Ribs with the 3-2-1 method - Mustang Grill
You can cook ribs in the smoke of the Kamado using the 3-2-1 method, in which the ribs are first smoked for three hours on low heat and then wrapped in Butcher
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mustang-grill.com.
Ingredients
- 4–5 racks of pork ribs
- 2–4 dl spice rub
- Roughly 1 dl soft brown sugar
- Roughly 250 g butter
- Apple juice from a spray bottle
- BBQ sauce
- Butcher Paper
- Smoking wood chunks
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