Carolina Q’ Sweet Hickory Sauce, and smoke for an additional hour at 225 °F.
  • Once the sauce has caramelized, remove the ribs. Let rest 5 minutes, then slice, serve and enjoy!
Keyword featured box item, pork recipe, ribs

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