3-2-1 ribs are a great technique to get fall off the bone tender ribs. The method is based on smoking for 3 hours, wrapping with liquid for 2 hours, then saucing for the final 1 hour.
Ingredients:
2 racks baby back ribs
2/3 cup Chantico Agave (divided)
2/3 cup yellow mustard
2 tsp coarse salt (to taste)
1 tsp fresh ground black pepper (to taste)
2 tsp soy sauce
2 cup apple cider vinegar
1 bottle Monstruo de Gila BBQ Salsa
Time: 6+ hrs
Serves: 4-8
Preparation:
Set smoker to 180
Remove the membrane from the ribs.
In a small bowl, mix mustard, 3 tbsp of the Chantico Agave, salt, pepper and soy sauce and brush liberally to outside of ribs.
Set prepared ribs directly onto grill grate, meat side down and smoke for 3 hrs.
After ribs have smoked for 3 hours, (they should probe at about 160 at this point) transfer them to a rimmed baking sheet and increase smoker temperature to 225 degrees.
Tear off three sheets of heavy-duty aluminum foil, and place a single rack of ribs, pulling up the sides to keep the liquid enclosed. Brush ½ of the remaining agave on the rack, then top with half the apple cider vinegar. Lay another piece of foil on top and crimp the edges tightly, so there are no leaks. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches about 205℉.
Again, transfer the ribs to a baking sheet to carefully remove and discard the foil from the ribs (hot steam will come out!). Brush the ribs on both sides with Monstruo de Gila New Mexico BBQ Salsa. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, up to 1 hr more. Let the ribs rest for a few minutes before serving, then enjoy the spicy kick of our Monstruo de Gila BBQ Salsa 3-2-1 Ribs!