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Cooking Ribs With A Three, Two, One, Recipe

In this episode of Appliance Master Live, Bill is joined by Tom, who’s not only a master technician but also a master griller who’s won awards for his BBQ recipes.

In today’s episode, Tom will show you how he prepares ribs using an easy, 3-2-1 method to get flawless, delicious, smoky ribs.

If you’d like to follow along with what you see in this video, please check out the recipe below. And if you have a favorite BBQ recipe, drop it in the comments below so we can try it!

Tom’s 3-2-1 Rib Recipe:

Begin by removing the membrane on the back of the ribs

  1. Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
  2. Prepare your smoker for indirect smoking. Target temperature is between 180-200 degrees with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
  3. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don’t tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
  4. Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
  5. Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
  6. Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.

To read about safety and cooking tips to get the most out of your outdoor grill this season, read our article Now That You’re Ready & Set, Let’s Grill.

Bill Cummins

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