The Rhino Rack

3-2-1 Ribs That Don’t Mess Around

Some ribs are polite.
These ribs kick the gate open and take over the pit.

Welcome to The Rhino Rack—our no-nonsense, fall-off-the-bone rib recipe built on the legendary 3-2-1 method, powered by RhinoSaucerous flavor, and finished with a bold sauce glaze that sticks like a Texas handshake.

This isn’t backyard BBQ for the faint of heart. This is slow smoke, deep bark, tender bite, and full-charge flavor—the kind of ribs that make neighbors “just stop by” uninvited.

What Is the 3-2-1 Method?

Simple. Ruthless. Effective.

3 Hours – Smoke
Build the bark. Let the rub bite. Set the foundation.

2 Hours – Wrapped
Steam, tenderness, and flavor infusion. This is where the magic happens.

1 Final Hour – Unwrapped & Sauced
Sauce sets. Smoke kisses. Ribs tighten up and shine.

When done right, the meat pulls clean, stays juicy, and carries flavor in every single bite.

🔥 The Rhino Rack Flavor Build

We don’t wing it here.

• Rhino Rib Rub lays down bold, Texas-style seasoning

• Slow smoke brings depth and character

• Butter, brown sugar, and juice soften the meat during the wrap

• Rhino Reserve (or your favorite Rhino sauce) finishes the rack with sticky, horned heat

The result?
Meat that melts. Bark that bites. Flavor that kicks like a stampede.

🍖 The Rhino Rack – 3-2-1 Rib Recipe

Ingredients

• 1–2 racks of St. Louis–cut pork ribs

• Rhino Rib Rub (generous coating)

• Yello Mustard
• Rhino Red Chile de Arbol

• Apple juice or cider

• Butter

• Brown sugar

• Honey (optional, but encouraged)

• Rhino Reserve Hot Sauce (or Rhino Red for more punch)

Step-By-Step Method

Step 1: Smoke (3 Hours)

• Preheat smoker to 225°F

• Remove membrane from ribs

• Slather ribs with yellow mustard and Rhino Red Chile de Arbol as binder

• Coat heavily with Rhino Rib Rub on all sides

• Let marinate for 3hrs or overnight for best results

• Smoke meat-side up for 3 hours

• Don’t rush it—this is bark-building time

Step 2: Wrap (2 Hours)

• Place ribs on foil with the bones sticking up

• Add butter, brown sugar, honey, a splash of apple juice and splash of Rhino Red

• Wrap tight—no leaks, no mercy

• Return to smoker for 2 hours

This is where ribs go from tough to legendary.

Step 3: Sauce & Set (1 Hour)

• Unwrap ribs carefully

• Brush with your favorite BBQ sauce and Rhino Red chile de Arbol

• Place back on smoker, uncovered

• Let sauce tighten and caramelize for 45–60 minutes

You’re looking for glossy, sticky, and slightly aggressive.

🏁 When Are They Done?

• Internal temp around 195–203°F

• Bones twist easily

• Meat pulls clean but doesn’t fall apart

If they pass the bend test, they’re ready to charge.

Fire up the smoker.
Trust the process.
Let the Rhino charge.

Bold Flavor. Horned Heat.