Ribs are where a lot of pitmasters earn their stripes. The 3-2-1 method takes the guesswork out: three hours of smoke, two wrapped, one to glaze.
Pull the membrane and you're already halfway to better ribs than most restaurants.
Peel the silver membrane off the bone side. Coat with mustard, then rub all over with the combined sugar and spices.
Smoke bone-side down at 225°F for 3 hours, until the bark sets and the color deepens to mahogany.
Wrap in foil with a splash of apple juice and a sprinkle of brown sugar. Return for 2 hours to tenderize.
Unwrap, brush with BBQ sauce, and smoke 45–60 minutes more until the glaze is tacky and set.
Pitmaster tip
Test for doneness with the bend test — lift a rack from one end and it should crack slightly on the surface without falling apart.
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From the Pit
