The Ultimate Pork Ribs Recipe for Tender, Juicy BBQ Perfection

There's nothing quite like sinking your teeth into a perfectly smoked rack of pork ribs—tender, juicy, with a rich bark and the perfect balance of smoky and sweet. Whether you're new to the barbecue game or a seasoned pitmaster, this recipe will take your rib game to the next level.

Here's the foolproof method for cooking pork ribs that will have your friends and family coming back for seconds (and thirds)!

Ingredients:

• 1 rack of pork ribs (St. Louis style or baby back)
• 2 tbsp olive oil
• 3 tbsp BBQ rub (your favorite blend)
• 1 cup apple juice
• ½ cup honey
• 1 cup your favorite barbecue sauce

Instructions:

1. Prepare the Ribs:

   • Remove the membrane from the back of the ribs by sliding a knife underneath it and pulling it off with a paper towel for a better grip.
   • Rub the ribs with olive oil, then generously coat both sides with your favorite BBQ rub. Let the ribs sit for 30 minutes to absorb the flavors.

2. Fire Up the Smoker:

   • Preheat your smoker to 225°F. If using wood, go with hickory or applewood for a sweet, smoky flavor.
   • Place the ribs in the smoker bone-side down and let them smoke for 3 hours.

3. Wrap and Tenderize:

   • After 3 hours of smoking, lay out two large sheets of aluminum foil. Place the ribs meat-side down on the foil. Pour 1 cup of apple juice and drizzle honey over the ribs before sealing the foil tightly.
   • Return the wrapped ribs to the smoker for 2 hours. This step will steam the ribs, making them incredibly tender.

4. Sauce and Set:

   • After the 2-hour mark, carefully remove the ribs from the foil and place them back in the smoker.
   • Brush the ribs generously with barbecue sauce and let them cook uncovered for 1 more hour to develop a sticky, caramelized glaze.

5. Rest and Serve:

   • Let the ribs rest for 10 minutes after removing them from the smoker to allow the juices to redistribute.
   • Slice between the bones and serve with extra barbecue sauce on the side.

Tips for Success:

• Bark: To get that beautiful mahogany-colored bark, make sure not to skip the uncovered final hour in the smoker.
• Smoke Profile: A steady low-and-slow cook at 225°F is key to infusing the meat with deep smoke flavor without drying it out.
• Sauce: Adding sauce during the last hour ensures it caramelizes without burning.

This method is known as the "3-2-1" technique and is a tried-and-true way to get melt-in-your-mouth pork ribs every time.