,
It has been with some trial and error, but I think my husband has mastered the 3 2 1 ribs method.
Ribs have to be one of my favorite items he smokes.
They turn out perfect every time. Now I am going to let you in on the secret to making these perfect smoked ribs. These ribs come out tender and full of flavor every time. The 321 ribs will produce the best tasting and also the best texture for ribs.
See below to find out the secret ingredient to make these the best ribs ever!
How to Make 3-2-1 Ribs
Ingredients for the perfect BBQ Rib Recipe
The Best 321 Rib Dry Rub:
1 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Seasoning Salt
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Cajun Seasoning
1/2 Cup of CK Mondavi Chardonnay Wine
1/2 Cup Bar B Que Sauce
Directions How to Make 321 Ribs
1. First of all I do not know how to cook over an open flame. I leave that to my husband. He loves it and he has perfected it, so I leave that up to him. I can bake a great cake and he leaves that up to me!
2. Let’s start by preparing the ribs with the dry rub ingredients listed above. Use this rub to coat both sides of the ribs. Then create a fire in the pit. The temperature should be at 225 for the entire cooking time. Cook the ribs on the BBQ pit for 3 hours. This is part one of the 3 2 1 ribs method.
3. Next place a layer of foil down. This is the secret to great tasting ribs. Take out the ribs out and pour a 1/2 cup CK Mondavi chardonnay wine on top of the ribs. Wrap the ribs in foil. This steams the ribs for the next two hours, part two of the 3 2 1 ribs. As a result, the wine acts as a meat tenderizer for the ribs and adds a great flavor.
4. Finally smother the smoked ribs in BBQ sauce and wrap the ribs back up in the foil. I like a little sweet and little spice tasting ribs. These ribs are always sweet and spicy and cooked to perfection.
If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing what recipes you make! Find me on Instagram and tag me @mainlyhomemade and #mainlyhomemade, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about homemade delicious food!
3 2 1 Rib Method Recipe The Secret to the Best BBQ Ribs
Fool proof 3-2-1 ribs recipe for fall off the bone tender ribs. The 3 2 1 rib method is based on smoking, wrapping, and saucing. The best ribs ever!
Ingredients
BBQ Rib Dry Rub:
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Chili Powder
- 1 Teaspoon Seasoning Salt
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Cajun Seasoning
- 1/2 Cup of CK Mondavi Chardonnay Wine
- 1/2 Cup Bar B Que Sauce
Instructions
-
First of all I do not know how to cook over an open flame. I leave that to my husband. He loves it and he has perfected it, so I leave that up to him. I can bake a great cake and he leaves that up to me!
-
Prepare the ribs with the dry rub ingredients listed above. Use this rub to coat both sides of the ribs. Create a fire in the pit. The temperature should be at 225 for the entire cooking time. Cook the ribs on the BBQ pit for 3 hours. This is part one of the 3 2 1 ribs method.
-
Place a layer of foil down. This is the secret to great tasting ribs. Take out the ribs out and pour a 1/2 cup CK Mondavi chardonnay wine on top of the ribs. Wrap the ribs in foil. This steams the ribs for the next two hours, part two of the 3 2 1 ribs. The wine acts as a meat tenderizer for the ribs and adds a great flavor.
-
For the final hour smother the smoked ribs in BBQ sauce and wrap the ribs back up in the foil. Finally the last of the 3 2 1 ribs method. I like a sweet tasting ribs.
3-2-1 Ribs Recipe for your smoker
These 3 2 1 ribs are perfect to just bite right off the bone. They come out tender and juicy ever time. Nothing is better for the 4th of July than smoked ribs. We enjoyed these ribs paired with the remaining chardonnay wine from CK Mondavi. This chardonnay is medium-bodied with a hint of oak. Aromas of lemon and citrus combined with favors of apple and pear lead to a delightfully crisp finish which paired wonderfully with the pork ribs. To keep the wine cool in the hot summer, try adding a few frozen raspberries or blue berries to the glass. Then eat the berries for a sweet treat.
CK Mondavi is the perfect 4th of July wine. Not only is it the only wine in this price point to be 100% American made & grown, but a percentage of sales goes to supporting veterans. A percentage of each bottle sold between May – August is donated to Intrepid Fallen Heroes (up to $50,000). How awesome to be able to give back while celebrating for the 4th of July.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
YUM! I love cooking with wine, and normally pair a red wine when I’m cooking ribs, but I after looking at these delicious photos, I will have to try the Mondavi Chardonnay next time. Looks so good! Stopping by via SITS!
These look delicious!! We hardly every make ribs…I feel inspired to have hubby grill some up after seeing this!
Can this be done in the oven & then put on the grill at the very end?
I bet it could be done in the oven. Let me know if you try this and how it comes out.
Never tried them with wine i do make them the same but use a smoker
Great! My husband was so surprised with how amazing it tasted using the wine.
Still trying to perfect ribs! I’ll give this recipe a try! ?
Thanks!
Michelle
Please do. We do this method every time and they come out perfectly. My husband has perfected ribs. We love them.
Amy
are the ribs cooking during the wine & sauce added parts at 225 degrees or are they just wrapped in foil off the grill?
They cook for the entire time at 225. For each step take the ribs off and prepared them, once complete put them back on at 225 for the recommended time. You will have perfect ribs every time. I hope you enjoy.
Amy does the alcohol from the wine disappear with the heat?
Yes, it should dissipate with the heat.
Do u use baby back or regular ribs?
For this recipe we used regular ribs. I am not sure how baby back would turn out. If you try it let me know.
I do the ribs in either the crockpot or the oven…and then put sauce on and put
them under the broiler for only 5 minutes to caramelize the sauce. I use St Louis cut ribs and there
is lots of meat! It does not dry out and very moist and tender. Even though I am
a vegetarian for over 43 years, I will cook meat for others.
That is awesome. Thanks for the tips about putting the ribs under the broiler. I bet yours are delicious.
The 321 ribs is that meat side up
Yes it is.
This has got to be the best rib recipe I have ever used. The is going to be my number one for some time to come. Thank you very. Much for posting it.
Thanks Bill! I am so glad you enjoyed it and it turned out well. My husband has studied BBQ and has perfected this rib recipe. It is by far our favorite too!
Amy do you know what type of wood your husband used to smoke the ribs
Thanks Arturo. That is a great question. We like to use a pecan and oak combo.
Do you spray your ribs every half hour in part one.
Thank for your question Mike. No we do not spray the ribs at all. If you make ribs be sure to post a picture and tag Mainly Homemade. We can’t wait to see them.
i have a white zinfandel wine. Can I use that? would it make a difference?
Great question Margaret. I think white zinfandel would be fine to use. It will still add flavor to the recipe and the alcohol will burn off.
I really want to try these ribs but we do not drink or use wine. Is there a substitute liquid we could use for the wine?
Thanks for asking Karla, you could use apple juice as a substitute for wine. It provides a sweet taste to the ribs and a great flavor.