While a what-the-hell attitude can be a nice sauce for cooking, too much of a good sauce can ruin an entire dinner and you’d end up with dry and tough-to-chew ribs. Luckily you can maintain your lovely what-the-hell approach with no worries with the 3-2-1 method that guarantees tender and flawless results. Keep this cooking technique in your quiver to roll out terrific first-rate tender and fall-off-the-bone ribs every time.

To start prep your ribs by patting them dry and always, always, always remove the membrane when smoking the ribs. Otherwise, you’ll be dealing with a disconcerting rubbery texture in every bite. The rest is simple and as follows;

Smoke for 3 hours. Smoke for 2 hours. Smoke for 1 hour.

First, we expose the rubbed ribs to 3 hours of heavy smoke (applewood in this case). Braise the ribs with sparkling apple cider or beer or ….Heck, it’s your choice. Choose your own adventure. Then, we slather the ribs with our favorite BBQ sauce and return them to the smoker for a final hour.

This technique is foolproof and the results are magnificently awesome, tender, juicy ribs, especially with the help of Headwaters’ strikingly well-balanced sauces that have just the right consistency and depth of flavor to level up your grill game.