Sticky Molasses BBQ Ribs (3-2-1 Grill Method)
The classic 3-2-1 method for grill smoking: 3 hours smoking, 2 hours wrapped (braising), and 1 hour glazing. This guarantees tender, fall-off-the-bone ribs.
Equipment
- Charcoal or Gas Grill Must be set up for indirect heat.
- Drip Pan Placed under the ribs to catch fat.
- Wood Chips or Chunks Hickory or apple wood recommended.
- Heavy Duty Aluminum Foil For the 2-hour wrap (braising).
Ingredients
- 3-4 lb. Pork Ribs Spare ribs or St. Louis cut preferred.
- 1 c. Ketchup For the sauce
- 1/2 c. Molasses For the sauce
- 2 tbsp. Apple Cider Vinegar For the sauce
- 1/2 tsp. Hot Sauce For the sauce
- 2 tsp. Chili Powder For the sauce
- 1 tsp. Garlic Powder For the sauce
- 1 tsp. Kosher Salt For the sauce/binder
- 1 tsp. Black Pepper For the sauce/binder
- 1/2 cup Apple Juice or Beer For the 2-hour wrap (braising liquid).
Instructions
Preparation and Setup
- Set up Grill: Prepare your grill for indirect heat, aiming to maintain a consistent temperature of **225°F (107°C)**. Add a drip pan under where the ribs will sit. Add pre-soaked wood chips or chunks for smoke.
- Make the Sauce: Whisk together all sauce ingredients (ketchup through black pepper). Use half of the sauce to coat the ribs and refrigerate the remaining half for later.
Phase 1: Smoking (3 Hours)
- Place the ribs, bone-side down, over the indirect heat section of the grill. Close the lid.
- Smoke the ribs for **3 hours**. Do not open the lid during this time unless absolutely necessary to maintain the temperature. The ribs will develop a dark red ‘smoke ring’ and a good bark.
Phase 2: Wrapping (2 Hours)
- Remove the ribs from the grill. Place each rack on a large piece of heavy-duty aluminum foil. Pour about 1/4 cup of apple juice or beer over the top of each rack.
- Tightly wrap the foil around the ribs, sealing the edges completely. Return the wrapped ribs to the grill (still over indirect heat) for **2 hours**.
Phase 3: Glazing and Finishing (1 Hour)
- Remove the ribs from the grill and unwrap them carefully (steam will escape). Discard the foil and liquid.
- Brush the ribs generously with the reserved sticky molasses sauce. Return the ribs (unwrapped) to the grill for the final **1 hour** to allow the sauce to set and become sticky.
- The ribs are done when they are tender and reach an internal temperature of about 200°F. Rest them for 10 minutes before slicing and serving.
Notes
If the ribs are falling apart when you try to lift them after the 2-hour wrap, they are likely done and should be moved immediately to the glazing phase. The ‘bend test’ (where they bend without breaking) is another good indicator of tenderness.
Did you make this recipe?
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