The Rise and Fall of the 3-2-1 Ribs
Вставка
- Опубліковано 8 чер 2024
- Get Entered to WIN this Franklin Barbecue Pit
go.getenteredtowin.com/madsci...
DEADLINE to ENTER is 09/15/23 @ 11:59pm (PST).
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Erica's Instagram • / ericacyoder
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
------------------------------------------
Affiliate links for my barbecue essentials:
Brisket Warmer: amzn.to/43o9vgo
Trimming knife: amzn.to/2W084ms
Slicing knife: amzn.to/2VYTwDO
Black Nitrile Gloves: amzn.to/2FFsBr2
Cotton Glove Liners: amzn.to/2VXWNU0
Spray bottle: amzn.to/2FGmum7
Disposable cutting boards: thebbqhq.com/products/kosmos-...
Heavy Duty Aluminum foil: amzn.to/3CcsUWc
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here: madscientistbbq.com/collectio...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. - Навчання та стиль
Get Entered to WIN this Franklin Barbecue Pit
go.getenteredtowin.com/madscientistbbq
DEADLINE to ENTER is 09/15/23 @ 11:59pm (PST).
This is refreshing to hear. I'm in South Africa. When we buy any form of MURICAN bbq rubs or basting/marinades they are dreadfully sweet. Salt & Pepper is king in my palate. For a long time I believed US is so addicted to sugar that every single household makes it a staple to their main dinner as well every day. Sometimes a littlebit of sweetness is okey on meat. But the rubs and marinades I tried from the states were almost just dunking meat in corn syrup and cooking it.
Love the giveaway, don't love the website, super upselly with the subscription and such. I would rather directly do a patreon thing or something similar. It has like two "but wait if you spend more you can get 5x the entries, and if you subscribe you get 10x entries"
I make my own rubs for this very reason. It ain't rocket science...@@CraftyZA
I wish I could but you aren't shipping that to the UK 😢
Requiring a purchase makes this a raffle, not a give-away. You might want to modify your contest to protect yourself.
there is only one rule i follow in BBQ, its ready when its ready. aint nothing set in stone.
Church
Preach
I can tell you're authentic by the way you use "aint nothing"
this is so true and also untrue at the same time 😂
@@Ryan-xq3klyeah, the 321 is a cooking method to get to temp. Not necessarily a flavoring method. I’ve done it both ways depending on my time constraints but same flavoring and it doesn’t change much. You can force things done faster if needed with more time or heat in the foil, though the open more lower and slower will generally yield better texture.
@MadScientistBBQ Thanks for the shoutout! There is a very good reason why the average Joe backyard enthusiast like myself have much more knowledge. It’s because of you and people like you creating incredibly educational content. So thank you for that.
From watching and paying attention to his stuff I have definitely learned that the larger the smoker the easier it is to keep a consistent temperature.
“. . . It’s a foil boat, but you don’t call it a foil boat to get under Chud’s skin.” 😂😂😂
I never did 3-2-1. I learned to cook ribs from Malcolm Reed's method, so I've basically always just smoked them at 250-275 until the bark is set (typically takes 3-4 hours), wrapped them with pats of butter or something in there and cooked until tender (typically takes about 1-2 hours), then glaze them and put them back on til the sauce tacks up (typically about 15 minutes tops).
This is very similar to what I do. I started with 3-2-1 to learn and now its at a 4-2 and then just tack up the sauce. Works everytime. You get a nice bite and they are still so tender.
When I do that the bark is a little too stiff and the meat falls apart when cutting into it :(. Tips?
@@antoniotinoco7328 What are you cooking on, how, and at what temp?
I cook on the SnS Kamado using the Slow N Sear, so the heat is coming down on top of the ribs. The Malcolm Reed video I learned from, he used a Pit Barrel, where the heat comes up from the bottom but is at a high distance, and he used some aluminum foil as a heat shield. In a traditional kamado the heat would also be from the bottom, but coming up much closer, and around the heat deflector it might overcook the edges.
But what I've been doing lately is:
1. Remove the membrane with a paper towel
2. Slather the back with yellow mustard and season with whatever I'm using, let it hang out for about 15 minutes.
3. Flip the rack over, slather the presentation side with yellow mustard and season, let it hang out for about 15 minutes.
4. Put the rack on at about 250 grate level.
5. Check them every hour, and if anywhere is drying out, spritz it with a 50/50 mixture of water and Apple Cider Vinegar.
6. When the bark is set, put down two layers of long heavy duty aluminum foil, and take two sticks of Kerrygold butter quartered. Put down 4 quarters evenly spaced out, put the ribs meat side down on them, then put the other four quarters on the back of the ribs spaced out, wrap tightly, and put back on the smoker.
7. Let them ride an hour, then open the foil and use an instant read thermometer to check the back of them. If you get a temp of about 200-202, they should be tender. If not, check them about every half hour until they are.
8. When they're tender, take them out of the foil and put them meat side down, glaze, let it tack up a few minutes. Then flip them over, glaze, let it tack up a few minutes.
9. Let them rest about 10 minutes before you slice them.
@@antoniotinoco7328 I've found that the amount of time spent wrapped in foil greatly affects the tenderness. If you like "fall off the bone" let the ribs sit in the foil for longer (~1.5-2hrs). Conversely, pull em out of the foil earlier (~1hr or so) if you want a bit more bite to the meat. Time and temperature can aid in giving you a ballpark for the cook, but the most important thing is the feel. Poke your ribs with a thermometer/probe after an hour and see if thats the tenderness you want em to be.
@@antoniotinoco7328 The time is just a general rule for me, I always watch my temps of the actual ribs. Sometimes they dont make it the full 4 hours unwrapped and the full 2 hours wrapped. Depends on the cut of ribs, how big your smoker is and how humid it is outside. I found that outside humidity effects ribs more than most other cuts of meat. Not sciencey, just an observation of shorter cooking times when its super humid outside.
Always trust the poke and pull test to find out when you need to pull each set of ribs.
Best moment of video...21:29
Erica "What's a foil raft?"
Jeremy"Same as a foil boat, but gets under Chuds skin"
Love it 😂😂😂
@MadScientistBBQ1 Getting a highlighted reply makes me a winner in my book .
Keep you the amazing everything you do (& Erica for superb work 👏)
@@hennyvincent420 sorry but thats a bot trying to scam you andactually not him
The “Mad Scientist” method for the win tonight at my house. Smoked for 4-5ish hours (until good color), wrapped with nothing, then “foil raft 😂” to set sauce and win. My family of six destroyed 2 racks of full spares in minutes - even the kid who only eats chicken nuggets loved these ribs. Thank you sir!
i could destroy a whole rack by myself in 5 min
Excellent video quality, especially the lighting. Top notch production value. Good BBQ content also 🙂
I initially did the 3-2-1 method because that was the "conventional" wisdom, but the ribs came out overcooked. Now I'm a proponent of the 4-and-1 (up to 1.5) method. Four hours at 225F uncovered. Then I wrap in butcher paper meat side down with smoked lard in the wrap. It takes another 1-1.5 hours before the ribs are tender enough. It yields a smokier rib without overcooking it.
Is there a video where @MadScientistBBQ discusses the smoked lard and butcher paper method?
I COMPLETELY agree... my 3-2-1 on the Traeger were turning into pulled pork. Now go 2 hours at 225, 1 hour wrapped in foil at 250 for 1 hour, 30-45 w sauce to tack them up. I know Jeremy hates Traegers, but it's good for me!
Yup … 1
Size fits all is going to always have flaws …..it simply depends on how thick the ribs are …
For baby back you would do some
Thing like 1-1-1
I go three hours at 180 on the Traeger and wrap for two at 225 with a little brown sugar and a little apple juice. Sauce for30-40 mins. Juicy, tender but still on the bone and definitely not falling off.
New subscriber here and loving your content! I just got a Yoder Pellet Smoker and I’m excited for all your recommendations. I’m doing your ribs today, your pulled pork method tomorrow. Keep up the great content!
Thanks!! I really appreciate it! Bbq is a lot of fun, especially if you like to tinker
Thanks for getting me started.
Bravo, excellent video. You guy's are doing better and better.
Fantastic timing! Think I’ll run this same experiment this weekend for the birthday party I’m hosting.
Thank you very much for the details. On the smoker itself. As well as how you did your cook
Made them your way yesterday and won’t make them another way. Best I’ve ever made. Thank you for this and thanks for continuing to put out awesome videos!
that 3-2-1 rib you cooked is perfect for me. super tender and almost fall off the bone but there is still enough proteins not completely broken down to keep that big loose piece together at 25:21. the 3-2-1 process is great, you dont have to use all the spices and sugar and other additives of the original 3-2-1 way. Use the process and season as you see fit. you can do it with salt & pepper for the 3 hours, then adding only tallow/shortening in the 2 hour wrap kinda like brisket, and use what ever you want on the final hour cook. Add a dry rub to create a crust, add a glaze to make it sticky and sweet but not too saucy, keep saucing it with bbq if you want that sticky reduced bbq sauce on the outside, do what ever you want. Also, you can make amazing asian ribs subsituting the 3-2-1 ingredients with more asian flavors like soy over woch, adding some mirin and sriracha, use salt pepper and all spice as the base rub. 3-2-1 is a great place to start but there is nothing against the law of you changing a process to fit your tastes. the 3-2-1 is a great mnemonic to make the process easy to recall without much thought.
But it hardly ever works,too many variables if you're gunna wrap at all, wrap when you get to the color you like,butcher paper for the real deal, or no wrap at all. If my ribs are looking perfect and feeling like they arnt drying out I will let them rock without the paper. Just spritz. Depends on the rack at the time. Also you can cook a perfect rack of say st Lois cut in about 4.5 to5 hours at 275to 300f without any loss in tenderness or juicyness. Try it
Awesome video, thanks!
Great info. I quit the 321 method probably 3 or 4 years ago. Mainly use a 130gal offset but also use a pellet smoker when busy. And the Snatch reference is gold!
So glad you made this video! I’ve found myself becoming weary of my 3-2-1 ribs. Been trying different sauces and rubs, trying to spice em up hotter🌶️ but just haven’t got that classic Smokey flavor and now I know why! Time to ditch it. Lol Thanks Jeremy!🙌🏼
Great video and love the foil raft!!! l
I’m sure Chud will love this lol… keep up the awesome content Jeremy and Erica!
Fantastic Info
Great video, I've never tried the 3-2-1 but now I definitely will.
Thanks for the tip about adjusting pellet grill temps downwards! I was planning to do a couple of racks of ribs for the first time on my new PB this weekend, so I will roll with 200 deg.
Great job at explaining and execution of both slabs of ribs and smoker, me being brought up in Miami Dade Florida, we don't even wrap our ribs down here, we just let them go slow and low,but I have to admit that I tried your smoked lard on them with nothing but salt and pepper and they actually have a better taste, thank you Jeremy for sharing your stream and ideas with us, we appreciate it a lot, and as for your wife she is very slim still, mine has gained 30 pounds eating my ribs..lol shh don't tell her 😂, thank you again and I hope that you have a blessed day or night 🙏
I like your method best. Been following it for a couple years.
The increased knowledge of barbecue community members is due in large part to good folks like you who make the time to share with us. Thank you! Also, I was fascinated later in the video when you and Erica discuss a method using lard as an option (rather than butter I presume) among your rib recipes. We have lost sight of that key cooking ingredient which was part of our forefather's diet and helped pioneers survive arduous cross country travel and many hungry Americans during the great depression when food was scarce. Thanks again.
I just started in bbq this summer I have had some failures and success! Really a great hobby I am enjoying to the fullest love doin research with your content it helps tremendously being a greenhorn
I used to use the 321 I have a pellet smoker and now I do a 4-1-30 at 225° but the one hour I go to 300 wrapped him, and I check him after half an hour works every time nice and firm and plenty of smoke. Great video. Thank you.
Very helpful.Thank you.
The look of pure joy on Jeremy's face when he bites into the ribs makes the video worth watching all by itself .
“Steak before cake” is clearly the T-shirt that Jeremy needs to commodify for the masses
That's what I said :) :)
Nice video Jeremy. I have been leaning more to butcher paper for the wrap lately. I like the bite better. Any thoughts?
I hooked onto Heath Riles method of ribs number of years ago with his butter bath and I can't see it getting better. But hands down I reference your video when I do Brisket, Your methods rock, I have never made a bad brisket. I like your approach and reasoning behind your tips and methods you recommend. Huge fan here!
Great video! For those of us that haven't cooked thousands of ribs, it would be nice if you used that Thermapen and gave us a reading on those ribs! It just gives a beginner something to go by so that they know they're kinda on the right track, or not!!
If you grab a tooth pick and probe around and it goes in like butter they're done 😁 Thermapen around 197 - 205 is a good temp to go by also
I go by the "bend test" - perfect ribs everytime.
I always figured it would be hard to gauge proper temp on ribs because bones will always read hotter than meat, and ribs are mostly bone
@@xChubaludx - True, but almost every Pitmasters episode I've seen, they all temp their ribs!!
I did the 3-2-1 method unintentionally on my Traeger on a set of spareribs, and they turned out great. My wife said that they were the best ribs she’s ever had, and she’s not that big on ribs.
You may have already done this or on patreon.... but a video on the process of building a catering business would be awesome seems like your path was at home BBQ, novice, learning, cooking, testing BBQ at home, BBQ classes, BBQ pop-ups leading to catering...etc... history and lessons learned from all that would be fun to hear about...
Now I've got to smoke me some ribs today! I love how you explain the science and reason behind things so that I can truly understand why I am doing something. I have both a stick burner and a pellet smoker and you just explain to me why I need to lower the temp on my pellet smoker and why I have to use a lower temp than somebody who's using a 500 gallon smoker since my reverse flow stick burner is only 36 inches long.
Thanks for the tips. I found this video very informative. I have the Weber Smokefire ex4 and learning how to cook on it has been a challenge, coming from my Kamado egg grill. I like the info on temperature changes btw pellet and offset grills. I usually cook with Lumberjack brand competition blend pellets but it's a little light on the smoke flavor. Did u say u cook ribs w Hickory? Also what's Ur thoughts on cooking 3-4hrs on the grill for smoke, then finishing, wrapped on the oven? The whole btu is btu . Thanks for the help. I think I'll order the Mad T-S shirt.
Your best video ever! Thank you. And I agree.
It’s a good day because I learned something. Didn’t realize the offset in temp between the large offset and the PitBoss. That explains a lot how my first set of ribs using your method were drier than expected! Used the lard as well. I also over salted a lot! They were ok, but a tad dry and salty.
I also prefer the neat bite mark clean bone doneness test. And I prefer to sauce ribs myself after.
Thanks!
And Snatch was an amazing movie!
Had no clue about this temp difference - really useful!
This was a great video. I have a Franklin pit and I cook the best bbq I’ve ever cooked in the last 30 years. The smoke flavor is amazing, but I found that if you use kiln dried wood you don’t get the great smoke that happens when using properly seasoned wood. I really look forward to seeing more videos using the Franklin pit. I used to cook ribs using all the sweet stuff, but I now use salt and pepper only. Your comparison of 3-2-1 to another method was spot on. Thanks for all the videos you do. They are really great!
Tim, are you happy with the amount of smoke your getting from the Franklin? Arron stated that he built the Pitt that you get ALOT of air flow from the firebox door that you can’t control since it has permanent hole’s…I’m looking at this and others…
@@tony8354586 I do get good smoke, but you need seasoned fire wood. The kiln dried wood you purchase at stores does not produce as much smoke as you need, but is good to get your fire started. I use pecan. Sorry for the late response, I just saw this.
Snatch is one of my favorite movies along with Lock Stock and 2 smokin barrels!! Love the video as well. I’m entered and ready to get my Franklin pit. 😅😅
The 3-2-1 is great for someone new. Give them a good starting point, then they can adjust depending how their cooker works and or what they are going for.
Another great, informative video. I'm very interested in your no sugar rub recipe. I can't have sugar so it would be perfect for someone like me. Any chance you would share it? Or even just a basic one with ratios? I want to get the salt/pepper/garlic ratio right. Thanks for everything you do.
I've been doing your 4 hour, wrap + smoked tallow version since I saw it. LOVE.
I also love the BTS movie quotes and general personality weirdness; nice addition to your vids.
I think for the newbie, 321 ribs are perfect! It’s a very clear precise recipe to follow. Once you get that down, the world is your oyster! And you can take off and try a lot of other variations to see what your family prefers. We are team 4 to 6 hours, no wrap. Although I am going to try some lard and wrap on my next cook.
Good call on the lard. Thank you
Smoked Oysters you say? 🤔
"It wuz ata funny angle. Tyrone, it wuz right behind you." Love that movie. Great video.
The presentation at the end! chefs kiss 10 /10
Jeremy, this method def gave me a better bark than the 3-2-1. Labor Day 3 racks all with different rubs on my Green Mtn Pellet Grill. Smoked at 210 for 4-1/2 ish hours, then wrapped with just a couple ounces of apple juice for 40 minutes. Then took the wrap and turned it into the foil pontoon, glazed and held it there until my peeps were done in the pool. Nice bark, crazy smoke ring, juicy throughout, and a clean bite without falling off the bone..(the bonus of the lower temp, I was able to smoke some yeallowtail for fish dip at the same time Perfect! ) Thanks for the video !
Oh really good information
Last time I did heavy pepper and a little salt and pork red rub, but cut out the butter, brown sugar and honey, just glazed in last hour and liked it best
You are the only chef who has ever mentioned that there is a difference in heat between an offset and pellet grill. Sure wish I knew that back in the day! Haha
I started smoking 6-7 years ago and I found Malcom Reids Channel, How To BBQ Right and thats were I learned the 3, 2, 1 method. But like ALL recipes I had to mode it for taste and grill. Tossed many a rib back in the day while learning.
You are 1000% right, there is so much more information out there to help people get started. I only remember Macon and Franklin back when I started.
Great job as always!
I feel like my pellet grill has too much convection but yeah I definitely have to adjust my cooks even going from offset to charcoal smoker
Excellent, Jeremy! Great rib method presentation. Someday I hope you'll compare the Franklin pit with the Workhorse 1969. The 1969 is much more like the Franklin than is the 1975 in your earlier video.
That conversion from stick burner to pellet is priceless….thank you
321 always seems to work for me and my guests so as long as it's easy, I'm going to keep using it
I got into bbq and smoked meat about 10 years ago when my Dad gave me his old Traeger. I have moved on from that and have cooked all kinds of meat. My favorite is ribs, but I have never tried the 3-2-1 method…truthfully. I watch a lot of videos by a lot of different people and I’ve learned a ton. I like a simpler rib but honestly I just like ribs.
I have a Vision Kamado Grill. How is the smoking temperature range different from your offset smokers? Thanks
Nice of you to recognize small veterans! 😁
Highly underrated comment
I think it's cool that you did point out that the quality of meat is very important and also the cooker that you're using each one as individual just as each person is and 321 has never been a method that I choose to use thank you for the help or information you did an excellent job on video
A method I’ve been using lately is to cook on the grill/smoker unwrapped until I have them at the tenderness I like and then resting them in a large Rubbermaid container with a lid for about ten minutes before slicing. They come out really good.
Still waiting for you to come to Lexington 💪🏾
"Do you know what Nemesis means"? Love the movie reference. Great video as well!
Both Erica and Jeremy looking great, guys gotta be working out lots. Erica's arms seriously on point !
Thanks! Great video. Which video best explains yours and your wife’s preferred rib method?
Love the different methods, but the big question is how do you keep apron so clean.
I started with doing 3 2 1. Now I just do 3-4 hours in the pellet grill. And then however long wrapped in the oven to get to 202 degrees.
When I was new to smoking I found 3-2-1 to be a great base point to get started. Having no idea on how to smoke I needed a starting point. 3-2-1 was that starting point. It gave a me a specific way to reach the same result time after time. From there I started experimenting. Now, just like you, I have my owe preferred way of smoking my ribs. But I would not have gotten there without 3-2-1.
I tried so many times to do that method on my first smoker and it just overcooked the heck out of the ribs. I thought it was me, and after several failed attempts realized that it was the method/smoker combination. I never wrap more than an hour now and only do maybe 15min to dry out/tack up
I’ve settled on 3ish hours in smoke then wrapped in butcher paper until around 190 IT…which usually takes around 3 hours depending on the size of the rack.
Jeremy, on top of the BBQ vids, I enjoy your random imitations and movie references. I loved the "Snatch" reference. I gotta say I'm terribly partial to the periwinkle blue.
I like the Guga impression! 🤣
My first time ever smoking anything I tried the 3-2-1 method with my dad's Bullet style smoker (cheap amazon unit). I have to admit, it turned out great! I used a savory, commercially made BBQ rub, wrapped in foil for the 2 hr portion with nothing else, and then glazed with a home blended bbq sauce (generic kraft bbq, added mustard and apple cider vinegar. I followed the 3 and the 2, but on the 1 I probably went about 35 min as I felt the sauce had reduced, and darkened and the ribs were feeling tender when I probed it. Without using a very sweet sauce or any sugars/etc, it had a very good savoriness
I do 185 for the three or four before wrap. So many ways to get there with ribs. Thanks for your advice.
Jeremy, you are the GOAT! I’ve learned more about BBQ from you than anyone else on the internet. I never wrap. Always a great bark & bite, although your 4.5/.5/.5 look great! IF I sauce, its highly acidic and not sweet (apple cider vinegar, a little brown sugar, puréed Muir Glenn fire roasted tomatoes, garlic, onion). Agree on the simple rub. S-P-G + a little paprika for color can’t be beaten.
He helped me go from luck to skill with my BBQ.
This is a great video! I thoroughly enjoyed your side by side comparison with your honest, up-front opinion and evaluation. Personally, I really like 3-2-1 ribs, cooked on my Traeger at 180° for the first 3 hours, then up to 225° for the 2-1. I also appreciated the very pretty lady's opinion. Great video! I'll be trying your 4.5 -.5 -.5 method again. Best wishes to you and the success of your channel!
I'm not an American style BBQ guy, although I love American BBQ. I'm from South Africa and travelled some, and learned a lot along the way... I have long ago given up on the 3-2-1 method... it can work sometimes, but as a rule of thumb, it's a no go.
Loved the Guga impression!!
Wow! I’m going to try your longer smoked ribs. I have a CampChef pellet smoker so would I be better to go 200 instead of 225?
Is there any advantages between a smoker with a vertical cook chamber and a horizontal chamber vs a smoker with only a horizontal cook chamber that’s the same size? I am planning on buying my step dad a new smoker and he has one with Both a horizontal and vertical cook chamber and I was wondering should I get him another one or just smoker with a horizontal cook chamber
Local place in upstate New York completely uses charcoal grill direct heat. There lemon garlic ribs are even better than the barbecue ones. Got that charred taste.
Well done!
I have a pellet smoker..and want to try your ribs! What temp do you pull your ribs at or what tenp do you wrap
I use the Carwash Mike recipe for ribs on my BGE, they are fantastic.
I began using 3-2-1 with my pellet grill and after the third time I decided it was way too long and ribs were over cooked. Definitely agree with your assessment regarding pellets.
Good video and really appreciate the high level of detail. I think the only thing that might be left out here, or maybe you said it and I missed it, was the kind of ribs. There are Pork Ribs... St. Louis style ribs and baby backs... and depending upon how much of the belly strap is left on the back of the rib... how thick they are... your finish time is going to vary. Part of the art here is looking at the ribs before going on the smoker and knowing beforehand what your target time is likely to be. And plan accordlingly. You are spot on about the Issues in that section also. I can confirm everything you said there. Now I gotta get out and do some serious experimenting...
Dude, that Snatch reference was great!
I never saw you temp your ribs in this video. Do you cook them by time only, or do you check the temp before pulling them? Thanks.
4.5 0.5 0.5 method has changed me. This is the only way we smoke ribs now. Not too sweet, just perfect. Thank you 🙏🏼
Could you do a butcherpaper wrap and a foilboat (both with SP & lard) comparison video?
The 3-2-1 method is good for beginners and some that are learning to cook ribs for the first time or the first couple of cooks, once you learn your smoker and how to use it the 3-2-1 method can be used simply as a guideline.
When you out the foiled ribs back on the smoker, do you put them on meat side up or meat side down (I know you put them in the foil meat sound down, but wasn’t clear the position on the smoker)?
I’m curious about your personal method with the lard butcher paper wrap. Would love to give it a try. How long do you cook them unwrapped and wrapped roughly? Is it like 4.5/1 or so?
I typically had a different variation but i always do baby backs 2-1.5-.5 cook wrap sauce
It's funny that i've been doing this lately before this video was out. I started experimenting with lower temps, and longer in the smoke. I too love the smoke, so I wanted to get as much as I could without drying out the ribs. After wrapping, I tend to let the ribs get up between 205 and 210, as I feel it gets the tenderness that my wife likes. But it doesn't turn them into mushy ribs.
I also use Blacks BBQ seasoning and add in a little bit of extra pepper. Salt + Pepper + Smoke is preferred for me, and Blacks BBQ rub fills that while giving it an extra bit of a kick. The simple rubs are my favorites now, it really does let the meat and smoke flavors shine when it's not overpowering the taste.
Hey you talked about your favorite way to make ribs. Have you made a video on that yet?
I would love to know your thoughts on the TMG Volunteer, Workhorse 1975, Franklin, and Fatstack pits. How do they all compare? Pros and cons of each, ease of use, yada yada, yada. Thanks!
Snatch is one of my favorite movies. Love the quotes 😅
This was from Bill Milroy, Texas Rib Rangers. He posted this on The BBQ Forum about 25 years ago. He posted this after Jumpin' Jim out of Iowa posted his award winning chicken recipe.
I did the 3-2-1 with backribs and used way less butter than you did but I swear, mine were falling apart before I could sauce it for the last hour so I'll try your temp suggestions for treager at 180-200 vs. 225. I was majorly disappointed when they fell apart like they did.