WSM Beginners Guide to BBQ Ribs
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- Опубліковано 20 лип 2023
- Let's take a closer look at the 3-2-1 method of cooking ribs on the Weber Smokey Mountain 22". I followed the 3-2-1 method exactly, expecting it to fail, like it has so many times before. however 1 of the 2 racks, was cooked perfectly! The 2nd rack however, wasn't as successful. This exposure will underscore why relying on time alone can be misleading.
In this video I'll discuss why you shouldn't follow the method exactly... Instead, consider it as rough timing guidelines rather than strict rules. Why? Because the key to achieving those mouthwatering, "bite off the bone" ribs lies in a different approach.
The Three Signs to Look For
1) Look: We'll show you precisely what the ribs should look like at different stages of the cooking process. Visual cues are essential for cooking a good rib.
2) Feel: Ever heard of the "bend test"? We'll teach you how to gauge the doneness of your ribs by touch. This technique will elevate your rib-cooking skills like never before!
3) Tenderness: This is the ultimate goal-ribs that are tender and full of flavor. Forget relying solely on time or temperature; use to the probe test to determine when the ribs are done!
Cons of the 3-2-1 Method
As we embarked on our rib-cooking journey, we discovered some drawbacks to the 3-2-1 method. It lacks accuracy and consistency, leading to varied results. But fear not! We'll equip you with the knowledge to adjust those times and tailor the process to your preference.
Are you a beginner looking to conquer the art of rib cooking on the Weber Smokey Mountain 22"? You're in luck! This video doubles as your guide to get started cooking ribs on the WSM. This video is packed with tips, tricks, and advice!
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Nice tutorial. You manage to provide a lot of good/detailed info without make the videos too long.
Thank you! I am Really trying to improve these videos. I appreciate the feedback!
I just bought a WSM 18.5" and am going to use this guide for it's maiden voyage. Thanks very much for the video. I will let you know how they turned out.
Chris
Very cool! Yes do let us know how the ribs turn out!
Great episode! Very informative...and very true about filming removing the membrane!
thanks so much! I realy appreciate you taking a look!
Schoolin' Sal. Great video and highly informative👊🏽
thank you! hoping this is video will be useful for people
Very nice instructional video Sal! I agree, 3-2-1 is not completely consistent. The way the meat feels is the key to perfectly smoked ribs. Thank you for sharing!
I appreciate it! Hoping this video finds the right audience, I really tried to make it useful for people
Well explained for the beginners!
Thanks Paulie!
Much appreciated! I’m 2 hours away from my first smoke. I was a little nervous but your video helped me a lot😜
Thank you for the video. Very helpful for a beginner, like me.
thank you! i am glad to hear you found it useful!
What a great method, definitely trying it soon.
thanks for taking a look! let me know how it goes
Hello Sal...Great tips for the 3-2-1- method ....You alway have a great explanation on the pros & cons of your cooks, BTW those ribs looked delicious!!!👍🏼
I appreciate it NBL! really trying different things on my channel. at some point i'll go back to the "check out this crazy thing I made" types of cooks, but for the moment, going to do a few more of these guides and hopefully youtube can find the right audience for them.
Great video SJ, very nice! good looking racks!
I appreciate it brother! love me some ribs!
Great video Sal! The ribs both look amazing, definitely wouldn’t pass on them! Definitely some great points. Cheers 🍻
For sure! Both were good. We cleaned them up pretty good lol
Awesome brother man, I stopped doing the 3-2-1 method a while, probably because of you.
3-2-1 method has it's faults, it's good to know where it can go wrong so people can adjust accordingly. I am glad you checked out the video!
Good video Sal. Very informative and that first rack looked awesome but I wouldn't kick the other rack out of bed for eating crackers either. Thanks!
Both were enjoyed and eaten. Hoping it convinces people not to follow the 3-2-1 timing exactly since that 2nd would have been perfect if left for another 30 minutes or increased temperature like I usually do at the end
Been doing 275 for 2 hours then in foil for about an 1.5 and just setting the bark up a bit once its bendy and probe tender I pull it off. Would love a beginner brisket video too.
that's what I've been going with as well! unless I am making a video lol. when hanging ribs especially, they cook a lot faster and are plenty juicy at those higher temps. other than this video, I can't recall the last time I went this low (225) with ribs. kinda crazy!
Sj!.. I'm still at work so I can't hear you. But I'm letting it play..
thanks Randy! I really appreciate the support bro!
Want more weber smokey mountain cooks? be sure to check out my WSM playlist here: ua-cam.com/video/GbGTniL3PQ4/v-deo.html&ab_channel=SJCOOKS