Traeger emailed this link along with ads, etc.
So I thought I would share. I read into this, between the lines as it were, that is always a need to tend to the cook.
321 Rib Method Explained -Traeger Grills
TOOLS & INGREDIENTS FOR 321 RIBS
No method is without its ingredients. To master the deliciously easy Traeger 321 ribs, you'll need the following ingredients:
To smoke these ribs to perfection, make sure you also have the following tools:
Now that you have the tools, you'll need the steps. Keep reading to become an expert in the 321 rib method:
321 METHOD STEPS
You have your ingredients, you have your tools, and now you're wondering how to smoke 321 ribs. Luckily for you, this is your one stop shop guide to making your ribs melt-in-your-mouth tender.
1. Remove the Silver Skin: If your butcher hasn't already done this, remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.
2. Season on Both Sides: Next, combine the mustard, 1/4 cup of apple juice, and the Worcestershire sauce, and spread the mixture thinly on both sides of your ribs. Then, season generously with Traeger Pork & Poultry Rub or with your rub of choice.
3. Preheat & Smoke for 3 Hours: Let your Traeger do the work. This is where the 3 2 1 method comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke. Set the grill temperature to 180℉. Preheat with the lid closed, for 15 minutes. Then, place the ribs meat-side up on the grill and smoke them for three hours (or when your MEATER wireless thermometer tells you that the internal temperature of the ribs has reached 165℉).
4. Wrap in Foil: Once your 3 hours are up, it's time to hit the second part of the 321 rib method and wrap your ribs so they can cook low and slow for the next 2 hours. Raise the grill temperature to 225°F, cook the ribs until tender, then transfer them to a baking sheet. Wrap them tightly in foil with brown sugar and honey, and cook for another 2 hours until the internal temperature reaches 205°F. Pro tip: Prevent leakage by crimping the foil edges.
5. Brush with Sauce: After two hours, coat the ribs with BBQ sauce and smoke for an additional hour until the sauce thickens. Be cautious as the sugar in the sauce can caramelize and burn the ribs if left on the grill for too long.
So I thought I would share. I read into this, between the lines as it were, that is always a need to tend to the cook.
321 Rib Method Explained -Traeger Grills
TOOLS & INGREDIENTS FOR 321 RIBS
No method is without its ingredients. To master the deliciously easy Traeger 321 ribs, you'll need the following ingredients:
- 2 racks of baby back pork ribs
- 1/3 cup yellow mustard
- 1/2 cup apple juice
- 1 TB Worcestershire sauce
- Traeger Pork & Pultry Rub
- 1/2 cup of dark brown sugar
- 1/3 cup of honey
- 1 cup of Traeger ' Que BBQ Sauce
To smoke these ribs to perfection, make sure you also have the following tools:
- Wood Pellet Grill: We guarantee that after you make these ribs, you'll be making them again and again. To ensure you have as much room as possible for as many racks, we recommend the Traeger Ironwood XL.
- Wood Pellets: To infuse your 321 ribs with wood-fired flavor, you'll need hardwood pellets. We suggest Hickory, Apple, or our Signature Blend.
- Foil: This will be used in step two of the 321 method.
- Meat Thermometer: The 3-2-1 method takes a bit of time, and no meat thermometer is better for that than the MEATER. With its wireless capabilities, you can chill out after each step instead of monitoring your cook.
- Grill Tongs
- Basting Brush
Now that you have the tools, you'll need the steps. Keep reading to become an expert in the 321 rib method:
321 METHOD STEPS
You have your ingredients, you have your tools, and now you're wondering how to smoke 321 ribs. Luckily for you, this is your one stop shop guide to making your ribs melt-in-your-mouth tender.
1. Remove the Silver Skin: If your butcher hasn't already done this, remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.
2. Season on Both Sides: Next, combine the mustard, 1/4 cup of apple juice, and the Worcestershire sauce, and spread the mixture thinly on both sides of your ribs. Then, season generously with Traeger Pork & Poultry Rub or with your rub of choice.
3. Preheat & Smoke for 3 Hours: Let your Traeger do the work. This is where the 3 2 1 method comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke. Set the grill temperature to 180℉. Preheat with the lid closed, for 15 minutes. Then, place the ribs meat-side up on the grill and smoke them for three hours (or when your MEATER wireless thermometer tells you that the internal temperature of the ribs has reached 165℉).
4. Wrap in Foil: Once your 3 hours are up, it's time to hit the second part of the 321 rib method and wrap your ribs so they can cook low and slow for the next 2 hours. Raise the grill temperature to 225°F, cook the ribs until tender, then transfer them to a baking sheet. Wrap them tightly in foil with brown sugar and honey, and cook for another 2 hours until the internal temperature reaches 205°F. Pro tip: Prevent leakage by crimping the foil edges.
5. Brush with Sauce: After two hours, coat the ribs with BBQ sauce and smoke for an additional hour until the sauce thickens. Be cautious as the sugar in the sauce can caramelize and burn the ribs if left on the grill for too long.
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