3-2-1 BBQ Ribs

These ribs are called 3-2-1 for the three hours of smoking, two hours for additional cooking, and a final hour to add sauce. I am still tinkering with ths recipe, but it is getting closer.

Ingredients:

For the Ribs:

• 1⁄2 cup light brown sugar
• 1⁄4 cup sweet paprika
• 1 tbsp. chili powder
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tsp. Red pepper flakes
• 1 tbsp. kosher salt
• 1 tbsp. ground black pepper
• 1⁄4 cup canola oil
• 2 racks St. Louis-cut pork spareribs (about 3 lb. each)

For the Sauce:

• 2 cups ketchup
• ⅔ cup dark brown sugar
• ½  cup distilled white vinegar
• 2 tbsp. molasses
• 1 tbsp. Worcestershire sauce
• 1 tbsp. chili powder
• 1 tbsp. sweet paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. ground black pepper
• ¼ tsp. chipotle powder
• ½ cup water
• 1⁄2 cup honey
• 4 tbsp. apple cider vinegar
• 1⁄2 cup apple juice
• 3 tbsp. unsalted butter, melted
• ¼ cup honey
• 1⁄4 cup light brown sugar

Instructions:

1. Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. 
2. Brush oil on ribs on a baking sheet and sprinkle with rub; let sit for 1 hour.
3. Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, spices, and 3⁄4 cup water in a 4-qt. saucepan.
4. Bring to a simmer over medium heat.
5. Cook, stirring, until thickened, about 20 minutes. 
6. Remove from heat.
7. Stir in 1⁄2 cup honey and the apple cider vinegar; set aside. 
8. Pour apple juice into a spray bottle; set aside.
9. Prepare your grill using the kettle grill using apple wood chunks or chips. 
10. Place ribs, meat side up, on the grill grate. 
11. Maintain a temperature of 225° 
12. Cook, spraying with juice every 30 minutes, for 3 hours. 
13. Remove ribs from grill; transfer to 2 large stacked sheets of foil. 
14. Drizzle butter, honey, and sugar evenly over both sides of ribs.
15. Position ribs meat side up and close foil around ribs. 
16. Return to the grill and cook for 2 hours. 
17. Uncover ribs and discard foil. 
18. Return ribs to grill and cook, basting with sauce after 30 minutes.
19. Cook until the tip of a small knife slips easily in and out of the meat, about 1 hour. 
20. Serve with remaining sauce.