🎄Merry Christmas BBQ: Pit Boss Smoker Ribs with the 3-2-1 Method! 🔥Fall-Off-The-Bone Perfection!🍖

Welcome!

Merry Christmas, BBQ lovers! 🎄🔥 This holiday season, let’s take your Pit Boss smoker skills to the next level with our ultimate 3-2-1 ribs recipe. Get ready for fall-off-the-bone perfection that’ll make your holiday feast unforgettable. Let’s fire up the smoker and spread some smoky holiday cheer!

Link to purchase pitboss: https://amzn.to/4gTdCYT

Recipe

Cooking ribs on a Pit Boss smoker is a fantastic way to achieve tender, smoky, and flavorful ribs. Here’s a step-by-step guide to help you master the process:

1. Choose Your Ribs
• Types of Ribs: Baby back ribs (more tender) or St. Louis-style ribs (meatier).
• Remove the silver skin membrane on the back of the ribs for better smoke penetration.

2. Prepping the Ribs
• Rub: Coat the ribs with mustard or oil to help the seasoning stick. Then generously apply your favorite dry rub (salt, pepper, paprika, garlic powder, etc.).
• Marinate (Optional): Let the ribs rest in the fridge for at least an hour or overnight for deeper flavor.

3. Preheat the Pit Boss Smoker
• Temperature: Set your smoker to 225°F (low and slow). Use hardwood pellets like hickory, apple, or cherry for a sweet and smoky flavor.
• Allow the smoker to preheat for about 10-15 minutes.

4. Smoke the Ribs
• 3-2-1 Method (for St. Louis-style ribs):
• 3 Hours: Place ribs directly on the smoker grates, bone side down. Let them smoke for 3 hours.
• 2 Hours: Wrap the ribs in foil with a liquid like apple juice, beer, or butter. Smoke for 2 more hours.
• 1 Hour: Unwrap the ribs and return them to the smoker. Apply BBQ sauce and cook for 1 hour to set the glaze.
• 2-2-1 Method (for baby back ribs):
• 2 Hours: Smoke the ribs directly on the grates.
• 2 Hours: Wrap and smoke with liquid.
• 1 Hour: Unwrap, glaze, and finish smoking.

5. Check for Doneness
• Use a meat thermometer: Ribs should reach an internal temperature of 190-205°F for tenderness.
• A visual check: The meat should pull back from the bones, and the ribs should bend slightly without breaking.

6. Rest and Serve
• Remove the ribs and let them rest for 10-15 minutes before slicing. This helps retain the juices.
• Serve with extra BBQ sauce, coleslaw, and cornbread for the ultimate BBQ feast!

Enjoy your smoky, fall-off-the-bone ribs! Would you like a recipe for a homemade rub or BBQ sauce?