3-2-1 321 Ribs THE BIG LIE? | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 18 чер 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQRibs
I think the 321 Ribs is the Internet’s biggest lie. To make it work
1. Use vacuum tumbled ribs list Smithfields Extra Tender
2. Trim into St. Louis Cut and remove bones 10 - 13 as they are too thin.
3. Season and let sit in fridge an hour
4. Cook 180F for 3 hours, wrap in foil 2 hours 225F, sauce and place on 180F pit for 1 hour
5. Apply honey during the saucing process to minimize the meat drying out
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
After a few years of smoking every piece of meat on Earth, I learned that most proteins are best if treated just like a brisket: smoke it until you develop a nice color and bark, wrap it until the internal hits your mark, then rest and/or crisp accordingly. This is how I make ribs now, too.
Yep...that's what I had finally learned too.
Right on! 👍🏾😎👍🏾
Cook with 3 most powerful tools you own. Eyes, touch, brain knowledge 😇😇😇
Agreed! I actually use more of a 2-2-1 method in practice, and it turns out amazing every time,
@@PallerPrime 👍 after ruining ribs at 3-2-1 I quickly adjusted to 2-2-1 as well. Even 2-1-1 if my smoker is running a bit hot.
I so much appreciate the kindness with which you reply to the comments, even when they vary from what you teach in the video. We need more people like you on UA-cam!
Mike, life is brief so live it with intensity. Do not could have, would have, should have. Just do it the way that brings you most joy and happiness! There is no right or wrong. When you toss that boomerang of BBQ love into the universe, you will expand the pie of love so everyone gets a bigger slice. Don't believe me. You try it and you will know!
did this today. i always do 321 and don’t have any complaints. but thought i’d try your version, specifically 180 smoke then 225 oven then 180 to set the sauce. WOW. the juiciness was incredible. literally dripping onto the plate, with the perfect snap to the bite. this will be my method going forward. thanks harry!
Happy to help Chris!
Thank you for making this video. I’ve been moving away from the 3-2-1 method, and I’m gonna do my next one at 275. Can’t wait! New subscriber.
Glad it was helpful!
Good vid. I was in your bbq class several years ago and you sent me on my way to backyard smoking. I now have an offset Yoder smoker and a Smokin Bros pellet smoker plus an old reliable Weber kettle. I still have you class material notebook and still refer to it. Thanks for the inspiration.
Awesome! Keep spreading BBQ love!
I have cooked ribs one time in my life, which was a few weeks ago, and they tasted near perfect. Some people might say they were a touch dry, but the meat pulled off the bone so easy. I found a good 3-2-1 recipe which cooked at 180 for the 3, 225 for the 2 wrapped, and 225 for the 1 with BBQ sauce. I am going to experiement with your temperatures next time to see if they come out a little more moist. This recipe called for apple juice, brown sugar, butter, and BBQ sauce in the wrap for 2 hours. Those ingredients matched with my homemade BBQ rub had the perfect sweet/spicy taste for me. There is no wrong way to cook in this enjoyable hobby, especially if your family loves what you cooked.
Well said. Cook the way you love and love what you cook!
The 3-2-1 method is just a guide, I will vary on cooking time based on the size of the ribs, the fat to meat ratio etc. I also don’t do mustard for my rub( which can be one of a dozen variations of dry rub) Treager set at 225 for most of the time, then butter and brown sugar then Dr Pepper instead of juice, wrap in foil for a couple hours. Bump to 275 for glazing the sauce for 45 minutes to an hour. Moist and fall apart ribs.
@@BrendaG1957 moist yes. Fall apart…not so much.
I have no problem with the 3-2-1 method, however I found it easy to overcook them with this method (the meat fell off the bone, but was a little dry). I smoke mine for about 4-5 hours. There's an amount of firmness I'm looking for, I can't describe it, but I know it by the amount of bend when I pick up a rack and hold it. I wrap them and let them rest, and then sometimes I'll throw them on the grill with some sauce. The fun thing about barbecue is that there are so many variations and ideas about what is good.
Thanks for the Videos, subbed since I found you on UA-cam and a fan of yours since you were on TV. Going for a chipotle bbq sauce for this cook thanks for the tips
Chipotle sauce sounds delish!
Harry you are the best that I have seen. You perfectly explain what is a potentially complex process. You explain the variables and what they do, then you high light the contested points. Along the way you point out potential tweaks to enhance the results. At the end there is no confusion. Your summary solidifies the comprehension of the process.
Thanks Marty. Glad you found the tips helpful to up your rib game!
I love the 3-2-1 method. It has worked great for me for a couple years. I cook at 225 for three hours.
Don't change and stick with what works for you
The 321 method works well for those who aren’t standing around their smoker for 5 or 6 hrs straight. Got other stuff to do, man! We have done this method many times and always had good results. If was trying to win a competition obviously I would not use 321 method, but to feed great ribs to my family & friends - it always works. Most people want a laid back smoke.
Go with the rib process that brings you most joy Adrian!
Most Tubers are going too fast. Want ribs fast? Grill them. Want smoked ribs? Chill, relax, go low and slow. Slower you go, the more smoke flavor. I tell people all the time we walked into my grandpa's smoke house... In my opinion, if you smoker temperature starts with a 2, your not smoking.
@@barrythehatchet1380 Barry, I get thin blue smoke on my WSM at 225 if I’m careful to keep it there. I use that temp for DYNO BEEF RIBS. That meat is too expensive to rush, and needs the 8 hours minimum. I pink wrap at the stall, usually at around 165-ish. Use post oak on them, which seems to smolder more than apple , hickory or pecan. Apologies for the slight off topic. No horns on pigs.🤐
Over the weekend I did 3 racks at about 210 for the first 3 hours or so, then I bumped it up to about 240 for an hour, then sauced and went up to like 270 or so for maybe 30 minutes after they hit about 195 internal. Never wrapped and never sprayed, and they remained nice and moist without being mushy and still having a nice bite to them. The higher temp helps get that pullback on the bone without having to manually do it like you did. Yours are probably better than mine overall, but for me it's hard to have bad BBQ unless you get the texture seriously wrong.
Yes, no need to wrap if you prefer unwrapped ribs. This is how it's generally done in a restaurant or catering setting.
Did a rack yesterday. 225 for about 3.5 hrs, wrapped for 1-1.5, then let rest in foil for maybe an hour. I didn’t go through as much trimming to get to a true St. Louis cut. But the end product was pretty good in my opinion. Especially in comparison to what others have said were “good” ribs.
My absolute best ribs were about 2.5 hours unwrapped and then an hour and a half or so wrapped. Stuffed them in a cooler to wait for dinner that day, about 3 hours total. Then tossed them on a hot grill with sauce for a few minutes. They had a great bite, super tender, and awesome flavors.
Great tip Adam!
That's basically how I do mine on the 22" WSM. I smoke a bit warmer at ~250, and don't want to have to do the 180 to 225 dance. I smoke for 2.5 hrs, 1 hour wrapped, then final sauce & sear and rest for for a few mins before carving. They come of perfect and juicy every time.
Harry you are spot on about 3-2-1. I was out of brown sugar the last ribs I cooked and substituted with Mrs. Butterworth's maple syrup. I will be doing this again.
Mrs butterworths contains zero maple syrup. It’s high fructose corn syrup and artificial flavors. Doesn’t even taste similar to maple syrup
Harry, I can’t thank you enough for you helping us novice smokers. Did your 3,2,1 ribs, and they rocked.
Happy to be part of your barbecue journey. Keep spreading BBQ love!
Awesome video as always Harry! I'd love to see a video on your 275 rib technique! We never wrap ours and they seem to come out awesome but I may have to try this one out. :)
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@@SlapYoDaddyBBQ Wow! I don't know how I missed these! Thank you! And so sorry I didn't dig deeper. I feel foolish now.
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I always use the 3-2-1 and they always come out perfect - tender and wonderfully tasty. You have to keep the temp down. That method works great.
Good to know!
When I first got serious about cooking bbq I used to use 3-2-1. It was either perfect or a dud. The variables are too great to stay so simple on the times. The weight of ribs varies so much that it just ends up being a very inconsistent method. In recent years I try to stay more consistent on the weight of the ribs from one cook to the next and rely more on color, probe tenderness and temperature. Much more consistent results.
Agree 100% Go with feel and sight
We've always done 3-2-1 at 225 and can't wait to try your method! Can you tell me the times for the tips that are cut off?
Rib tips cook faster so reckon about 75% of the time for St. Louis ribs
Enjoyed you on tv and your channel is great. Very educational. I too could not understand the popularity of this 3-2-1 technique. Thanks for making it workable. I love that you are hardcore facts. Thank You!
You're very welcome Bob! With my five tips, the 321 can produce decent ribs
I've kicked that 321 to the curb a long time ago,I have a Kamado, actually a kamander... I BBQ my ribs without any binder , I score the membrane, n let them go for 2 hour's at 280 , my grill holds a lotta moisture, I spritz with water after 2 - 3 hours, I might not even look if my grill is at 225 to 260. It's a no brainer I cook for my family!! N Love it.. the 321 almost cost me my marriage first Cook!! Learning curve...it's been 3 year's now.. I love my Kamado, but... Looking at the gravity feed charbroiler!! I haven't wrapped or even put a binder in a long time, they are delicious.. it's all about temperature .
Yes, see my video from the Rib King! ua-cam.com/video/HnQ9hHWb1m0/v-deo.html
I agree. I'll wrap a brisket but ribs? No need. I've never used a binder. The rub always sticks and the crust sets up without any help. Temp is important but may be different on a different smoker. BBQ on!
Only thing I hate about he gravity fed charbroilers is how many bags of coals u go through. Esp for a brisket.
Yeah, the prob I think comes from the usual instructions where they tell you to cool them anywhere from 225 to 250. Learned about this when I first started and by the time I pulled them out of the oven they were falling apart and damn near impossible to sauce and toss them back on the grill.
Try my five tips to get the best from the flawed 3-2-1 method. I can say with confidence you will get better ribs with 275F which is the rib sweet spot
Great video Harry, I had been using 225 for 3 hrs unwrapped & then 2 hrs wrapped at 250 on my Pitts & Spitts pellet grill but I’m going your temps next time out. Thanks for all your tips & insight. JW
Thanks! I prefer 275F and 2:15 + 1:15 + 0:05
I learn so much watching your videos. Thanks so much for sharing and passing on knowledge!
You are so welcome!
Its done when its done. Try doing a 3 2 1 on a shiner or extra thick ribs, youll end up undercooking or overcooking it to shit. The wonders of bbq, this is where experience makes or breaks the meat you are cookin.
You are 100% right!
The ribs looked awesome. I usually cook mine at 220 for 3 hrs, wrap for 2 hrs and back on the pit for 1 hr, still at 220. They come out so soft and delicious. I'm not a competition guy, just someone who likes to smoke meat. Keep smoking
Sounds like a good plan Doug. So long as you experience joy with your cooking, any method will work. I've eaten ribs that have been boiled and charred on the grill with Kraft BBQ sauce. Because the pitmaster cooked it with love, they were immensely enjoyable because the energy and love that went into the ribs!
Whats the good internal temperature after the 321 method or it doesn't matter ?
@@partytime169 I rely on a bamboo probe feel and not by internal temp. If you want to go by temp, it should be between 195F to 205F, give of take
@@partytime169 203 degrees
I love that you review all steps at the end for us focus challenged individuals! I wonder if I can get that smoke ring at 275f on my WSM? (using your competition method)
Sure you can Robert if you set up your WSM correct. Please see my WSM setup videos for more info.
@@SlapYoDaddyBBQ I’ve watched it several times, as I’m a bit slow on the draw!
Great video Harry....so much for 3-2-1. I have a question for you that I've heard come up from time to time that involves brining. Have you ever brined a rack of ribs, and if you have, how did you like the outcome? It's something I've considered every once in a while, but shied away from due to the outcome without the brine. I know loins and chops are damn delicious when brined, but I just wonder........
Yes, brining works well for pork. One of my five tips in the video is to use Smithfields Extra Tender as it is already brined (vacuumed tumbled) so it is moist and plump when you cook it and does not dry out as much as unbrined ribs
Before I got my smoker, I'd start the ribs wrapped on the grill around 300 for 2 hours, then unwrap to finish with sauce at around 350 for 30 minutes. Fall off the bone, not competition at all, but good
My pellet smoker is a game changer. 3 hours in smoke at 200 spritzing every 30 minutes after the first hour, then wrap and bump the temp up to 275 for an hour, then unwrapped at around 300 just until a few coats of the sauce is caramelized around 30 - 40 minutes. My ribs are juicy and able to bite clean off the bone with a mild smoke. Seems to work that way for me, but I'm always trying new things.
Yep. 3-1-0.5 does it every time for me.
I’ve gone to a 2-2-1 method myself and love the results.
@@PallerPrime I think Harry's key take away no matter how you slice up your cooking method, is low and slow in the beginning. Bringing that internal temp up slow is where the magic happen.
Sounds like a winning formula!
Long temp gradient of 36F to 205F works well. Even if 6 hours is a bit long for me
A lot depends on the smoker you're using and whether you like fall-off-the-bone ribs, which I do. I get good results in my WSM using a 2-2-1 method. On the other hand, when I'm too lazy to fire up the WSM and decide to use my Masterbuilt electric smoker, I have to run it at 275 degrees and use a 3-2-1 method to get comparable results.
99% of the general public prefers fall off the bone. If you are cooking for guests, it's a safer bet.
Good to know!
That is 100% correct!
Masterbuilt is off by 20 degrees or so. I use a Meater + to measure temps. Don't rely on the thermostat!
Harry this was a fun video. I find it interesting how so many folks think there are only one way to do a thing. That there is only one true type of cooker for bbq. Only one kind of rub,one kind of sauce, cut of meat, etc. Truth be told there are lots of paths to the same destination. I prefer to to do a simple dry rub and cook,smoke at 270°f or there about ( a few degrees plus or minus doesn't really matter after all they are done when they're done) for only about 1.5 hrs. I don't wrap ( in foil, heavy duty, shiny side towards meat) until they are " done" and place in insulated box ( cooler) or allow to rest a few minutes and serve while still warm. If folks wish to use their time cooking for several hours, well if that makes them happy, go for it folks. But as you pointed out it's not necessary. Heck I can knock out 3 or even 4 batches of ribs in the time it takes some folks to do one. That leaves more time to make sides, brisket, pulled pork or fishing for salmon. I believe what's important to come away from discussions like this is to keep one's mind open and consider that just because the way a person has been doing things works, it's not necessarily the ONLY way to do things.That there might be other ways to do it. Hell, life is far to short to do things only one way. Explore, experiment, think outside of the box. There's a fantastic world out there, enjoy it. So, great video Harry. Sir have a great day and keep spreading BBQ love. 👍😃🌤🔥
Life is brief so live it with Intensity - Harry Soo
Many ways, so any way to the top you want is the right way
@@SlapYoDaddyBBQ so last thoughts about life and getting the opportunity to getting to be around Mr Harry Soo. Make sure you have a couple of Red Bull energy drinks available and easy to get to because Harry has twice the energy as a twenty year old. I'll be better prepared next time Harry, I know I won't be able to keep up with you but I'll do better 😄😁😆😅😂🔥
I’m a little puzzled. Harry you said you used Smithfield which are packed in a sodium solution. I think I also heard you say that the rub was on them for an extended time before getting to the pit, and finally the low temperature for the first 3 hours of 3-2-1. See I had an experience with Smithfield Spareribs where the rub was on for about an hour before getting on my WSM. It was a windy day and I was fighting with my fire. First too hot, then too cool when I finally put them in. I wasn’t doing a 3-2-1 method, and didn’t wrap or sauce them. Bottom line was I ended up “curing” the ribs. I got ham, not ribs. No smoke ring, just red, salty meat that looked like, felt like and tasted like ham. Any thoughts as to why I got ham and you didn’t? Thanks
The Smithfields ET work well without being hammy if you don't leave the rub no too long. It's a well kept secret that top comp teams are using it due to the sodium phosphate plumping and moisturizing in the vacuum tumble.
Since I have a lot of relatives that come over when I barbeque ......and usually prepare a lot of other side dishes .....I do three hours on the pit......wrapped them with foil .....then put them in the oven for 1 and a half hours .....them glaze them with sauce for one half hour......works for me .....no complaints in thirty years.
Sounds great!
I agree. I know you follow Jeremy at Mad Scientist, and he has addressed this issue. I have pretty much abandoned the 3-2-1 rib cooking method. Less is better, and that is why properly prepared Memphis style dry ribs can be so delicious. The same can go for St. Louis style spare ribs. Salt and Pepper for the rub. Forget all the brown sugar, honey, Parkay, and even the wrap. The genuine Memphis style are mopped, not wrapped. Of course, you can wrap and turn out an excellent product, but I'd rather have a tasty, smokey rib with a good crust than a fall-off-the-bone rib soup.
A thousand ways and the best way is your own way - Harry Soo
I agree, fall off the bone is overcooked, it's too rich to really enjoy. Once I got Jeremy yoders method down, I'll stick with that, really good eating ribs
Thank you for this video.I tried this recipe tonight and it was absolutely perfect 👍🏽
Happy to hear it worked out for you!
Great Video! i never liked the 321 method on my wsm and thought something was wrong with me Lol...I usually do my ribs at 265 for 3 hours then wrap for 1 and finish time is whenever it's ready. Thanks for the info and the fantastic tips and tricks. Btw Weber should send you royalties because I bought my wsm 10 years ago because of you...so thanks from all the way across the country in North Carolina...although from 92 to 97 I was practically a neighbor of yours living in Chino Hills.
Howdy neighbor! I'll have to drop by for some Carolina hog and see you! Chino is unrecognizable from when you were there!
When it comes to Baby back ribs you have to do a 2-2-1 method to keep it from getting too dry. For St. Lewis ribs I use 3-2-1 keeping the temp around 225-250 and regularly spaying them down with apple cider vinegar then wrapping them each with a stick of butter and brown sugar and more seasoning, then put them back on to get the crust back then I glaze them with my own sauce. With my grill it never gets dry and has that perfect bite. BBQ is a personal style and if it's works one way for someone, it might not work for someone else. Not everyone has a 1000 gallon master pit.
Agree. Go with what works for your pit and cooking style!
I use 3-2-1 but usually don't do the final 1 on the grill because most of my ribs eaters prefer with little or no sauce. I think the step of adding a little brown sugar when wrapped makes a lot of difference.
Thank you for giving inside professional BBQ tips. The amount of information you provided is super, I'm a fan and will peruse your information provided. Best.
Happy to help Chef Bambu!
I do mine 3-2. I skip the 1 as it appears to dry my ribs out. I always get comments on how good they are. Love the video.
Should work. I do 5 mins to set sauce
I see a three hour argument and fist fight on the horizon 😂 thank you for always spreading your knowledge and BBQ love 🙏
Ready to rumble!
Harry Ive done this method on my Traeger a dozen times and they always turn out great. To each their own right ? The main thing is to make sure you spritz them with water for the first 3 hours. Thank you for all of your pro tips. Bottom line is if your family and friends like em then all is well !!
yeah every time i do ribs its "3-2-1" i run them at 200 and always turn out great family and friends love them but ike he says everything is a 3 hour fight on jerry springer lol use what works for you
I think the main point is don’t cook based on time. Recognize what, why and when you do step 1,2,3. Meathead breaks it down to a science.
Go with what works for you!
It may be good but I am sure they can be better that's all he is saying. What sets real pitmasters apart is the cook based on their senses and not by time and temperature.
The ones that say 321 works great have never had great ribs before
Omg I kept wondering why my ribs sucked! I kept trying the 3-2-1 method and they weren't soft so I kept thinking they needed to be in longer. Didn't realize the real problem was that I was drying them out! This was super helpful thanks!
You can learn from Harry. Never do the same thing over and over and expect to learn something new.
Try 275F fir 2.5, wrap 1:15, set sauce 5 mins. Enjoy!
So after you wrap them, do you place the meat side down for the 2 hours in foil or do you leave the meat side facing up?
I like meat down
There’s something to keep in mind. And that is most people like ribs that would not win a competition. For example I haven’t ever met anyone who didn’t like their ribs to be fall off the bone tender. But that’s a big no in competition. Also most people like the strong smokey flavor. In competition a strong smoke isn’t desired.
Basically winning a competition is a lot different than simply making good ribs.
Both are good eating. Just love the way you cook and love what you cooked!
I disagree, I like a little firmness in the ribs. Not chewy but not fall off the bone. I do not want to eat mush. I scoff at the "Look, I can cut it with a fork" crowd. I want meat not oat meal.
@@Forevertrue Exaxtly! I like a clean bite off the bone rib; that's what God gave us teeth for.
3-2-1 works great for me!! Seems the real issue is finding exactly what works for each individual.
You are 100% correct Kevin
So glad I found your channel. I'm in norther Japan, and they don't know Texas bbq here. Your tips are making me friends! Wagyu FTW!!!
Keep spreading BBQ love!
@@SlapYoDaddyBBQ With your videos and the wealth of information you provide, you are BBQ Sensei!
I’ve been doing my ribs at 3:25 for one hour princess after peeling the membrane and seasoning them appropriately. They turned out pretty good.
Then I tried Harry’s 321 system,…… OMG!
Once again, thank you, Harry!
Cook the way that brings you most joy! Glad you found it helpful
The best ribs I ever made were probably 2.5 hours, then one hour wrapped, then I put them on direct heat with sauce and got them tacky. Firm bite that pulled off the bone and the flavor was amazing.
Me too!
That’s about normal time for me for baby back ribs at 225F. They are better reheated sous vide if they are not overcooked as well! 👍🏻
@@wreednelson I have also tried two, an hour 45ish foiled, another 45 and sauce @225
I do 2:15 + 1:15 + 0:05
@@SlapYoDaddyBBQ For baby backs or spare ribs??
I’ve always found 3 2 1 way too long just like you. I do 2 pit, 1.5 wrapped and 30 mins firming up with foil open but them sitting in foil (baby backs). I have never tried 180. What is your normal 275 timing?
I do the exact same ! Time and temp , 3-2-1 way to much
My 275F method duration is 2:15 + 1:15.
Spot on wakey!
I run my WSM at 265 and my ribs come out perfect at 2-1-1.
Agreed, the key is the temperature. In fact you can make just about anytime work given the right temp
At the end of the day, it's the pitmaster and never the pit or temps! 😇😇😇
most ribs that I am served are 'over-cooked.' When I do them at home, the tricky spot seems to be the wrapping as it really speeds up the cooking.
I will try with the lower smoking temps.
My bbq 'cheat" when I do for large group is to rub and wrap, cook in my oven @ 250* for an hour and turn my oven off until they are cool enough to handle (about 1hr) then just finish on the grill to char. Helps some when I can prep & store ahead of time. . .
Nice job, as always, Mr Soo.
Sounds like you know how to figure out the best way to do ribs. Keep spreading BBQ love Ram!
I started out on the 3-2-1 method. The ribs came out mushy every single time I used that method. Nowadays I just smoke them without wrapping the ribs for 4:30 to 5 hours.
Yeah, I will smoke them ~6h @180 (overnight) then another 1-2 @225 when I wake up, then let em rest in the cooler until ready, unwrapped, no sauce just rub.
To each their own, but most people don't want competition style ribs for a meal. They are great to taste in small amounts, but they are too rich/much for an eat-a-thon.
same here tried the 321 method once find if you want to make pulled pork out of your ribs....now just like you never wrap just good at 250 for 4.30 to 5 hours
perfect everytime
09:48🤣🤣🤣 Everything in BBQ is a 3 hr ⏲argument 🤬& Jerry Springer fist fight 👊
Is the meat side up or down inside the foil on the second bake at 225 degrees? I tried this method with meat side down and the brown sugar carmelized around the meat making look almost black. I want to make sure before I try this method again. Thanks for all your videos!
If it is caramelized it means too hot and not enough liquid. Or the foil had a leak. Give it another go and you'll get the hang of it. Have fun and joy in cooking and spreading BBQ love!
I agree. The only time I had good results with 3-2-1 was on a cold day and my pit was under temperature.
Great video Harry! I’ve always been an opponent of 3-2-1, great to see you doing a video debunking this!
With my 5 tips, I can get decent 321. I prefer a 275F four hour cook as I don't want to spend 6 hours
@@SlapYoDaddyBBQ is there a video on the 275 method?
Perfectly cooked ribs Harry. I tried this tonight like you showed and they came out perfect. Mr Beans is one lucky dog.
Happy to hear my five tips worked for you Jim! Mr. Beans sends love and hugs!
I've always had great success with the 3-2-1 method but I also have an open mind. Love learning new techniques.
Same here! Always fun to make meat, fire, smoke, and seasoning work its magic
For the 2nd smoke at 225 when wrapped. Are the ribs facing down or up in the foil?
I like meat down when I wrap
The only time I have ever had problems with 321 is when I don’t cook them above 225.
At what stage?
What? 🤯🤯 Harry I now understand what you were saying about that "3 hour argument and a Jerry Springer fist fight."🤣😂 You touched a lot of nerves with this video. 😅 This is the way I have done my ribs for years. I mainly cook for my family. The ribs always get rave reviews, so much so that I have been selling them. I usually get a "fall of the bone" result which impresses customers and family. I know it's not competition quality but it tastes so dang good.😋👌🏾 Thanks for the video. I will try this method on my next rib run. 😀
Go with what works for you! 😁
sometimes the truth hurts.. LOL
Harry, with my zGrill I find I really need a smoker tube or tray to get the flavor I am looking for. I notice you're just raw dogging it, any tips i should be looking at to get a better smoke flavor out of my zgrill?
Yes the tubes work. I just do a multi-stage cook to get the same result as I'm too lazy to mess with tubes
Brisket Multi-Stage Hack GMG - ua-cam.com/video/lD4sMwCKS_Y/v-deo.html
I'm gearing up for my first local rib off. I been trying different methods to find my style. Trying this one tonight on wild boer ribs. They tend have alot fat on them so I'm hoping it helps reduce how soggy they can be. See what happens. Thank for video.
You're very welcome Brittny! Hope they came out good!
I usually go 2.5 hrs on the rack smoking the ribs and 1.5 hrs wrapped using the last 20 minutes to glaze with brown sugar and honey. Comes out perfect 👍
Sounds like a winning approach. Love what you cook and love how you cook it. Keep spreading BBQ love Tyanna
@@SlapYoDaddyBBQ I saw how you cooked ribs on BBQ Pittmasters and I became a fan of yours. You and big Moe Cason were my favorite on the show. And now my cooking is so good it will make you "slap yo daddy" .... twice 🤣. Thanks for sharing Harry, take care ❤️🙏😋
At what temp?
@@mr.m8539 275F
@@SlapYoDaddyBBQ Okay, thank you. I sealed up my smoker and my usual six hours dries out or burns the ribs. Trying to relearn how to smoke ribs.
I think 3-2-1 is a good benchmark for the beginners... Once you've mastered the basics and understand what you're doing it is all gravy. I would be very surprised if 3-2-1 ribs ever won a competition.
Malcolm reed
Looks great !!! Besides the can’t believe it’s not butter , I have to use real salted butter , but the 3-2-1 works everytime for my baby backs on my pellet grill !!!
Keep doing what works Chris!
I messed up several racks using the standard 3-2-1. I don't bother with it anymore. Plus if I really want ribs now I just smoke some pork belly.
Looks interesting and I've never done this method before.
I don't wrap at all and I'm usually about 5 hours at 250 degrees.
May have to give this a try.
I leave my ribs unwrapped, but also use buckwheat honey which has a stronger taste but really enhances the flavour
Buckwheat honey? I didn't know such a thing existed, good to know. I'll keep my eyes open for that. I do a honey glaze on my smoked salmon. It's fantastic but maybe this will take it up another notch, hmmm, smoked salmon. 😋👍🌤
Wow! sounds like exotic honey!
@@SlapYoDaddyBBQ no it’s not a exotic honey, but it’s the healthiest honey with the highest amount of antioxidants in it. It’s also has a big bold flavour profile that goes well with ribs.
Nice looking Ribs Harry. Have a question I'm planning on ordering some of your rub but I wanted know how salty. Most rub have to much salt. Thanks.
I have more seasonings and spices in mine and they are blended to win BBQ contests in double blind judging. Give them a try and let me know what you think. I personally don't think my rubs are salty at all and tend to put a lot for a flavor boost before cooking, during, and after cooking (finely ground dusting before serving)
Hi I noticed you put two Aluminum Trays is there water in them or to Catch the cook Mess Also do these trays Affect heat while doing the Cook
Thx in Advance Vt
Yes Verlyn, the pans help catch grease so I don't have to clean so often. I don't think it affects the airflow very much and is a tolerable compromise. My least favorite BBQ task is cleaning pits! 🙄😬😒
Some of the best ribs I’ve made in 1.5 hours. I sear the ribs at a high heat for 10-15 minutes! Then slow cook them for an hour. Baste with sauce and finish off with 15 minutesof flipping on medium heat. Ribs are very juicy, the initial searing provides a tremendous fear mixed with the sauce of choice. The ribs are great the next day, very moist and tasty! Give it a try you will love it!
Great tip! I will film my H-n-F (Hot & Fast) rib which takes about 2.5 hours start to finish
No wrapping ?
@@tman9338 nope! I don’t like my meat falling off the bone so I rarely wrap unless my wife requests it. She likes mushy meat! The charring creates a meaty taste that I prefer to smoke. But if you smoke you can do that as well with various methods depending on the grill. I came up with this technique as I had a family gathering that demanded my ribs! I had little time so I tried this method. There had to be an equal division of left over ribs for the men to avoid an ugliness. I was surprised how juicy and tasty they were next day!
@@bubbafatas2588 thanks. I’m gonna try tour method
@@tman9338 go steelers
Looks like you offended a few people on here with this post haha. Great insight on the pros and cons of this method. Frankly I just go by when the crust sets (every rack is a little different, but I definitely agree with smoking at 275), foil wrap til near probe tender, sauce/glaze for the last 20 min or so. Have a great weekend Harry!
Yes sometimes you have to take one for the better good of moist tender ribs. Don't do 321 the traditional way at 275F!
👍
@@SlapYoDaddyBBQ tried the 321 method when I first started smoking; didnt care for it at all haha
Raised in Texas on a big offset smoker. I’ve been smoking meat for 40 years. I’ve seen a lot of people, young and old who want to start smoking meat. The 3-2-1 method is just what Harry said, and a lot of you have said…it’s a great way to get people smoking ribs with good results, especially on a pellet smoker. The more I watch what is going on in “competition “ cooking, the more it reminds me of the AKC. Yes, the American Kennel Club. If you watch an AKC dog show, it’s all about the look. They promote breeding for a look, which ruins the work ability, and function of the dog…just look at the German Shepherd dogs. I feel BBQ competitions are doing the same thing. These competition ribs, IMO, are way too sticky, and way over spiced. They may look pretty, although if you have to force the retraction off the bone, that’s a bit suspect, but I don’t taste the rib. Same with briskets, and the steak competitions, it all seems way more for show than flavor and texture. Now, having said that, I’ve never entered a competition, and don’t want to, for these reasons. I’m really glad they are out there, and that people enjoy them, but give me an old Texas pit with dry rub ribs and a truly slow smoked brisket any day.
Just started using Smithfield extra tender ribs. A real game changer and Walmart carries them at $3/lb St Louis or $2/lb full rack.
Good eating ribs
Thanks Harry. Subscrbed and liked. Even at 225, my ribs usually come out tasty but the texture is stringy or somtimes tough. I like your 3,2,1 method, but st 180, 225 then back 180 again. I've got to say, your ribs on this video looked so meaty and moist. Thanks again Harry! p.s., Mr. Beans is the bomb!
Thanks for stopping by and sharing your insights!
Wow, thank you! I've been using the 3-2-1 method when I BBQ baby back ribs and the last time I noticed they were a bit dry. This video explains why! I will definitely try your method next time. I'm barbecuing right now and am at hour 4, so it's kind of too late; but I will bring my temp down to 180F for the last hour.
Hi Carri, my fav method for ribs is 275F for 2:15 (until ribs crust) + 1:15 (wrap) + 0:05 (set sauce). The 321 takes too long IMHO
@@SlapYoDaddyBBQ So you cooked St Louis ribs in the video and Carrie mentioned using baby back ribs. Do you do anything different between the two or pretty much the same? Thanks!!!!!
@@leekearly5037 I've always done a 2-2-1 on Baby backs. Seems to work well.
@@leekearly5037 the answer is 2/3 and 1/3 from my teaching 3,500 students in 250 class the past 12 years. That is, of my students, 2 of 3 will prefer St. Louis and 1 of 3 the baby backs. Highly unscientific but my street experience with preferences between the two cuts. I like them both personally and it really depends on the skill of the pitmaster as to which will come out better
I played around with the 3-2-1 method numerous times, and I have even done blind taste tests with family to make sure I wasn't biased. With St. Louis cut ribs on the Weber kettle with charcoal and mesquite, the 3-2-1 method loses every time. I am to the point now where I don't ever wrap. With different equipment and baby back ribs, maybe the 3-2-1 method works better. I can see it possibly working if you are using an oven. But it's not for me.
Nor for me. This video is for those who insist on 3-2-1. I offer five tips to make it as good as it can be with this less optimal method for ribs.
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Harry, I can taste an odd flavor from the food grade gloves that I use. Maybe the temperature is to hot and the glove is breaking down. Do you have any suggestions? Nice ribs!
The nitrile ones are fine. Avoid latex ones
I use the 321 on my ribs and they come out perfectly every time. ITS NO MYTH. The trouble with these "competition" folks is that their way is the only way Its not about winning a ribbon but, what tastes great
Luke, stick with what works for you. So long as you get joy from cooking, keep doing it and don't listen to others, including me. My students tell me they start with 321 as that's a common Internet recipe and mostly evolve to other methods. Here are a few you can check out
ua-cam.com/play/PL3m5r2-liyzpJuNhaYYnx2b7GVXknpZE8.html
I use 321 when I’m busy and don’t want to mess with them. It works just fine, and tastes great.
Overall, that’s what makes cooking an art because everyone has their own way of doing it, so what works for others may not work for you! Just keep doing you!
Cooking to your liking is what I do at home I like pullable brisket. Pork butt and I like that rib bone to come out clean but in a competition if your trying to force feed judges your favorite bbq. Your likely wasting your time. There’s no skill involved in. Fall apart bbq. Anybody can cook meat til it falls apart. It’s catching it in the sweet spot. Firm but tender. Same with smoke. In tx most of us prefer. Hot clean mesquite coals. Very little smoke. And SPG. In a competition you need that 1/4 inch smoke ring. With hickory or pecan peach. Etc. I prefer drunk chickens. At home but in a competition your looking for. Skin appearance and not to be just overly juicy. You can really dress up and trim a half chicken to to cook better and get better smoke coverage for consistent color.
I learned this the hard way. I simply cook it at 250+ until I get the bark I want then wrap
That's what I normally do
Thats perfect.
The great thing about a recipe is that it's just a guide that can be endlessly modified. As long as the end result is to your liking and taste then I think your meal was a success. But I still like trying new ways all the time. It allows you to broaden your palate and tastes.
Agree 100%. At the end of the day, it's the Pitmaster that makes all the difference
I'm glad that someone has spoken the truth about that fictitious 3-2-1 method that I was already sure did not work thank you for saying it out loud!!!.
I like 275F and 2:15 + 1:15: + 0:05 method best
I have always used the 3-2-1, always came out juices, tender and great tasting!
Good to know! Keep doing it your way and find joy in cooking ribs!
As I've grown older I find my taste for these sweet ribs decreasing exponentially. My preferred taste now is more of a dry, savoury style rib. 2 to 3 hours, no wrap, 300 - 350 and smoke for no more then an hour.
I know what you mean. My fav is single bone grilled with SPG churrascaria-style, squeeze of lime, and eaten with Pico de Gallo!
I agree with your taste. I cook my ribs on the grill for no more than 1.5 hours (high heat at first to establish crust and then on low to finish) and they stay moist and fall off the bone. I learned to marinate over night and they turn out much better than any of the ribs I have had at many restaurants.
What do you mean "single grilled"
@@deanvoss7098 he means cutting between the bone individually before cooking
@@deanvoss7098 Cut the rack into 13 single bones and grill each individually
Hello Harry! I tried 3 2 1 few years ago at 250-275, yikes! I mean they were still good to eat on as I wasnt goin to waste em, but had to use to fork as they were just dissolved off the bone lol. But since then I just smoke at same temp for couple hours or so until I get good color, wrap for an hour or so while checking the temp, then unwrap to finish to get a bit of bark back. Then sauce for a few minutes. (this is for my backyard)
The 321 on Internet uses 250-275F which ruins the BBQ journey for newbies who don't know better so my PSA hopes to change that with help from Meathead, Sterling, and all my BBQ friends. Please help dispel the myth!
You got it right! I make the way you do. They are great that way! There ain’t rules, just make how you like ‘em.
Question have you won any competitions which you only used a pellet grill? Thanks.
I have 100+ first place and numerous 1st place USA KCBS TOY. Alas I don't have a generator and electrical power at contest sites to run pellet cookers are often spotty so I used a humble WSM18 to win my awards.
I've been cooking ribs in my backyard for 20+ years on Weber Kettles, Smokey Mountain Cookers, Kamado Joe smokers, and most recently a recteq pellet grill. Purely amateur stuff, but I've spent a LOT of time trying to find the best balance of quality and simplicity.
For most of my cooks these days, I like to keep things simple, and have been surprised by how good the results are.
I prep my St. Louis ribs the day before by removing the membrane, followed by a light coating of olive oil, then a salt/pepper/garlic rub. I might add some additional commercial dry rib rubs as well depending on how I feel. I wrap in Saran Wrap and refrigerate overnight.
The next day I heat my recteq pellet smoker to 225 and throw the ribs on. Then I walk away for 4 hours.
At the 4 hour mark I brush on BBQ sauce and walk away. I've never had an issue with burnt BBQ sauce at that low temp, and there is plenty of time for good caramelization. I personally am not a fan of fresh wet BBQ sauce on ribs - I want the sauce to absorb some smoke flavor and caramelize. I might throw on one more coat of sauce at the 5 hour mark if I feel like it, but I'm usually more of a fan of light sauce to let the pork flavor dominate.
At the 6 hour mark they are usually done. If I cut the ribs into smaller sections (sometimes needed when I am really loading up the recteq and need to optimize every inch of grill surface), I might take some of the thinner sections off early if they are done. If the ribs are unusually thick at one end, they may end up staying on the grill a little longer. But 6 hours seems to be the sweet spot for St. Louis ribs at 225° (but too much time for most baby-back ribs).
The ribs are normally moist and delicious and effortlessly come apart when pulling on the bones. Not "fall off the bone" - there is stil good "bite". Plenty of smoke flavor and full of juicy, fatty goodness and gelatinous connective tissue. Not dry at all.
No wrapping in foil, spraying, etc. I've tried that a few times but never felt the results were worth the effort, but I don't claim to be a pro or have an exceptional palate. The 3-2-1 method seems like complete overkill, makes a huge mess, and I don't notice significantly better results. I tried it once and honestly don't understand the fuss. The quality-to-effort ratio seems WAY off. If you are covering the fundamentals well - good meat prep, decent indirect heat setup, some smoke, good temperature control, etc, then I don't see what the 3-2-1 method is really bringing to the table.
Could I get even better ribs with more work? Probably, but with a lot more effort, for just a little more improvement. I love my pellet smoker but I'll always get better results on something burning lump charcoal with some wood chunks in there (I imagine great results from an offset wood-fired smoker as well, but have not personally used one). Could I get marginally better results by wrapping in foil for a couple hours at some point? Maybe, with lots of practice, and I'm not sure how much better those ribs would actually be.
With the simple method I describe above I still get better ribs than I've ever tasted in a commercial restaurant, I can fit 6+ full slabs on my recteq at once, and I don't have to baby anything. I only have to open the grill once during the entire 6 hour cook, without having to worry about temperature control the rest of the time. I can be prepping other food, visiting guests, and otherwise living my life while really great BBQ magic happens in the background. The ribs end up 90% as good as lump charcoal versions with 30% of the effort. For me it's the perfect sweet spot of still-excellent ribs with the minimum of fuss.
If I want to really ratchet things up, I'll break out the Kamado Joe with some good lump charcoal and wood chunks and accept the lower capacity and much greater workload - but I'll still strive for 225° for about 6 hours, with minimal contact other than adding some sauce at the 4-hour mark. It's a labor of love that requires more commitment than I am normally in the mood for these days.
But most of the time, I'm getting massive bang for the buck on my recteq . . .
Keep doing what works for your Mike. Thanks for sharing your methods. Small suggestion is to use mustard as binder instead of EVOO as oil clogs the pores so the ribs will absorb less smoke flavor. Give it a try with mustard and let me know how you like it. 👍
I use to follow 3-2-1 roughly in conjunction with looking at them. I found out other factors affect 3-2-1 like size(thickness) of the ribs, smoker temp, even meat quality. Strictly following 3-2-1 is not a good idea in my opinion(seen too many burnt and dry ribs...regardless of fat content). My best ribs came out at about 2:20-1:15-:20 at 250 degrees to 260 with homemade rub(to control the salt level) and homemade sauce.
Mine is 275F 2:15 + 1:15 + 0:05
Being a beginner (because I only have electric smoker)your times work for me.It only took me once doing 1 hr at end of cook and dried up ribs.20 min. is plenty of time for sauce or non sauced with rub to set up.And for me 2:00-2:20 is perfect as my wood chip box lasts about that much time which provides a good smoke.Good info,Thank You
@@tjmax8203 Welcome to my channel Max. I find it's better to cook visually versus by time and temp. I like 2:15 + 1:05 + 0:05
@@SlapYoDaddyBBQ How often are you spritzing during that first 2:15?
@@joshtuttle3193 spritz at 1:00 and every 15 mins thereafer
Thank you for the most informative video I have seen on the subject.
Thanks for stopping by. I try to up your barbecue game with my 550 videos and 35 Playlists of black belt tips! Keep spreading BBQ love ❤️
Harry, what are the cook times and temps for baby back ribs for the 3-2-1 method?
I would follow the same temps as for spares
I have been reading about various rib cooking methods because I had never cooked ribs before. I decided to try both the 321 method and Harry Soo's method at the same time. Both ways returned fantastic ribs but I have to say, I like the 321 cooked ribs FAR better than Harry's. I think ribs are similar to beer, burgers, pizza, etc. when it comes to preferences. Everybody has their own likes and dislikes. Sorry Harry!
Hope you enjoy
Most of us come here to learn from your mastery and tried methods rather than experiment in doing countless cooks. I hope your message
of busting the myth of the 3-2-1 method comes accross. Another example, when cooking in WSM, I have learned to burry the wood chunks
under the coals in the same size and configuration that you do. I don't care to waste my time in experimenting. And yet most cook videos, but
with some exceptions, when cooking in WSM or Kamado smokers, they throw the wood chunks on top of the coals. And none of them
possess the level of expertise that you do. However, thank you for teaching, as many of us learn and listen with appreciation.
Happy to share what I learned. The more I learn, the more I realize how little I know. I will always be a lifelong student of barbecue!
Good tips. I was noticing the ribs overcooking on a vertical smoker. I was working on solving this but I would of never gone down to 180. I will give this a try.
Glad I could help
Hey Harry what temps do you use to cook ribs on a WSM?
I do 275F
I do the 3-2-1 with my ribs and my family absolutely loves them. Not dry at all, fall off the bone tender. I'll stick with what everybody loves. My son says I've ruined him from eating ribs out 😂.
Keep spreading BBQ love!
So…. Over cooked and mushy. To each their own.🤷♂️
@@barryc9115 No, not at all. Don't know what you've had but mine are not like that. Don't go throwing stones at something you know nothing about.
Wayne's wood's same here!
It is a free country so everyone is free to cook their ribs however they damn well please. Harry is just simply presenting a better way to cook these using this method. If the meet on ribs is “fall off the bone” then they cease to become ribs and are simply another version of pulled pork IMHO
I did a video doing ribs with the 3-3-1 method my buddy told me about and let me tell you...if you want fall off the bone ribs that extra hour of wrap time really makes the difference. 225 degrees for the 7 hours total cook time was the magic number for me. Awesome looking ribs in your video and you can't go wrong either way you do it 🙂
Regardless to the duration of phase and pit temp, I teach my students to 1. Cook until crust sets, 2, wrap, 3, remove when meat is bamboo skewer probe tender between bones. This approach works 100% of the time
Fall off the bone is overcooked, IMO
I usually check any bbq on the pit every 45mins-1 hour. When they reach 160*F, I usually wrap them in foil with either just butter or butter, brown sugar, and honey. Then after that I will pull them off when they reach 200*F.
Love it!
If I don’t use the ribs you purchased and get what is at my store (st Louis rubs) how would I cook them. The same method you just showed or different like temp, time etc.
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Use the 3-2-1 method all the time, never had an issue with drying out. In fact the only issue I've had is the ribs being too tender and falling off the bone, making it hard to cut.
same here. I don' like them being too tender falling off the bone. so I simply cut it down to like 2-1, check the temp, then sauce them and let em sit for 15 minutes on the pit to set the sauce. it's a fine art to get them tender, yet not falling off the bone because you cooked them too long. kinda hard to see something so incredibly fatty getting dry. I"ve tried them both ways super low and slow, and more fast at like 275-300 and really for me anyway I can't tell much of a difference unless like you said you cook it too long and it turns into pulled pork. your name, does it refer to the qb james harris? who played for the rams back in the early 70's? I just looked him up and they said he played for grambling in 65-66? I used to love seeing him sling it down the field. thought the rams never should have replaced him
A lot of people use the 3-2-1 method. I use it all the time myself. For whatever reason, people get extra pretentious about 'fall off the bone vs. bite' and that's why people crap on it all the time. Barbecue should be cooked to how you enjoy it most, that's what's most important.
@@HVNTERTN Exactly. Thank you.