3-2-1 Ribs

[Extra Virgin]

Decided to cook something other than perch for Sunday dinner. Did a mustard, apple juice, Worcestershire sauce & secret ingredient binder and covered in a new spice recommended to me by patio palace for 3hrs @ 180F

Then wrapped in tinfoil meat side down with brown sugar, honey and apple juice for two more hours @225F

Finally, unwrapped and slather two in BBQ sauce and one in Honey garlic. Then back on the grill for another hour to caramelize



Definitely worth the wait!

 

[Crummybun]

Agreed, they are worth the wait.

I've got to switch it up next time. I use almost the exact ingredients you did there. I'm finding the sweetness is too much for me, I need a little something else mixed in.

But they always disappear in short order, can't be that bad!

 

[Extra Virgin]

Agreed, they are worth the wait.

I've got to switch it up next time. I use almost the exact ingredients you did there. I'm finding the sweetness is too much for me, I need a little something else mixed in.

But they always disappear in short order, can't be that bad!

There was lots of sauces and rubs to try at Patio Palace when I was there picking up charcoal

 

[Rodfather]

3-2-1 for me too on the Traeger for ribs its always great .Good job!

 

[hvyhaul]

Ribs yummy.

3-2-1 for sides
2-2-1 for backs

Pretty well a foolproof method, seasoning and sauce are the variables.