Ingredients: |
Ingredients: 2 racks baby back pork ribs
⅓ cup yellow mustard
½ cup apple juice, divided
1 tablespoon Worcestershire sauce
Pork rub, to taste
½ cup dark brown sugar
⅓ cup honey, warmed
1 cup barbecue sauce
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Directions: |
Directions:1. Remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use a paper towel to get a firm grip, then tear the membrane off.
2. In a small bowl, combine the mustard, ¼ cup apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with pork rub.
3. When ready to cook, preheat grill to low heat 180º, lid closed for 15 minutes. Smoke the ribs, meat-side up, for 3 hours.
4. Transfer ribs to a rimmed baking sheet, and increase grill temperature to 225º.
5. Tear off 4 long sheets of heavy duty aluminum foil. Top 1 sheet with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half of the brown sugar on the rack, then top with half the honey, and half the remaining apple juice (tip: use 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 other rack of ribs.
6. Return the foiled ribs to the grill and cook at 225º for an additional 2 hours.
7. Carefully remove the foil from the ribs and brush the ribs on both side with barbecue sauce. Discard the foil and place the ribs directly on the grill grate and continue to grill at 225º until the sauce tightens, 30 to 60 more minutes.
8. Let the ribs rest for a few minutes before serving. |
This recipe for 3-2-1 BBQ Baby Back Ribs is from