This is why you should stop using the 3-2-1 Method SMOKED RIBS Method
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0:00 - intro
0:23 - st louis style ribs
0:34 - silverskin
0:56 - seasoning
2:08 - how to fire up masterbuilt
3:09 - first 1,5 hour
4:37 - classic homemade bbq sauce
5:36 - wrap your ribs
6:25 - 3-2-1 ribs
8:30 - ribs experiment
9:05 - taste test
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk 3-2-1 ribs experiment Stop Smoking your BBQ Ribs with the 3-2-1 Method smoked ribs technique how to smoke ribs bbq sauce st louis style ribs membrane pork ribs smoke ring smoking ribs recipe smoked pork st louis style ribs recipe bbq ribs masterbuilt gravity fed smoker
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Thank you so much for watching see you on the next video!
I’m a firm believer in stop using the method you don’t like and use the method you do like regardless of what other people say you should or shouldn’t do.
Amen brother or sister. Like cooking anything it’s a basic guideline not to be taken as gospel. No two cooks are identical and won’t have the exact same results if everything is done identical ,unless you have the exact same cut of meat every single time which is impossible.
+70
A-fxxkng-men!👏👏
Thank you sir. See my comment about my wife
Preach
The 3-2-1 method is to be cooked at 225°F so cooking above that might be why the ribs were done early.
Exactly, 120C is too high then. With thick ribs I just put them on the smoker for 5-6 hours, spraying them a bit once a hour and then it results in a very good bark! With these Texas Crutch methods you dont get that!
I've done 225 multiple times and it still turns the ribs into mush. 6 hours is just too much time for ribs especially when 2 hours of which are wrapped.
@@Ahglock dont wrap them ;) 225 and 5 6 hours depending on how thick they are works every time for me...
@@stoney268 They are usually done to my tastes at 225 around 4 hours, 5 hours its still fine at 6 its gone further than I like. Every time you cook the results will be a little different, so im sure with enough cooks one might take 6 hours to get there for me.
@@Ahglock not sure where you from but in some countries they mostly sell those thin ribs. With those 4 hours is probably enough. I always use the ribs with extra meat, they take that long.
I love the 3-2-1 method. WIll never stop using it.
It's never failed for me🍺🍻
Wrapping is just steaming...don't need it. Ribs will fall to pieces and be ruined
Like others the cooking temp plays a huge role. At 225 for 3 hours my ribs are not showing bone. The 2 hours is to keep the moisture while finishing cooking. Like others the 1 hour can be shortened. Play with the times to suit your pit. I am confident your method works but the 3-2-1 is a solid method if you know what you're doing
WOW, FINALLY a sane person here that knows how to smoke ribs. THANK YOU!
This is the way
I’m with you. Low and slow at 225
Exactly 🍺🍻
Yes, I try to keep mine between 200-225 I have an Oklahoma joe offset and still learning but the with this temp 3-2-1 has been great
Pro Tip: Remove the membrane. As for 3-2-1, I’ve done great with 3-2-1 at 225 degrees as a professional barbecuer, 4 Wieners and a Webber. The trick is doing it slow if you do 3-2-1. I’ve raised the temp in recent years, so I don’t do that style anymore. I’ve placed 4th and 6th in ribs against as many as 184 teams in Kansas City. Find your style based on your cook temp, bark color, and cooker space availability. ✌🏼🔥😎 Pro Tip: When wrapping ribs with ingredients, keep them meat side down in the foil. When you’re finalizing outside the foil, layer a very thin layer of sauce and dust them with your rub every 15 minutes. When a judge bites into your ribs, they’ll be lip-smacking goodness.
Agree. The first time I did mine, I used Anderson's 3-2-1 method. The temps were 200* & 225*. After 6 hours, they still needed to cook an hour more. Should I raise my temps some ?
@@johneppenauer6772 Yes, 220 could be too low.
Thanks for the tips I haven't done any competition . But I smoke for several hundred people at a time I used 3-2-1 but I use very simular to yours and I have alot of happy people and that ke we ps me happy
I'm new to smoking ribs and plan on trying this tomorrow, when you say "Remove the membrane," are you talking about the silver skin that he cut into in different directions? Thanks for the tips by the way!
@@hotbam37Yes. It will peel right off in one piece. It takes a little work but worth it!
Asked the guy who cooked the best ribs I ever had how he cooked them. For years I tried to replicate with no luck, using allkinds of methods like 3-2-1, 4-1-1, etc. Made a lot of good ribs, but not any GREAT ribs. Finally cornered the guy at a 4th of July celebration and after a number of beverages, he gave me his secret... "I don't do nothing." Seriously, that's it. Start with spare ribs and trim them up, keeping the trimmings to cook for rib tips. Remove the membrane. Apply Rub. He has a Big Green Egg like me. He stacks the ribs on top of each other, (no rib racks, no braod spacing), just stack them where smoke can get between them with bone side down towards the heat. Cook @ 225 indirect heat until they bend nearly 90 degrees when lifted from the middle, (usually 4-5 hours). Done If you want to glaze them after they are done, then sauce them and put them in a rack for @ 30 mins to cook the moisture out of the sauce. When done, wrap in foil and let rest for @ 30 mins. This was an eye opener for me that carried over to all my cooks. Learn to cook meat well without all the gimmicks. Just heat. Once you can consistently cook meat well, then start experimenting with rubs, sauce, spritzing, wrapping, etc. but only make 1 change per cook. Then you can tell if that change improves the cook or not.
Thank you for sharing
I use the 2-2 method. 2 hours smoking 2 hours wrapped in the oven No reason to tend to the fire after you wrap up the meat. Good bbq doesn't need sauce.
The best ribs I have ever made were done without wrapping. They do require at least 5 hours to get to temp. You also get a great bark by not wrapping. Sometimes poor time management on my part means I am wrapping. I like my ribs to have a bit of bite to them. I don't like them to be "pulled ribs." Too mushy.
@@nastypiglosi1788 yea and good food doesn’t need seasoning 😂
@@Geddyfleaharriswhy do people like bark? It’s very salty and hard
Tried this method and I will never do the 3/2/1 ever again. This method worked and my ribs were perfect!!! Thank you for this!!!
I think there’s a bit of a temperature discrepancy with the 3-2-1 method you used. I smoke for 3 hours at 180F, 248F/120C is way too hot for the first phase. After the smoke they’re wrapped and in at 225F. Then unwrapped with sauce at 225F. Make sure your smoker temps are accurate, put a secondary probe to verify the cook temps. And always check your meat. 3-2-1 is a general guideline and cook time varies based on the meat temps. It’s not a hard and fast rule you follow down to the minute.
do they come out tasting like ham?
@@JohnPaul-ux4kp I just ran through it today, came out cooked to perfection. Soft meat with a little tug, good subtle flavor of smoke, pork and rub.
@@smptactical259 i'll keep practicing then. smoked some ribs at 180 similar temps before and it came out somewhat hammy despite putting very little salt and not too far from cooking time either. I'll try with different brand pork as well
@@JohnPaul-ux4kp no, more like chicken or iguana.
That's the inherent issue with 3-2-1; it only references time and ignores all other variables like temp, weight, marbling, size, or even the type of rib (spare, St Louis, baby back). Everyone should use whatever method they want, but recommending a one size fits all approach like 3-2-1 is going to cause inconsistencies in results.
I have been cooking ribs at about 300 degrees for 1 and 1/2 hours, wrapped for 1 hour (with or without sauce) them open for about another hour. Perfect bite, taste and color. I agree with the post: cook food the way you like it…others probably will too. And face it, nobody turns down a rib when they don’t have to spend the hours cooking them.
I use the 3-2-1 as a ratio guide. Full cook at those times and you can’t pick the rack up without bones falling out or the meat falling apart. I still cook low and slow but it’s 225 and 2 hours, one hour wrapped and maybe 30 minutes glaze. Never any complaints. And depending on the meat, maybe even a bit less time for thin ribs.
I also adjusted mine to 2hrs, 1 hour wrapped and 30 minutes glazed, but I set temp at 250F.
I pretty much do the same except I use a foiling sauce. Sometimes I tone down the foiling sauce a little. I run between 220 and 240 degrees cause it's hard to dial in the temp perfectly on a Weber Kettle. But she does the job. I do the one hour of wrap in the oven then take back outside for the glaze. Cheers.
@@williamparker8318 I also learned on a Webber Kettle. Now its much easier to maintain 250 because I have a Reqtec 700. Needed more space for bigger cooks, and it holds temp perfectly. I still love my kettle tho.
@@martinklaus2203 Yes those are nice. Have friends in Kentucky that use those. They throw big parties. I used a Brinkmann electric smoker for years (still have it). Just got tired of cleaning it and setting it up. I'm mostly cooking for a smaller crowd and I usually just doing a couple of racks, regular BBQ chicken (Indonesian style) and burgers. I like the kettle so much that I even built a custom rotisserie for it before Weber came out with their system (I've have a full machine shop in the back). Don't get me wrong, I'm eying the new Treager Ironwood (smaller one). It's a beauty (pricey too). Have you tried Tecteq's Brined Chicken Wings. Out of this world even without the sauce. Cheers.
I also do the 2-1-half method
Thank you,mine just fell apart as well with 3-2-1,going to try this one
Love the channel and will try your method tomorrow when the kids and grandkids come over for supper. I typically go 225 degrees on my Memphis pellet smoker for 2 hours. Wrap in foil with BBQ sauce and a coating of brown sugar...wrap loosely making a foil sealed up tent... for 1 hour. Lastly sauce them up turn the grill up to 275 for 30-45 minutes.
As long as it's moist there is no overcooked rib in my opinion except of course in competition. If I'm eating them the more tender the better. I always used the 3-2-1 method but at a lower temperature and they've always been good. I may try a different approach next time though.
Exactly! The only person that wants a bite rib is a judge. Everyone I have ever cooked ribs for would rather be able to pull the bone out of the rib.
I tried the 3-2-1 method once. Now, I smoke at 275 for 2.45. Baste em for 30min. Done. Never wrap em. Perfect.
Doing 2 - 0.5 - 0.5 (3h in total) is more than enough for delicious ribs
Very helpful video, especially the sauce. I made two racks one with a sauce as described, and a second sauce to go with my coffee rub. Substitutions included white vinegar instead of apple cider vinegar, coffee rub instead of the red one, half tbsp of cocoa, and half tbsp of ground espresso. Everything else the same, and this sauce was to die for. Thanks for the tips!
I use a 2,1 1/2, and 3/4 cook at 225 Fahrenheit. Also I wrap the ribs with squeeze butter, my sauce and apple juice. Have had no issues with this method. Everyone has their own way , what ever works for you is fine. As long as the end result is good. Nice video, I just subscribed.
Excellent and informative vid. Personally, I never wrap ribs unless it is freezing outside, but that's just the way I like them. I'm also good with hot and fast baby backs.
Thanks for opening our minds and illuminating us on the 321 method! Enjoy your videos immensely.
I use the 3-2-1 but cook @225-230, so it works. I usually don't use a full hour at the last, just bring them up to temp. I like to pull them at about 190 F. Everyone loves my ribs! Seriously!😊
Im right there with you. I'll lightly season each rack again after the 2 hour wrap, sauce, and throw it on there for another 15-20 minutes. No need for the full hour in the last step.
The 3-2-1 method does not indicate the amount of hours but the ratio. So it can also be 1 1/2, 1 and 0.5 hours or 1 hour 40 min and 20 min. In addition, bbq is not an exact subject like mathematics but one of taste and common sense it is just fun to do and nice to eat the end result
Exactly my thoughts
very wise observation.
PM-X is right about the time for smoke at 225 degrees to reduce the cook time. When I do the 3-2-1 method, I smoke them low and slow at 175-185 degrees(P3 on my Pit Boss Austin XL) for 3 hours and spritzing the ribs with Apple, Mango, or Peach juice, 2 hours wrapped at 225 degrees, with butter, brown sugar and juice, and of course, the last hour sauced. They come out fall-off the bone tender and juicy. I love PM-X and his videos.
Thank you. Interesting video. My approach is slightly different: After I smoke the ribs for no more than two hours, I wrap them in foil and use an oven set at 250°F to tenderize the meat. My method makes it easy to manage the final “tenderizing” process and avoid wasting charcoal.
I do this as well since I don't need the smoker anymore. That way, I can use the smoker for something else since I'm usually cooking multiple things anytime I'm making ribs.
I think the main difference is the cooking time needed to break up the collagen, which results in more "fall apart" experience in comparison to less cooking time, which in contrast results in more chew/bite, so it is a personal preference
I am a 3-2-1 guy but am going to try this with cryo pack ribs which are often prre tenderized and tend to easily overcook. Fresh ribs (butcher) seem to benefit from more tenderizatuon in the "2" phase. Well done video and great tip!
Did my first ever pellet grill smoker Z grill 7002C3E went with 275 degrees also did pork tenderloin, they were done around 2 hour mark, and did the ribs 5 hours 1 hour at 250, then finished up with 275, they did fall off bone were close but I found them to be very good, especially first time ever smoke/ grilling, have a granddaughter who is fussy,as in only plain cheeses burgers,and chicken nuggets, she tried the tenderloin and said she like it and would try it again, going to experiment with different seasoning and pellets, used this vido and several others to try get base line, like your vido lots of good information
To be fair, the 3-2-1 method calls for a temp of 225 F where you cooked em at 250. I've been doing the 3-2-1 method and have never had them fall apart like that and they have a good bite. But I'm also willing to try new things. So I'm going to give your method a go on my next rack!
Actually the 4 different videos that I have seen calls for 3 hours at 180 unrapped, 2 hours at 225 wrapped, then back down to 180 unwrapped with sauce. That is for spare ribs that have been trimmed to St. Louis style, the ribs this guy is cooking look like a cross between spare trimmed down, and baby backs, on baby backs you use the 2-2-1 method.
On top of that, the amount of meat on top can vary and these look pretty minimal. A grocery store near me sells "extra meaty" baby backs which have probably twice as much meat on top than a rack from the big brands. Those did great with the 3-2-1 at 250 on my pellet smoker.
@@nicpipkin3445 Good call and exactly right. Pit master is cooking much hotter than that specified for 3-2-1. So, of course, they will be done much faster.
@@citizencane3492I would like to point out as well that A) peach paper should be used rather than foil, and B) You don’t put sauce on the ribs when you wrap. The sauce goes on in the last hour uncovered.
The original 3-2-1 was created by Jim Minion. He used full size Spare Ribs and cooked them for 3 hours at 200° 2 hours wrapped at 250° and the final hour out of the foil with sauce on them for 1 hour.
Jim Minion is the pitmaster responsible for creating the method of dumping hot burning briquettes into the middle of a pile of unlit briquettes in a WSM to maintain low temps for very long cook times. Prior to his method, everyone assumed all the charcoal had to be lit and burning before the meat went on the smoker which made it difficult to cook on low temps and for long cook times. This method is now used by everyone on nearly every charcoal smoker. Johnny Trigg is the pitmaster undeniably responsible for creating the 3-2-1 method for ribs. It became popular because he won so many competitions doing it. He's also the reason everyone on YT videos uses brown sugar, Parkay, honey, and Tiger Sauce.
Disgusting. Now everyone boils their ribs for two hours, yuck!
Thanks for the history lesson ... anddd, varying the cooking temperatures for each stage. I definitely get more smoke out of my pit boss pellet smoker at 200-220° than at 250° or above. Spritzing every 45 min. Wrapped (paper or foil) at 250° for 2 hours and I only need 20-30 min. (back on the grills unwrapped) at 250° for the sauce stage. Then "REST" before handling or cutting.
I'm a simple country boy but thick ribs take 4.5 hours MAX... I think 3.5 to 4 hours is perfect for me.. dont like them falling apart. Great video.. made a great point.
Love this method on my MB800 , doing these right now chinese style with red roast seasoning finished with char siu sauce and smoked with apple wood 😋 regards from Northwich UK
FUNNY you made this video. I keep a BBQ diary and I noted this 3-2-1 failure long ago. It may be best to do 2-2-1. 2 hours to smoke, 2 to foil (fall off the bone tender) - and 1 to baste in BBQ open (which I say is optional because I like dry rub meat and dunk in sauce as you like)
I’ve been using Jeremy Yoder’s 4-1-1/2 method with pretty good success. 4 hours at 225, wrap with butcher paper with some smoked pork tallow poured over them, then 275 for 1 hour. Then if you want to sauce them, another 1/2 hour unwrapped. Works great for spare ribs.
That's more like it!
Oh NICE! The butcher paper allows more smoke, and that tallow adds some great flavor! I do prefer to steam in foil for 2 hours though. But to each their own, when done RIGHT!
I have been doing the same but at 180 for 4hrs on a high smoke setting on my Camp Chef WW36 then 1-2 hours at 250 wrapped in butcher paper with pork lard or tallow. If I'm saucing and not doing dry ribs I take the ribs off after an hour at 250 to sauce.
Been cooking ribs on an Oklahoma Joe (offset). Didn't know about the pink smoky layer test. That's a good one and makes sense. As other folks say, you'll work out what's right for you, your smoker, your wood and your meat. Love the smoker brotherhood.
I have only done 3-2-1 once and they were really overcooked and even a little bit dry. The recipe I called for added Apple juice and Apple Cider Vinegar as a spritz during smoking and about a cup in the foil for the braise. I was all just too much, too wet at that stage and then too dry on the outside after the final hour being sauced. I like your way.
I absolutely love this; so descriptive and engaging. It’s fun that there is a bit “lost in translation”, although I’m very happy!
A tip for every home cooker. Don't follow the recipe online to the letter. Follow it while adjusting the recipe to your liking. Because at the end of the day, your gonna be the one eating... If its too salty the chiefs will not tell you that they will make up fake expressions to make their recipes seems the best when its not. So if its too salty use less salt. If something tasted weird. You fix it. Even if you had to use drastic measures. As long as your happy with the final product nothing else matter! However! Pitmaster and guga food alongside some others are honestly... Legit. They don't lie they say it if its good its good if not then its not. Been always enjoying these 2 KZheadrs video for years and i still do. And will always do!
👍🤩👍
I make all of my Rubs without Salt, then sprinkle salt on right before the cook if it's a short one.
Thank you. I've always thought 6 hours is crazy long for ribs I can make in a pressure cooker and finish off in the oven 😮about an hour total. Pretty darn good. Still have bite and chew. Not a real smoker flavor but quick in a pinch. I just bought my 2nd Masterbuilt 30" electric smoker. Looking forward to getting back into it after about 6 years or more. Your method is way more realistic and my son bought me a Meater Bluetooth remote thermometer probe for father's day. 😊
😂. Liquid smoke and real smoke dont compare. Ive used a pressure cooker and yes they turned out ok. But real smoke. You cant beat it. If you cant do the time bbq hot dogs instea😅d😅😅😅😅
Guys pay attention to this man , he’s very good , I’ve followed several ideas and ways and you turn a rack of ribs at the grocer or butcher to a first class finish
Your right! Thank you! I marinate my baby backs overnight, cook them between 350-400deg Fahrenheit, for about 40-60min. Out of this world!
I totally agree. I don’t like fall off the bone ribs. Tried the 321 method once and knew after the first 3 hours they were gonna end over done for my liking. Alway cook to color and/or temp... times will always vary.
If the bone pulls out with no meat attached they are over cooked IMHO...but thats just me and my preference. Yall do yall no matter what anyone says.
3-2-1 is only really necessary for very thick ribs. Usually it's more like 2-1,5-0,5, that's the first thing I learned. Never actually used the full 3-2-1 hours. So it's more like the relation in time between the different steps. So I agree that you should use your eyes and thermometer instead of a fixed amount of time.
Exactly, i did 3-2-1 once and noticed it was in the smoke too long. Or just listen to Malcom Reed and once the seasoning sticks to the meat, first stage is done. Mine is more like 1.5hr - 2hr - 0.5 hr. It also depends on your temps. I prefer to cook pork ribs around 270 F as it breaks down the the meat better and makes for a better bite. So mine cook a little faster. If I need more smoke flavor I add a smoke tube to the pellet grill.
THANK YOU!!!!!!!!! I have RUINED ribs using the 3-2-1 method. REALLY appreciate this. My only regret is I can only thumbs up this video once. Maybe (and I am trying to be charitable) 3-2-1 worked years ago with old bbqs. With today's modern built bbqs its easier to get better bbq with newer methods. I for one can't wait to try this with my next set of ribs on my pellet grill.
Ik heb gister 2 uur bakken dan 1 uur in de folie en een half uur aflakken. Nou echt...... top!
I did 3-2-1 on my Traeger at 225…. After a few tries I ended up 3 smoke, 1 1/2 wrapped & 10-20 minutes to set the sauce. Comes out perfect. The 321 is a guide for beginners. Nothing wrong with that in my opinion
i agree the 250f was prob too high for 321. that is why they got done too quick.
Litterally smoked my first set of ribs last week using the 3-2-1 method and they turned out fantastic.
well ya messed up by using a pellet cooker. Get a wife and have her cook them in the oven
@@skinnyvinny2070 gotta wife that’s why I got a smoker😂.
YES!!! It took quite a bit of trial and error for me to come up with a similar formula
I started with the 3-2-1 but it always left a lot to be desired. Glad you addressed it with some science and methodology!
I agree. When i first started doing that method, I thought I messed something up because they were falling apart like in the video lol. I grill them fast and hot for like 3 hours now.
It wasn’t scientific, it was literal, which is why it didn’t work. He should’ve used common sense and experience or actual science. 6 hours even at the proper temp of 225 is too long for all but the biggest racks of ribs. As others have noted, the 3-2-1 is best used as a ratio that you adjust based on the size/thickness of the ribs and temperature you are cooking at. That would be actual science.
Y'all need to go to REAL BBQ fair's and see how it is REALY done. A Real SMOKE is done at 170f the only reason things EVER got to 225-250 was for time for the backyard John to feel like he is Smoking meats... 3-2-1 is a GUIDE line , 3hrs at 170 (or till 150f internal temp. So could be 2.5hrs or 4 depends on thickness) then wrap put at 225f for 2hrs (Not 3 like he said it is not the 3-3-1 so idk how that ever got started) or until temp gets to 185 internal temp. Then REST an HR before glaze otherwise you don't get a good glaze. That is the 3-2-1. The reason the temp does not just spike after wrap is Bc of the steam, When it forms back into water it then cools the rib back off. P.S I would advise taking the silver skin totally off it is not hard and that is what your cleaning out of your teeth for a week after lol
I’ve been to plenty of “real” bbq events and I’ve NEVER seen anyone cooking ribs at 170 degrees.
@@dondgc2298 You are not wrong, The food /ribs you get isn't at 170....Ribs Most the time they are steamed and chilled b4 they even get to the event. They just don't have the time... But instead of the sellers have you talked to the competition? People/companies like Myron Mixon, Tuffy Stone, Big Moe Cason, Johnny Trigg, Kelly’s Hill Country BBQ, Brotherton’s Black Iron Barbecue, Goldies or The Joint or Leo's BBQ (The top ppl and places that most have books explaining this) all start off the ribs at 170-190 for the first 1-2hrs, But they all differ a bit for the second half. Some are 225 some go as high as 275, Some try to char the bbq sauce some wait till after the BBQ to sauce. I do the Myron saucing( I worked with/for him for 8yrs so..) I rest sauce and re flame for the char then pull re sauce it perfect glaze mmmss But to be fair not one of them use the "3,2,1" trick I was only explaining how it was supposed to be used for the johns.
One thing you didn't do that makes the 3-2-1 method work is that you didn't put any liquid in the foil. I use 1/2 cup of rum or whisky, 1/2 cup of cider vinegar, 1/4 cup brown sugar, and about 6 tablespoons of butter. Juicy and delicious.
This guy knows how to party, I'm going to try the whiskey in the pan next time, thanks man!
Also I spray with apple/grape juice during the first 3 hours with a spray bottle to keep them moist. Also you dont get that BARK when you use this guys method
And they jello off the bone. While that's your method I can't stand mushy ribs. I follow more closely to the first method. Just no foil. I don't want to steam my ribs
I used the 3-2-1 method on the 4th of July and semi burned the ribs based on the temp of that method. I tried your way today and they turned out perfectly!
I have done 3 2 1 for years and the finished product doesn't fall apart. Low and slow is a true skill, less than 3 hours on a rib cook is DEFINITELY not low and slow.
3-2-1 that I use starts the 3 hrs @ 180 degrees F, then move to 225 for the other 2 steps. That alone could explain why the ribs cooked so fast.
I always understood that the 3-2-1 meant 3hrs smoke an 2hrs wrapped(butcher paper or foil) and 1 finale hour to set the bark and sauce(optional). Which does turn out great but always monitor temps. But they can be smoked unwrapped if you prefer a smokier profile then sauce if you want too.
Yes you do not put the meat back on for the final hour it is for rest and his temp was way to high for this method. It was honestly a disingenuous video comparison.
I cook my ribs at 1000 degrees F for 15 minutes. Then 7.5 minutes and then about 3 minutes for the last step. They are so yummy!!!
Since nobody asked me let me give you my 10 Costa Rican Colones, which is roughly $0.02 at the current exchange rate. 3-2-1 is at 225 F. O just happen to smoked a rack of piggy ribs and I promise you a kept the temperature in the sweet spot. Long story long, they tasted good but did not fell off the bone. And let me tell you it was my bad, i did not check temperature, I have an offset smoker very manual, [not the digital facy Mr Nice jacket has... BTW nice jacket for real]. So all in all my biggest mistakes were not to follow my heart, nor check temp, or touch if the meat was hard [she said]. Anywho, now I have to redeem myself and use my experience and lessons learned in the next smoking session. Have a good one and again very nice vid
3-2-1 is a guideline. The family and I love ribs that are falling off the bone. I’m usually about 3 hours at 225 then 2 hours at 250. Then 10 minutes with sauce. I also like to put apple juice in the foil. Nothing is dry. You can keep your bite marks and meat you have to fight to get off the bone 😂
I did a 3-2-1 on my Traeger last week and my wife said they were the best ribs she had EVER had. I have smoke a lot of ribs but this was the Bomb. When she no longer likes them, I'll look at some other method. By the way, I was not allowed to touch the leftovers.... Nuff said.
Sounds like you’re a servant to your wife. You may want to look at getting a new model.
Not allowed to eat the ribs you cooked? She sounds fun.
You are bang on with your method. The difference being if you want dry rub or wet ribs. You are a master.
Ive struggled for a long time trying to find a good method for ribs that wasnt super complex. Ive followed your method for my last several cooks, and everytime they come out amazing. Thank you
Every slab is different, but usually I go 2, 1.5, .5. Still always watching temp and tenderness
I like how he uses the same method but at different time frames just like the rest of us regular smokers. But I really loved how dramatic he was when pulling out the foil JUST for the 3-2-1 ribs! But no dramatics when pulling foil for "his method" 😂
When he unwraps the 3-2-1 ribs, they are perfect, vs his which were not fully cooked.
On an Egg smoker I now do 45mins 450F smoke, then wrap with butter and sauce - double wrap. Now 350F for 45mins bone side down, flip over over 45mins meat side down. Remove foil, 15mins bone side down back at 400. Serve. Delicious.
I use a Big Green Egg and the 2-2-30 min method @ 225 F. I apply French’s yellow mustard before the Mickey’s coffee rub and spritz with a good quality apple juice both sides every 1/2 hour for the first 2 hours. Then when I foil them I add a half cup of apple juice to each pack. During the second 2 hour period I open the foil and check them at the one hour mark because like you said every rib is different. The final 30 minutes is done at high heat only until the get a nice char. You can’t go wrong with Sweet Baby Ray’s Sweet’n Spicy sauce. 3-2-1, 2-2-1 is only a guideline and once you find your groove whatever method you tend to use will turn out a great rib.
3-2-1 should be at 225° vs the 250° you did it. Your ribs definitely needed more time as they appeared to have too much pull. Most people like their ribs more fall off the bone tender. 3-2-1 is still too long, but doing it at 225° for 2-2-10 minutes is a better guide if you want to wrap or 4-5 hours unwrapped works just fine too. Less time on the second step if the ribs aren't as thick and maybe a hair more on the first step if they are pretty thick. This kind of goes right in between what you do and the traditional 3-2-1 and is definitely worth a try.
3-2-1 als verhouding kan prima, maar niet als absolute tijd in uren. Dik bevleesde ribs hebben wat meer tijd nodig dan die met minder vlees op de ribben
Hi Roel, where did you get the big rol of aluminum foil? Next to being bigger, it also seems a bit thicker is that correct? I've been seaching online stores, but can't seem to find this foil.
Very reliable chef. No jazz just experience talking
I've been using the 3-2-1 method for years. The ribs are super tender after the wrapped phase, but the last phase firms them back up. After the 3rd stage, you've got a nice bite back, but everything will come right off the bone. Low cook temps are the key, you're rendering that fat into flavor. At the end of the day, it comes down to what experience you're looking for. If you like a chewier rib, the 3-2-1 method won't give you what you prefer. If you like a more tender rib, the 3-2-1 method should be your go-to.
I agree, 3-2-1 @ 225F works for me because my wife likes fall-of-the-bone ribs. I prefer with a slight bite but I like to make her happy!
@@oro5z I agree, happy wife = happy life
Can’t tell you how many racks of ribs I’ve ruined trying to figure out what I was doing wrong using that 3, 2, 1 method. Finally realized that method simply keeps the ribs on the heat too long. 3 to 4 hours is plenty. I’ve even used smoke setting and super smoke settings. Still too much. Couple hours smoke; hour and a half wrapped at 250/275, then baste with sauce (if you like ‘‘em wet) and put ‘‘em back on the smoker uncovered to let the sauce get tacky. Enjoy.
Correct, that's it, gaze it. And one more tip: After smoking untill you think it looks good, wrap and put them in your oven! Gets you stable temperature. Use the toothpick method to check if they are how you like (fallof the bone or with bite), when done, unwrap, baste and put on the grill for a little while, untill sticky or crusty, keep eyeballing that process! Using the oven frees up your BBQ! I do this when cooking for a group. They'll be amazed when you get the ribs out to finish them off in a short time and warm on the plate.
@@cigarjoe perfect. I am going to use this method today. Thanks Offrodn and Jeroen.
Maybe, JUST maybe, you just cant smoke ribs? Maybe? My first try had all my guests salivating for more. Just sayin'.
@@bobdillon7832 I wish I was more like you. Your friends and family are really lucky to have you. You should start your own channel.
@@bobdillon7832 well Bob, sounds like you didn’t serve enough ribs. If you want fall off the bone…321 is great. If you like the bite off the bone, use a different method. I’ve found what works for me and so should any good pit boss.
Keep doing the 3-2-1 method if that's your preference. I personally like that method but have tweaked the times a lil bit, I run my smoker at 225 but internal temp of the drum is usually between 210-220.
I did the 3-2-1 ribs yesterday on my Masterbuilt gravity series smoker - huge mistake! Saving this video for better ribs next time.
Those ribs were cooked too hot and there was no added fat in the wrap to keep them moist and as far as falling apart I never had mine fall apart after taking out after the 2 hour wrap, in fact mine always come out perfectly cooked with a clean bite but not fall off the bone. Your ribs still looked like they were still stuck to the bone and not a clean. To each their own.
That's the fun thing about ribs -- unless you're completely hopeless, it's kind of hard to really mess them up, and the life-long search for the ultimate rib is one of the things that makes life worth living. They're all good -- but the perfect rib is still out there undiscovered, and the search continues...
Your honesty is refreshing. Thank you.
I used the 3-2-1 method many times. I tried this yesterday, They came out wonderful. Good smoke ring, temder, almost fall off bone, Best bite off ever. I am convinced.
My first ever cook was the 3-2-1 - they came out horrible. After searching and finding guys like you sharing the knowledge I've had good results since using just temperature points. However I had a recent urgency to get a cook finished (due to pending guest arrival) and was amazed at the result... smoked on the Trager low slow Super-smoke to initial temp (with water pan in and spritzed with apple juice every now and then). Wrapped in foil boat with a little cherryade and a good sprinkle of brown sugar and popped in the home oven at 190'c for 45 minutes. Removed, sauced and back in oven for 15-20 minutes foil open. Comment from other half "best Ive done"
Temperature is everything
TBH.... I always used the 3-2-1 method as a RATIO, not as hours. I.e.: "3" I used for getting the ribs to 70 degrees. Usually between 1,5 and 3 hours. If 1,5 hrs, then "3" is 3 X 0.5 hrs, hence the "2" equals 2 X 0.5 = 1 hr and the "1" is just half an hour. And that sort of agrees with the time you used in your vid. But: If the ribs are even thicker, the "3" might equal 3 hrs. (With me, it never has, btw)
my mind is spinning!
@@oro5z I made it too complex......
FINALLY someone said it. Faithfully following 3 2 1 and similar burns my St Louis ribs.
Yeah, cooking at proper temp, I've never had 3-2-1 come out that way. Also, prefer to add apple juice, brown sugar, and honey or agave while wrapped. After many experiments, all my friends and family prefer fall off the bone ribs. Not like you were showing where its crumbled mush, but where it cuts into separate ribs just fine and, if you wanted, it stays in a rib shape picking it up, but any effort at all and the meat falls off. so, its true, we all have our own tastes and preferences. Your ribs looked under cooked to me, but they were juicy.
Please, Sir, how much brown sugar, honey, and apple juice?
The 3-2-1 I have always seen has been at around 225f. I was doing that when I had an electric masterbuilt that if I set to 250 was actually around 225. I can see how both methods work as you heat them up the same to start but as soon as you wrap in foil you have created a mini pressure cooker. They will cook faster for sure. They main thing is the look and feel as you are cooking them which you have down easily. I would like to see an unwrapped vs foil vs butcher paper comparison and you could try the 3-2-1 method vs cook knowledge on all three to see how the taste comes out. Dueling smokers for the win.
Yes the temp of 250 is too high for the 3,2,1 method. I do a 2,2,1 and go at about 235 and that works for me. I like PitmasterX is doing something different but saying a system that has won hundreds if not thousands of BBQ rib awards is bad, is silly.
I have never used the 3-2-1 method but have eaten ribs that others have done this way and they were just way over cooked as he demonstrates. That being said, I had always used the “low and slow” method but I had no real way to tell when the ribs were done, and they were always way over cooked. Used this method and for the first time ever my ribs were PERFECT. I now know it’s not all about the time cooked but the temp of the ribs. This has been a game changer
Interesting comments, I also use the 3,2,1 but at 115c. Works perfectly every time.. no fall apart ribs ever? I don't do the full last hour, just 20-30 mins at 135c for the bbq sauce to get sticky. Will definitely try this method 👍 im looking for a shorter cook time 😂. Im on the MB560. The 3,2,1 is great with the MB series as you don't need a temp check, just a timer.
To be honest, I freaking love fall off the bone ribs, just like the ones you managed to have with the 3-2-1 method 😅 I know for competition style ribs you gotta have some bite to it, but I love it when they are as tender as it gets 👍🏻
Totally agree. I don’t want to smoke something for a judge that’s going to eat one bite and judge that. Asked on the bite mark left. To me, that’s like breeding a dog for the show ring, not to enhance the workability of the dog.
Agree. The 3-2-1 looked Heavenly.
Same here, fall apart is what family goes crazy for. If I want bite I do naked according the recipe in PMX book. Nonetheless I will cook with this method to try and learn, nice excuse to make another rack.
If I can't grab the bone and have it slide out of the meat, I don't want it. Not really, I'm fine with a little meat sticking, but I really prefer the bone to slide out.
I'm a 3 21 fan. Pull the bone out and go for it🍺
You should stop all methods and buy a damn thermometer, they are less than $20 bucks now
Great idea, I can`t wait to try your ribs method.
Love your Channel. Always looking forward to new vids from you. I recently tried your method on two different grills and I found that your 4 hour method works great for my charcoal grill using indirect heat. However, when I used my Pellet grill, it was closer to 3-2-1 method. My ribs took 2.5 hrs to get to 160F deg and 2 hrs wrapped in foil. Last 30 mins grill with BBQ sauce
How much you wanna bet that the 3-2-1 ribs tasted Heavenly?! :)))
Each time I have tried the 3-2-1 method at 250, my ribs were way overdone. I like this guy’s method better.
I find 3-2-0.5 to work best. But the key is pulling them after the wrapped 2 hour part and letting them cool for 10-15 minutes before unwrapping. That way they don't fall apart. They will tighten back up to perfect bite tender in the last 30 minutes but you have to let them cool down a little before the unwrapping.
Love the expierement. Started at 321, but now I dont really pay attention and just cook them until they are done. If they dont disintegrate when i pick them up, they aren't cooked enough for my liking.
I do the Harry Soo competition rib method. It's similar to the method you show in this video.
I like my ribs done the 3-2-1 way. I also like my temperature measurements in Fahrenheit. I like the three hour method. When I wrap my ribs I put butter, BBQ sauce and brown sugar/honey on them. I like the ribs falling apart tender, I like the ribs greasy pull bite.
I felt judged when i he almost dissed fall off the bone ribs. I thought that was the goal
Lazy way to cook ribs. Remove the back membrane, set your smoker a 225, and cook for 3 to 4 hours.
I base my rib (and brisket, and butt) on temperature rather than time. I translated 3-2-1 from time to temperature, and this is what I came up with; rub then smoke uncovered at 225 degrees until internal temp is 165, wrap (with maybe a spritz of apple juice and honey mix) and return to the grill until internal temperature is 195. Remove from wrap, glaze with sauce (or spritz with apple juice/honey mix again if making Memphis Dry Rub style) and back on the grill until sauce sets or spritz evaporates, maybe 15-30 min, internal temperature no more than 205 degrees. Like you say, when you work based on temperatures you account for really thick rack, or more fat marbling, etc.
Great guide ty, did you stay at 225 the whole cook?
I use my 22" weber kettle indirect heat as hot as it can go. One half hour of hickory smoke, one and a half hours wrapped in foil meat side down with brown sugar and honey added, and then when they come out of the foil, a few minutes directly over the charcoal to crisp them up. I sauce them and let sit another 10 minutes away from the heat to thicken the sauce on them and at this point they're just about to fall off the bone, but not quite. Perfect every time for either st. louis cut or babybacks in 2 hours and 15 minutes. Been making them this way for years now.
The rendezvous in Memphis, world famous place, grill their ribs over wood fire and they are amazing. True Memphis style.
Dank voor het delen, ik ga het zeker uitproberen, 3-2-1 methode doe ik standaard en inderdaad het valt letterlijk bijna van de bot.
I smoke my ribs at 225 with the 4-1-1 method. 4hrs smoke usually apple and pecan wood with a 1hr wrap with the sauce butter and brown sugar with some honey and then 1hr to tac up only glazed with the sauce im using. I started this method during covid and i really like it really nice bite not fall off the bone.
I have been cooking ribs for years and have never heard of the 3-2-1 method. I hang mine in a Pit Barrel Cooker and they turn out great every time.
I like how the temp gauge on his bbq stayed at ambient temp the whole time. Tells you everything you need to know about this channel.
What does it tell you?
Cooking at consistent temperatures. Pretty wild stuff. Someone ought to call the FBI.
@@ericwillard2364 at room temperature?
After applying the rub using apple juice I smoke mine for 1.5 hours using a stick burner with a little more smoke, I then wrap in foil using applejuice, parkay (squeze butter), brown sugar and some more rub, cook until reaching a temp of approx 190-195 degrees, pull them off the grill wrap them in an old towel and let the rest for about 30 minutes. For the sauce and baked beans I smoke them on the grill as I smole the ribs, people like different sauces so I am not going to sauce the ribs during cooking. Some people like more smoke, some like less, to much smoke and the ribs become bitter. I think I will try the scoring method on the membrane, usually just remove it.
I started with the 321 method but don’t use it anymore, a lot of variables are involved all ribs are not the same. So now I’ll smoke for 2 1/2 to 3 hours and start checking. I’ll poke between the bones with a skewer and check that way. I don’t wrap with foil or take off membrane. If they totally fall off the bone, in my opinion that’s mushy baby food, for me I like taking a bite . 🤷🏻♂️🤷🏻♂️ that’s how I do it and it’s just my opinion. 😎👍🏻👍🏻
I agree, anyone can turn meat into mush, making moist tender ribs that still feel like meat is skill, and no gut bomb
@@mikegillen6009 😎👍🏻👍🏻you know it man!!!
Oh I forgot to say a big "Thank you for your free recipes! Made your beef jerky sauce, and it was to dye for! From Napa CA
Gonna give this a try. Always did 3-2-1 but i smoke at 225 with a water pan