I know I can cook them in shorter time but I like doing 3-2-1 so I can just relax, drink beer, and enjoy the process. Plus I have my wife programmed to think it takes 6 hrs to smoke them so she leaves me alone. YMMV
I used 3-2-1 one time. The ribs were mushy. We've been doing them in oven, wrapped in foil already seasoned, unrap sauce, and broil on hi a few minutes. Perfect.
@@likeorasgodI think I've got it dialed in now where I get the best results and consistency. The wrapped ones I did on the charcoal grill so I suspect the temp was too high. 225 to 250 has been the sweet spot but I'm getting better at being able to tell visually and by feel when they're perfect
I did basically the same cook last night, not the best ribs I ever made, but absolutely beats anything I can get locally and I started them after work at 4 and we ate at 7. I also threw some chicken legs on at about 1.5 hours in and they turned out awesome. Thanks for the video
My electric smoker only goes up to 275 so I went with 1 hour each side instead of 45 minutes and then followed your recipe the rest of the way. Turned out perfect. ❤ this video
Hey some dads, I tried your method today, it worked great. I used wood chips and I only sprited once during the first hour of the cook. The marbled fat melted down into the meat, the ibs were awesome.
You deal with the ribs with honor. Thats why they shine like that for you, at least that what my dad taught me lol. They look incredible my man, keep up the good work.✌
I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.
I followed your recipe to a T, today, and my ribs came out perfectly. I use a Weber kettle, and two small smoker boxes for wood chips (I used hickory, orange, and cherry), with a basket of charcoal on two sides of the kettle, and place the ribs in between. I didn’t even have to check the temp of my ribs before I wrapped them. I will be using your recipe from now on. Thanks! I’ve been cooking ribs for decades, and this is the best method by far.
I tried the 3-2-1 a couple times several years ago, quickly figured out that 6 hrs was ridiculous for ribs. I started experimenting with times and for several years now, 3 hours comes out probably better than 6 hour ribs. 275 with seasoning for 1 hr bone down, 1.5 hrs wrapped in foil (no butter, brown sugar or sauce), 30 minutes after unwrapping. I have tried it with spritzing, couldn't tell the difference. Tried it with butter and brown sugar in the foil, couldn't tell the different.
I like cutting them right next to the bone, so you have a big bite of meat on one side and nothing on the other, as opposed to smaller bites on both sides.
I just tried this today and MAN!!! OMG!!! They came out perfect. Any longer and I would have had pulled pork instead of ribs! Thanks for this information!!!!
Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!
I've took ribs dozens and dozens and dozens of times and I've tried the way you do it and it turned out perfect I'll do this from now on this should have 10 Stars
I did just make them this way on my pellet smoker today and I did not flip them left them bone side down and they came out just fine they were not as smoky as 3 2 1 method but very pull of the bone very tender and enough smoke very good option here 👍
3-2-1 is what I went by when I first started trying to learn how to do this stuff. Obviously, I read it somewhere. I quickly learned that 3-2-1 isn't a great suggestion.
I've done the standard fare, burgers, and dogs about 50 yrs. About 2000, we started experimenting with pork butt and ribs. Ten yrs ago, we began rib cooking seriously and began to see a few trends such as 3-2-1. Finally, we got sick of 7 hours' time just to enjoy a rack. Since then, even with prep 4 hours max for ribs much better than the BBQ dives here sell.
Good info, I like to wash the ribs right out of the package, dry the meat and let it rest and breath for a good 15 or 20 minutes on the counter before I do anything to it. It clears up that nasty smell the meat has right out of the package.
I love this dude's scientific explanation about table salt vs kosher salt and how quickly they dissolve. I am subscribing to this channel. Yum!! I wonder where this dude lives, the Midwest somewhere?
Thanks for posting this video. I'm always looking for ways to shorten my rib cook time without compromising juiciness and fat rendering. I wonder how these ribs would have been if you did the whole cook unwrapped?
If you don’t have a smoker you can do them in the oven for 3 hrs on 300. Wrap in foil seasoned and sauced. Unwrap after done resauce on top side. Set oven on broil ( low ) for for 2-3 minutes! Unbelievable fall off the bone tender.
I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂
I’m trying this today because I hate that 3-2-1 method. There is no way it should take more than 4 hours to cook anything!!! 😂 I cooked them on my Z-Grills pellet grill using Kingsford Chef Blend pellets (tossed in a handful of charcoal pellets too)
Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏
Let me start by saying, I'm a newbie. I just bought my smoker a month ago and this is my first go around with ribs. I tried this last weekend and it couldn't be easier. The ribs came out PERFECT!! This will be my go to for ribs from now on. Thanks so much!
Do it in about 1 hour.....indistinguishable from the half-day deal. 1. Smoke and char....20 minutes (smoke ring) 2. Pressure cooker...30 minutes. (tender and juicy) 3. Sauce and air-fryer...6 minutes @400F (caramelized crust)
@@davidbercher9927 Actually "the smoker is a modified grill with a wood fire....cleans with a couple strokes of the wire brush. The pressure cooker? I keep the nice juice for other recipes, and it's just a quick rinse-out. Doesn't make a mess in the air-fryer, I just put a pie tin in the basket.
Frank, sorry to bother you. I see some rib recipes where they cook them in the pressure cooker and then finish them in the oven. Have you ever tried that method without the use of the smoker first? I can cook the ribs in the oven for two hours or so at 275° but I thought that may be a quick shortcut would be using the pressure cooker but I see a Recipes or videos and then some negative comments regarding the use of the pressure cooker. Just looking for your input. Sorry to bother you again.
Wow man, those ribs are a thing of beauty! You know, it's all the little things that count; all those extra little tidbits of information/processes, and explaining the rationale behind them, goes a long way in cooking. I have a camping trip in the not too distant future, I think I'll give your method a try, then reheat them at the campsite.
@@CourtneyDraper-ml6we Thank you! We're going to head out this Thursday, actually. But I agree with you, this guy is a hidden gem, I hope that his TH-cam channel blows up; his methods and information is of the highest quality.
It Should. I actually have the slow and sear and love it. Now I am inspired to give it a try. I am guessing most of the heat would be coming from above rather than below like a pellet smoker.
@@somedadscook cheers bud, I’ll give it a go, it should be fine, I did a 5 hour rib cook yesterday on the Weber with the SnS and it was great but anything that brings the time down would be welcome 👍
So we tried this tonight and only did 45 minutes in the foil and completely ruined 2 slabs. Totally burnt the tops to the foil. We did a slightly different rub but similar. We used stevia brown sugar. Was that it? What did we do wrong??
Every bit as good, just a little harder to eat because of the cartilage, but I always buy full slabs and trim them up to St Louis style, smoking all parts at the same time. I'll eat rib tips every day.
Johnny Trigg is a legend and the creator of the 3, 2, 1 method. Millions of people have taken inspiration from him and along comes a pellet smoker to call the 3, 2, 1 method trash. Show us the countless competition ribs you’ve ever cooked, we’ll wait.
Please pat it dry, dry brine overnight, light spray of vinegar to that compliments the protein, season with your favorite rub and smoke until the temperature is 5 to 10 degrees below desired doneness.
Yea bro maybe you want to touch the rib meat with your warm hands even longer in the store outside of the refrigerator to completely annihilate the cold chain so the person who ends up buying them gets awesome diarrhea.
I could never get 3 2 1 method always over done for me.I don't like ribs fall off bone. 3 hours is plenty for me i personally like them much better. Just my opinion.
I can’t stand St Louis ribs! Been eating spare ribs for 50+ years....I love that extra strip of meat! Not a big fan of baby back ribs either, but I will eat them. Good technique ....ribs can be cooked fast or slow and come out good....
My dad invented the country rib in 1937. He took the rib end of the pork loin cracked it open left in one piece. One end was baby back other end bone that he would crack 4 times leave whole. Easier to cook in one piece rather than 6 small pieces.
I’ve had a hundred people tell me their slab ribs always come out tender tried a bunch of them always chewy. Baby backs only way to go or country if cut off pork loin in one piece
I know I can cook them in shorter time but I like doing 3-2-1 so I can just relax, drink beer, and enjoy the process. Plus I have my wife programmed to think it takes 6 hrs to smoke them so she leaves me alone. YMMV
good point
3-2-1 always overcooked for me
3 2 1 is great, for over doing any rib.
You can have both - do two batches for 3 hours each. You get 6 hours of freedom and twice as many ribs to enjoy.
The wife joke had me dying 😅.... genius!
I used 3-2-1 one time. The ribs were mushy. We've been doing them in oven, wrapped in foil already seasoned, unrap sauce, and broil on hi a few minutes. Perfect.
Did that a few weeks ago. One was sauced, one wasn't. The ones without sauce were dry but the sauced ones were perfect
@@justineubank6497 You can get nice moist ribs without sauce, all the sauce is doing is covering the flavor. Prob cooking them to high and to fast.
@@likeorasgodI think I've got it dialed in now where I get the best results and consistency. The wrapped ones I did on the charcoal grill so I suspect the temp was too high. 225 to 250 has been the sweet spot but I'm getting better at being able to tell visually and by feel when they're perfect
Good description of how to select ribs in the store. You've provided an easy peasy way to make great ribs! Thanks.
Yea and showed how to interrupt the cold chain to send the person who ends up buying the ribs after him to the toilet with diarrhea.
Nicely done. I don't normally go for videos that aren't done by a trained chef, but your presentation is professional. I just popped mine in the oven.
Thank you. That means a lot
I agree
I have done 3 hour ribs before on my smoker, this method worked great... Thanks
Good to hear
I did basically the same cook last night, not the best ribs I ever made, but absolutely beats anything I can get locally and I started them after work at 4 and we ate at 7. I also threw some chicken legs on at about 1.5 hours in and they turned out awesome. Thanks for the video
Glad it was helpful
My electric smoker only goes up to 275 so I went with 1 hour each side instead of 45 minutes and then followed your recipe the rest of the way. Turned out perfect. ❤ this video
That's great to hear
That was an awesome informative video. I love how you showed how to select the ribs and how to cut them. 👌
Thanks for the feedback Preston. I appreciate it.
Hey some dads,
I tried your method today, it worked great. I used wood chips and I only sprited once during the first hour of the cook. The marbled fat melted down into the meat, the ibs were awesome.
That is great to hear!
You deal with the ribs with honor. Thats why they shine like that for you, at least that what my dad taught me lol. They look incredible my man, keep up the good work.✌
Thanks Ronald. Appreciate it.
I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.
I followed your recipe to a T, today, and my ribs came out perfectly. I use a Weber kettle, and two small smoker boxes for wood chips (I used hickory, orange, and cherry), with a basket of charcoal on two sides of the kettle, and place the ribs in between. I didn’t even have to check the temp of my ribs before I wrapped them. I will be using your recipe from now on. Thanks!
I’ve been cooking ribs for decades, and this is the best method by far.
The ribs you put them on fire or just the smoker boxes you put on fire?
@@damatube86 Just the small smoker boxes. I place the ribs between the charcoal baskets.
Thank you for taking the time and effort to share this master skill of ribs cooking
I tried the 3-2-1 a couple times several years ago, quickly figured out that 6 hrs was ridiculous for ribs. I started experimenting with times and for several years now, 3 hours comes out probably better than 6 hour ribs. 275 with seasoning for 1 hr bone down, 1.5 hrs wrapped in foil (no butter, brown sugar or sauce), 30 minutes after unwrapping. I have tried it with spritzing, couldn't tell the difference. Tried it with butter and brown sugar in the foil, couldn't tell the different.
that's great to hear
I like cutting them right next to the bone, so you have a big bite of meat on one side and nothing on the other, as opposed to smaller bites on both sides.
Great tip
I just tried this today and MAN!!! OMG!!! They came out perfect. Any longer and I would have had pulled pork instead of ribs! Thanks for this information!!!!
Great to hear!
This is now my favorite method! Thank you!
You're welcome!
Made these after stumbling on this video from a pancake discussion, cooked in the oven broiling on high for 10 mins at the end. Turned out great, will be making again. Thanks!
Fantastic!
Great video and a real time saver. Thanks!
Glad it helped!
looks great! trying this tomorrow on my kettle
Awesome. Let me know how it goes
Man those look perfect! I do the same way other than I dont do the foil thing, I might try that nest time!
Noice. Let me know how it goes
I've took ribs dozens and dozens and dozens of times and I've tried the way you do it and it turned out perfect I'll do this from now on this should have 10 Stars
That is great to hear!
0:31 how I knew that this was going to be a good video. I've always used this name for the store
ha ha ha. Awesome
I did just make them this way on my pellet smoker today and I did not flip them left them bone side down and they came out just fine they were not as smoky as 3 2 1 method but very pull of the bone very tender and enough smoke very good option here 👍
I actually opened my mouth when you took a bite. 😂😂
Ha ha ha. Love it!
3-2-1 is what I went by when I first started trying to learn how to do this stuff. Obviously, I read it somewhere. I quickly learned that 3-2-1 isn't a great suggestion.
Worked amazing! Bones fell right out!
Excellent!
I've done the standard fare, burgers, and dogs about 50 yrs. About 2000, we started experimenting with pork butt and ribs.
Ten yrs ago, we began rib cooking seriously and began to see a few trends such as 3-2-1. Finally, we got sick of 7 hours' time just to enjoy a rack. Since then, even with prep 4 hours max for ribs much better than the BBQ dives here sell.
Good info, I like to wash the ribs right out of the package, dry the meat and let it rest and breath for a good 15 or 20 minutes on the counter before I do anything to it. It clears up that nasty smell the meat has right out of the package.
Nice job, I’m gonna try it.
I'm trying this method today on my Rectec! Faster cooking time too.
Perfect
Thanks Gary!
Great video, thank you very much! Happy new year, 2024
Happy new year!
I love this dude's scientific explanation about table salt vs kosher salt and how quickly they dissolve. I am subscribing to this channel.
Yum!! I wonder where this dude lives, the Midwest somewhere?
Thanks for posting this video. I'm always looking for ways to shorten my rib cook time without compromising juiciness and fat rendering. I wonder how these ribs would have been if you did the whole cook unwrapped?
Good idea. I will try it
Learned something! Thank You!
Great to hear
If you don’t have a smoker you can do them in the oven for 3 hrs on 300. Wrap in foil seasoned and sauced. Unwrap after done resauce on top side. Set oven on broil ( low ) for for 2-3 minutes! Unbelievable fall off the bone tender.
Great idea
If I want Rib's I want Ribs, thing take time !!!
Totally Agree
Looks great!
Thanks!
Kosher salt isn't really used for its grain size. Kosher salt doesn't have iodine added and therefore it tastes better.
I smoke baby backs on my pit boss at 250F and they are perfect around 3 hours 45 minutes. I cook them until internal temp of about 210,
That is great
I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂
I’m trying this today because I hate that 3-2-1 method. There is no way it should take more than 4 hours to cook anything!!! 😂
I cooked them on my Z-Grills pellet grill using Kingsford Chef Blend pellets (tossed in a handful of charcoal pellets too)
Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏
That's a hot method. Just higher temps than most like to run. ✌😎 Looks great.
Thanks
They look marvelous! What is that mat, pad, screen thing on your bbq grill?
Those are the jerky racks for the camp chef pellet grill
swift is my fav brand
Let me start by saying, I'm a newbie. I just bought my smoker a month ago and this is my first go around with ribs. I tried this last weekend and it couldn't be easier. The ribs came out PERFECT!! This will be my go to for ribs from now on. Thanks so much!
That is great to hear
Wow best rib video!
Wow, thanks!
Do it in about 1 hour.....indistinguishable from the half-day deal.
1. Smoke and char....20 minutes (smoke ring)
2. Pressure cooker...30 minutes. (tender and juicy)
3. Sauce and air-fryer...6 minutes @400F (caramelized crust)
Nice tip
Great. Now you only have three things to clean. The smoker, the pressure cooker, and the air fryer.
@@davidbercher9927 Actually "the smoker is a modified grill with a wood fire....cleans with a couple strokes of the wire brush.
The pressure cooker? I keep the nice juice for other recipes, and it's just a quick rinse-out. Doesn't make a mess in the air-fryer, I just put a pie tin in the basket.
Sounds like a great concept. Thanks for the feedback I appreciate it.
Frank, sorry to bother you. I see some rib recipes where they cook them in the pressure cooker and then finish them in the oven. Have you ever tried that method without the use of the smoker first? I can cook the ribs in the oven for two hours or so at 275° but I thought that may be a quick shortcut would be using the pressure cooker but I see a Recipes or videos and then some negative comments regarding the use of the pressure cooker. Just looking for your input. Sorry to bother you again.
Wow man, those ribs are a thing of beauty! You know, it's all the little things that count; all those extra little tidbits of information/processes, and explaining the rationale behind them, goes a long way in cooking. I have a camping trip in the not too distant future, I think I'll give your method a try, then reheat them at the campsite.
Thanks for the kind words Jay. Let me know how it goes
Yeah I love the info he shares! And I hope your camping trip is awesome with delicious ribs!!
@@CourtneyDraper-ml6we Thank you! We're going to head out this Thursday, actually. But I agree with you, this guy is a hidden gem, I hope that his TH-cam channel blows up; his methods and information is of the highest quality.
I just usually go with 1 hour per pound...ish. The most important is to use an instant read thermometer.
Very true
I got you beat. 2 hours on the Gateway drum at 275°😉
love it!
Word!!!!!!
Word
Yessir keep doin your thing unk
Thanks man
instant pot 40 minutes
sauce
broiler 10 minutes
perfection
@13:43 - Illuminati confirmed! lol... man those look good!
Ha ha. Thanks
Fingers crossed. My smoker only goes up to °275. Will go a full hour.
How did it go?
Great! I have some more I will be cooking up soon.
Would this work in a Weber kettle using the slow n sear or snake method, nice vid by the way!
It Should. I actually have the slow and sear and love it. Now I am inspired to give it a try. I am guessing most of the heat would be coming from above rather than below like a pellet smoker.
@@somedadscook cheers bud, I’ll give it a go, it should be fine, I did a 5 hour rib cook yesterday on the Weber with the SnS and it was great but anything that brings the time down would be welcome 👍
@@bjsheli are you putting the top vent on the opposite side of the charcoal. That will help pull the heat over the ribs.
Furst mistake. Going into walmart, 2nd Buying meat from walmart
What did you say your address was and what day do you make the ribs? I'll be trying your method soon. Thanks for the video.
Ha ha ha. Glad you enjoyed.
So we tried this tonight and only did 45 minutes in the foil and completely ruined 2 slabs. Totally burnt the tops to the foil. We did a slightly different rub but similar. We used stevia brown sugar. Was that it? What did we do wrong??
What type of smoker did you do them on? Usually the sugar turns to bark from the Maillard reaction. I don't know for sure how that works with stevia.
Well done sir!
Why Thank you
Did you really say that spares are tougher than St. Louis ribs & not as good? LoL
Crazy right.
Every bit as good, just a little harder to eat because of the cartilage, but I always buy full slabs and trim them up to St Louis style, smoking all parts at the same time. I'll eat rib tips every day.
Did you put knife in over the bone?
Don't know what you mean. But thanks for the comment.
You can do them in an instant pot then broil. Total time under an hour.
2.5 hours for ribs once I got a Lang smoker best smokers made !
I'm Jealous. I would love a Lang. I used to have a reverse flow off-set but had to sell it for a move. Want one again!
My Mom always say's you're buying bones.🤔
I use the bones to make stock, f'n a dose anybody know what a stock pot is today ??? 🤔
Good Idea
🔥🔥🔥
Thanks
Johnny Trigg is a legend and the creator of the 3, 2, 1 method. Millions of people have taken inspiration from him and along comes a pellet smoker to call the 3, 2, 1 method trash. Show us the countless competition ribs you’ve ever cooked, we’ll wait.
Please pat it dry, dry brine overnight, light spray of vinegar to that compliments the protein, season with your favorite rub and smoke until the temperature is 5 to 10 degrees below desired doneness.
thanks
I agree with every thing but I don’t think there’s any reason to flip them and when he flips them he kinda burns the top of them.
Does wearing a hat backwards indoors make the ribs taste better?
ha ha ha. 1000%
You still did the 321 process you just cooked them hot and fast. I did notice an ok smoke ring. But good method, atleast they weren't in the oven.😢
Yeah,pellet smokers just don’t work the same
True
Who cares if part of cook is in oven?
2 hours 350 marinade overnight perfect
Nice
The oven should never be an option.😄
Ha ha ha
There is no such thing as a good St. Louis style rib, baby back are the only ones to make.
$16 Rib Rack... $3 in propane to cook... $2 in seasoning... Foil $1, Sauce $1. . $23 rack of ribs. NOT WORTH IT! Time and Effort? Priceless.
What happens when you don’t remove the membrane ?
It has a weird chewy texture. Some don't mind it
Smithfield is a chinese owned company do your research people
I quite buying them as soon as i found out.
Wow as long as you left the lid up on your smoker you could have got the same results in 2 hours if you would have kept the lid down
Trimming? Please!
Thanks
The 3 2 1 method is the worst way to prepare ribs!! Unless you like over cooked mushy ribs.
Why the screen?
Sorry I am not sure what you mean.
Salty comment section.
Despite his deliberate attempt to limit salt...
Ha ha
Very true.
Cookers are too close to the building; I am talking about fire hazards!!!
Yea bro maybe you want to touch the rib meat with your warm hands even longer in the store outside of the refrigerator to completely annihilate the cold chain so the person who ends up buying them gets awesome diarrhea.
Dude the st.Louis cut is from the same piece of meat just cut 😮by the butcher and they charge you for cutting it.
thanks for the feedback
They not fall off the bone.
Good.
Very true.
Agreed
You want baby backs not St Louis Ribs. They are just the center cut of slab ribs. Baby backs always more tender
Good to know
I could never get 3 2 1 method always over done for me.I don't like ribs fall off bone. 3 hours is plenty for me i personally like them much better. Just my opinion.
Don’t stress out he is gay or should be. I haven’t seen the whole video brother that he does it in the oven and does not drink a beer while cooking.
Thanks
Your smoker is smokeless.
For real
You turned me off at buying Chinese brand "Smithfield" ribs AT WALMART. 😂😂😂😂
Anybody can cook pork 😂😂
Ha Ha Ha
This dude is a bit too light in the loafers for my liking.
Pellet grilling is not barbecue. The south is rolling in their graves. Every ten min spritz, timer? And it’s burnt. Son turn in your pellet grill
The flip had me rolling. 🤣
@@davereeves1967 80% of TH-cam is like pellet grill cooking. Like wtf is this amateur hour bs
Thanks Gabor
nice
Nice copy cat video 😂
thank you.
I can’t stand St Louis ribs! Been eating spare ribs for 50+ years....I love that extra strip of meat! Not a big fan of baby back ribs either, but I will eat them. Good technique ....ribs can be cooked fast or slow and come out good....
St Louis ribs are just the center cut off the slab ribs without the chewy brisket
Baby backs are always the most tender
My dad invented the country rib in 1937. He took the rib end of the pork loin cracked it open left in one piece. One end was baby back other end bone that he would crack 4 times leave whole. Easier to cook in one piece rather than 6 small pieces.
I’ve had a hundred people tell me their slab ribs always come out tender tried a bunch of them always chewy. Baby backs only way to go or country if cut off pork loin in one piece
Crazy
Ribs look delicious! 👍
Thanks