If you’ve never spatchcocked a chicken before, now is the time to try it! This is one chicken cooking method everyone should try. This Traeger spatchcock chicken recipe is easy and delicious. The chicken cooks quickly on the grill, and the flavor is amazing. You’re going to love this smoked spatchcock chicken recipe!

Spatchcock Smoked Chicken ( whole chicken )

Here at BBQ Grill Academy, we are big fans of grills and smokers, and for this article, we will use our trusty Traeger pellet grill. We like using our Traeger grill when smoking big cuts of meat like a whole chicken because the grill automates the process and makes it as easy as using a kitchen oven but with a fantastic wood-fired flavor. So we would like to call this concoction “Traeger Chicken.”

Traeger spatchcock chicken is an excellent recipe for quickly grilling up a whole bird. All you have to do is remove the backbone so the bird can lay flat on the grate and grill or smoke. I will get into the details of the cook later in this article.

What is spatchcocking?

Spatchcocking is removing the backbone of a whole chicken, so it lays flat. This allows for even cooking on the grill and also helps the chicken cook faster. You can say it is the equivalent of “butterflying” a chicken.

Spatchcocking a chicken is easy to do and only requires a few minutes and a sharp knife. You can ask your butcher to do it for you too.

Why remove the backbone?

Smoked Spatchcock Chicken cooks faster than a whole chicken because the bird is flattened. The exposed skin also crisps up nicely and evenly. Who doesn’t love crispy skin!

How to spatchcock a chicken

Take the chicken out of the packaging and rinse it using cold water. Place the chicken breast-side down on a cutting board. Use a sharp butcher knife or poultry shears to cut along each side of the backbone to remove it.

Once the “backbone” is removed, open up or split the chicken so it lays flat. You may need to break the breastbone so the chicken will lie completely flat.

Now that your chicken is spatchcocked, it’s time to season it. We like to use a simple seasoning of salt, pepper, and garlic.

Seasoning

We like to use a simple seasoning of salt, pepper, and garlic. Rub it all over with olive oil Oil helps crisp skin. Then season each side with your favorite dry rub.

But this is where your creativity and culinary skills come into play. Some folks like pepper, while others don’t; some people like the taste of pasta, while others don’t. The point here is to experiment and see what you prefer in terms of seasoning.

Season chicken with Traeger’s Chicken Rub

Traeger’s chicken rub is a great way to add flavor to your spatchcock chicken. It’s a simple mixture of salt, pepper, and garlic, and it pairs well with just about any type of chicken seasoning. If you’re looking for a good all-purpose rub for your Traeger spatchcock chicken, Traeger’s

I like using Traeger’s Chicken Rub; it keeps things simple, but any dry barbecue rub will do.

Traeger Chicken? Yes, but you can spatchcock chicken with a gas or charcoal grill too.

Even though I use my Traeger smoker for this while chicken cooking method, you can use a gas or charcoal grill or even another brand of pellet grill. As I mentioned before, the reason we enjoy the Traeger is that thanks to its advanced features and automation, it makes our lives easier, and we use the app to live free and go about our day while testing and cooking these recipes.

No Traeger? No problem!

If you use a charcoal or gas grill, set the grill to indirect heat, so the chicken does not come into direct contact with direct flame. You can achieve this by setting the coals over one side of the grill or, in the case of the gas grill, only using burners on the opposite side of the chicken, turning off the burners underneath the chicken.

The Recipe: Smoked Spatchcock Chicken, Tools, and Ingredients:

• Traeger Pellet Grill or any grill
• BBQ Brush
• Meat Temperature Thermometer
• Your Favorite BBQ sauce
• 1 (4 to 5-pound) whole chicken
• 1 tablespoon of kosher salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried thyme leaves
• Garlic Salt or garlic powder
• Traeger Chicken Rub or any Rub You Like

(BBQ Grill Academy’s signature chicken rub recipe)

Directions:

1. Preheat Traeger to 375 degrees F.

2. Remove the bird’s backbone by cutting along both sides of the backbone with poultry shears or a good knife. Be careful not to cut yourself. If you don’t have poultry shears, a sharp knife will do. You can also beg your local butcher ( just kidding ) to spatchcock the chicken if you’re uncomfortable doing it yourself.

3. Don’t forget to season the inside of the chicken too! You can use salt, pepper, thyme leaves, or whatever seasoning blend you prefer. In our case, we are using Traeger’s Chicken Rub.

4. Next, rub Traeger Chicken Rub all over the outside of the bird. You can’t have too much! Be generous with the rub.

5. Place chicken on the Traeger grill grate breast side up and smoke it for about one hour per pound until the chicken reaches an internal temperature of 165 degrees F. You can push the temperature a bit higher but don’t overdo it.

6. Remove from the chicken grill and allow to rest for at least 10 minutes before serving.

Smoking

Once the grill is hot, place chicken on the indirect cooking side, breast-side up. Smoking temperatures are lower than grilling temperatures so you can expect the bird to be in the smoker longer. 

The cooking process for smoked spatchcock chicken is the same as grilling. Expect you will cook it at lower temperature and use more wood smoke to add even more flavor to the meat.

Cooking the meat at lower temperatures, “smoked meat” yields a good smokey flavor. It allows the entire chicken to absorb more smoke and flavor. 

However, you need to grill the chicken or smoke it at higher temperatures to get a nice crispy skin. Spraying apple juice can help crip the skin of the chicken when smoking it.

Keep chicken as wide as possible. Smoke for about an hour per pound or until it reaches 165 degrees F.

Grilling

Getting chicken prepared for the grill is relatively easy — just be sure to set the legs pointing away from the fire to avoid burning them.

If you want to add smoke flavor without using a smoker, you can use wood chips and a smoke box in your charcoal or propane grill. 

Make sure the bird breast side is on the grill, and if using a pellet cooker, turn up the heat and make sure you have plenty of wood pellets.

If using a charcoal grill, bank the coals on one side and place the chicken over indirect heat. If using a natural gas or propane grill, turn off burners directly underneath the chicken and light only on the opposite side.

Grill the chicken breast side down first to crisp the chicken skin. Then, flip the chicken with the lid closed until your wireless thermometer registers 165 degrees F in the thickest part of the bird, away from the bone. Make sure the chicken is evenly cooked.

Oven

If you’re in a hurry, don’t have a grill or smoker, or the weather’s not permitting, you can cook your smoked spatchcock chicken in the oven, well without the “smoked” part, that is.

Your kitchen oven will not produce that BBQ smoky flavor, but it will still turn out a delicious bird. Preheat your kitchen oven to 375 degrees F and place the spatchcocked chicken in a baking dish. Bake until the internal temperature reaches 165 degrees F.

Saucing the bird

While the chicken is cooking, you can mix up a bowl of sweet heat sauce or whatever sauce you like. We like to use our Homemade BBQ Sauce, but any store-bought or homemade sauce will work.

When the chicken is done, remove it from the grill and brush it with sauce. Let is rest and enjoy.

Resting

For a more tender bird, let it rest for at least 10 minutes before carving. Carve and serve as you would any roasted chicken.

The Traeger spatchcock chicken is a quick and easy way to cook up a whole bird, and the end result is delicious, crispy-skinned chicken that is moist and flavorful. 

Traeger and Z Grills smokers are perfect for this type of cooking, but you can also use a gas or charcoal grill if you prefer.

What to serve with smoked chicken?

Smoked and grilled chicken pairs well with typical BBQ sides like mashed potatoes, mac and cheese, and BBQ beans. 

When throwing a tailgating party, you want tasty food that will please a sports-loving crowd. For your next tailgate, obviously, foods like buffalo wings and having an easy snack for everyone to eat while holding a cold beer in the other hand is a no-brainer.

You’ll want a variety of different foods, including simple sandwiches, to satisfy a hungry crowd. It’s not a time for super healthy eating, but rather indulging in foods that will tickle anyone’s taste buds while getting ready to watch the big game. Plus, all of these ideas can easily be taken to a parking lot for a crowd-pleasing snack.

Here are 25 tasty tailgate culinary ideas that are going to make your festivities on game day a big win during the football season. Keep in mind that the best tailgate food ideas don’t need a fork.  

Tailgating Recipes for Dips

Dips. Dips. And more dips. You can’t have too many dips on hand for a tailgate party. The tailgating menu needs to include at least three of these dips at the minimum, in our humble opinion. 

Come game day, everyone will be looking for at least cheese dip.

Onion Dip

Classic onion dip made with sour cream is a crowd-pleaser when served with crunchy chips and vegetables, like carrots, red peppers, and cucumbers, for those Keto following friends of yours that are watching their carbs. 

Cowboy Caviar 

Cowboy caviar or “Texas caviar,” as it’s sometimes called, is a combination of black-eyed peas and chopped-up veggies in a vinaigrette-style dressing that is used mainly as a dip. Make it yourself with this cowboy caviar recipe that is a tangy and spicy delight with pickled jalapenos. 

Beer Cheese Dip

Doesn’t the sound of beer cheese just make your mouth water? This is a great beer cheese dip recipeby the Pioneer Woman herself, Ree Drummond, that uses a bread bowl as the serving vessel. Serve it with the extra bread cubs, carrots, and celery, and don’t be surprised if one of your party guests eats the bowl. One of the best tailgate foods ever! 

Spinach Dip With Pita Chips 

Spinach dip adds a little bit of green for a bright and yummy dip that everyone loves. There are many different ways to make a spinach dip, but this spinach dip recipe has some Mediterranean flare with the addition of artichokes and briny Kalamata olives. Serve it with crunchy pita chips. 

Buffalo Chicken Dip With Tortilla Chips 

A creamy dip made with shredded chicken or rotisserie chicken, and cream cheese, with buffalo sauce as the base of this recipe. This is a dip that you can also make in a slow cooker at home before you take it to the tailgating site. Use the Frank’s Red Hot recipe for buffalo chicken dip that will have zero leftovers. 

Some Tailgate Recipes Featuring Chicken

Chicken is a favorite simply because you can’t tailgate without wings. It’s practically illegal, but there are other amazing chicken recipes for tailgating that work just as well. Or at least close to it. 

Classic Wings

Some of the best football foods revolve around classics that are always going to be expected at this type of gathering, like classic wings with buffalo sauce. Or go crazy and make an unexpected sauce like teriyaki, parmesan garlic, spicy bbq sauce with signature sweet heat, or Jamaican jerk rubbed wings.

Just make sure you have enough wings to go around. This is also a crowd favorite, so that instead of making yourself, it’s probably just easier to order a bunch from your best local wing joint, as the ultimate game day snack. 

Chicken Nachos With Pico de Gallo

Have this chicken nachos recipe that is made on a sheet pan with desired toppings and already melted shredded cheese on hand for everyone to dig into. Don’t forget a side of hot sauce and guacamole with this perfect finger food. 

Fried Chicken Bites 

Popcorn fried chicken bites are easy food for a crowd to eat with their hands. Grab a bucket of these little chickies from your favorite fried chicken place, or make them yourself at home with this baked chicken bites recipe that is just a bit healthier, since it’s not actually fried. 

Recipes for Meat Lovers

Meat lovers rejoice! All of these handheld sandwich ideas are going to be platters of greatness in foods that are easy to eat while chatting about the stats of your favorite players. Who is the G.O.A.T? Tom Brady, of course! Go ahead and argue about that with your buddies. 

Sweet Heat Hot Dogs With Homemade Pimento Cheese Sauce

A hot dog is a classic game day food. Go with an Angus hot dog that has some sweet heat and add on a homemade pimento cheese sauce for a tasty pairing that everyone is going to love. 

Ham and Cheese With Apricot Preserves

Using thick-style country ham and soft Hawaiian buns for this recipe is a great idea. Then slather each sandwich with Rachel Ray’s apricot preserves recipe and add a nice gouda cheese slice on top. 

Mini Sliders With Crunchy Slaw 

Get juicy meat by adding Worcestershire sauce to your ground beef when making this mini slider recipe by chef Bobby Flay. His Crunch Burger Recipe is to die for! Serve it with some crunchy slaw right on top of each burger, so it’s a total finger food. 

Plant-Based Friends Need Tailgate Food Options Too

Okay, so you have some vegetarian and vegan friends. They deserve some tasty treats to eat on Sunday tailgating too. 

Crinkle Fries With Chili Powder

Any deep frying needs to be done at home and brought to the location. This crinkle fries recipe gets a boost of flavor with the addition of chili powder. Serve it with spicy ketchup, which will surely be a big hit. Have them in individual portions in small cups or paper cones that people can easily grab. 

Pretzel Bites With Cheesy Dip 

Serve this snack with cheese dip that has tangy blue cheese as the perfect accompaniment to pretzel bites. A big soft pretzels bite recipe is a great one delicious bite finger foods, and if you have any kids at your tailgating festivities, expect big smiles about this favorite.  

Mini Chocolate Chips Pancakes 

This is perfect for morning tailgate foods, when you are about to watch a 10 am football game on the west coast. Here is the ideal mini chocolate chip pancakes recipe that is so delicious, it doesn’t even need syrup because this food recipe makes breakfast fun. 

Decadent Dessert Bites 

Everyone wants a little sweet treat before the big game. Serve up these handheld favorites that will be gone before you know it.

Brown Sugar Roasted Pecans 

Roasted nuts are ideal and perfect for cold weather tailgating during the season. Have this brown sugar roasted pecan recipe on hand and warm it in a slow cooker to stay hot. 

Pretzel Marshmallow Bites

A s’mores recipe that’s inside of a square pretzel? Yes, please! This tasty pretzel marshmallow bites recipe is ooey-gooey fun, but less messy because it’s dipped in chocolate that dries to a hard candy-like finish. A tray of these isn’t going to last long!

Football Shaped Cookies 

Make some football-shaped decorated cookies in your favorite NFL team’s colors. These cutout cookies are frosted and fun to eat. Here is a basic sugar cookie recipe for football cookies that works and you’ll need to order a football cookie cutter. These are just too sporty and cute to pass up in this crowd pleasing snack. 

Other Tailgating Recipes ideas

Tostitos with cream cheese, sour cream, Mexican shredded cheese and ground beef

This dip is a deliciously easy snack to prepare even at a parking lot with a tailgating grill. Prepare some ground beef in a pot and serve it on a deep plate. Add a bit of cream cheese, chopped onions, and shredded cheese. Grab your favorite chips and dig in.

Shredded chicken, pico de Gallo with tortilla chips

You can even use leftover chicken or stop at your favorite local grocery store and grab a whole roasted chicken. Shredded using some bear claws and server it on a large plate. Throw some pico de Gallo on the top of the chicken and go all in.

You can also add cheese and other ingredients. Don’t be afraid to add some onions.

Italian Pinwheels

Ok, this is an easy recipe, stop at your favorite grocery store and grab a tray

Boneless buffalo wings dip tray

Ok, so this is one of the easiest finger foods to serve at a tailgate party. Buffalo chicken is one of the best tailgate food picks and popular. Grab some boneless chicken wings and dip them in your favorite hot sauce.

Server with ranch dressing, blue cheese dip, BBQ sauce, and sweet or honey sauce.

Baked Garlic Bacon Potatoes

This is a family trick and a simple plate to prepare on game day. Boil some potatoes until cooked. Then chop the potatoes in about half-inch chunks.

Place the potato chunks in a baking pan and add bacon, some garlic, and olive oil. Place in the oven for a few minutes and serve.

Pulled Pork Sliders

Pulled Pork sliders will require some work but they sure beat hot dogs and are an amazing tailgate food. But let’s say you smoked a pork butt the night before and have some leftover meat, well my friend, that means that you have meat for pork sliders on game day.

You can use a slow cooker to warm up the pork once shredded and keep it warm. This is an easy tailgate food to serve. Grap and a nice serving of pulled pork, pour some BBQ sauce on the pork, grab some bread and you are ready to go.

Home Made Beef Tacos

Keep it simple. Grab some ground beef, add some shredded cheese, cream cheese, or sour cream, and a soft tortilla, and serve. I like to add onion to everything, so yeah, add chopped onions too.

Smoked Mac and Cheese

This is one of my favorite tailgate good side dishes. Mac and Cheese is easy to prepare, yields good portions, and goes well with anything.

I like to throw the mac and cheese in the smoker and let it absorb that nice smokey flavor before serving it.

One last word

Whether you bring hot dogs or beer cheese dip to the party, tailgate food is all about convenience and fun. Every year we all look forward to football season and sure we all want our teams to win and enjoy the sport but is also about having fun and spending time with friends and family.

You definitely don’t want to spend too much time cooking and cleaning and miss out on all the fun. So keep things simple, sometimes ham and cheese sandwiches are good enough but the best tailgate food and tailgate recipes sure up the fun.

Crispy Smoked chicken wings are a popular party dish and perfect for Super Bowl parties, birthdays, and even for Saturday night game nights. Chicken wings are quick to make and tasteful, making them a crowd pleaser and why wings are so famous.

Crispy chicken wings are simple to make, simple to cook, and the perfect finger food.

Today I will teach you how to make amazing, crispy smoked chicken wings. That’s right, we are adding a touch of smoky flavor and crisping the wings’ skin to cook delicious, crispy wings.

Smoked Chicken Wings: Smoking Chicken Wings To a Crisp Finish

Smoking wings is the perfect way of adding extra flavor to chicken wings. Let your creative culinary juices run wild and experiment with different smoking wood chips flavors to find a winning combination.

I like to use Hickory and Oak for smoking wings, but the wood chips options are many.

Crispy smoked wings are the go-to dish for all my parties. The crispy skin always gets complicated and is always a hit.

Smoked chicken wings are also ideal for feeding large groups. Chicken wings are affordable and easy to fit a couple of dozen in a regular-sized smoker.

HOW TO SMOKE CHICKEN WINGS

Let’s smoke some wings. Remember to preheat your smoker to about 350 degrees for about 10 minutes and let it cool down to 250 degrees.

Smoked chicken wings need to cook slowly to absorb wood smoke flavor, and I like to use a water container in my smoker when smoking chicken wings to make sure the wings stay moist.

To get crispy wings, we will use higher temperatures to crisp the skin.

Let go over the steps to cook smoked chicken wings with crispy skin:

Preparing the wings

1. Clean and prep the chicken wings. Rinse the wings and pat the chicken wings dry with paper towels. The paper towels will help absorb moisture.

2. Next, we need to dehydrate the chicken wings. There are a few methods, but I like to keep things simple.

I like to use the refrigerator method, which is the simplest. Dump the wings on a cooking pan and let the chicken wings dry in your regurgitator overnight or at the very least 4 hours.

You can cover the wings with a napkin while in the refrigerator.

Smoking The Wings

1. Preheat your smoker to about 350 degrees for about 10 minutes and let it cool down to 250 degrees f. To smoke chicken wings, we like to set our smoker to 250 degrees f.

2. Place the chicken wings in the smoker and smoke at 250 degrees f for about 1 hour. The chicken wings need to cook until they reach an internal temperature of at least 165 degrees f.

Always follow USDA meat temperature recommendations when cooking, which you can find here.

After the wings are smoked. We can proceed to crisp the skin.

Crispy Skin: How Do You Make the Skin of Smoked Wings Crispy?

Well, it is simple, after the wings are cooked and smoked. We crank up the heat and hit the skin hard. Here are the steps.

1.Increase the smoker temperature to at least 350 degrees and let the wings’ skin get crispy. I like to use my Green Egg to crisp smoked wings since my smoker takes longer to get to a higher temperature.

Set the temperature of your smoker or grill to 350 to 400 degrees f, flip the wings, and let the wings cook for about 10 minutes until you get crispy skin.

If your smoker can’t get to high temperatures or you don’t own a grill, alternatively, you can use the broiler in your kitchen oven to get crispy smoked wings every time.

Don’t overcook the wings, and remember to follow food temperature guidelines to know when food is ready.

How long should you smoke the wings?

Chicken wings are quick to make and only take about 1 hour and 30 minutes to cook. That’s about one hour of smoking and about 20 to 30 minutes for a crispy skin.

To get wings “crispy,” it’s important to grill the skin side of the wings at a high temperature and carefully touch the wings until you feel crispy skin.

The Best Wood for Smoking Wings

You can’t call them wings. smoked chicken wings without smoke. That’s why, besides your smoker, you will also need smoke wood or wood chips. Choose a wood flavor that won’t overpower the wing’s seasoning.

Some people prefer fruitwood such as apple or cherry to add a sweet, smoky flavor to the wings. Those who like richer smoke flavor can opt for oak or mesquite.

What Can You Serve with Chicken Wings? Serving Suggestions

Smoked Chicken Wings go well with other finger foods. Chicken wings are great for parties and feed large crowds.

Dishes like meatballs, chips dips, baked beans, and salads are great to accompany smoked chicken wings. Smoked wings are great paired with wine or beer. So don’t forget to get some cold beverages for your party!

Smoked chicken wings recipe

What you will need for Amazing Tasting Smoked Chicken Wings

Smoked Chicken Wings Recipe

Ingredients

• At least 20 chicken wings
• Olive Oil
• Kosher Salt
• coarse ground pepper

The Instructions

1. Prep the wings, trip, and dispose of any cuts you don’t want in your grill.
2. Dehydrate the chicken wings as much as possible before the cook. Use paper towels to pat dry the chicken wings. Put the wings in the fridge for at least 4 hours but preferably overnight. I know you might be tempted to skip this step but drying the wings is a key step to reduce moisture in the wings so that they don’t “boil” in the smoker and end up with a “gummy” texture.
3. Preheat your smoker and set anywhere between 225 to 250 degrees F. Let’s season the chicken wings while the smoker preheats.
4. Mix all the ingredients and dump the wings in a bowl. Shake and mix everything well.
5. The smoke: Put the wings in the smoker for at least one hour and monitor the wings’ internal temperature.
6. After the wings are smoked, transfer them to a hot grill ( at least at 350 degrees ) or increase the smoker’s temperature to 350 400 degrees and crisp for 30 minutes.
7. After the wings feel crisp, remove them from your smoker and add your favorite sauce
8. Enjoy.

Conclusion

When it comes to food there is no right or wrong. Always test nd try new things and find that flavor that conguers your palate.

321 ribs is a great technique for getting juicy, tender ribs. This method is one of the easiest ways to get great results and add smoke flavor to ribs. I have tried many other methods, but my 321 rib process always yields amazing smoked ribs.

The 321 smoking method smokes ribs for 6 hours at specific temperatures and time intervals to achieve tender, well-cooked smoked ribs.

Using the 321 method, you will smoke the ribs for 3 hours, then unwrap the ribs and smoke for 2 hours at 225 °F. For the final 1 hour, you will get the ribs back in the smoker and apply BBQ Sauce to get fall-off-the bone ribs.

The entire process can last up to 6 hours, but the end result is fall-off-the-bone ribs and well worth the long cook time and work.

What is the 321 ribs method

The 321 smoked ribs recipe is a favorite rib smoking method that yields the most tender, fall off the bone ribs you can dream of. The process can take some time and practice, but you too can smoke delicious, “fall-of-the-bone” ribs with some patience.

Ribs cooked using this method are the perfect summer party plate. Ribs are a crowd favorite, and using this method for smoking ribs is a sure way to impress the crowd.

The 321 Technique Is Great for tender smoked ribs

Using the 3 2 1 method is a sure way to up your BBQ skills and grill some mean meat.

The 321 ribs smoking method is actually a simple but effective method to smoke juicy fall off the bone tender ribs. The process consists of three main steps, or cooking stages, where the ribs are smoked in different conditions.

The method includes these steps: ( total time 6 hours )

• 3 hours of smoking the ribs on your smoker
• 2 hours more hours of smoking the ribs wrapped in heavy-duty aluminum foil
• 1 more hour of smoking the pork ribs unwrapped, ribs bone side down. This is also when you glaze the ribs with your favorite BBQ sauce.

Why is the 321 method So good for smoking ribs

Smoking ribs applying the 3 2 1 method will produce tasteful tender ribs. This form of cooking does. great job at tenderizing the ribs, all you will need to do is add your favorite BBQ sauce, side dish, you will enjoy ab amazing BBQ masterpiece.

What does the 3 2 1 mean in This smoking method

The 321 method is a slow smoking method for cooking mean, fall off the bone, smoked pork ribs. The 3 2 and 1 reference three different steps and the time the ribs cook on each step.

• The “3” reffers to the initial three hours the pork ribs will unwrapped.
• The “2” reffers to the next stage and the next two hours where the pork ribs will cook wrapped.
• The “1” reffersto to the last stage and last hour where the pork ribs will finish cooking unwrapped. This is also when sauces and other touches are applied.

What You Need To Know About using this method with ribs?

The thing about the 3 2 1 method that’s so great is that it’s a foolproof way to make sure that the tender meat falls off the bone.

Smoked pork ribs are by far one of the most delicious BBQ plates and a crowd favorite. The 3 2 1 method for smoking ribs is a proven technique to smoke delicious ribs with consistent results. This technique can be applied to baby back ribs or spare ribs.

Here Is My Baby Back Ribs Recipe – Original From BBQ Grill Academy

• A good quality rack of pork ribs
• A grill or smoker
• A clean plastic spray bottle
• A sauce or basting brush
• Good quality or Heavy duty aluminum foil
• Brown sugar, salt and ground pepper 
• 1 Cup Apple juice or apple cider vinegar
• Butter
• Optional – rib rub. Some people like to use rib rubs others prefer salt and pepper. I have a an article on rubs for those who want to explore that option.

Smoked ribs using the 321 method

1. Let’s Prepare the ribs
2. Stage 1 – 3 Hours of Smoking the ribs unwrapped bone side down
3. Stage 2 – 2 Hours of Smoking the ribs wrapped in foil
4. Stage 3 – 1 Hour of Smoking the ribs and apply sauces

Step1: Let’s prepare the ribs

The first step of this process is to prepare the ribs. Start by removing the ribs membrane and applying the season or rub. I like to use a 1 to 1 ratio mix of salt and paper but you can also add a bit of brown sugar if you like sweeter flavors.

Step 2: The 3 in the 3-2-1 – Smoke Unwrapped in the Smoker

The three in this method refers to the initial three hours of smoking the ribs in your smoker. This method does require a smoker grill. There are ways of turning your gas or charcoal grill into a smoker if you don’t own a smoker, but using a smoker grill to smoke a mean rack of ribs will yield better results.

During the initial 3 hours of the cook, the ribs will smoke seasoned for three hours at about 180 to 200 degrees Fahrenheit. Place the ribs in the smoker bone side down.

Add your favorite wood chips flavor and make sure your smoker is ready for smoking.

Step 3: The 2 in the 3-2-1 Wrap Ribs in Foil

The 2 in this process refers to the number of hours you will be smoking the ribs during this second stage. There are two main things we are going to do in this step.

First, we will increase the smoker’s heat to about 225 degrees F, and second, we are wrapping the ribs in aluminum foil. The purpose of these next 2 hours is to slowly braise the rack of ribs wrapped in foil.

In this step, we will carefully remove the rack of ribs from the smoker and wrap them tightly in foil. This is also where you can get a bit creative and add some of your own charm, but most people keep it simple.

My preferred technique is to add a small amount of apple juice over the rack of ribs. Yum! To aid the process, add a small amount of brown sugar and apple cider.

Add a little butter, brown sugar, and honey to the mix for a more sweet and juicy flavor. Apple juice can be added for a delicious, moist taste and texture. Some people like to use orange juice to add to the flavor but again, this is where you can get creative. I have seen people even use beer but, I’m not sure I want to use my beer

Here is a warning: do not let the temperature go above 250 degrees F. The sugar in the juice and season can caramelize and ruin the “smoked robs” flavor.

The 2 hours of smoking is a crucial step in this process. This is when the tenderness of the rack of ribs is determined. Steam will break down connective tissue and tenderize the meat.

Keep in mind that smaller racks might not need the entire 2 hours, but this is when practice and experience come in. So work on your 2 hours step. This is where the magic happens.

Be careful not to over the ribs in this step, if you cook the ribs wrapped in alumni foil for longer than 2 hours they will become mushy.

Step 4: The 1 (one) in 3-2-1 ribs Unwrap and Throw the Ribs Back in the Smoker.

We are finally here. The moment we all waited for, just one hour away from eating the best tasting ribs in your life and all done using the 3-2-1 ribs method and cooked by you!

In this last stage of the cook, you will smoke the ribs unwrapped for, yes, you guessed it, for 1 hour. Then, remove the ribs from the smoker and carefully unwrapped them.

As you open the aluminum foil let the steam air out. Remove the ribs from the alumni foil; you should notice the ribs starting to fall off the bone and tender.

Place the ribs meat side up, bone side facing the heat, and apply your favorite BBQ Sauce. I like to apply several BBQ sauce coats, but this is where your taste and own preference come in.

how long to let ribs rest

Once the ribs are done and they have reached the right temperature is time to let the ribs rest before serving. Letting the ribs rest will help the meat juices settle back into the meat for a juicier and tender bite.

Applying BBQ Sauce

Use a sauce brush to apply the BBQ sauce, as much as you like.

How long to let the ribs rest? I recommend letting the ribs rest for about 10 minutes at room temperature.

3-2-1 baby back ribs

First, adjust the cook time during this step if needed. The 3 2 1 method can be applied to different pork cuts but depending on the type of meat cuts you might need to adjust cooking times. This applies to baby back ribs.

For example, back ribs or thicker ribs like spare ribs might need the full hours, but if you are smoking a small baby back ribs rack, 3o minutes might be sufficient.

Set your smoker to 225 F, and let rip! In about one hour, check the baby back ribs for tenderness and readiness. Once the ribs reach your desire level of doneness and temperature, get ready to eat.

Enjoy

The 3 2 1 method is a popular smoking method and is the go-to technique for cooking ribs and smoke-perfect back ribs. This is one of many ways of preparing amazing smoked pork ribs.

To smoke ribs is important to be patient. This is a long process, so be sure to prepare for a long day of cooking and get plenty of beer!

Enjoy Life, Happy Grillin’ 

BBQ Is an International passion, and the world gives us various BBQ flavors, colors, and tastes. Today we look at a Korean BBQ Marinade Recipe the I have found easy to make and yields amazing results.

For Years I have enjoyed Koren food, especially Korean BBQ. So I did some digging and did some research and found the magic is the BBQ Korean Marinade.

After some research, trial, and so many errors, we finally found the main key to amazing Korean BBQ and how to make it.

Let’s Talk Korean BBQ. Introducing Bulgogi

Bulgogi is a traditional type of Korean BBQ marinade and is known for its flavorful punch. Bulgogi Korean BBQ meats are bathed in this marinade to add flavor and tenderize the meats.

Bulgogi means “fire meat” and consists of meat, traditionally beef, marinated in Korean marinades, then grilled and sometimes stir-fired.

Bulgogi is a popular Korean marinade and is also known as Korean sauce. There are other types of Korean sauce, but Bulgogi source is the most popular.

Ingredients in Korean Sauce

The most common Korean BBQ sauce ingredients are soy sauce, sugar, ginger garlic, pepper sesame oil, and scallions. Some add other ingredients like pear and fruits like pineapple. Different marinade recipes are more on the spicy side and but you can always change things to fit your taste.

Let’s make Korean BBQ Marinade

This BBQ sauce is the key component to making extraordinary Korean BBQ dishes. One of our favorite courses is Korean BBQ Chicken.

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The Marinade Recipe

INGREDIENTS

• 1/4 cup soy sauce
• 1/4 cup fresh Asian pear juice or puree – Asian pear juice is optional and used to sweeten the marinade. Add to taste.
• 2 tablespoons toasted sesame oil
• 2-3 cloves garlic, crushed
• 1-2 scallions, chopped
• 1 1/2 teaspoons grated fresh ginger
• 1 tablespoon packed brown sugar
• 1 teaspoon toasted sesame seeds
• Pinch freshly ground black pepper

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Making this marinade is easy and can be mixed using a small bowl. Mix all the ingredients in a small bowl and mix them well. Feel free to adjust the ingredients’ quantities to adjust the flavor to your liking, as with any recipe. Experiment and see what works best with the meats and side dishes you are preparing.

Asian pear juice can sweeten the mix but add this extra ingredient at your discretion and liking.

Let’s Korean BBQ Some Chicken 

We use boneless chicken and let it marinate for at least 2 hours. You can try this marinade with other cuts and even beef. Chicken wings and drumsticks also work. 

Place the meat in a Zip-Lock bag and add the marinade sauce. Be sure to shake the meat around and let the marinade hit every bit of skin, meat, and bone in that bag.

Marinating foods softens lean meats and makes tougher cuts of meat tastier. Marinating adds “moisture” to dry meats and can help with meats’ moisture while grilling.

Marinade For A Few Hours

Let the chicken absorb the marinade for at least two hours. You are welcome to try leaving it marinating for a long time, but two hours should allow the meat to absorb the marinade.

Now We Korean BBQ Grill

Light up your BBQ grill and preheat it to about 350 degrees. Do not get the grill too hot; the sugar in the marinade ingredients can char, get dark and add a bitter taste to the meat.

Place the chicken on the “barbe” skin side down. Let the skin come to light brown color and crisp- don’t burn it! In about 10 minutes, move the chicken to indirect heat and let the chicken cook through.

After the chicken is done, place it on a plate and let rest just for a few minutes.

Let’s Eat

This is a fun recipe that you can try at home. Experiment with different cuts of meats, pork, chicken, beef and see what you find fits your taste best. Enjoy the process!