I’ve tried so many different ways and “That 3-2-1 method” is still the best. Don’t care what anyone says. If other methods work for you then great, but I always come back to 3-2-1.
I’m so sick of people bashing the 3,2,1 as if it doesn’t work and that they have come up with something better. Only to do the exact same method but with less cooking time. You can’t tell me with 2 hours less cooking time that these are going to be as good/tender as 3,2,1?
I'm sure this is delicious but this method has the same faulty premise as the 3-2-1 method. BBQ is about what you can see and feel much more than temperature and it definitely isn't about time.
Bro, sure, you CAN cook em faster. Hell, you can direct heat grill em if ya want. 😂 The point of taking the time is getting the collagen to break down. If you cook a rack for 6+ hours, you don't have (or want to, really) remove the silverskin on the back. It traps all that delicious fat in there and after 6-8 hours, you won't even notice it exists. 😂
I’ve never understood the 3-2-1 or 2-2-1 method…I just smoke until it hits 165-168 internal, wrap in butcher paper, no butter or honey or nonsense, then when it hits 201 I unwrap and sauce. Usually pull at 203 or when it passes the bend test. It never takes the same amount of time. Just cook to temp 🤷🏻♂️
Agree. Although should be cook to tenderness not cook to temp. You did mention cooking till 203 then bend test, for checking tenderness. So you def hit covered both points. But for others not paying attention… Tenderness is time and temperature. If it gets to 203 too fast the collagen won’t have enough time to break down into gelatin. Same for rendering fat.
I've done wrapped and unwrapped. Both are good but I prefer unwrapped as I personally get better bark on the ribs. No pellet smoker though. Weber kettle, charcoal and lump wood.
@jdoobiest - I'm resigned to that. I have a Traeger and a Pit Boss. My brother has a Weber. I always marvel at the bark and color he gets. I asked him about and he replied "Bro...there's just a difference between a pellet smoker and a Weber".
I have a pellet and a weber, but I only smoke on my pellet. It's not that I don't want to use the weber for that, just haven't gotten around to learning it quite yet
@@MrMoosefire there is a bit of a Learning curve because they can be a real pain in the butt to hold steady temp for the length of a smoke but its worth it and becomes like second nature in the process
Ever heard of 3-2-1? Well this right here is gonna blow that out of the water, listen to this.... 2... 1... 1... we gaurantee it. If your not satisfied with the 4 hours, were gonna send you the extra 2 hours... free!
It steams or even boils the meat depending on how much liquid you add. I see no benefit to wrapping ribs for me. I do wrap pork shoulders in butcher paper after I get the color I'm looking for though.
I think youre better off with more uncovered smoke with spare ribs their fat content make juucy by default. It takes longer whenever you don't wrap but if you're looking for absolute best finished product i think smoking the product in sauce provides the best rib appearance. I think this method is kind of goated for the baby backs
I never understood why people teach how to smoke ribs on a pellet smoker? Its idiot proof . The taste is good but , its not a real process that needs instructions
so, basically the 3-2-1 method..
Someone’s been on google
😂😂😂😂 EXACTLY
Well, no… this is 211. The minus 2 hours makes a huge difference. All about the temp you pull them.
@@LeskoBrandon2xcorrection 2-1-1
@@kingballer5585 correction noted 🫡
You're absolutely killing me with this video. I'm watching this on a empty stomach ☹️☹️😣😣😭. Looking absolutely gorgeous ❤️
“Bo’lalabone”😂😂😂😂🤣🤣🤣👍🏽 love it
u look stupid now
I’ve tried so many different ways and “That 3-2-1 method” is still the best. Don’t care what anyone says. If other methods work for you then great, but I always come back to 3-2-1.
2-1-1. Groundbreaking!
This is the best short video I have ever seen
I have recently subscribed to your channel and have really enjoyed your shorts. I get all the info I need without having to watch a 20 minute video
Looks great 👍 but what can u do with the cut off part 🤔😉
I use them for testing new rub combos and new flavor profiles. If the new flavor doesn't work great...you aren't losing much.
Yassssss 🎉🎉🎉 ... This is motivating me, I'm going to start smoking my meats too !! For the first time thank you for showing me .
I’m so sick of people bashing the 3,2,1 as if it doesn’t work and that they have come up with something better. Only to do the exact same method but with less cooking time. You can’t tell me with 2 hours less cooking time that these are going to be as good/tender as 3,2,1?
My dad got a smoker for Christmas, I think ill try it this summer
Basically the 321 method but it’s the 221
Looks good
Super infomercial pellet ad. Flawless clean smoker. Red flag
Either way..they look like they come out damn near perfectly cooked....🤙
I found my traeger pellet to barely have smoky taste. How’s yours?
How do you like that new Camp Chef?
Reminds me of the 6 min abs scene from the movie “Something About Mary”
"Slice between the blalalallalal". Roger 😅
Genius we just do it the same way and name it something else.. lol
Wow girl you are a genius
I do 4-1-1 method awesome bark
You’re not getting an “awesome bark” if you’re wrapping, period.
Yes I am @@whereRbearsTeeth
And no it’s not 3-2-1. ITS 2-2-1 baby totally different
It's actually 2-1-1, but hey maybe you just missed that part
Who has butter in a tube? Oh sorry the Americans 🤦🏼♂️
Ohhh 2-1-1😮
Damn thats a good lookin wrack
That butter looked sus, real butter for me please!!
What's wrong with the membrane? Why do they take it off.? I'll eat anything
I'm sure this is delicious but this method has the same faulty premise as the 3-2-1 method. BBQ is about what you can see and feel much more than temperature and it definitely isn't about time.
Delicious ❤
wow that looks delicious 🤤🤤
That aluminum foil, give it a boiled texture, I don’t like that. I like a little tug to the ribs.
3-2-1 method works
But so do other methods.
Do what you want
Please tell me how does the smoke penetrate aluminum foil wrap?
It doesn’t..the initial unwrapped cook is when it is smoked
Ribs can cook in 3 hours at 250 and are perfectly done
Rookie
@@wesleypepple7525
He’s not from the south that’s for sure
Bro, sure, you CAN cook em faster. Hell, you can direct heat grill em if ya want. 😂
The point of taking the time is getting the collagen to break down.
If you cook a rack for 6+ hours, you don't have (or want to, really) remove the silverskin on the back.
It traps all that delicious fat in there and after 6-8 hours, you won't even notice it exists. 😂
lol clueless
People who can't cook showing others how to cook ribs. Next up, how to make macaroni and cheese in the crockpot.
Nobody using offset smokers anymore 😢
so instead of 3 2 1 its 2 1 1 lmao ok genius
🙌🏽🙌🏽
Look like the 3-2-1 to me🤔
Wow, it’s the 2-2-1 method. This genius, how has no one thought of this?!?
This NOT that ridiculous 3-2-1 method…..
Me halfway through. “Wait a tick. This is starting to sound familiar…”
😂😂😂
Ever heard of 7 min abs...😅
Works great. 2 1 1.
@@josephvillegas639 I just got my copy of 6 minute abs😂
I’ve never understood the 3-2-1 or 2-2-1 method…I just smoke until it hits 165-168 internal, wrap in butcher paper, no butter or honey or nonsense, then when it hits 201 I unwrap and sauce. Usually pull at 203 or when it passes the bend test. It never takes the same amount of time. Just cook to temp 🤷🏻♂️
When you sauce after the unwrap you don't get that hard glaze of the BBQ sauce. I do agree the butter isn't needed
That’s why hers better then yours cuz u cook lazy as a mothafucker
I think it's definitely more about preference. Any method you use works well. It's just a matter of your cooking style.
Agree. Although should be cook to tenderness not cook to temp. You did mention cooking till 203 then bend test, for checking tenderness. So you def hit covered both points. But for others not paying attention… Tenderness is time and temperature. If it gets to 203 too fast the collagen won’t have enough time to break down into gelatin. Same for rendering fat.
I mean yeah, that’s another way to cook ribs..
Sounds delicious, but I would rather eat a McRib than use butter that came out of a tube 😂
I've done wrapped and unwrapped. Both are good but I prefer unwrapped as I personally get better bark on the ribs.
No pellet smoker though. Weber kettle, charcoal and lump wood.
A little unsweetened cocoa powder in your rub also helps with the bark
Team Weber 💪
Anytime anyone asks “how do you get such great bark?”
Me: “you got a pellet smoker?”
Them: “Yep”
🤷♂️
@jdoobiest - I'm resigned to that. I have a Traeger and a Pit Boss. My brother has a Weber. I always marvel at the bark and color he gets. I asked him about and he replied "Bro...there's just a difference between a pellet smoker and a Weber".
I have a pellet and a weber, but I only smoke on my pellet. It's not that I don't want to use the weber for that, just haven't gotten around to learning it quite yet
@@MrMoosefire there is a bit of a Learning curve because they can be a real pain in the butt to hold steady temp for the length of a smoke but its worth it and becomes like second nature in the process
Its the exact thing but with different time. It only changes the tenderness.
This is dumb.
That is the 321 method..lol just. All you did was change the time
It’s the 2-2-1 method lol.
Skip the foil and use brown (wax less) butcher paper. By doing so, the bark doesn’t become another soggy Crockpot Pot Roast….
Ever heard of 3-2-1? Well this right here is gonna blow that out of the water, listen to this.... 2... 1... 1... we gaurantee it. If your not satisfied with the 4 hours, were gonna send you the extra 2 hours... free!
You used parkay? That's not butter WTF
Use real butter, not vegetable oil spread… gross
I use the 2-1-1 in my vertical smoker at 275. First 2 hours the ribs are hung on meat hooks then do the foil wrap. Love it.
How was that not 3-2-1😳
It's not!! It's the 2-2-1 method CLEARLY !
2-1-1
Being a BBQ cooker myself they gotta be put on a real smoker not a treager
I love how you roasted yourself at the end so cute 😂❤
It's not smoking when wrapped in foil....it's just continued baking.
Thank you. I was wondering why people use foil. 😮
It steams or even boils the meat depending on how much liquid you add. I see no benefit to wrapping ribs for me. I do wrap pork shoulders in butcher paper after I get the color I'm looking for though.
Looks undercooked to me. 3-2-1 gives you ribs that fall apart in your mouth. Some people call that overcooked, but for my taste it's just right
One mistake, that is not butter.
Nice mahogany color on there. Using pellets, I understand the lack of smoke ring, but still good looking ribs.
90-90-60 ribs at 250 degrees.
1. 90 minutes smoked
2. 90 minutes wrapped
3. 60 minutes unwrapped with sauce
What rub did you use?
I tried out the new Smoke Kitchen Pitmaster’s Pick by @smokedbbqsource and it’s REALLY good!
Rub DEEZ NUTZ!😂
Bla bla bla bla BONE! 🤣🤣🤣🤣🤣🤣
Hahaha I was like “you know what, this is funny and I’m tired so you get what you get today” 😂
I think youre better off with more uncovered smoke with spare ribs their fat content make juucy by default. It takes longer whenever you don't wrap but if you're looking for absolute best finished product i think smoking the product in sauce provides the best rib appearance.
I think this method is kind of goated for the baby backs
Thanks For Repeating the Same 5 Million Rib Recipes Vids Before U.
Stop the mustard.
😮
Oh my God she just revolutionized smoking ribs...come on ....even cave men did this
Just about the same as 3-2-1. All the TH-camrs think they have a brilliant idea but its juat and old thing redone. Good grief.
That is not butter
“Let it smoke for another hour” lol
Funny why? Genuinely curious
That is not butter.
If it's not a competition don't trim your slab down!!! You're cooking to eat!!!!
Revolutionary, you took off an hour and kept the temp right in the middle.
But it’s one hour less of drinkin beer watching them.
Took off 2 hours.
Is squeeze butter not like cheese whiz? Cheap shit? I'm just seeing this recently in 2024 legit question
Y’all must not be from Texas because if you put sauce on the ribs then the meat isn’t seasoned good enough 😂😂😂😂😂 F that those ribs looks good to me
So...smoke them for an hour then put them in your oven afterwards.
There's no reason to burn pellets when they're wrapped like that.
Ummmm it is basically 2-2-1 because you are cooking at a higher temp:-)
Tried this 2-1-1 method for the first time few weeks ago. Great result, loved the texture/tenderness
Nope, the pellet smoker will not give you the smoke flavor like a lump coal smoker with apple wood and hickory.
Believe me my wife knows.
😄....thanks for not editing ..👍🏻
mf said not the 3-2-1, and proceeded to do a 2-2-1. 🐸☕️
Pellet smoker detected, opinion irrelevant to people who actually know how to BBQ
I put my rub on,😢 throw them on the brinkman water smoker for 2 1/2 hours at 240 degrees and eat them.
Beautiful rack hun😂😂😂 sorry had to say it that way but seriously ribs looking top notch ❤❤❤
I love how the 321 is hated on
on yall mad how much better it is huh 😂😂 it’s cringe how hard y’all try to beat it
I can never get the Membrain off. I’m mem challenged 😞😞😞😞😞
If it comes in a squeeze tube, it's not real butter. Probably flavored soy bean oil.
What butter are you squeezing from a bottle! Just wrong!
Great method!
I never understood why people teach how to smoke ribs on a pellet smoker? Its idiot proof . The taste is good but , its not a real process that needs instructions
That tug at the end when they’re being cut makes it seem like they’re under cooked.
Awesome slicing between the bones.....we 😊😅😂
Have you experimented to see if you get more or less smokiness with vs without a binder?
Oh yea. That’s what I’m talking about. That looks perfect! 😊
LoL. woman thinking they know how to cook/BBQ is the funniest thing ever.
I suppose if your ribs are small enough.You don't need the extra hour.
Pellet smokers are cheating lol
No doubt
Pellet smokers are like training wheels, get you a real smoker and do work!!!
I'm barely learning one I'll get a real smoker
Who cares? Not everyone has the time or capability to have and operate an offset smoker.
@@justin2040 have fun with your easy bake oven .. like a little girl 🤣🤣
Perfect BBQ in a pellet grill. Oh the irony😂
Spare ribs are overated. You're cutting the best part off.
It’s not 3-2-1! It’s 2-2-1!
Like 7 minute abs!
So.... It's the 2. 1. 1 method????? WTF?
It sounds like the same amount of time as the 321 method