The Adventures of Jae & Trae: 3.2.1 Ribs

Well we are back from another fun outing. We were hanging out and I was like, “Hey Trae! What do you want to do today?” Well He reminded me that my dad had bought me two full racks of St Louis style ribs, so looks like ribs were on the menu. After a few web searches I landed on the 3,2,1 method. That is 3 hours of smoking, 2 hours of steaming, and 1 hour of roasting. Here we go.

First up I had to defrost and peel off the membrane.

  
Once the membrane was off it was time for the mustard glaze and the rub.

  
Once seasoned I let the ribs sit in the fridge for a few hours. When ready I fired up Trae place the ribs in for the 3 hours of smoking.

  
After the 3 hours, I removed the ribs and placed them in foil boats. Once in the boats I poured in apple juice (next time I am going to add in a little bourbon) and on top of the ribs I sprinkled brown sugar and honey, then wrapped them up and place them back on the grill for the 2 hours at 225 of steaming in Apple juice.

  

After the 2 hours I carefully removed the ribs from the foil and placed them back on the grill for 1 more hour at 225. Once on the grill I brushed them with my bbq sauce mixture. By this time it is dark and the ribs smell and look amazing.

  
The hour is up and it’s time to pull the ribs off. They look great. The meat has pulled away from the bone. By this point I am ready to eat.

  
Now let them rest for about 20 minutes. Cut and arrange them on a fancy plate and serve to your self or share with your guests. It’s up to you really. Here is a look at the smoke ring and how juice they are.

  
The breakdown for my ribs:

PREP:

  • Peel membrane off
  • Spread Glaze thinly on both sides of the ribs
  • season with Favorite rub

MOP GLAZE:

  • 1 Cup mustard
  • 1/4 cup of apple juice
  • 2 tbs spoons Worcestershire sauce

*if too thin or you want it sweeter add brown sugar

GRILL:

  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave on smoke and close the lid.
  • Place ribs on grill bone side down and Smoke the ribs for 3 hours. 
  • After 3hrs Set the temperature to 225F.
  • Tear off four long sheets of heavy-duty aluminum foil. Pull up the sides to keep the liquid enclosed.
  • Sprinkle top half ( meat side) with brown sugar, then top with honey and add some apple juice ons the side not the top. (Use a bit more apple juice if you want more tender ribs).
  • Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs. Return the foiled ribs to the grill and cook for 2hrs.
  • Then Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with your favorite Sauce.
  • Arrange the ribs directly on the grill grate and continue to grill until the sauce “tightens” for 1h.
  • Let the ribs rest for a 10-20 minutes before serving.

MY DEETS:

  • For mustard Glazed I used beavers hot and spicy mustard instead of just yellow mustard
  • Used McCormiks Pork Rub
  • BBQ Sauce I Used a mixture of sweet baby rays, TJs bold and smokey, TJs Sriracha BBQ, TJs apple bourbon BBQ, Honey and Worcestershire.
  • Note for next time, use bourbon in the foil with the apple juice
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