Special thanks to Brad Mundine for his twist on the classic 3-2-1 ribs - 3 hours smoke, 2 hours wrapped, and 1 hour unwrapped.

"Get ready for a religious experience…" ~Brad
Recommended Pellets
 Hickory
 Pecan
 Apple
 Maple
Dry Rub
Your favorite pork rub
- or
Arthur Bryant's Rib Rub (arthurbryantsbbq.com or amazon.com)

Protein and other ingredients
 2 racks.
Baby-back or spare ribs
 1 bottle
Yellow mustard

Cooking Instructions:

  • Remove the silver membrane from the ribs.
  • Rinse with water and pat dry with a paper towel.
  • Coat the ribs with yellow mustard.
  • Season all exposed surfaces with the dry rub.
  • Wrap tightly with plastic wrap and refrigerate overnight.
  • Remove the ribs from the refrigerator an hour before smoking. Let sit covered at room temperature.
  • Heat the smoker to 225°F.
  • Remove the plastice wrap and lay the ribs directly on the grate. Bone side down.
  • Smoke the ribs for 3 hours.
  • Remove the ribs from the smoker. Completely wrap with aluminum foil and return to the smoker (bone side down).
  • Smoke the ribs for 2 hours.
  • Remove the foil, coat the ribs in BBQ sauce.
  • Place the ribs back in the smoker for 1 hour.
  • Remove from the smoker. Rest the meat for 15 - 30 minutes.
  • Slice and serve.