3-2-1 Baby Back Ribs with Chicago Sauce Binder
🍖 3-2-1 Baby Back Ribs Recipe — Featuring Big Fork’s Chicago Sauce
The 3-2-1 method is BBQ royalty. But what happens when you swap out the standard mustard binder for something bolder, richer, and unmistakably Chicago?
You get ribs that are sticky, tangy, and packed with flavor from the very first bite.
In this post, we’re walking you through how to make perfect 3-2-1 baby back ribs using Big Fork’s Chicago Sauce as the binder — instead of mustard. The result? A sticky, caramelized bark, deep flavor in every bite, and ribs that fall off the bone (but still have that satisfying bite).
🔥 What is the 3-2-1 Rib Method?
If you're new to the 3-2-1 method, here's the breakdown:
-
3 hours smoked unwrapped
-
2 hours wrapped in foil with liquid to tenderize
-
1 hour back on the grill/smoker to set the glaze and finish
It’s a tried-and-true technique that ensures juicy, flavorful, competition-style ribs — right in your own backyard.
👊 The Big Fork Twist: Chicago Sauce as Your Binder
Most BBQ pros use yellow mustard to help the dry rub stick to the ribs. It doesn’t add much flavor — it’s just glue.
But we’re not here for bland. We’re here for BOLD.
That’s why we’re using Chicago Sauce instead.
Big Fork’s Chicago Sauce is a unique blend of sweet, tangy, smoky, and spicy flavors that represent the spirit of our city — bold, layered, and always bringing the heat.
By using it as your binder, you’re infusing flavor from the get-go, not just after the cook.
🧂 Ingredients
Here’s what you’ll need to make your rib dreams come true:
-
2 racks of baby back ribs
-
1 bottle of Big Fork Chicago Sauce
-
3–4 tbsp of your favorite BBQ dry rub
-
¼ cup apple cider vinegar
-
¼ cup water
-
Aluminum foil
-
Optional: extra Chicago Sauce for glazing at the end
🔪 Prep the Ribs
-
Remove the membrane from the back of the ribs if it hasn’t already been done. This helps with tenderness.
-
Slather a generous layer of Chicago Sauce over both sides of the ribs. This is your binder.
-
Apply your BBQ rub liberally, pressing it into the sauce to form a flavorful crust.
-
Let the ribs sit for 30–60 minutes at room temperature to absorb the flavor.
🔥 Step 1: Smoke for 3 Hours
-
Set your smoker or grill to 225°F.
-
Place the ribs bone-side down, directly on the grates.
-
Let them smoke for 3 hours, no peeking!
💨 Step 2: Wrap and Braise for 2 Hours
-
Remove the ribs and wrap tightly in foil with a splash of apple cider vinegar + water mixture (about 2 tbsp each).
-
Return the foil-wrapped ribs to the smoker and cook for another 2 hours.
🔥 Step 3: Unwrap and Glaze for 1 Hour
-
Carefully unwrap the ribs (watch out for hot steam).
-
Place them back on the smoker bone-side down.
-
Optional: Baste with more Chicago Sauce during the final hour for a sticky, flavorful finish.
-
Let them cook uncovered for 1 more hour to develop that bark.
🧡 Let It Rest & Slice
Once done, let your ribs rest for 10–15 minutes before slicing.
Grab a knife, cut between the bones, and get ready for sticky-finger bliss.
🎥 Watch the Video
Want to see it in action?
We filmed the entire process — from prep to plating — so you can cook along with us.
🛒 Ready to Try It?
You’ll want to make sure you’re stocked up on Chicago Sauce — because once you try it on ribs, you’ll be putting it on everything.
Comments
0 Comments