I am forever experimenting with St Louis ribs. Like most of us, I started out using the 3-2-1 method. It's a no-brainer, predictable and the ribs come out great every time. What I was not liking as much is the texture. I wanted a little more bite and a lot less fluid in the wrap
What I am missing when I don't wrap is that very specific flavor you get from the ingredients that go into the wrap with 3-2-1 ribs. So last night I decided to create a barbecue sauce that would taste just like the 3-2-1 rib.
I use Louisiana hot sauce as my binder and RT Honey Rib Rub. For the last half hour of the cook, I brush it with my new barbecue sauce concoction.
Heat 1/4 each of butter, honey, brown sugar and apple juice until everything is dissolved and incorporated. Brush on the front and back of the ribs. I only applied one application.
I get ribs with the bite I like and the flavor I like. A little sweet, a little heat, and a lot of flavor.
What I am missing when I don't wrap is that very specific flavor you get from the ingredients that go into the wrap with 3-2-1 ribs. So last night I decided to create a barbecue sauce that would taste just like the 3-2-1 rib.
I use Louisiana hot sauce as my binder and RT Honey Rib Rub. For the last half hour of the cook, I brush it with my new barbecue sauce concoction.
Heat 1/4 each of butter, honey, brown sugar and apple juice until everything is dissolved and incorporated. Brush on the front and back of the ribs. I only applied one application.
I get ribs with the bite I like and the flavor I like. A little sweet, a little heat, and a lot of flavor.