BBQ 3-2-1 St. Louis Ribs
Ribs don't get much easier or tastier with 3-2-1 ribs. This juicy method will win over your heart and your stomach. These pork ribs are rubbed with our signature Smokey Michigan All-Purpose Seasoning and smoked for three hours, wrapped with brown sugar and honey then cooked for 2 more hours and given perfect color with a little Smokey Michigan BBQ sauce for glazing in the final hour. Smoke your ribs with apple or your favorite wood.
Ingredients
2 Racks St. Louis-style ribs
As Needed Smokey Michigan All-Purpose Seanseaing
½ cup Age Balsamic vinegar
1/2 cup brown sugar, divided
1/3 cup honey, divided
1 cup of any Smokey Michigan BBQ sauces
Directions
Remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Place your racks of ribs in a large aluminum pan
Rub generously each side of the racks of ribs with aged Balsamic vinegar coating the whole rib
Season both sides of the ribs generously with Smokey Michigan All-Purpose Seanseaing set back into the refrigerator for at least 4 hours
When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Preheat the grill with the lid closed.
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs. Sprinkle half the brown sugar on the rack then top with half the honey. Tightly wrap the ribs with the foil to create a leak-proof pouch. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill, meat side down, and cook for an additional two hours
Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with your favorite Smokey Michigan BBQ sauce.
Discard the foil. Arrange the ribs directly on the grill grate, bone side down and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more. Let the ribs rest for a few minutes before serving. Enjoy!
