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.