Blackberry Whiskey 321 Ribs
Smoky, tender, fall-off-the-bone ribs kissed with a bold blackberry whiskey glaze. These Blackberry Whiskey 321 Ribs are pure barbecue magic!
👩🍳 Smoked Blackberry Whiskey 321 Ribs (or 221 if you like the chew)
A few years ago, my husband grabbed a bottle of blackberry whiskey. I honestly can’t even remember what brand. We used it to make these 321 ribs, took one bite, and instantly thought, “Yep, this is how ribs are supposed to taste.” Ever since, when we’re craving ribs, it’s not just any ribs we want, it’s blackberry whiskey 321 ribs.
These Blackberry Whiskey 3-2-1 Ribs are everything you want in good barbecue. They are smoky, tender, sticky, and packed with bold flavor. If you like more of a chew in your ribs, check out my tips on making ribs.
You start by slathering the ribs in mustard and hitting them with a sweet and smoky rub. It’s got brown sugar, paprika, chipotle, a little lemon zest. Basically all the things that make ribs taste like actual magic. Then you throw them on the smoker and let that low-and-slow heat do its thing for a few hours. That’s the 3 in the 321 ribs.
Next comes the best part: you wrap them up with a splash of blackberry whiskey, a few pats of butter, and a drizzle of honey. This step basically steams the ribs from the inside out, making them fall-off-the-bone tender and crazy flavorful. This is the 2 in the 321 ribs.
Right before you pull them off, you brush on a thick blackberry whiskey glaze that’s sweet, tangy, a little fruity, and just smoky enough to keep things interesting. It bubbles up into the perfect sticky finish that clings to every bite.
These 321 ribs aren’t just good, they’re amazing. Backyard cookouts, game days, random weekends when you feel like eating a great meal.
🛒 321 Ribs Recipe Ingredient List
🥣 Easy Blackberry Whiskey 321 Ribs
Alright, here’s the quick and dirty on the 321 ribs method: you smoke the ribs low and slow for 3 hours uncovered to build up that gorgeous smoky flavor, then you wrap them in foil with a little liquid (like apple juice, butter, or even a splash of whiskey) and cook them for 2 hours to make them super tender. Finally, you unwrap them, sauce ’em up if you want, and smoke them for 1 more hour to get that sticky, caramelized finish that’s basically rib magic.
Here’s how I make my blackberry whiskey 321 ribs.
Start by removing the membrane on the back of the ribs. Just work a knife under a corner, grab it with a napkin (so it doesn’t slip), and peel it right off. Then slather the ribs in yellow mustard, coat them in my special seasoning blend, and let them hang out for about 30 minutes while you fire up the smoker. Smoke ‘em uncovered at 225°F for 3 hours to soak up all that smoky goodness.
Next, double up on aluminum foil to get a nice tight seal. Drizzle the ribs with honey, scatter little pads of butter over the top, and splash on some blackberry whiskey. (I used Ole Smoky, but Brant’s a big fan of Bird Dog too.) Wrap them up good and snug, then toss them back on the smoker for 2 more hours. If you like a little chew left in your ribs, you can shorten the 2 (wrapped) phase by 30 minutes.
Now for the home stretch: unwrap the ribs, baste them with the blackberry whiskey glaze, and pop a digital thermometer in. Let them smoke until they hit 204°F. That’s my sweet spot for melt-in-your-mouth ribs, but anything between 190°F and 210°F will get you there! The lower end will have more chew, while the higher end will be more tender.
♨️ Rib Making Musts
There are two types of rib people out there: the “fall-off-the-bone” crew and the “I like a little chew” gang. I’m 1000% Team Fall-Off-The-Bone, so 321 ribs are my jam. If you’re someone who likes a little more bite, you’ll want to lean toward a 2-2-1 method instead. Same idea, just a little less time unwrapped up front (2 hours unwrapped, 2 hours wrapped, then 1 hour to finish).
Here’s the real secret though: trust your thermometer, not the clock. Ribs are done when they hit somewhere between 190°F–210°F, not when the timer beeps.
👉 Want a little more chew? Stick closer to 190°F–200°F.
👉 Want buttery, fall-apart ribs that make you weak in the knees? Shoot for 204°F.
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Blackberry Whiskey 321 Ribs
Equipment
- Fruit wood for smoking Like apple, cherry, or pecan
- Heavy duty aluminum foil
Ingredients
- 2½ lbs baby back ribs
- ¼ cup yellow mustard
Blackberry Whiskey Rib Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle powder (for smoky heat)
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cinnamon
- ½ tsp dried thyme
- zest of 1 small lemon
For the Smoking Wrap:
- ¼ cup blackberry whiskey
- 4 tablespoons unsalted butter (sliced into pieces)
- 2 tablespoons honey
For the Blackberry Whiskey Glaze:
- ½ cup blackberry preserves
- ¼ cup blackberry whiskey
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 pinch of salt
Instructions
- Remove the membrane from the back of 2½ lbs baby back ribs if it’s still on (it’s that thin, silvery skin. Slide a knife under it and pull). Pat the ribs dry with paper towels, then coat with ¼ cup yellow mustard.
- In a small bowl, mix together all the rib rub ingredients. Sprinkle the seasoning all over both sides of the ribs. Be generous! Let them sit at room temperature for 30-60 minutes to soak it all in.
- Preheat your smoker to 225°F. Add your favorite fruit wood for a gentle, sweet smoke. Place the ribs meat-side up on the smoker grates. Smoke uncovered for 3 hours.
- After 3 hours, lay out a large sheet of heavy-duty foil. Place the ribs meat-side down on the foil. Drizzle the ribs with ¼ cup blackberry whiskey, scatter 4 tablespoons unsalted butter pieces, and drizzle 2 tablespoons honey over the top. Tightly wrap up the ribs in the foil. Return them to the smoker and cook for another 2 hours.
- In a small saucepan, combine ½ cup blackberry preserves, ¼ cup blackberry whiskey, 1 tablespoon apple cider vinegar, 1 tablespoon honey and 1 pinch of salt. Simmer over medium heat for about 5 minutes, stirring, until thickened and syrupy.
- Carefully unwrap the ribs and discard the foil. Place the ribs back on the smoker, meat-side up. Brush with the Blackberry Whiskey Glaze during this last hour for extra sticky, glossy goodness. Smoke uncovered for the final 1 hour or until they reach a temperature of between 190 and 205. You want the meat to have a bite to it and not be fall off the bone.
- Let the ribs rest for 10-15 minutes before slicing. Slice between the bones and serve 'em up with extra glaze on the side!
Notes
Nutrition
FAQs
Do I have to remove the membrane on the ribs?
Yes, yes, a thousand times yes! That thin silver skin on the back will get tough and block smoke and flavor. Pull it off before you season your ribs.
What’s the point of wrapping ribs in foil?
The foil wrap stage (those two glorious hours) traps steam, butter, juices, and whatever flavor bombs you add (like honey or whiskey). It’s what turns regular smoked ribs into ridiculously tender, buttery slabs of happiness.
321 Ribs Serving Suggestions
When you’re serving up smoky, sticky Blackberry Whiskey Baby Back Ribs, you need sides that can hang. Smoked macaroni and cheese is always a no-brainer because it’s creamy, cheesy, and just smoky enough to make you wonder why you ever made it any other way. For potatoes (because obviously we need potatoes), go for a hearty Loaded Potato Salad or my Warm Smashed Potato Salad with Burrata. Both bring big flavor without stealing the show.
Add a simple green salad or grilled corn on the cob if you want something lighter on the table. And don’t forget the drinks! Sweet tea, lemonade, cold beer, or a good whiskey lemonade are all perfect with ribs. Basically, if it’s cold and you can sip it while licking barbecue sauce off your fingers, you’re doing it right.
Fire up the smoker and make it worth it:
If you’re firing up the smoker for Blackberry Whisky Baby Back Ribs, keep that smoke rolling and try a few more of my favorite smoker recipes.
Start with something fun like Nashville Hot Chicken Lollipops. They come out juicy, smoky, and spicy, and they’re way more interesting to eat than regular wings. For a big crowd, Aiden’s Smoked Chicken Nachos are always a hit. They’re stacked with pulled chicken, plenty of melted cheese, and every topping you can think of, so you might want to make extra.
For something unexpected, Easy Turkey Meatloaf works beautifully on the smoker. It soaks up just enough smoke to give it flavor without drying out. And if comfort food is calling, Smoked Mac and Cheese With Seafood is the answer. It’s creamy, rich, filled with shrimp and crab, and gets a smoky depth that makes it stand out. Finish the meal with Dump Cake with Lemon and Berries, a simple from-scratch dessert that bakes up perfectly sweet and bright.
If wings are your thing, Brant’s Rowdy Ranch Chicken Wings and Brant’s Nashville Hot Smoked Chicken Wings bring bold flavor and just the right level of heat. On the side, Delicious Creamy Smoked Mashed Potatoes are worth the effort. They’re mixed with ghost pepper cheese, green onions, crispy bacon, and roasted red peppers for a rich, smoky twist on classic potatoes.
If you want to go all-in for a true smoker day, try a Juicy Smoked Prime Rib or a big Pulled Pork Butt. Round it out with Cheesy Grits and Collard Greens, inspired by my favorite plates at Saw’s Soul Kitchen. Whether you’re cooking for a crowd or stocking up on leftovers that taste better than takeout, these smoker recipes always deliver.