Fall Off the Bone BBQ Ribs Recipe
Y’all asked for it, so here it is… our famous fall off the bone bbq ribs recipe.
Chris is a master on the Traeger and one of our favorite “quicker” smoker recipes to make are these super tender ribs, that some people refer to as 3-2-1 ribs. 3 hours smoking, 2 hours covered cooking, 1 hour finishing (when the sauce tightens and you get that yummy caramelization.
We often use our custom rub blend, found HERE on my pulled pork recipe, but this time we tested out the Kinders rub and bbq sauce for the first time. I honestly had my doubts (long time Sweet Baby Rays fan here), but we had some surprising results on a blind taste test. Chris decided to have me taste the 2 bbq sauces back to back, and I honestly preferred the Kinders over my old favorite. The rub was excellent as well so if you’re looking for a ready made option, we loved these. I also noticed that Kinders has a cleaner list of ingredients with no high fructose corn syrup to yay for that. We are new Fans!
We love to pair our ribs with our family’s favorite lime cilantro slaw or bacon potato salad. Throw some watermelon in the mix and you have a super yummy summer time dinner. We often make this meal when entertaining family and friends. Keep scrolling for the recipe for our Fall Off the Bone BBQ Ribs!
Fall Off the Bone BBQ Ribs
- 3 racks of pork loin back ribs
- 1/4 cup yellow mustard
- 1 tbsp worchestire sauce or soy sauce
- 1/2 cup Dr Pepper or Root Beer
- 1 container of Kinders seasoning rub (or our custom blend here)
- 1 bottle Kinders bbq sauce
Mix all wet ingredients (mustard, worchestire sauce, and Dr Pepper) in a small bowl. Spread the mixture thinly on both sides of the ribs.
When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
Place the ribs on sheets of heavy-duty aluminum foil. See photos and pull up the sides to keep the liquid enclosed. top with a bit more soda if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs and return the foiled rubs to the grill and cook for an additional 2 hours or until internal temperature reaches 205 degrees F.
Carefully remove the foil from the ribs and brush the ribs on both sides with Kinders sauce or your favorite non vinegary bbq sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
Let the ribs rest for a few minutes before serving.
There are no instructions that speak about the dry rub???? I’m confused — when does that go on — first I would suspect??
If scroll to the top area, there is a “HERE” hi-listed in blue, that will take you to where the dry rub recipe is found. 🙂
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