How To Make Smoked 3-2-1 Ribs | Smoked 3-2-1 Ribs Recipe | G-rod Grills | Bradley Smoker

How to make 3-2-1 ribs. In this video, Gerardo from @grodgrills makes the first of a three-part rib series. The first video is smoking a 3-2-1 rib. Check out our food smoking blog for some creative recipes: bit.ly/2I1XtoU
#BradleySmoker
0:00 Introduction
1:15 Ingredients and preparing
4:35 Smoking time
7:31 Wrapping the ribs
11:40 End result
12:15 Tasting
Ingredients:
Pork ribs
Mustard
Brown sugar, garlic, pepper, salt and paprika mix
Tailgaters party rub
For wrapping:
Brown sugar
Butter
Honey
Brown sugar, garlic, pepper, salt and paprika mix
Rib glaze and barbecue sauce
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[@kerryyuzik9327]

Love the Jets hats. Great to see a fellow fan and smoking enthusiast.

[@kevinglaab6655]

Go Habs Go!

[@762GhosT0]

@Kerry Yuzik & @Kevin Glaab both your teams didnt make playoffs. Garbage teams you both cheer for

[@andrelacroix2516]

What’s the ratio between the apple juice and the cider

[@oldschoolGreg]

Thanks for making an easy to follow recipe, especially for the Bradley smoker!

[@corey5291]

I forgot to leave you a message, I tried this and it’s awesome

[@marcwebster1913]

New to smoking and this is my favourite video tutorial so far

[@BradleySmokerOfficial]

glad to hear that

[@keithfreitas2983]

Thanks for the tutorial...

[@utubeskc1]

What temp and how much smoke?

[@johnminke4542]

You had the smoke on the ribs for 3 hrs .....do you keep the smoke going for the next 2 hrs and the last one hr. or just the oven at 250

[@nyahle123]

No need to smoke once it's wrapped in foil for step 2 as the smoke wont be absorbed (blocked by foil). I think it's kinda fun to add some more chips and smoke in the final phase and I'd like to think the sauce absorbs it some, but probably not a huge difference maker. Great for show and smell if you have family sitting around too 😀

[@revellpatterson2556]

Do you need to add more bisque tree to keep the smoke going longer than 3 hours??

[@310dpgarcia]

What are the quantities of ingredients for the dry rub?

[@badcompanyCDN]

Nice. What temp did you set it at. Same for all 3 stages?

[@GRodGrills]

Thank you! It was set to 250° for the entirety of the cook.

[@scottsl3023]

good luck getting it up to 250 in canada hahab

[@dalepaul4094]

Do you use the smoke on all 3 steps, the whole six hours?

[@BradleySmokerOfficial]

Hello Dale!
As the ribs are rapped for 2 hours, they won't absorb any smoke flavor. So with a Bradley Smoker you can turn of the smoke, and keep the oven temperature running. And turn it on again for the last hour.
Cheers

[@YummyFoodSecrets1]

🤪❤😜😜🇵🇰

[@user-yk4dl5hi3q]

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