What is the 3-2-1 Method?
3 hours of smoking for flavour and bark!
2 hours wrapped to tenderise! We use foil for ribs, but you can use peach paper or similar!
1 hour to glaze and finish!
- 1 Rack of Wild Boar Ribs
- 50 g Butter
- 75 ml Apple Juice
- 75 ml Apple Cider Vinegar
- 2 tbsp light brown sugar
- 1 tbsp of yellow mustard or hotsauce
- Optional Glaze: 50 ml BBQ Sauce or 25 ml Apple Juice & 25 ml Apple Cider Vinegar
- 4 tbsp light brown sugar
- 2 tbsp salt
- 1 tbsp chilli powder
- 1 tbsp sweet paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Start by combining all of the rub ingredients and mixing well together. Coat the ribs with a thin layer of American yellow mustard or some hot sauce to help the rub stick, whatever you have really! Evenly coat the ribs with the rub. You will probably have too much rub and so if you have any leftover keep this in a jar for your next batch.
- Set up your smoker at 115C with the smoke setting turned on. We are using hickory bisquettes but you can use whichever flavour you like.
- Once up to temperature, put the ribs into the smoker and allow to smoke for 3 hours.
- After three hours, remove the ribs from the smoker and lay on some foil. Add the butter, apple juice, cider vinegar and remaining sugar. Wrap the ribs and other ingredients in the foil and place them back in the smoker. The smoke setting can now be switched off. Continue to cook the ribs at 115C for another 2 hours.
- After 2 hours take the ribs out of the smoker and unwrap from the foil. Place them back on the smoker at 115C with the smoke setting turned off for a final 1 hour or until you reach the desired tenderness that you are looking for. Before placing them back on the smoker you can add a glaze of your choice. Some of the juices from the foil could work, or your favourite BBQ Sauce or even leave dry and give them a spritz with some apple cider vinegar and apple juice combo (50/50 mix). The choice is yours!