Smoked Ribs 101: 321 Ribs vs No-wrap Ribs
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- Опубліковано 25 лип 2024
- RECIPE HERE:
heygrillhey.com/3-2-1-ribs-pe...
321 ribs are a foolproof way to get fall-off-the-bone ribs. The 321 rib method is based on smoking the ribs for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.
What is the 321 Method for Ribs?
Smoking ribs using the 321 method is one of the most popular ways for a backyard enthusiast to cook ribs. They result in a truly delectable, fall-off-the-bone rib. While many “BBQ purists” will balk at the 321 method, there’s no denying that this meat is juicy, tender, and delicious. So, if you or your guests like meat that comes clean off the bone with every bite, definitely give the 321 rib method a try!
heygrillhey.com/low-and-slow-...
These Low and Slow Ribs are always worth waiting for! So grab a drink and some friends, because cooking these low and slow ribs is almost as fun as eating them! For this post, we’re going old school and cooking up some low and slow ribs. These are the kind of ribs you throw on the grill, hang out on the deck with friends and a drink, and eat when they are done. There’s no real specific time frame here, though you can plan on maybe 5-6 hours or so.
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People making rude comments can go kick rocks! This is a place to encourage each other into becoming better a bbq’er!
I love the conclusion. Just have fun, try stuff and do what tastes best to you.
I like that you post the recipe for the rubs. 👍🏻
Benny's really grown since he used to be on the opening part of your videos. I would probably like both of them too! Sometimes, I'll do 2-2-45 min or 3-1-1 ribs; rarely 3-2-1 anymore.
The 221 is somewhat what I do ❤ . But I'm a look and feel kinda guy. Getting good smoke first tho.
I found myself adjusting the cook time for my ribs in the same way. Ever since my wife gave me a gas powered smoker I run the risk of overcook that I fear. I’ll have to look at your method for doing my ribs next time.
3-2-1 is a good start for beginners. Eventually learning what they like by look and feel. Good smoke then time. Temp makes a big difference when they'll be just right or dry as ever. Some like em fall of the bone some like em bite off the bone. How ever ya like em this method is a good start. Well done 😊
No wrap for me. 5hrs @ 250. Perfect every single time. 😊
Do you spritz?
@@MrTank714 Typically every hour. 50/50 apple cider vinegar and apple juice. 👍
Yessir, it does well! My brother does that.
On St Louis or baby back?
@@DaveHeideger typically St. Louis but I've used this method for both.
Low and slow is where its at for us
More great smoking tips and the Damascus blade was a nice touch!
I’M NOT YELLING!! I Really enjoy your content
I made them and loved them
Great job right there young lady they both look delicious to me.
They both look good.
Benny must be watching Matt from Meat Church...."I'm not mad at them!!" 🤣🤣
Hey Susie just keep doing what you do. Ive learned so much from your videos. The bbq snobs can go somewhere else
All the more reason to cook a rack or two each way, then everyone gets what they like! I've definitely enjoyed ribs done both ways. If you think there's only one way to do BBQ, then you don't know BBQ! It's like music. We all like what we like, and it pays to keep an open mind. And it's always great, and I think required, to sample outside your usual preference.
Where can we get those gloves? Those look exactly what Ive been looking for. Keep up the great content!
They're a product I'm working on! We're hoping to launch them soon.
@@Heygrillheyif you need help testing please let me know 😬
There is no right or wrong way, it is purely personal preference. Do what ever suits you.❤
Used to do 321 and they were a little too soft and too dry. Last few years I’ve done 221 instead and everyone that has them always loves them. Only use honey and brown sugar in the foil wrap.
No overcooked ribs for me. Unwrapped 275 workhorse 1975-t 5 hour ish for me
Great post, taste is subjective, one person’s little tug is another’s tough.
My family is split, so I do ribs both ways.
Again great video
That’s all I cook it only matters
If the Fam says your are great
You could always shorten the 321 times for more texture
On my pit boss, when I get to the foil part, the temperature shoots up to like 260+ and I have to keep the lid open to keep the temp down so the ribs don’t dry out. Anyone know what I might be doing wrong?
How long are you leaving the lid open when foiling? Leaving the lid open like that makes the grill think that the fire is going out and it dumps pellets in to try and get that temperature back up. Leaving the lid open to get the temp down only makes this worse.
I'll also say that you should look at cooking temperature as an average. You absolutely won't ruin anything if your temp shoots up to 275 for a little bit or drops down to 200 or so for a bit. Pellet grills nowadays are better at temp control than the oven in your kitchen.
Slather and season only on 1 side?... the non membrane side?... thanks!
Hit both sides!
@@Heygrillhey kool... thanks!
@@Heygrillhey Came out AMAZING!!!! THANK YOU!!! Wish I could add a pic... but understand why I cant
Give me a rib that you can bite into. Give me one that falls off the bone as well. I am just a fan of both! Looked good to me 👍🏻
Love 3.2.1. method, so easy for a beginner like me.
It's always great seeing Benny in a video.
Start first hour at 180 for the 321 ribs and you hit that sweet spot of fall off but not too dry - in my experience.
I love this method
I’m not a fan of 321, usually a little too soft for me.
Every BBQ competition dude call these "eaten ribs" 🙄 That should tell you all you need to know. The last opinion on earth I give a shit about is a BBQ competition judge 🙄
Both are amazing. I grew up with low and slow. I just recently in the last couple years starting wrapping them, mainly so I can get other stuff done. But one thing I quit using the sugar. Give Butter Pecan syrup a try. Sticky, sweet, and one step. And of course finish the last hour with your favorite BBQ sauce.😋
Great video! I’ve been pit cooking for over 30 years. I love how you did a side by side. You discovered, as did I, it just depends on your guests’ preference. They are both great.
I agree with your expert assessments. Get both !
I love the interaction you have with your son. You allow him to have an opinion. By the way ribs looks tasty Great Job mom! 🙏🏽💪🏽
Did some baby backs this weekend on the GM pellet grill. Three hours at 180 then around 1.5 to 2 hours at 250. Meat temp at 195 to 205. Spritz every hour with apple cider vinegar. Sauced them then 15 minutes for it to set. That's the way I like them.
Totally a beautiful lady love you’re hair 🙂
What a perfect Mother's Day video!
Susie, how do you keep smoked sausage from shriveling up after pulling of the smoker?
Damn you have a smoking brothers pellet grill ! They are absolutely phenomenal pellet smokers, one of the best. They are about 2 hrs south of me .
Are they St. Louis ribs?
Yes
What happened to 4 hr ribs? I can’t remember where I got it from but before I got into smoking meat. I’d wrap ribs in foil cold with a little bbq sauce and some onions, put on the gas grill at 300-325 for 4 hrs, unwrap and slather the bbq sauce and set on the grill for 15-30 min to set. Family loved them, fall of the bone and juicy. I’ve given up the gas for many reasons. But I’m trying new things all the time.
I don't wrap my ribs anymore no need to.
I don't use a paper towel
And man I love chicken thighs. With AP seasoning base layer followed by meat church voodoo. And sauced in whiskey your whiskey peach
I did the 3-2-1 but I wrapped them in butcher paper, big mistake , they came out dry , not enough moisture, I will give the tin foil a try next time. Thanks Suzy
3-2-1 just doesn't work for me. As a BBQ judge, if I get fall off the bone, you have no chance of winning. The no wrap method is the way to go in my opinion. Better taste and texture
Anyone has any tips on making fall off the bone ribs on the grill? Would appreciate it very much if anyone could give me some pointers😀
Instead of apple juice, use Coca-Cola! It's a staple for us Texans!
I do 3-2-1 ribs but mine are done little bit different I use onion soup mix water pan, spray with vinegar and water mixer , and at time to wrap them I put some liquid from the water pan for 2 hrs the last I just stick them on the grill I want to taste the meat and rub not bbq sauce , I do them at 225
3/2/1 ribs do it for us on the pellett grill
2 kinds of ribs...fall off the bone and 'bite thru'... I like to do fall off, remove the bones and make the BEST Mcribb sammiches !!!
Benny has never met a rib he didn't like,😂 me neither, kiddo.
Everyone needs to try to find what they like. I did 2.5/1.5/45 with foil and butcher paper and no wrap for 4.5 side by side and had friends over. I thought I would like the butcher paper best, but realized no wrap is for me. Most of my friends like no wrap.
Could you redo this and make a simple syrup to glaze the non-wrapped ribs. As the flavour of the 321 ribs did it for him. Or just add a buttload of sugar to the rub.
You really can't taste the pork with 3-2-1 with all the butter ,honey, and brown sugar.
I think that is a special US style with so much butter, Honey and sugar! In my country (Austria in Europe) nobody make it or Like it in that way! For me: I Love it 👍
I guess I disagree with this comment. I think the pork flavor is still very much there, although I don't use that much honey or brown sugar. I usually just put some apple juice and two pats of butter with maybe a tablespoon or 2 of brown sugar.
I like a soft, sweet rib, so 3-2-1 serves me well, although I usually cut the 3 and 1 a little short.
NICE ....RACKS! 😊
🙄
fall off the bone for me
You are basically using an outdoor oven. Try real charcoal!
Bruh, you ain't lying. I bought my bro a pellet because he won't figure out how to use a stick & they demand I grill all the time. I've tried smoking on it and it sucks. First, 0 smoke flavor. You get a deep ring but 0 flavor. Second, it cooks freaking weird. Almost too efficient. I've done 2 briskets & the first was a train wreck cause I didn't know, second one was decent.
Why put the red Weber in the background and not use it. Lots of us don’t have expensive smokers. Use the Weber!!!!! Can you?!
You must be new here. Go watch some of my other videos before throwing shade.
People just don't know how to cook
3 2 1 ribs suck. That method is overrated. You can get ribs done in 1.5-2.5 hours and are amazing
I marinade my baby backs overnight. Done in 45-60 minutes cooking in a barrel with no temp control. Omg! No pull off the bone, but the pork flavor!
Don’t be a jerk
@@montysinnett How am I being a jerk? My opinion is that. If you like 321 ribs,that’s awesome. You might like them. So if you think I’m being a jerk. You’re further from the truth
On the grill or smoker?
@@user-oc7og1nc1i both
TALK TO MUCH
THEN SAY LESS
Just say you like overcooked ribs. Like eating well done steak.
Looks like Tod has a little less to squeeze. Nice video, don’t listen to the A-Holes!!!!
3-2-1 is not for serious cooks.
You have found out that I am not, in fact, always serious. 😅
I don't use a paper towel