3-2-1 Ribs

3-2-1 Ribs

(22 reviews) Write a Review




  • St. Louis cut ribs
  • 2 tbsp yellow mustard
  • 3 tbsp REC TEC Grills Rossarooski's Honey Rib Rub
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 3 tbsp butter
  • 1/4 cup apple cider
  • 3/4 cup REC TEC BBQ Sauce


  1. Remove the membrane from the back of the ribs.
  2. Rub the ribs with the yellow mustard.
  3. Season both sides of the ribs with the rub and allow to rest in the fridge for 2-6 hours.
  4. Cook on the REC TEC grill at 250ºF for 3 hours.
  5. After 3 hours, place each rack on a double layer of foil, add the honey, brown sugar, and butter to the top of the meat, close the loin well on 3 sides, add the apple cider, and seal the foil package very tightly.
  6. Cook an additional 2 hours at 250ºF.  
  7. Unwrap and place back on the grill for 1 hour, then glaze with REC TEC BBQ Sauce after 30 minutes.


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22 Reviews

  • 3-2-1 gone!

    Posted by Josh on 3rd Mar 2019

    The most tender fall off the bone ribs ever!

  • 3-2-1 Ribs Are Insane

    Posted by Dan on 29th Jan 2019

    I’m a new owner to the Bull. Made the ribs, used my own rub but otherwise followed the recipe. The ribs were SPECTACULAR!! I will definitely be making these again!

  • Great Ribs

    Posted by Dave Twinam on 15th Dec 2018

    While I really like the RecTec BBQ Sauce, my early experiments came out best with a heavier molasses based sauce as the ribs coated with it came out with better moisture .. though all were delicious!

  • 3-2-1 Ribs

    Posted by Richard Brummett on 4th Nov 2018

    I just got my Trailblazer grill on Tuesday, did the burn off and decided to try the 3-2-1 Ribs for my first experiment. This is my first pellet grill. I spoke to a Rec Tec rep first and he told me he does his ribs at 225 not 250 so I decided to cook them at 225. They were so moist and fall of the bone I will never cook ribs another way EVER. They were absolutely incredible. The best I have ever had. We had friends in from California and they also loved them. The Rec Tec Trailblazer keep the temperature within 2 degrees the entire 6 hour cook cycle. What and incredible grill. THANK YOU REC TEC!!!!

  • 3-2-1 ribs

    Posted by Jake on 20th Oct 2018

    I love this and my grill. Played around with this recipe about 4 times before I decided to cook multiple sets of ribs. Thanksgiving and Christmas will be smoked Turkey breast and these ribs. Hard to mess up and you can change a few ingredients as long as you follow the 3-2-1 and keep them moist. Thanks to who ever shared this one.

  • 3 2 1 RIBS

    Posted by william miller on 15th Oct 2018

    Yesterday I tried the 321 for the second time. 2 racks St. Louis and 1 Baby back... Super Ribs! My family loves loves loves them...! However, I cant help wonder if there is a way for them to come out just a bit jucier... Beautiful Smoke ring and flavor... Beautiful flavorful bark... Is it Me? or should the be not so moist...?? Couldnt even keep em on the bone when i was cutting them... (PS: I saved the juice from the end of step 2.. skimmed the fat and will use as marinade for shrimps this week... ) To be clear... Delicious!

  • Best ribs ever

    Posted by Luke C. on 13th Aug 2018

    This recipe is fool proof. You can't screw it up. If you do...its you, not the recipe!

  • AWESOME Ribs!

    Posted by Chris Herron on 13th Aug 2018

    So easy & the best ribs I have ever put in my mouth. Will never do Ribs another way.

  • Tastes like a summer night and a cold beer that reminds you of a simpler time. If Robert Frost himself was raised from the grave he would take a bite and say "Words lack the ability to describe the wonder of these 3-2-1 ribs".

    Posted by Ryan Burton on 13th Aug 2018

    10/10. Would recommend to a friend

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