I know I can cook them in shorter time but I like doing 3-2-1 so I can just relax, drink beer, and enjoy the process. Plus I have my wife programmed to think it takes 6 hrs to smoke them so she leaves me alone. YMMV
I've done the standard fare, burgers, and dogs about 50 yrs. About 2000, we started experimenting with pork butt and ribs. Ten yrs ago, we began rib cooking seriously and began to see a few trends such as 3-2-1. Finally, we got sick of 7 hours' time just to enjoy a rack. Since then, even with prep 4 hours max for ribs much better than the BBQ dives here sell.
Let me start by saying, I'm a newbie. I just bought my smoker a month ago and this is my first go around with ribs. I tried this last weekend and it couldn't be easier. The ribs came out PERFECT!! This will be my go to for ribs from now on. Thanks so much!
Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!
I used 3-2-1 one time. The ribs were mushy. We've been doing them in oven, wrapped in foil already seasoned, unrap sauce, and broil on hi a few minutes. Perfect.
@@likeorasgodI think I've got it dialed in now where I get the best results and consistency. The wrapped ones I did on the charcoal grill so I suspect the temp was too high. 225 to 250 has been the sweet spot but I'm getting better at being able to tell visually and by feel when they're perfect
I have watched pretty much every rib video and I keep watching them cause you always learn something new. I learned how to better choose ribs from the market from. This video
To whoever made this video, thank you! I LOVE BBQ RIBS! But I'm tired of having to spend too much money having to go out for ribs. Now I can save money by cooking my own ribs at home, thanks to you!
My electric smoker only goes up to 275 so I went with 1 hour each side instead of 45 minutes and then followed your recipe the rest of the way. Turned out perfect. ❤ this video
I did basically the same cook last night, not the best ribs I ever made, but absolutely beats anything I can get locally and I started them after work at 4 and we ate at 7. I also threw some chicken legs on at about 1.5 hours in and they turned out awesome. Thanks for the video
You deal with the ribs with honor. Thats why they shine like that for you, at least that what my dad taught me lol. They look incredible my man, keep up the good work.✌
I just tried this today and MAN!!! OMG!!! They came out perfect. Any longer and I would have had pulled pork instead of ribs! Thanks for this information!!!!
I have a bad habit of not paying attention when buying racks of ribs, and wind up paying STL Rib prices only to come home with a bunch of spare rib too! Your explanation was clear and concise, hopefully I remember it next time I'm in the chaos of Costco. 😂
Hey some dads, I tried your method today, it worked great. I used wood chips and I only sprited once during the first hour of the cook. The marbled fat melted down into the meat, the ibs were awesome.
I followed your recipe to a T, today, and my ribs came out perfectly. I use a Weber kettle, and two small smoker boxes for wood chips (I used hickory, orange, and cherry), with a basket of charcoal on two sides of the kettle, and place the ribs in between. I didn’t even have to check the temp of my ribs before I wrapped them. I will be using your recipe from now on. Thanks! I’ve been cooking ribs for decades, and this is the best method by far.
Wow, really good content. I made ribs this evening and went to cut them, same old....hitting bone. The upside method is simple but brilliant, thanks! Subscribed
I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.
I like cutting them right next to the bone, so you have a big bite of meat on one side and nothing on the other, as opposed to smaller bites on both sides.
I did just make them this way on my pellet smoker today and I did not flip them left them bone side down and they came out just fine they were not as smoky as 3 2 1 method but very pull of the bone very tender and enough smoke very good option here 👍
Don't forget that 3-2-1 methods that some use are smoking or cooking at a much much lower temperature . That's the difference. I've tried both methods and both are delicious and came out good. If your in a hurry this method works well. Great explanation & vid......
Most folks that I see complain about the 3-2-1 are doing it way to hot so they over cook them. You should be around 225 doing the 3-2-1 not 250-275, that really isn't smoking your just grilling the meat than. Also I never sauce my meat, I let the dry rub and smoke be the flavor, covering it in sauce just covers the flavor, sauce is a side dish.
I tried the 3-2-1 a couple times several years ago, quickly figured out that 6 hrs was ridiculous for ribs. I started experimenting with times and for several years now, 3 hours comes out probably better than 6 hour ribs. 275 with seasoning for 1 hr bone down, 1.5 hrs wrapped in foil (no butter, brown sugar or sauce), 30 minutes after unwrapping. I have tried it with spritzing, couldn't tell the difference. Tried it with butter and brown sugar in the foil, couldn't tell the different.
Thanks for posting this video. I'm always looking for ways to shorten my rib cook time without compromising juiciness and fat rendering. I wonder how these ribs would have been if you did the whole cook unwrapped?
I've took ribs dozens and dozens and dozens of times and I've tried the way you do it and it turned out perfect I'll do this from now on this should have 10 Stars
Appreciate the share. Used to do something similar but now I cook ribs at 275 on MAC smoker for 3-4 hrs until probing like butter at 206-ish, that temp seems to render the fat well. I may try the higher temp next time.
UA-cam is showing me this because I made ribs last night lol. Mine took another hour and a half so I might try to shave off some time the next time I make them.
It Should. I actually have the slow and sear and love it. Now I am inspired to give it a try. I am guessing most of the heat would be coming from above rather than below like a pellet smoker.
@@somedadscook cheers bud, I’ll give it a go, it should be fine, I did a 5 hour rib cook yesterday on the Weber with the SnS and it was great but anything that brings the time down would be welcome 👍
I plan to try this method. I have had success with the 3, 2, 1 method but more often lack of success. I noticed you are using a serrated blade, is this recommended over Non serrated for ribs?
Thank you for the video. I used to do the 3-2-1 method, but my ribs always came out too mushy. Decided to give your method a try and they came out pretty good. Still have to tweak it hear and there, but I believe with some tweaks and more experience your method will work out great. Family loved them first time I cooked ribs using your method but I know I can make them better following your method and tweaking here and there.
Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏
If you don’t have a smoker you can do them in the oven for 3 hrs on 300. Wrap in foil seasoned and sauced. Unwrap after done resauce on top side. Set oven on broil ( low ) for for 2-3 minutes! Unbelievable fall off the bone tender.
Good info, I like to wash the ribs right out of the package, dry the meat and let it rest and breath for a good 15 or 20 minutes on the counter before I do anything to it. It clears up that nasty smell the meat has right out of the package.
Re watching the video after the first hour and I wrapped them. I was so excited I wrapped them an hour early so will see what I can do to recover from this mistake lol
Dont know where you live but dam are those mountains in the background?? It looks like one heck of a view. Utah maybe?? Great looking ribs. And an early Happy Mothers Day to your wife 🤗
they had an okay amount of smoke. But my Kamado gives them more of a Smokey flavor. What is interesting is that smoke doesn't actually cause the smoke ring. Amazing ribs did a cool segment on it. amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/
Do it in about 1 hour.....indistinguishable from the half-day deal. 1. Smoke and char....20 minutes (smoke ring) 2. Pressure cooker...30 minutes. (tender and juicy) 3. Sauce and air-fryer...6 minutes @400F (caramelized crust)
@@davidbercher9927 Actually "the smoker is a modified grill with a wood fire....cleans with a couple strokes of the wire brush. The pressure cooker? I keep the nice juice for other recipes, and it's just a quick rinse-out. Doesn't make a mess in the air-fryer, I just put a pie tin in the basket.
Frank, sorry to bother you. I see some rib recipes where they cook them in the pressure cooker and then finish them in the oven. Have you ever tried that method without the use of the smoker first? I can cook the ribs in the oven for two hours or so at 275° but I thought that may be a quick shortcut would be using the pressure cooker but I see a Recipes or videos and then some negative comments regarding the use of the pressure cooker. Just looking for your input. Sorry to bother you again.
Wow man, those ribs are a thing of beauty! You know, it's all the little things that count; all those extra little tidbits of information/processes, and explaining the rationale behind them, goes a long way in cooking. I have a camping trip in the not too distant future, I think I'll give your method a try, then reheat them at the campsite.
@@CourtneyDraper-ml6we Thank you! We're going to head out this Thursday, actually. But I agree with you, this guy is a hidden gem, I hope that his UA-cam channel blows up; his methods and information is of the highest quality.
I love this dude's scientific explanation about table salt vs kosher salt and how quickly they dissolve. I am subscribing to this channel. Yum!! I wonder where this dude lives, the Midwest somewhere?
I’m trying this today because I hate that 3-2-1 method. There is no way it should take more than 4 hours to cook anything!!! 😂 I cooked them on my Z-Grills pellet grill using Kingsford Chef Blend pellets (tossed in a handful of charcoal pellets too)
So we tried this tonight and only did 45 minutes in the foil and completely ruined 2 slabs. Totally burnt the tops to the foil. We did a slightly different rub but similar. We used stevia brown sugar. Was that it? What did we do wrong??
I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂
Johnny Trigg is a legend and the creator of the 3, 2, 1 method. Millions of people have taken inspiration from him and along comes a pellet smoker to call the 3, 2, 1 method trash. Show us the countless competition ribs you’ve ever cooked, we’ll wait.
Every bit as good, just a little harder to eat because of the cartilage, but I always buy full slabs and trim them up to St Louis style, smoking all parts at the same time. I'll eat rib tips every day.
300 is too hot for a pellet grill to smoke. It will still impart some wood flavor. I have a traeger I like to use super smoke, for that the temp must be under 225 degrees. I smoke at 225 for 2 1/2 hours. Wrap and turn up the temp to 275 for 1 1/2 hours. Unwrap and sauce for 1/2 hour at 275. The ribs are done after the second step, you can tell by the way the meat pulls away from the ends of the bones. There are many ways to cook ribs. I like the way I do ribs. The 3-2-1- method is just one way. It does work as long as the ribs aren’t overcooked, so temperature is key. The way I cook them is a modified version of 3-2-1, that I like. Food is a personal thing, not everyone likes the same thing. All I can say is you do you. It is the end product that matters, not how you get there.
I know I can cook them in shorter time but I like doing 3-2-1 so I can just relax, drink beer, and enjoy the process. Plus I have my wife programmed to think it takes 6 hrs to smoke them so she leaves me alone. YMMV
good point
3-2-1 always overcooked for me
3 2 1 is great, for over doing any rib.
You can have both - do two batches for 3 hours each. You get 6 hours of freedom and twice as many ribs to enjoy.
The wife joke had me dying 😅.... genius!
I've done the standard fare, burgers, and dogs about 50 yrs. About 2000, we started experimenting with pork butt and ribs.
Ten yrs ago, we began rib cooking seriously and began to see a few trends such as 3-2-1. Finally, we got sick of 7 hours' time just to enjoy a rack. Since then, even with prep 4 hours max for ribs much better than the BBQ dives here sell.
Nicely done. I don't normally go for videos that aren't done by a trained chef, but your presentation is professional. I just popped mine in the oven.
Thank you. That means a lot
I agree
Honestly the best bbq in the country is prolly some dude making brisket in an old propane container lol
Good description of how to select ribs in the store. You've provided an easy peasy way to make great ribs! Thanks.
Yea and showed how to interrupt the cold chain to send the person who ends up buying the ribs after him to the toilet with diarrhea.
Great all around tutorial 💯
Glad you liked it
Let me start by saying, I'm a newbie. I just bought my smoker a month ago and this is my first go around with ribs. I tried this last weekend and it couldn't be easier. The ribs came out PERFECT!! This will be my go to for ribs from now on. Thanks so much!
That is great to hear
Awesome video. Thanks bruv!!
Really appreciate the tips on choosing a good rack, never realized they varied so much. Thanks!
Happy to help!
Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!
Fantastic!
I used 3-2-1 one time. The ribs were mushy. We've been doing them in oven, wrapped in foil already seasoned, unrap sauce, and broil on hi a few minutes. Perfect.
Did that a few weeks ago. One was sauced, one wasn't. The ones without sauce were dry but the sauced ones were perfect
@@justineubank6497 You can get nice moist ribs without sauce, all the sauce is doing is covering the flavor. Prob cooking them to high and to fast.
@@likeorasgodI think I've got it dialed in now where I get the best results and consistency. The wrapped ones I did on the charcoal grill so I suspect the temp was too high. 225 to 250 has been the sweet spot but I'm getting better at being able to tell visually and by feel when they're perfect
I have watched pretty much every rib video and I keep watching them cause you always learn something new. I learned how to better choose ribs from the market from. This video
Great to hear!
To whoever made this video, thank you! I LOVE BBQ RIBS! But I'm tired of having to spend too much money having to go out for ribs. Now I can save money by cooking my own ribs at home, thanks to you!
That is awesome to hear.
looks great! trying this tomorrow on my kettle
Awesome. Let me know how it goes
Great video and a real time saver. Thanks!
Glad it helped!
One word is all that's needed.... Wow! Wow Wow Wow Wow Wow!!! Great method, great result !!! I could taste them through the screen!!!
Thanks Nateroo!
Thank you for taking the time and effort to share this master skill of ribs cooking
Great video, thank you very much! Happy new year, 2024
Happy new year!
I have done 3 hour ribs before on my smoker, this method worked great... Thanks
Good to hear
This is now my favorite method! Thank you!
You're welcome!
My electric smoker only goes up to 275 so I went with 1 hour each side instead of 45 minutes and then followed your recipe the rest of the way. Turned out perfect. ❤ this video
That's great to hear
Those look so good! Competition level good.
Thank you
I did basically the same cook last night, not the best ribs I ever made, but absolutely beats anything I can get locally and I started them after work at 4 and we ate at 7. I also threw some chicken legs on at about 1.5 hours in and they turned out awesome. Thanks for the video
Glad it was helpful
You deal with the ribs with honor. Thats why they shine like that for you, at least that what my dad taught me lol. They look incredible my man, keep up the good work.✌
Thanks Ronald. Appreciate it.
That was an awesome informative video. I love how you showed how to select the ribs and how to cut them. 👌
Thanks for the feedback Preston. I appreciate it.
Looks great!
Thanks!
I just tried this today and MAN!!! OMG!!! They came out perfect. Any longer and I would have had pulled pork instead of ribs! Thanks for this information!!!!
Great to hear!
I have a bad habit of not paying attention when buying racks of ribs, and wind up paying STL Rib prices only to come home with a bunch of spare rib too! Your explanation was clear and concise, hopefully I remember it next time I'm in the chaos of Costco. 😂
Hey some dads,
I tried your method today, it worked great. I used wood chips and I only sprited once during the first hour of the cook. The marbled fat melted down into the meat, the ibs were awesome.
That is great to hear!
I actually opened my mouth when you took a bite. 😂😂
Ha ha ha. Love it!
Can't rush perfection. 🍻
I followed your recipe to a T, today, and my ribs came out perfectly. I use a Weber kettle, and two small smoker boxes for wood chips (I used hickory, orange, and cherry), with a basket of charcoal on two sides of the kettle, and place the ribs in between. I didn’t even have to check the temp of my ribs before I wrapped them. I will be using your recipe from now on. Thanks!
I’ve been cooking ribs for decades, and this is the best method by far.
The ribs you put them on fire or just the smoker boxes you put on fire?
@@damatube86 Just the small smoker boxes. I place the ribs between the charcoal baskets.
Man those look perfect! I do the same way other than I dont do the foil thing, I might try that nest time!
Noice. Let me know how it goes
Wow, really good content. I made ribs this evening and went to cut them, same old....hitting bone. The upside method is simple but brilliant, thanks! Subscribed
Thank you so much for your kind words! I'm glad you found the upside method helpful. Enjoy your perfectly cut ribs!
Worked amazing! Bones fell right out!
Excellent!
I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.
I like cutting them right next to the bone, so you have a big bite of meat on one side and nothing on the other, as opposed to smaller bites on both sides.
Great tip
Nice job, I’m gonna try it.
I'm trying this method today on my Rectec! Faster cooking time too.
0:31 how I knew that this was going to be a good video. I've always used this name for the store
ha ha ha. Awesome
Learned something! Thank You!
Great to hear
I did just make them this way on my pellet smoker today and I did not flip them left them bone side down and they came out just fine they were not as smoky as 3 2 1 method but very pull of the bone very tender and enough smoke very good option here 👍
Wow best rib video!
Wow, thanks!
Those look so good!!
why thank you!
Perfect
Thanks Gary!
Don't forget that 3-2-1 methods that some use are smoking or cooking at a much much lower temperature . That's the difference. I've tried both methods and both are delicious and came out good. If your in a hurry this method works well. Great explanation & vid......
Thanks for the feedback
Most folks that I see complain about the 3-2-1 are doing it way to hot so they over cook them. You should be around 225 doing the 3-2-1 not 250-275, that really isn't smoking your just grilling the meat than. Also I never sauce my meat, I let the dry rub and smoke be the flavor, covering it in sauce just covers the flavor, sauce is a side dish.
I tried the 3-2-1 a couple times several years ago, quickly figured out that 6 hrs was ridiculous for ribs. I started experimenting with times and for several years now, 3 hours comes out probably better than 6 hour ribs. 275 with seasoning for 1 hr bone down, 1.5 hrs wrapped in foil (no butter, brown sugar or sauce), 30 minutes after unwrapping. I have tried it with spritzing, couldn't tell the difference. Tried it with butter and brown sugar in the foil, couldn't tell the different.
that's great to hear
Thanks for posting this video. I'm always looking for ways to shorten my rib cook time without compromising juiciness and fat rendering. I wonder how these ribs would have been if you did the whole cook unwrapped?
Good idea. I will try it
I've took ribs dozens and dozens and dozens of times and I've tried the way you do it and it turned out perfect I'll do this from now on this should have 10 Stars
That is great to hear!
Appreciate the share. Used to do something similar but now I cook ribs at 275 on MAC smoker for 3-4 hrs until probing like butter at 206-ish, that temp seems to render the fat well. I may try the higher temp next time.
Good to hear. Wish I had a MAC!
Just done my 1st batch with my new smoker and 👍👍
Thanks buddy great video. I just subscribed to your channel
Glad to hear it went well for you.
swift is my fav brand
They look marvelous! What is that mat, pad, screen thing on your bbq grill?
Those are the jerky racks for the camp chef pellet grill
I clean in vinegar water let it soak. Makes it tender, marinade in mustard, brown sugar, coca cola and rub seasoning with a slash of lemon.
I was 😮 when it was taken straight out the pack @ seasoned. Haven’t tried cola, will try that. I use apple juice and honey with the brown sugar
Best fast ribs ever thank you sir
You are most welcome
UA-cam is showing me this because I made ribs last night lol. Mine took another hour and a half so I might try to shave off some time the next time I make them.
Trying it now. Review coming soon!
How did it go?
@@somedadscook great actually! Thanks for this recipe!
Yessir keep doin your thing unk
Thanks man
If I want Rib's I want Ribs, thing take time !!!
Totally Agree
Would this work in a Weber kettle using the slow n sear or snake method, nice vid by the way!
It Should. I actually have the slow and sear and love it. Now I am inspired to give it a try. I am guessing most of the heat would be coming from above rather than below like a pellet smoker.
@@somedadscook cheers bud, I’ll give it a go, it should be fine, I did a 5 hour rib cook yesterday on the Weber with the SnS and it was great but anything that brings the time down would be welcome 👍
@@bjsheli are you putting the top vent on the opposite side of the charcoal. That will help pull the heat over the ribs.
@13:43 - Illuminati confirmed! lol... man those look good!
Ha ha. Thanks
Well done sir!
Why Thank you
I plan to try this method. I have had success with the 3, 2, 1 method but more often lack of success. I noticed you are using a serrated blade, is this recommended over Non serrated for ribs?
Thank you for the video. I used to do the 3-2-1 method, but my ribs always came out too mushy. Decided to give your method a try and they came out pretty good. Still have to tweak it hear and there, but I believe with some tweaks and more experience your method will work out great. Family loved them first time I cooked ribs using your method but I know I can make them better following your method and tweaking here and there.
That is awesome
How is the tweaking here and there going?
That's a hot method. Just higher temps than most like to run. ✌😎 Looks great.
Thanks
Worth a shot when in a pinch
Thanks Cody!
Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏
If you don’t have a smoker you can do them in the oven for 3 hrs on 300. Wrap in foil seasoned and sauced. Unwrap after done resauce on top side. Set oven on broil ( low ) for for 2-3 minutes! Unbelievable fall off the bone tender.
Great idea
What did you say your address was and what day do you make the ribs? I'll be trying your method soon. Thanks for the video.
Ha ha ha. Glad you enjoyed.
Furst mistake. Going into walmart, 2nd Buying meat from walmart
Good info, I like to wash the ribs right out of the package, dry the meat and let it rest and breath for a good 15 or 20 minutes on the counter before I do anything to it. It clears up that nasty smell the meat has right out of the package.
Re watching the video after the first hour and I wrapped them. I was so excited I wrapped them an hour early so will see what I can do to recover from this mistake lol
Dont know where you live but dam are those mountains in the background?? It looks like one heck of a view. Utah maybe?? Great looking ribs. And an early Happy Mothers Day to your wife 🤗
Thanks Roger
I smoke baby backs on my pit boss at 250F and they are perfect around 3 hours 45 minutes. I cook them until internal temp of about 210,
That is great
I'll take those 2 saved hours next time I make em!...thanks for the vid. Not much of a smoke ring though..do they taste smoky?
they had an okay amount of smoke. But my Kamado gives them more of a Smokey flavor. What is interesting is that smoke doesn't actually cause the smoke ring. Amazing ribs did a cool segment on it. amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/
Word!!!!!!
Word
I got you beat. 2 hours on the Gateway drum at 275°😉
love it!
Do it in about 1 hour.....indistinguishable from the half-day deal.
1. Smoke and char....20 minutes (smoke ring)
2. Pressure cooker...30 minutes. (tender and juicy)
3. Sauce and air-fryer...6 minutes @400F (caramelized crust)
Nice tip
Great. Now you only have three things to clean. The smoker, the pressure cooker, and the air fryer.
@@davidbercher9927 Actually "the smoker is a modified grill with a wood fire....cleans with a couple strokes of the wire brush.
The pressure cooker? I keep the nice juice for other recipes, and it's just a quick rinse-out. Doesn't make a mess in the air-fryer, I just put a pie tin in the basket.
Sounds like a great concept. Thanks for the feedback I appreciate it.
Frank, sorry to bother you. I see some rib recipes where they cook them in the pressure cooker and then finish them in the oven. Have you ever tried that method without the use of the smoker first? I can cook the ribs in the oven for two hours or so at 275° but I thought that may be a quick shortcut would be using the pressure cooker but I see a Recipes or videos and then some negative comments regarding the use of the pressure cooker. Just looking for your input. Sorry to bother you again.
Fingers crossed. My smoker only goes up to °275. Will go a full hour.
How did it go?
Great! I have some more I will be cooking up soon.
I.5 hour unwrapped 1 hour wrapped baste with bbq sause .5 unwrapped perfect 3 hrs total
Did you put knife in over the bone?
Don't know what you mean. But thanks for the comment.
Kosher salt isn't really used for its grain size. Kosher salt doesn't have iodine added and therefore it tastes better.
I just usually go with 1 hour per pound...ish. The most important is to use an instant read thermometer.
Very true
Wow man, those ribs are a thing of beauty! You know, it's all the little things that count; all those extra little tidbits of information/processes, and explaining the rationale behind them, goes a long way in cooking. I have a camping trip in the not too distant future, I think I'll give your method a try, then reheat them at the campsite.
Thanks for the kind words Jay. Let me know how it goes
Yeah I love the info he shares! And I hope your camping trip is awesome with delicious ribs!!
@@CourtneyDraper-ml6we Thank you! We're going to head out this Thursday, actually. But I agree with you, this guy is a hidden gem, I hope that his UA-cam channel blows up; his methods and information is of the highest quality.
What happens when you don’t remove the membrane ?
It has a weird chewy texture. Some don't mind it
I love this dude's scientific explanation about table salt vs kosher salt and how quickly they dissolve. I am subscribing to this channel.
Yum!! I wonder where this dude lives, the Midwest somewhere?
🔥🔥🔥
Thanks
I’m trying this today because I hate that 3-2-1 method. There is no way it should take more than 4 hours to cook anything!!! 😂
I cooked them on my Z-Grills pellet grill using Kingsford Chef Blend pellets (tossed in a handful of charcoal pellets too)
Yo you look like Tony hinchcliff
Does wearing a hat backwards indoors make the ribs taste better?
ha ha ha. 1000%
So we tried this tonight and only did 45 minutes in the foil and completely ruined 2 slabs. Totally burnt the tops to the foil. We did a slightly different rub but similar. We used stevia brown sugar. Was that it? What did we do wrong??
What type of smoker did you do them on? Usually the sugar turns to bark from the Maillard reaction. I don't know for sure how that works with stevia.
I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂
Johnny Trigg is a legend and the creator of the 3, 2, 1 method. Millions of people have taken inspiration from him and along comes a pellet smoker to call the 3, 2, 1 method trash. Show us the countless competition ribs you’ve ever cooked, we’ll wait.
instant pot 40 minutes
sauce
broiler 10 minutes
perfection
Nice job. 3-2-1 has always been overkill
Did you really say that spares are tougher than St. Louis ribs & not as good? LoL
Crazy right.
Every bit as good, just a little harder to eat because of the cartilage, but I always buy full slabs and trim them up to St Louis style, smoking all parts at the same time. I'll eat rib tips every day.
My Mom always say's you're buying bones.🤔
I use the bones to make stock, f'n a dose anybody know what a stock pot is today ??? 🤔
Good Idea
You can do them in an instant pot then broil. Total time under an hour.
2.5 hours for ribs once I got a Lang smoker best smokers made !
I'm Jealous. I would love a Lang. I used to have a reverse flow off-set but had to sell it for a move. Want one again!
My so called friend made Ribs in my oven... 🤔
What a friend
300 is too hot for a pellet grill to smoke. It will still impart some wood flavor. I have a traeger I like to use super smoke, for that the temp must be under 225 degrees. I smoke at 225 for 2 1/2 hours. Wrap and turn up the temp to 275 for 1 1/2 hours. Unwrap and sauce for 1/2 hour at 275. The ribs are done after the second step, you can tell by the way the meat pulls away from the ends of the bones. There are many ways to cook ribs. I like the way I do ribs. The 3-2-1- method is just one way. It does work as long as the ribs aren’t overcooked, so temperature is key. The way I cook them is a modified version of 3-2-1, that I like. Food is a personal thing, not everyone likes the same thing. All I can say is you do you. It is the end product that matters, not how you get there.
Great feedback