This is refreshing to hear. I'm in South Africa. When we buy any form of MURICAN bbq rubs or basting/marinades they are dreadfully sweet. Salt & Pepper is king in my palate. For a long time I believed US is so addicted to sugar that every single household makes it a staple to their main dinner as well every day. Sometimes a littlebit of sweetness is okey on meat. But the rubs and marinades I tried from the states were almost just dunking meat in corn syrup and cooking it.
Love the giveaway, don't love the website, super upselly with the subscription and such. I would rather directly do a patreon thing or something similar. It has like two "but wait if you spend more you can get 5x the entries, and if you subscribe you get 10x entries"
@@Ryan-xq3klyeah, the 321 is a cooking method to get to temp. Not necessarily a flavoring method. I’ve done it both ways depending on my time constraints but same flavoring and it doesn’t change much. You can force things done faster if needed with more time or heat in the foil, though the open more lower and slower will generally yield better texture.
@MadScientistBBQ Thanks for the shoutout! There is a very good reason why the average Joe backyard enthusiast like myself have much more knowledge. It’s because of you and people like you creating incredibly educational content. So thank you for that.
From watching and paying attention to his stuff I have definitely learned that the larger the smoker the easier it is to keep a consistent temperature.
that 3-2-1 rib you cooked is perfect for me. super tender and almost fall off the bone but there is still enough proteins not completely broken down to keep that big loose piece together at 25:21. the 3-2-1 process is great, you dont have to use all the spices and sugar and other additives of the original 3-2-1 way. Use the process and season as you see fit. you can do it with salt & pepper for the 3 hours, then adding only tallow/shortening in the 2 hour wrap kinda like brisket, and use what ever you want on the final hour cook. Add a dry rub to create a crust, add a glaze to make it sticky and sweet but not too saucy, keep saucing it with bbq if you want that sticky reduced bbq sauce on the outside, do what ever you want. Also, you can make amazing asian ribs subsituting the 3-2-1 ingredients with more asian flavors like soy over woch, adding some mirin and sriracha, use salt pepper and all spice as the base rub. 3-2-1 is a great place to start but there is nothing against the law of you changing a process to fit your tastes. the 3-2-1 is a great mnemonic to make the process easy to recall without much thought.
But it hardly ever works,too many variables if you're gunna wrap at all, wrap when you get to the color you like,butcher paper for the real deal, or no wrap at all. If my ribs are looking perfect and feeling like they arnt drying out I will let them rock without the paper. Just spritz. Depends on the rack at the time. Also you can cook a perfect rack of say st Lois cut in about 4.5 to5 hours at 275to 300f without any loss in tenderness or juicyness. Try it
The “Mad Scientist” method for the win tonight at my house. Smoked for 4-5ish hours (until good color), wrapped with nothing, then “foil raft 😂” to set sauce and win. My family of six destroyed 2 racks of full spares in minutes - even the kid who only eats chicken nuggets loved these ribs. Thank you sir!
I'm 77 years old and many years ago I used and off-set smoker. Then I was watching Cooking with Ry when he was using an electric smoker (among many other kinds) and I thought well he gets very good results so I'll try an electric cooker so I didn't have to fiddle with adjusting the temperature so much. But I didn't like the results. So I started smoking my ribs on a Weber grill. The temperature still needed a lot of TLC and while great for burgers and steaks, it wasn't the smoker I wanted. Then I bought a Trager smoker. I had OK results but everything seemed over cooked even though I was following BBQ recipes. But it had a lot more smoke flavor than either the Weber or the Electric but not as good as the off-set I used to cook on. Maybe if I had cooked a thousand ribs on the off-set I could have managed the temperature better, but I always ended up in a chair near the smoker to keep the temperature where I wanted it and when it got too high it took a long time to bring it back down and then it would get too low and it took a long time to get it back up. The same thing with the Weber grill. So I thought a pellet smoker would help manage the temperature more consistently and according to the gauge it did, but everything seemed a bit over cooked. I'm glad you mentioned that pellet smokers tend to cook higher than the indicated temperature, so next time instead of setting the temperature at the recommended 250, I'll set it to 225, etc. We'll see, but so far my old off-set smoker of many years ago made the best ribs with the most amount of attention during the cook. I'll see if lowering the temperature on my pellet smoker makes them more tender instead of over cooked. I would buy another off-set, but my wife is diabetic and doesn't like meat with fat, so that is a limiting factor since we don't have kid and almost all of our friends have died. But she did like the smoked salmon I made on the pellet smoker but it too was a little over cooked but enjoyable. So when I smoke ribs or anything else, it's basically for myself as my wife will only have like one rib or just a small piece of salmon. As far as I'm concerned left over ribs or anything else isn't nearly as enjoyable. Here is a recommendation / challenge for you. Whether it's your channel, Cooking with Ry, How to BBQ Right, etc. not one of them has ever addressed left over anything and all of the channels cook for what seems like a family / friends of a dozen people. What do you all do with the left overs????????? To by the looks, you all eat everything you cook. You / they all look overweight. Maybe I'm biased and I'm certainly not a nutritionist, but I served 21 years in the US Marine Corps as an infantry officer with 3 years in combat. I had to be in top physical condition those entire 21 years and so after I retired from the Marine Corps, I had a habit of staying in shape by working out and watching what I eat. As I grew older, I cut my calories and changed my diet. As I said, I'm 77 years old now and I still weight the same as when I was a captain in the Marines. It's not all distributed the same and I've lost muscle mass, and I have arthritis and other issues, but I'm it pretty good health for what I've gone through in life. I not only was a Marine for 21 years with 3 years in combat, but I was a private pilot with commercial and instrument ratings, I took basic / medium / advanced aerobatic. I was a glider pilot. I was a sky diver. I was a wreck diver and underwater photographer. I was a sailor. I was a motorcycle touring enthusiast. I was a free rock climber. I was a X-country skier and winter camper. I enjoyed target practice with both pistols and rifles including muzzle loading black powder pistols and muskets. I played golf and finger picking Mississippi Delta Blues on guitar. I was a military historian and found relics of the Revolutionary and Civil War based on historical documents and studies of the maps of the time (Note: I never recovered relics on government parks nor on no trespassing posted lands. Perhaps the most difficult part of my life were my two marriages. My first wife cheated on me. My second wife has been difficult to please sometimes, but we've been married for 44 years. BTW, you wife is beautiful and you really need to lose a few pounds to compete with her. You giving the paleo diet a bad name.
I never did 3-2-1. I learned to cook ribs from Malcolm Reed's method, so I've basically always just smoked them at 250-275 until the bark is set (typically takes 3-4 hours), wrapped them with pats of butter or something in there and cooked until tender (typically takes about 1-2 hours), then glaze them and put them back on til the sauce tacks up (typically about 15 minutes tops).
This is very similar to what I do. I started with 3-2-1 to learn and now its at a 4-2 and then just tack up the sauce. Works everytime. You get a nice bite and they are still so tender.
@@antoniotinoco7328 What are you cooking on, how, and at what temp? I cook on the SnS Kamado using the Slow N Sear, so the heat is coming down on top of the ribs. The Malcolm Reed video I learned from, he used a Pit Barrel, where the heat comes up from the bottom but is at a high distance, and he used some aluminum foil as a heat shield. In a traditional kamado the heat would also be from the bottom, but coming up much closer, and around the heat deflector it might overcook the edges. But what I've been doing lately is: 1. Remove the membrane with a paper towel 2. Slather the back with yellow mustard and season with whatever I'm using, let it hang out for about 15 minutes. 3. Flip the rack over, slather the presentation side with yellow mustard and season, let it hang out for about 15 minutes. 4. Put the rack on at about 250 grate level. 5. Check them every hour, and if anywhere is drying out, spritz it with a 50/50 mixture of water and Apple Cider Vinegar. 6. When the bark is set, put down two layers of long heavy duty aluminum foil, and take two sticks of Kerrygold butter quartered. Put down 4 quarters evenly spaced out, put the ribs meat side down on them, then put the other four quarters on the back of the ribs spaced out, wrap tightly, and put back on the smoker. 7. Let them ride an hour, then open the foil and use an instant read thermometer to check the back of them. If you get a temp of about 200-202, they should be tender. If not, check them about every half hour until they are. 8. When they're tender, take them out of the foil and put them meat side down, glaze, let it tack up a few minutes. Then flip them over, glaze, let it tack up a few minutes. 9. Let them rest about 10 minutes before you slice them.
@@antoniotinoco7328 I've found that the amount of time spent wrapped in foil greatly affects the tenderness. If you like "fall off the bone" let the ribs sit in the foil for longer (~1.5-2hrs). Conversely, pull em out of the foil earlier (~1hr or so) if you want a bit more bite to the meat. Time and temperature can aid in giving you a ballpark for the cook, but the most important thing is the feel. Poke your ribs with a thermometer/probe after an hour and see if thats the tenderness you want em to be.
@@antoniotinoco7328 The time is just a general rule for me, I always watch my temps of the actual ribs. Sometimes they dont make it the full 4 hours unwrapped and the full 2 hours wrapped. Depends on the cut of ribs, how big your smoker is and how humid it is outside. I found that outside humidity effects ribs more than most other cuts of meat. Not sciencey, just an observation of shorter cooking times when its super humid outside. Always trust the poke and pull test to find out when you need to pull each set of ribs.
I COMPLETELY agree... my 3-2-1 on the Traeger were turning into pulled pork. Now go 2 hours at 225, 1 hour wrapped in foil at 250 for 1 hour, 30-45 w sauce to tack them up. I know Jeremy hates Traegers, but it's good for me!
I go three hours at 180 on the Traeger and wrap for two at 225 with a little brown sugar and a little apple juice. Sauce for30-40 mins. Juicy, tender but still on the bone and definitely not falling off.
Jeremy, this method def gave me a better bark than the 3-2-1. Labor Day 3 racks all with different rubs on my Green Mtn Pellet Grill. Smoked at 210 for 4-1/2 ish hours, then wrapped with just a couple ounces of apple juice for 40 minutes. Then took the wrap and turned it into the foil pontoon, glazed and held it there until my peeps were done in the pool. Nice bark, crazy smoke ring, juicy throughout, and a clean bite without falling off the bone..(the bonus of the lower temp, I was able to smoke some yeallowtail for fish dip at the same time Perfect! ) Thanks for the video !
I initially did the 3-2-1 method because that was the "conventional" wisdom, but the ribs came out overcooked. Now I'm a proponent of the 4-and-1 (up to 1.5) method. Four hours at 225F uncovered. Then I wrap in butcher paper meat side down with smoked lard in the wrap. It takes another 1-1.5 hours before the ribs are tender enough. It yields a smokier rib without overcooking it.
i've had absolutely no issues with no-wrap ribs, and have had no reason to experiment with wrapping in the process. Best ribs I've ever had are the ones I've made. Just smoke them at 250ish. Once the bark is set (around 4 hours) spray with ACV/Apple juice. Once the ribs are almost set, I'll spread a thin layer of sauce on it. Once they're nearly done (5-6 hours in the end, depending on the ribs) using the bend test, I'll finish them on a hot grill (with another thin layer of sauce on both sides). If they're not ready to be served yet, I'll wrap at this point, and finish on the hot grill to get back to temp and finish with the sauce. Never had any issues with a lack of juiciness, nor too much smoke. Perfect bone pull, not too tight but not falling off the bone like they're boiled.
You are the only chef who has ever mentioned that there is a difference in heat between an offset and pellet grill. Sure wish I knew that back in the day! Haha I started smoking 6-7 years ago and I found Malcom Reids Channel, How To BBQ Right and thats were I learned the 3, 2, 1 method. But like ALL recipes I had to mode it for taste and grill. Tossed many a rib back in the day while learning. You are 1000% right, there is so much more information out there to help people get started. I only remember Macon and Franklin back when I started. Great job as always!
Great job at explaining and execution of both slabs of ribs and smoker, me being brought up in Miami Dade Florida, we don't even wrap our ribs down here, we just let them go slow and low,but I have to admit that I tried your smoked lard on them with nothing but salt and pepper and they actually have a better taste, thank you Jeremy for sharing your stream and ideas with us, we appreciate it a lot, and as for your wife she is very slim still, mine has gained 30 pounds eating my ribs..lol shh don't tell her 😂, thank you again and I hope that you have a blessed day or night 🙏
So glad you made this video! I’ve found myself becoming weary of my 3-2-1 ribs. Been trying different sauces and rubs, trying to spice em up hotter🌶️ but just haven’t got that classic Smokey flavor and now I know why! Time to ditch it. Lol Thanks Jeremy!🙌🏼
Thanks for the tip about adjusting pellet grill temps downwards! I was planning to do a couple of racks of ribs for the first time on my new PB this weekend, so I will roll with 200 deg.
Jeremy, you are the GOAT! I’ve learned more about BBQ from you than anyone else on the internet. I never wrap. Always a great bark & bite, although your 4.5/.5/.5 look great! IF I sauce, its highly acidic and not sweet (apple cider vinegar, a little brown sugar, puréed Muir Glenn fire roasted tomatoes, garlic, onion). Agree on the simple rub. S-P-G + a little paprika for color can’t be beaten.
Great video! For those of us that haven't cooked thousands of ribs, it would be nice if you used that Thermapen and gave us a reading on those ribs! It just gives a beginner something to go by so that they know they're kinda on the right track, or not!!
Is there any advantages between a smoker with a vertical cook chamber and a horizontal chamber vs a smoker with only a horizontal cook chamber that’s the same size? I am planning on buying my step dad a new smoker and he has one with Both a horizontal and vertical cook chamber and I was wondering should I get him another one or just smoker with a horizontal cook chamber
I began using 3-2-1 with my pellet grill and after the third time I decided it was way too long and ribs were over cooked. Definitely agree with your assessment regarding pellets.
I've been doing your 4 hour, wrap + smoked tallow version since I saw it. LOVE. I also love the BTS movie quotes and general personality weirdness; nice addition to your vids.
Last time I did heavy pepper and a little salt and pork red rub, but cut out the butter, brown sugar and honey, just glazed in last hour and liked it best
I used to use the 321 I have a pellet smoker and now I do a 4-1-30 at 225° but the one hour I go to 300 wrapped him, and I check him after half an hour works every time nice and firm and plenty of smoke. Great video. Thank you.
I was doing 3-2-1 for years but now find cooking at 275 degrees for 2.5 unwrapped / 1.5 wrapped / 0.25 for adding sauce…. They always turn out perfect !!!
Hey so I bought a cheap upright or vertical smoker and I cook around 150 to 200°F and I can get it to smoke for about 4 to 5 hrs smoking and then I wrap till tender and then I pull and firm the bark and sauce
I think for the newbie, 321 ribs are perfect! It’s a very clear precise recipe to follow. Once you get that down, the world is your oyster! And you can take off and try a lot of other variations to see what your family prefers. We are team 4 to 6 hours, no wrap. Although I am going to try some lard and wrap on my next cook.
When I was new to smoking I found 3-2-1 to be a great base point to get started. Having no idea on how to smoke I needed a starting point. 3-2-1 was that starting point. It gave a me a specific way to reach the same result time after time. From there I started experimenting. Now, just like you, I have my owe preferred way of smoking my ribs. But I would not have gotten there without 3-2-1.
I'm not an American style BBQ guy, although I love American BBQ. I'm from South Africa and travelled some, and learned a lot along the way... I have long ago given up on the 3-2-1 method... it can work sometimes, but as a rule of thumb, it's a no go.
Snatch is one of my favorite movies along with Lock Stock and 2 smokin barrels!! Love the video as well. I’m entered and ready to get my Franklin pit. 😅😅
I bought a pellet grill a few years ago and I definitely over cooked some ribs with the 321 method. I do like the ribs best cooked with salt and pepper and sometimes a light glaze at the end. I really learned a lot about barbecue from your show Jeremy thanks!
Amen! I bought a Green Mountain during the COVID shutdown. I really like it but it's very, very easy to go from a little too firm to dry and overdone. I need to get some bricks and put a grate up a few inches from the main grate.
I just bought a pit boss Savannah. I did 321 and smoked 3 ribs. The rib closest to the chimney stack was over cooked and the higher two were perfect. Temp is also apart of this as the over cooked one was 250-275 and the perfect were 225-250. I’m going to do 311 and check for doneness every 15 in the last hour.
I don't know how it's possible to overlook them with 3 2 1. I usually do more like 4 hrs smoke, 2 hrs or more in foil until tender, then 30 minutes to an hour with a little sauce on. I never finish in under 6 hrs at 225
@joeweaver9913 probably different brands and different models have markedly different cooking characteristics. If I followed your plan on my pellet smoker they'd be toast.
@@tmdillon1969 could be. I have a pit boss pro vertical smoker. It's a good size. I can do 2 briskets and 4 pork butts at the same time for a big shindig
I’ve settled on 3ish hours in smoke then wrapped in butcher paper until around 190 IT…which usually takes around 3 hours depending on the size of the rack.
Local place in upstate New York completely uses charcoal grill direct heat. There lemon garlic ribs are even better than the barbecue ones. Got that charred taste.
I started cooking 3-2-1 ribs years ago. Great way to dip your toes into ribs, and easily adaptable. These days I seem to run around 4.5-5 straight hours on the smoke (pellet smoker) then wrap for 30-60 minutes until it gets a little tender. Pull out long enough to get the sauce tacky then they're done. But I prefer more of a smoke flavor on my ribs, which is harder on the pellet smoker
@jmaverick I shoot for around 225-250. My smoker doesn't keep very accurate temps because the sensor is going bad so I use a temp probe on the same grate that my ribs are on
One adaptation of the 3-2-1 method some may want to try out that I have found success with is to first use mesquite pellets during the first 3 hours in order to still get a strong smokey flavor. Season more simply (salt, pepper, garlic powder, onion powder, and smoked paprika for additional color). Sprits with apple cider vinegar as needed during the smoking and then right before wrapping but don't add anything else when wrapping. Then instead of putting the sauce on and smoking an additional hour at the end just add sauce and wrap back up and let it rest in the wrap for an hour. (side note: I usually use back ribs because I prefer them, but spare ribs turn out pretty good with this as well.
I never wrap. 7 to 8 hrs at 220 to 225 on my offset. Oak or mesquite lump charcoal and cherry wood for the whole cook. Any time I add lump charcoal, i use my chimney starter and then add once the coals are fully lit, the key is fully lit and red embered coals it wat ya want.. i do the same for starting the cook a full chimney or two half to 3/4 full chimneys. It depends on the size of your fire box and the temp outside. For me winter in the desert i do two 3/4 full chimneys starting off and wait till they are red coals and fully lit. It Doesn't get that overbearing charcoal taste that way, and I get a clean burn the whole cook. I get a Better flavor profile than doing a wood only cook.. at least to me that is... if you are a wood only.. rock on brother man, you found your flavor profile you like and enjoy! I keep cherry wood blocks with the ribs in the barrel so when I add wood, it instantly catches fire. If I keep the blocks in the fire box, they eventually catch fire, and i get waaaay too much smoke. Keep that in mind if you keep your wood chunks, splits or blocks in your fire box so they are ready to go when needing to add wood. Not wrapping takes longer, but I wait till ribs got that bend and wobble and and they temp at 200 to 205 every time I spritz them with bullet rye whisky, organic apple juice and water. 4 ounces of each in a spray bottle. Spray every 45 min to hour. And the ribs get seasoned for 24 hrs before the cook in my meat fridge. I have a fridge dedicated to meat so when i have uncovered meat it doesnt get that regular fridge funk taste. Come cook time, make sure the ribs get to room temp on the counter before cookin or wait an hr and throw em on and let the magic start... I use organic yellow mustard as my binder and a blend of kinder and fire and smoke society pork seasoning. The vinegar in the mustard helps keep it moist and tender. So does spritzing with your custom blend druing the cook. They come out tender and juicy. I don't inject or wrap. No need to. They get a bitchn bark as well but not too crucnchy like its dried out.. just right! I don't get the quality of bark I like when ribs get wrapped even in butcher paper. Same with bone in pork shoulders... the only meat I wrap is tri tip when I cook that exactly like a brisket. Get untrimmed tri tip make sure there is a good fat cap on it and tri that one! It's just as good if not better than brisket. Get that sum bitch to 203 to 205 internal temp its Also a 8 to 12 hr cook depending on tri tip size and smoker temp. 225 takes closer to 12hr but 250 is closer to 8. Not much difference between the two temps... i perfer slow n low method i was raised on it. Slow n low and no wrap unless its a brisket in butcher paper. Its done when it's done, and it will be delicious! I heard that countless times throughout my childhood watching my dad make magic happen on the offset smoker or weber kettle. He smoked on both. I don't like babysitting a 24-hour brisket cook. tri tip is my new brisket. Seriously try it yall. I'll sleep through an alarm drunk and stoned cookin a brisket. Weed, good beer, and meat being cooked on my smoker makes me the happiest man alive.. well, my family does make me the happiest to be honest, Smoking meat is the endless cherrys on top of the happines and joy they bring me. I get to feed them good slow n low smoked meat I cook once a week outdise on a smoker to quell that smoking itch i get daiy. Id do it every day if i could. Especially my pops hes got a wrecked back from working hard and doesn't cook on a smoker much any more. I wouldnt be the pit wizard without him grilling and smoking frequently throughout the year growimg up watching and helping him. Happy cookn on a smoker yall. Whether it's a stick burner/offset, pellet, kamado, electric wood chip, drum, or a good ol' weber kettel. If you're smoking meat, you're living the good life🎉
I agree, the 321 method under smokes, and over cooks ribs. Two hours wrapped turns them into mush. I just smoke as long as it takes to just start to get some pull back( generally 4-5 hours ), wrap for 45 minutes or so, and then back in for 30 minutes or so unwrapped to finish. Sauce if you like.
Now I've got to smoke me some ribs today! I love how you explain the science and reason behind things so that I can truly understand why I am doing something. I have both a stick burner and a pellet smoker and you just explain to me why I need to lower the temp on my pellet smoker and why I have to use a lower temp than somebody who's using a 500 gallon smoker since my reverse flow stick burner is only 36 inches long.
I would love to know your thoughts on the TMG Volunteer, Workhorse 1975, Franklin, and Fatstack pits. How do they all compare? Pros and cons of each, ease of use, yada yada, yada. Thanks!
The ribs we get here don't generally have that much meat on them (just an Aussie thing I guess), but on a pellet I have found that ~4 hours unwrapped at 200 then wrap and another 1-1.5 hours at 250 has produced the best results for me. I either go a dry rub or overnight marinade, but no sauce in the wrap or glaze - I want to taste the smoke and pork. At the end of the day, as long as it's not dry/overcooked I'm happy.
Great info. I quit the 321 method probably 3 or 4 years ago. Mainly use a 130gal offset but also use a pellet smoker when busy. And the Snatch reference is gold!
Enjoy all the great content in your videos, trying to learn. The ribs I have done in the past that I liked the most I didn't even put salt and pepper on them I just use heat smoke and ribs.... Medically I'm not allowed much salt but I use pepper
The 3-2-1 method is good for beginners and some that are learning to cook ribs for the first time or the first couple of cooks, once you learn your smoker and how to use it the 3-2-1 method can be used simply as a guideline.
This was a great video. I have a Franklin pit and I cook the best bbq I’ve ever cooked in the last 30 years. The smoke flavor is amazing, but I found that if you use kiln dried wood you don’t get the great smoke that happens when using properly seasoned wood. I really look forward to seeing more videos using the Franklin pit. I used to cook ribs using all the sweet stuff, but I now use salt and pepper only. Your comparison of 3-2-1 to another method was spot on. Thanks for all the videos you do. They are really great!
Tim, are you happy with the amount of smoke your getting from the Franklin? Arron stated that he built the Pitt that you get ALOT of air flow from the firebox door that you can’t control since it has permanent hole’s…I’m looking at this and others…
@@tony8354586 I do get good smoke, but you need seasoned fire wood. The kiln dried wood you purchase at stores does not produce as much smoke as you need, but is good to get your fire started. I use pecan. Sorry for the late response, I just saw this.
I've been using the 3-2-1 since I started smoking ribs about 4 years ago, although I have experimented without it too. My biggest criticism for the 3-2-1 method, is that it leaves your ribs *too* soft. When it comes to the last hour, they're usually too soft to even apply the glaze. I still like the wrap section as I like the injection of moisture and sweetness (I use butter, brown sugar, and Thatchers Haze cider). Without the wrap, I find ribs get too dry. So what I do now is lower heat (around 200°F), smoke for closer to 4 hours, wrap for just over an hour, then smoke again but in the glaze. I usually do one rack glazed, one rack not. I cook on a WSM, but just ordered a Camp Chef Woodwind Pro 36 based on your recommendation.
@@donlinsky7588 I did a brisket and spare rib on it last weekend. Spare ribs were good, but the brisket was overcooked sadly. Will give it a go again in the future!
You may have already done this or on patreon.... but a video on the process of building a catering business would be awesome seems like your path was at home BBQ, novice, learning, cooking, testing BBQ at home, BBQ classes, BBQ pop-ups leading to catering...etc... history and lessons learned from all that would be fun to hear about...
It’s a good day because I learned something. Didn’t realize the offset in temp between the large offset and the PitBoss. That explains a lot how my first set of ribs using your method were drier than expected! Used the lard as well. I also over salted a lot! They were ok, but a tad dry and salty. I also prefer the neat bite mark clean bone doneness test. And I prefer to sauce ribs myself after. Thanks! And Snatch was an amazing movie!
I got into bbq and smoked meat about 10 years ago when my Dad gave me his old Traeger. I have moved on from that and have cooked all kinds of meat. My favorite is ribs, but I have never tried the 3-2-1 method…truthfully. I watch a lot of videos by a lot of different people and I’ve learned a ton. I like a simpler rib but honestly I just like ribs.
Good video and really appreciate the high level of detail. I think the only thing that might be left out here, or maybe you said it and I missed it, was the kind of ribs. There are Pork Ribs... St. Louis style ribs and baby backs... and depending upon how much of the belly strap is left on the back of the rib... how thick they are... your finish time is going to vary. Part of the art here is looking at the ribs before going on the smoker and knowing beforehand what your target time is likely to be. And plan accordlingly. You are spot on about the Issues in that section also. I can confirm everything you said there. Now I gotta get out and do some serious experimenting...
Weber kettle - 3 hours @ 250, seasoned however you prefer, unwrapped, spritzing every hour, then 1 hour wrapped with no extra liquid added to the wrap(you can add some butter and honey or brown sugar if you want it sweet), then 1/2 hour unwrapped with sauce. Done
New subscriber here and loving your content! I just got a Yoder Pellet Smoker and I’m excited for all your recommendations. I’m doing your ribs today, your pulled pork method tomorrow. Keep up the great content!
when I cook ribs I use my pellet smoker. I use texas rub for one rack and I always try something different for the other. I smoke at 225 for about 4 hours, then I wrap it with some butter and a little apple cider vinegar, cook for about another 1.5 -2 hours, take it off let it rest for about 45 min wrapped, turn my grill up to 300 add sauce ( usually a mild BBQ with some dr pepper and a tad of brown sugar then cook it for about 45 min or until the sauce is just tacky. Usually turns out pretty damn good and I like it kind of fall off but not fall apart. Texas rub, salt pepper garlic.
The increased knowledge of barbecue community members is due in large part to good folks like you who make the time to share with us. Thank you! Also, I was fascinated later in the video when you and Erica discuss a method using lard as an option (rather than butter I presume) among your rib recipes. We have lost sight of that key cooking ingredient which was part of our forefather's diet and helped pioneers survive arduous cross country travel and many hungry Americans during the great depression when food was scarce. Thanks again.
What you just described is what I developed doe my pellet smoker this summer. 180 for 3 hours, wrap with foil with cider vinegar and another 3 hours at 225. Then 15 min unwrapped or until the sauce starts to glaze.
Thanks for the tips. I found this video very informative. I have the Weber Smokefire ex4 and learning how to cook on it has been a challenge, coming from my Kamado egg grill. I like the info on temperature changes btw pellet and offset grills. I usually cook with Lumberjack brand competition blend pellets but it's a little light on the smoke flavor. Did u say u cook ribs w Hickory? Also what's Ur thoughts on cooking 3-4hrs on the grill for smoke, then finishing, wrapped on the oven? The whole btu is btu . Thanks for the help. I think I'll order the Mad T-S shirt.
Never was a fan of a controlled technique like the 3-2-1 system. The point of BBQ is to cook freely and learn as you go. Any offset smoker is perfect for ribs. Love your videos, you're my biggest inspiration!
I typically do about 3 hours on the smoker, 90 minutes in foil and 30 minutes unwrapped back on the smoker. Those aren’t hard numbers though. I go by color, temp and most importantly, feel.
Traeger also pushed the 321 ribs on their website back when I got my first pellet smoker. So a bunch of newbies with their new traeger like me probably latched onto this method.
The 3-2-1 is great for someone new. Give them a good starting point, then they can adjust depending how their cooker works and or what they are going for.
I did the 3-2-1 method unintentionally on my Traeger on a set of spareribs, and they turned out great. My wife said that they were the best ribs she’s ever had, and she’s not that big on ribs.
Jeremy I have a question. Im looking at a 500 gallon pit for my back yard. I was just wondering if you can lift the hitch end of your 500 and move it around? Thank you for your time Ronnie
I hooked onto Heath Riles method of ribs number of years ago with his butter bath and I can't see it getting better. But hands down I reference your video when I do Brisket, Your methods rock, I have never made a bad brisket. I like your approach and reasoning behind your tips and methods you recommend. Huge fan here!
As a previous Traeger+ user, switching to Asmoke has been a game-changer for me. The precise temperature control and ASCA™ technology truly sets Asmoke apart, enabling more efficient cooking and easier cleanup. Plus, the convenience of a battery-powered portable pellet grill that offers up to 10 hours of runtime is simply unbeatable. I can now easily take my grill on road trips, tailgating, and camping. The app also enhances the grilling experience by allowing remote temperature adjustment and food monitoring. The ability to share recipes is an added bonus. The distinct flavors from the wood pellets give my 3-2-1 Ribs a unique edge, making them the star of every gathering. I have no regrets about making the switch! #Asmoke
I go by TEMP - - I have actually tried a SMOKE no seasonings - for about 1.5 hours. Then I season them up and let them cook at 225 till I hit the stall temp... Then I wrap them - and finish off the cook. I look for internal temp of 205... It works for ME as it get's me a better smoke ring...I use a PIT BOSS Pellet...
Jeremy, on top of the BBQ vids, I enjoy your random imitations and movie references. I loved the "Snatch" reference. I gotta say I'm terribly partial to the periwinkle blue.
When I was completely green and had no clue how to do anything, 3-2-1 ribs were perfect for me. I went from having no direction to having an easy and very specific formula to follow. Man, I thought I was king sh!t. In my honest opinion, mastering a method like that as a beginner really opens they way to learn different and more advanced methods. Its so simple that it eliminates the intimidation factor and gives the right mindset to progress without hesitation. 3-2-1 seems like it was decades ago but I am happy I found it when I did.
some of the best ribs i have done have been on the Weber using it like a small offset with fire on one side with heat shield divider and two racks of ribs on opposite side for 3 hrs with top and bottom vents wide open ....o they are so good with some big chunks of apple for smoke flavor
Been smoking a month. Baby back rib cook was 3 hr smoke at 225. Wrapped till 198 degrees. Took about 6 hrs. Was almost too much smoke flavor but tenderness was money.
OK, so, this is the first time I've heard you mention reducing the temp if you are using something like a Pit Boss. Might be I'm not listening closely enough :D I have a pit boss vertical smoker, and I had already come to this same conclusion. That, and I'm super unhappy with the built in PLC. in the 200 to 200 degree range, I can only choose 200,225, 250, then jump to 300. I have never done a 3-2-1 rib. Until I started watching this channel, no matter how or what I smoked pork ribs on, my results varied widely. The description of what rendered fat looks and feels like was the key for me - it unlocked the ability for me to cook ribs consistently every time.
Good vid! Spare ribs on my pellet smoker ill do 2/2.5-1-1 @225. Typically get a good red smoke ring, tender, but still get that great competition half circle bite. Will dry rub SPG then throw apple juice, cider, or beer for the wrap, then a Carolina vinegar style sauce to tack it up in the final hour.
The way I do ribs is break the connection between the meat and bone for better pullback, SPG, then I cook them until about 185F, coat them on smoked bacon grease and sear them over my firebox, then I wrap them for a couple hours until they are almost done, then unwrapped and if I'm going to glaze I glaze them for the last 30 minutes but they are good with or without glaze
I wish you would do "improving pellet smoking" videos. I have the Pitboss 1150 Pro and hardly get any smoke flavor or bark. I kinda regret going with a pellet smoker at this point.
When i make ribs, i do a variation on your 3-2-1 method. Lower temp for one, wrap with bacon fat, glaze a couple times with a high quality local bbq sauce up in Michigan, smoke it over maple though. No added sugar or anything like that with the standard
Get Entered to WIN this Franklin Barbecue Pit
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DEADLINE to ENTER is 09/15/23 @ 11:59pm (PST).
This is refreshing to hear. I'm in South Africa. When we buy any form of MURICAN bbq rubs or basting/marinades they are dreadfully sweet. Salt & Pepper is king in my palate. For a long time I believed US is so addicted to sugar that every single household makes it a staple to their main dinner as well every day. Sometimes a littlebit of sweetness is okey on meat. But the rubs and marinades I tried from the states were almost just dunking meat in corn syrup and cooking it.
Love the giveaway, don't love the website, super upselly with the subscription and such. I would rather directly do a patreon thing or something similar. It has like two "but wait if you spend more you can get 5x the entries, and if you subscribe you get 10x entries"
I make my own rubs for this very reason. It ain't rocket science...@@CraftyZA
I wish I could but you aren't shipping that to the UK 😢
Requiring a purchase makes this a raffle, not a give-away. You might want to modify your contest to protect yourself.
there is only one rule i follow in BBQ, its ready when its ready. aint nothing set in stone.
Church
Preach
I can tell you're authentic by the way you use "aint nothing"
this is so true and also untrue at the same time 😂
@@Ryan-xq3klyeah, the 321 is a cooking method to get to temp. Not necessarily a flavoring method. I’ve done it both ways depending on my time constraints but same flavoring and it doesn’t change much. You can force things done faster if needed with more time or heat in the foil, though the open more lower and slower will generally yield better texture.
@MadScientistBBQ Thanks for the shoutout! There is a very good reason why the average Joe backyard enthusiast like myself have much more knowledge. It’s because of you and people like you creating incredibly educational content. So thank you for that.
From watching and paying attention to his stuff I have definitely learned that the larger the smoker the easier it is to keep a consistent temperature.
that 3-2-1 rib you cooked is perfect for me. super tender and almost fall off the bone but there is still enough proteins not completely broken down to keep that big loose piece together at 25:21. the 3-2-1 process is great, you dont have to use all the spices and sugar and other additives of the original 3-2-1 way. Use the process and season as you see fit. you can do it with salt & pepper for the 3 hours, then adding only tallow/shortening in the 2 hour wrap kinda like brisket, and use what ever you want on the final hour cook. Add a dry rub to create a crust, add a glaze to make it sticky and sweet but not too saucy, keep saucing it with bbq if you want that sticky reduced bbq sauce on the outside, do what ever you want. Also, you can make amazing asian ribs subsituting the 3-2-1 ingredients with more asian flavors like soy over woch, adding some mirin and sriracha, use salt pepper and all spice as the base rub. 3-2-1 is a great place to start but there is nothing against the law of you changing a process to fit your tastes. the 3-2-1 is a great mnemonic to make the process easy to recall without much thought.
But it hardly ever works,too many variables if you're gunna wrap at all, wrap when you get to the color you like,butcher paper for the real deal, or no wrap at all. If my ribs are looking perfect and feeling like they arnt drying out I will let them rock without the paper. Just spritz. Depends on the rack at the time. Also you can cook a perfect rack of say st Lois cut in about 4.5 to5 hours at 275to 300f without any loss in tenderness or juicyness. Try it
The “Mad Scientist” method for the win tonight at my house. Smoked for 4-5ish hours (until good color), wrapped with nothing, then “foil raft 😂” to set sauce and win. My family of six destroyed 2 racks of full spares in minutes - even the kid who only eats chicken nuggets loved these ribs. Thank you sir!
i could destroy a whole rack by myself in 5 min
I'm 77 years old and many years ago I used and off-set smoker. Then I was watching Cooking with Ry when he was using an electric smoker (among many other kinds) and I thought well he gets very good results so I'll try an electric cooker so I didn't have to fiddle with adjusting the temperature so much. But I didn't like the results.
So I started smoking my ribs on a Weber grill. The temperature still needed a lot of TLC and while great for burgers and steaks, it wasn't the smoker I wanted.
Then I bought a Trager smoker. I had OK results but everything seemed over cooked even though I was following BBQ recipes. But it had a lot more smoke flavor than either the Weber or the Electric but not as good as the off-set I used to cook on.
Maybe if I had cooked a thousand ribs on the off-set I could have managed the temperature better, but I always ended up in a chair near the smoker to keep the temperature where I wanted it and when it got too high it took a long time to bring it back down and then it would get too low and it took a long time to get it back up. The same thing with the Weber grill.
So I thought a pellet smoker would help manage the temperature more consistently and according to the gauge it did, but everything seemed a bit over cooked.
I'm glad you mentioned that pellet smokers tend to cook higher than the indicated temperature, so next time instead of setting the temperature at the recommended 250, I'll set it to 225, etc.
We'll see, but so far my old off-set smoker of many years ago made the best ribs with the most amount of attention during the cook.
I'll see if lowering the temperature on my pellet smoker makes them more tender instead of over cooked.
I would buy another off-set, but my wife is diabetic and doesn't like meat with fat, so that is a limiting factor since we don't have kid and almost all of our friends have died. But she did like the smoked salmon I made on the pellet smoker but it too was a little over cooked but enjoyable.
So when I smoke ribs or anything else, it's basically for myself as my wife will only have like one rib or just a small piece of salmon. As far as I'm concerned left over ribs or anything else isn't nearly as enjoyable.
Here is a recommendation / challenge for you. Whether it's your channel, Cooking with Ry, How to BBQ Right, etc. not one of them has ever addressed left over anything and all of the channels cook for what seems like a family / friends of a dozen people. What do you all do with the left overs????????? To by the looks, you all eat everything you cook. You / they all look overweight.
Maybe I'm biased and I'm certainly not a nutritionist, but I served 21 years in the US Marine Corps as an infantry officer with 3 years in combat. I had to be in top physical condition those entire 21 years and so after I retired from the Marine Corps, I had a habit of staying in shape by working out and watching what I eat. As I grew older, I cut my calories and changed my diet.
As I said, I'm 77 years old now and I still weight the same as when I was a captain in the Marines. It's not all distributed the same and I've lost muscle mass, and I have arthritis and other issues, but I'm it pretty good health for what I've gone through in life. I not only was a Marine for 21 years with 3 years in combat, but I was a private pilot with commercial and instrument ratings, I took basic / medium / advanced aerobatic. I was a glider pilot. I was a sky diver. I was a wreck diver and underwater photographer. I was a sailor. I was a motorcycle touring enthusiast. I was a free rock climber. I was a X-country skier and winter camper. I enjoyed target practice with both pistols and rifles including muzzle loading black powder pistols and muskets. I played golf and finger picking Mississippi Delta Blues on guitar. I was a military historian and found relics of the Revolutionary and Civil War based on historical documents and studies of the maps of the time (Note: I never recovered relics on government parks nor on no trespassing posted lands.
Perhaps the most difficult part of my life were my two marriages. My first wife cheated on me. My second wife has been difficult to please sometimes, but we've been married for 44 years.
BTW, you wife is beautiful and you really need to lose a few pounds to compete with her. You giving the paleo diet a bad name.
I never did 3-2-1. I learned to cook ribs from Malcolm Reed's method, so I've basically always just smoked them at 250-275 until the bark is set (typically takes 3-4 hours), wrapped them with pats of butter or something in there and cooked until tender (typically takes about 1-2 hours), then glaze them and put them back on til the sauce tacks up (typically about 15 minutes tops).
This is very similar to what I do. I started with 3-2-1 to learn and now its at a 4-2 and then just tack up the sauce. Works everytime. You get a nice bite and they are still so tender.
When I do that the bark is a little too stiff and the meat falls apart when cutting into it :(. Tips?
@@antoniotinoco7328 What are you cooking on, how, and at what temp?
I cook on the SnS Kamado using the Slow N Sear, so the heat is coming down on top of the ribs. The Malcolm Reed video I learned from, he used a Pit Barrel, where the heat comes up from the bottom but is at a high distance, and he used some aluminum foil as a heat shield. In a traditional kamado the heat would also be from the bottom, but coming up much closer, and around the heat deflector it might overcook the edges.
But what I've been doing lately is:
1. Remove the membrane with a paper towel
2. Slather the back with yellow mustard and season with whatever I'm using, let it hang out for about 15 minutes.
3. Flip the rack over, slather the presentation side with yellow mustard and season, let it hang out for about 15 minutes.
4. Put the rack on at about 250 grate level.
5. Check them every hour, and if anywhere is drying out, spritz it with a 50/50 mixture of water and Apple Cider Vinegar.
6. When the bark is set, put down two layers of long heavy duty aluminum foil, and take two sticks of Kerrygold butter quartered. Put down 4 quarters evenly spaced out, put the ribs meat side down on them, then put the other four quarters on the back of the ribs spaced out, wrap tightly, and put back on the smoker.
7. Let them ride an hour, then open the foil and use an instant read thermometer to check the back of them. If you get a temp of about 200-202, they should be tender. If not, check them about every half hour until they are.
8. When they're tender, take them out of the foil and put them meat side down, glaze, let it tack up a few minutes. Then flip them over, glaze, let it tack up a few minutes.
9. Let them rest about 10 minutes before you slice them.
@@antoniotinoco7328 I've found that the amount of time spent wrapped in foil greatly affects the tenderness. If you like "fall off the bone" let the ribs sit in the foil for longer (~1.5-2hrs). Conversely, pull em out of the foil earlier (~1hr or so) if you want a bit more bite to the meat. Time and temperature can aid in giving you a ballpark for the cook, but the most important thing is the feel. Poke your ribs with a thermometer/probe after an hour and see if thats the tenderness you want em to be.
@@antoniotinoco7328 The time is just a general rule for me, I always watch my temps of the actual ribs. Sometimes they dont make it the full 4 hours unwrapped and the full 2 hours wrapped. Depends on the cut of ribs, how big your smoker is and how humid it is outside. I found that outside humidity effects ribs more than most other cuts of meat. Not sciencey, just an observation of shorter cooking times when its super humid outside.
Always trust the poke and pull test to find out when you need to pull each set of ribs.
Best moment of video...21:29
Erica "What's a foil raft?"
Jeremy"Same as a foil boat, but gets under Chuds skin"
Love it 😂😂😂
@MadScientistBBQ1 Getting a highlighted reply makes me a winner in my book .
Keep you the amazing everything you do (& Erica for superb work 👏)
@@hennyvincent420 sorry but thats a bot trying to scam you andactually not him
I COMPLETELY agree... my 3-2-1 on the Traeger were turning into pulled pork. Now go 2 hours at 225, 1 hour wrapped in foil at 250 for 1 hour, 30-45 w sauce to tack them up. I know Jeremy hates Traegers, but it's good for me!
Yup … 1
Size fits all is going to always have flaws …..it simply depends on how thick the ribs are …
For baby back you would do some
Thing like 1-1-1
I go three hours at 180 on the Traeger and wrap for two at 225 with a little brown sugar and a little apple juice. Sauce for30-40 mins. Juicy, tender but still on the bone and definitely not falling off.
@@JB-171I use this exact same method. Long smoke at low temp before wrapping.
Jeremy, this method def gave me a better bark than the 3-2-1. Labor Day 3 racks all with different rubs on my Green Mtn Pellet Grill. Smoked at 210 for 4-1/2 ish hours, then wrapped with just a couple ounces of apple juice for 40 minutes. Then took the wrap and turned it into the foil pontoon, glazed and held it there until my peeps were done in the pool. Nice bark, crazy smoke ring, juicy throughout, and a clean bite without falling off the bone..(the bonus of the lower temp, I was able to smoke some yeallowtail for fish dip at the same time Perfect! ) Thanks for the video !
I initially did the 3-2-1 method because that was the "conventional" wisdom, but the ribs came out overcooked. Now I'm a proponent of the 4-and-1 (up to 1.5) method. Four hours at 225F uncovered. Then I wrap in butcher paper meat side down with smoked lard in the wrap. It takes another 1-1.5 hours before the ribs are tender enough. It yields a smokier rib without overcooking it.
Is there a video where @MadScientistBBQ discusses the smoked lard and butcher paper method?
i've had absolutely no issues with no-wrap ribs, and have had no reason to experiment with wrapping in the process. Best ribs I've ever had are the ones I've made. Just smoke them at 250ish. Once the bark is set (around 4 hours) spray with ACV/Apple juice. Once the ribs are almost set, I'll spread a thin layer of sauce on it. Once they're nearly done (5-6 hours in the end, depending on the ribs) using the bend test, I'll finish them on a hot grill (with another thin layer of sauce on both sides). If they're not ready to be served yet, I'll wrap at this point, and finish on the hot grill to get back to temp and finish with the sauce.
Never had any issues with a lack of juiciness, nor too much smoke. Perfect bone pull, not too tight but not falling off the bone like they're boiled.
You are the only chef who has ever mentioned that there is a difference in heat between an offset and pellet grill. Sure wish I knew that back in the day! Haha
I started smoking 6-7 years ago and I found Malcom Reids Channel, How To BBQ Right and thats were I learned the 3, 2, 1 method. But like ALL recipes I had to mode it for taste and grill. Tossed many a rib back in the day while learning.
You are 1000% right, there is so much more information out there to help people get started. I only remember Macon and Franklin back when I started.
Great job as always!
I feel like my pellet grill has too much convection but yeah I definitely have to adjust my cooks even going from offset to charcoal smoker
Great job at explaining and execution of both slabs of ribs and smoker, me being brought up in Miami Dade Florida, we don't even wrap our ribs down here, we just let them go slow and low,but I have to admit that I tried your smoked lard on them with nothing but salt and pepper and they actually have a better taste, thank you Jeremy for sharing your stream and ideas with us, we appreciate it a lot, and as for your wife she is very slim still, mine has gained 30 pounds eating my ribs..lol shh don't tell her 😂, thank you again and I hope that you have a blessed day or night 🙏
So glad you made this video! I’ve found myself becoming weary of my 3-2-1 ribs. Been trying different sauces and rubs, trying to spice em up hotter🌶️ but just haven’t got that classic Smokey flavor and now I know why! Time to ditch it. Lol Thanks Jeremy!🙌🏼
I have a Vision Kamado Grill. How is the smoking temperature range different from your offset smokers? Thanks
Thanks for the tip about adjusting pellet grill temps downwards! I was planning to do a couple of racks of ribs for the first time on my new PB this weekend, so I will roll with 200 deg.
Jeremy, you are the GOAT! I’ve learned more about BBQ from you than anyone else on the internet. I never wrap. Always a great bark & bite, although your 4.5/.5/.5 look great! IF I sauce, its highly acidic and not sweet (apple cider vinegar, a little brown sugar, puréed Muir Glenn fire roasted tomatoes, garlic, onion). Agree on the simple rub. S-P-G + a little paprika for color can’t be beaten.
He helped me go from luck to skill with my BBQ.
Great video! For those of us that haven't cooked thousands of ribs, it would be nice if you used that Thermapen and gave us a reading on those ribs! It just gives a beginner something to go by so that they know they're kinda on the right track, or not!!
If you grab a tooth pick and probe around and it goes in like butter they're done 😁 Thermapen around 197 - 205 is a good temp to go by also
I go by the "bend test" - perfect ribs everytime.
I always figured it would be hard to gauge proper temp on ribs because bones will always read hotter than meat, and ribs are mostly bone
@@xChubaludx - True, but almost every Pitmasters episode I've seen, they all temp their ribs!!
Is there any advantages between a smoker with a vertical cook chamber and a horizontal chamber vs a smoker with only a horizontal cook chamber that’s the same size? I am planning on buying my step dad a new smoker and he has one with Both a horizontal and vertical cook chamber and I was wondering should I get him another one or just smoker with a horizontal cook chamber
I began using 3-2-1 with my pellet grill and after the third time I decided it was way too long and ribs were over cooked. Definitely agree with your assessment regarding pellets.
I've been doing your 4 hour, wrap + smoked tallow version since I saw it. LOVE.
I also love the BTS movie quotes and general personality weirdness; nice addition to your vids.
Last time I did heavy pepper and a little salt and pork red rub, but cut out the butter, brown sugar and honey, just glazed in last hour and liked it best
I used to use the 321 I have a pellet smoker and now I do a 4-1-30 at 225° but the one hour I go to 300 wrapped him, and I check him after half an hour works every time nice and firm and plenty of smoke. Great video. Thank you.
The 3-2-1 method is to BBQ as paint by numbers is to art.
One produces a pretty picture and the other a masterpiece.
I was doing 3-2-1 for years but now find cooking at 275 degrees for 2.5 unwrapped / 1.5 wrapped / 0.25 for adding sauce…. They always turn out perfect !!!
Hey so I bought a cheap upright or vertical smoker and I cook around 150 to 200°F and I can get it to smoke for about 4 to 5 hrs smoking and then I wrap till tender and then I pull and firm the bark and sauce
First time I've seen any of your content. Fantastic. I might just have to find you on Patreon.
Excellent comparison. I’m doing St. Louis today on GMG pellet. Running 250 for 2-3 hours. Wrap for 1-2. Tach sauce and see.
On pellet grill, I like 4 hours on the smoke at 250, then sauce and glaze for 30min at 375. Then wrap and let rest at 160 for an hour.
Excellent video quality, especially the lighting. Top notch production value. Good BBQ content also 🙂
I think for the newbie, 321 ribs are perfect! It’s a very clear precise recipe to follow. Once you get that down, the world is your oyster! And you can take off and try a lot of other variations to see what your family prefers. We are team 4 to 6 hours, no wrap. Although I am going to try some lard and wrap on my next cook.
Good call on the lard. Thank you
Smoked Oysters you say? 🤔
You mentioned the smokey mountain like its very different was there a reason for that? Is it so different from a normal smoker?
When I was new to smoking I found 3-2-1 to be a great base point to get started. Having no idea on how to smoke I needed a starting point. 3-2-1 was that starting point. It gave a me a specific way to reach the same result time after time. From there I started experimenting. Now, just like you, I have my owe preferred way of smoking my ribs. But I would not have gotten there without 3-2-1.
The look of pure joy on Jeremy's face when he bites into the ribs makes the video worth watching all by itself .
I'm not an American style BBQ guy, although I love American BBQ. I'm from South Africa and travelled some, and learned a lot along the way... I have long ago given up on the 3-2-1 method... it can work sometimes, but as a rule of thumb, it's a no go.
Snatch is one of my favorite movies along with Lock Stock and 2 smokin barrels!! Love the video as well. I’m entered and ready to get my Franklin pit. 😅😅
I bought a pellet grill a few years ago and I definitely over cooked some ribs with the 321 method. I do like the ribs best cooked with salt and pepper and sometimes a light glaze at the end. I really learned a lot about barbecue from your show Jeremy thanks!
Amen! I bought a Green Mountain during the COVID shutdown. I really like it but it's very, very easy to go from a little too firm to dry and overdone. I need to get some bricks and put a grate up a few inches from the main grate.
I just bought a pit boss Savannah. I did 321 and smoked 3 ribs. The rib closest to the chimney stack was over cooked and the higher two were perfect. Temp is also apart of this as the over cooked one was 250-275 and the perfect were 225-250.
I’m going to do 311 and check for doneness every 15 in the last hour.
I don't know how it's possible to overlook them with 3 2 1. I usually do more like 4 hrs smoke, 2 hrs or more in foil until tender, then 30 minutes to an hour with a little sauce on. I never finish in under 6 hrs at 225
@joeweaver9913 probably different brands and different models have markedly different cooking characteristics. If I followed your plan on my pellet smoker they'd be toast.
@@tmdillon1969 could be. I have a pit boss pro vertical smoker. It's a good size. I can do 2 briskets and 4 pork butts at the same time for a big shindig
I’ve settled on 3ish hours in smoke then wrapped in butcher paper until around 190 IT…which usually takes around 3 hours depending on the size of the rack.
“. . . It’s a foil boat, but you don’t call it a foil boat to get under Chud’s skin.” 😂😂😂
Local place in upstate New York completely uses charcoal grill direct heat. There lemon garlic ribs are even better than the barbecue ones. Got that charred taste.
I started cooking 3-2-1 ribs years ago. Great way to dip your toes into ribs, and easily adaptable.
These days I seem to run around 4.5-5 straight hours on the smoke (pellet smoker) then wrap for 30-60 minutes until it gets a little tender. Pull out long enough to get the sauce tacky then they're done. But I prefer more of a smoke flavor on my ribs, which is harder on the pellet smoker
What temp are you cooking at on your pellet smoker?
@jmaverick I shoot for around 225-250. My smoker doesn't keep very accurate temps because the sensor is going bad so I use a temp probe on the same grate that my ribs are on
@@MrMoosefire thank you
Looking buff dude. Your videos are the best on the tube. Thanks for everything.
One adaptation of the 3-2-1 method some may want to try out that I have found success with is to first use mesquite pellets during the first 3 hours in order to still get a strong smokey flavor. Season more simply (salt, pepper, garlic powder, onion powder, and smoked paprika for additional color). Sprits with apple cider vinegar as needed during the smoking and then right before wrapping but don't add anything else when wrapping. Then instead of putting the sauce on and smoking an additional hour at the end just add sauce and wrap back up and let it rest in the wrap for an hour. (side note: I usually use back ribs because I prefer them, but spare ribs turn out pretty good with this as well.
I never wrap. 7 to 8 hrs at 220 to 225 on my offset.
Oak or mesquite lump charcoal and cherry wood for the whole cook. Any time I add lump charcoal, i use my chimney starter and then add once the coals are fully lit, the key is fully lit and red embered coals it wat ya want.. i do the same for starting the cook a full chimney or two half to 3/4 full chimneys. It depends on the size of your fire box and the temp outside. For me winter in the desert i do two 3/4 full chimneys starting off and wait till they are red coals and fully lit. It Doesn't get that overbearing charcoal taste that way, and I get a clean burn the whole cook. I get a Better flavor profile than doing a wood only cook.. at least to me that is... if you are a wood only.. rock on brother man, you found your flavor profile you like and enjoy! I keep cherry wood blocks with the ribs in the barrel so when I add wood, it instantly catches fire. If I keep the blocks in the fire box, they eventually catch fire, and i get waaaay too much smoke. Keep that in mind if you keep your wood chunks, splits or blocks in your fire box so they are ready to go when needing to add wood.
Not wrapping takes longer, but I wait till ribs got that bend and wobble and and they temp at 200 to 205 every time I spritz them with bullet rye whisky, organic apple juice and water. 4 ounces of each in a spray bottle. Spray every 45 min to hour. And the ribs get seasoned for 24 hrs before the cook in my meat fridge. I have a fridge dedicated to meat so when i have uncovered meat it doesnt get that regular fridge funk taste. Come cook time, make sure the ribs get to room temp on the counter before cookin or wait an hr and throw em on and let the magic start... I use organic yellow mustard as my binder and a blend of kinder and fire and smoke society pork seasoning. The vinegar in the mustard helps keep it moist and tender. So does spritzing with your custom blend druing the cook. They come out tender and juicy. I don't inject or wrap. No need to. They get a bitchn bark as well but not too crucnchy like its dried out.. just right! I don't get the quality of bark I like when ribs get wrapped even in butcher paper. Same with bone in pork shoulders... the only meat I wrap is tri tip when I cook that exactly like a brisket. Get untrimmed tri tip make sure there is a good fat cap on it and tri that one! It's just as good if not better than brisket. Get that sum bitch to 203 to 205 internal temp its Also a 8 to 12 hr cook depending on tri tip size and smoker temp. 225 takes closer to 12hr but 250 is closer to 8. Not much difference between the two temps... i perfer slow n low method i was raised on it. Slow n low and no wrap unless its a brisket in butcher paper. Its done when it's done, and it will be delicious! I heard that countless times throughout my childhood watching my dad make magic happen on the offset smoker or weber kettle. He smoked on both. I don't like babysitting a 24-hour brisket cook. tri tip is my new brisket. Seriously try it yall. I'll sleep through an alarm drunk and stoned cookin a brisket. Weed, good beer, and meat being cooked on my smoker makes me the happiest man alive.. well, my family does make me the happiest to be honest, Smoking meat is the endless cherrys on top of the happines and joy they bring me. I get to feed them good slow n low smoked meat I cook once a week outdise on a smoker to quell that smoking itch i get daiy. Id do it every day if i could. Especially my pops hes got a wrecked back from working hard and doesn't cook on a smoker much any more. I wouldnt be the pit wizard without him grilling and smoking frequently throughout the year growimg up watching and helping him.
Happy cookn on a smoker yall. Whether it's a stick burner/offset, pellet, kamado, electric wood chip, drum, or a good ol' weber kettel. If you're smoking meat, you're living the good life🎉
I agree, the 321 method under smokes, and over cooks ribs. Two hours wrapped turns them into mush. I just smoke as long as it takes to just start to get some pull back( generally 4-5 hours ), wrap for 45 minutes or so, and then back in for 30 minutes or so unwrapped to finish. Sauce if you like.
Now I've got to smoke me some ribs today! I love how you explain the science and reason behind things so that I can truly understand why I am doing something. I have both a stick burner and a pellet smoker and you just explain to me why I need to lower the temp on my pellet smoker and why I have to use a lower temp than somebody who's using a 500 gallon smoker since my reverse flow stick burner is only 36 inches long.
I would love to know your thoughts on the TMG Volunteer, Workhorse 1975, Franklin, and Fatstack pits. How do they all compare? Pros and cons of each, ease of use, yada yada, yada. Thanks!
The ribs we get here don't generally have that much meat on them (just an Aussie thing I guess), but on a pellet I have found that ~4 hours unwrapped at 200 then wrap and another 1-1.5 hours at 250 has produced the best results for me. I either go a dry rub or overnight marinade, but no sauce in the wrap or glaze - I want to taste the smoke and pork. At the end of the day, as long as it's not dry/overcooked I'm happy.
"It wuz ata funny angle. Tyrone, it wuz right behind you." Love that movie. Great video.
Great info. I quit the 321 method probably 3 or 4 years ago. Mainly use a 130gal offset but also use a pellet smoker when busy. And the Snatch reference is gold!
Enjoy all the great content in your videos, trying to learn. The ribs I have done in the past that I liked the most I didn't even put salt and pepper on them I just use heat smoke and ribs.... Medically I'm not allowed much salt but I use pepper
The 3-2-1 method is good for beginners and some that are learning to cook ribs for the first time or the first couple of cooks, once you learn your smoker and how to use it the 3-2-1 method can be used simply as a guideline.
Thank you very much for the details. On the smoker itself. As well as how you did your cook
This was a great video. I have a Franklin pit and I cook the best bbq I’ve ever cooked in the last 30 years. The smoke flavor is amazing, but I found that if you use kiln dried wood you don’t get the great smoke that happens when using properly seasoned wood. I really look forward to seeing more videos using the Franklin pit. I used to cook ribs using all the sweet stuff, but I now use salt and pepper only. Your comparison of 3-2-1 to another method was spot on. Thanks for all the videos you do. They are really great!
Tim, are you happy with the amount of smoke your getting from the Franklin? Arron stated that he built the Pitt that you get ALOT of air flow from the firebox door that you can’t control since it has permanent hole’s…I’m looking at this and others…
@@tony8354586 I do get good smoke, but you need seasoned fire wood. The kiln dried wood you purchase at stores does not produce as much smoke as you need, but is good to get your fire started. I use pecan. Sorry for the late response, I just saw this.
I've been using the 3-2-1 since I started smoking ribs about 4 years ago, although I have experimented without it too.
My biggest criticism for the 3-2-1 method, is that it leaves your ribs *too* soft. When it comes to the last hour, they're usually too soft to even apply the glaze.
I still like the wrap section as I like the injection of moisture and sweetness (I use butter, brown sugar, and Thatchers Haze cider). Without the wrap, I find ribs get too dry.
So what I do now is lower heat (around 200°F), smoke for closer to 4 hours, wrap for just over an hour, then smoke again but in the glaze. I usually do one rack glazed, one rack not.
I cook on a WSM, but just ordered a Camp Chef Woodwind Pro 36 based on your recommendation.
I'm not a fan of 3-2-1 but when I have used it I've always had to adjust the times depending on which smoker I use and the ribs themselves
I have the Camp Chef Woodwind Pro 24 and I love it!
@@donlinsky7588 I did a brisket and spare rib on it last weekend. Spare ribs were good, but the brisket was overcooked sadly. Will give it a go again in the future!
You may have already done this or on patreon.... but a video on the process of building a catering business would be awesome seems like your path was at home BBQ, novice, learning, cooking, testing BBQ at home, BBQ classes, BBQ pop-ups leading to catering...etc... history and lessons learned from all that would be fun to hear about...
I also like dry ribs with salt and pepper. What do you suggest in that case? Smoke at 225 until done then wrap to rest?
It’s a good day because I learned something. Didn’t realize the offset in temp between the large offset and the PitBoss. That explains a lot how my first set of ribs using your method were drier than expected! Used the lard as well. I also over salted a lot! They were ok, but a tad dry and salty.
I also prefer the neat bite mark clean bone doneness test. And I prefer to sauce ribs myself after.
Thanks!
And Snatch was an amazing movie!
Had no clue about this temp difference - really useful!
I got into bbq and smoked meat about 10 years ago when my Dad gave me his old Traeger. I have moved on from that and have cooked all kinds of meat. My favorite is ribs, but I have never tried the 3-2-1 method…truthfully. I watch a lot of videos by a lot of different people and I’ve learned a ton. I like a simpler rib but honestly I just like ribs.
Good video and really appreciate the high level of detail. I think the only thing that might be left out here, or maybe you said it and I missed it, was the kind of ribs. There are Pork Ribs... St. Louis style ribs and baby backs... and depending upon how much of the belly strap is left on the back of the rib... how thick they are... your finish time is going to vary. Part of the art here is looking at the ribs before going on the smoker and knowing beforehand what your target time is likely to be. And plan accordlingly. You are spot on about the Issues in that section also. I can confirm everything you said there. Now I gotta get out and do some serious experimenting...
Weber kettle - 3 hours @ 250, seasoned however you prefer, unwrapped, spritzing every hour, then 1 hour wrapped with no extra liquid added to the wrap(you can add some butter and honey or brown sugar if you want it sweet), then 1/2 hour unwrapped with sauce. Done
New subscriber here and loving your content! I just got a Yoder Pellet Smoker and I’m excited for all your recommendations. I’m doing your ribs today, your pulled pork method tomorrow. Keep up the great content!
Thanks!! I really appreciate it! Bbq is a lot of fun, especially if you like to tinker
Great video and love the foil raft!!! l
I’m sure Chud will love this lol… keep up the awesome content Jeremy and Erica!
3-2-1 is my family go to! When BBQin for the family they want all the tenderness and flavors possible. Cheers
when I cook ribs I use my pellet smoker. I use texas rub for one rack and I always try something different for the other. I smoke at 225 for about 4 hours, then I wrap it with some butter and a little apple cider vinegar, cook for about another 1.5 -2 hours, take it off let it rest for about 45 min wrapped, turn my grill up to 300 add sauce ( usually a mild BBQ with some dr pepper and a tad of brown sugar then cook it for about 45 min or until the sauce is just tacky. Usually turns out pretty damn good and I like it kind of fall off but not fall apart. Texas rub, salt pepper garlic.
The increased knowledge of barbecue community members is due in large part to good folks like you who make the time to share with us. Thank you! Also, I was fascinated later in the video when you and Erica discuss a method using lard as an option (rather than butter I presume) among your rib recipes. We have lost sight of that key cooking ingredient which was part of our forefather's diet and helped pioneers survive arduous cross country travel and many hungry Americans during the great depression when food was scarce. Thanks again.
I also do heavy smoke for 4ish hours. Spicier cayenne pepper rub. So the sweat sauce is balanced. Honey no maple syrup. Thanks for the comparison!
What you just described is what I developed doe my pellet smoker this summer. 180 for 3 hours, wrap with foil with cider vinegar and another 3 hours at 225. Then 15 min unwrapped or until the sauce starts to glaze.
Thanks for the tips. I found this video very informative. I have the Weber Smokefire ex4 and learning how to cook on it has been a challenge, coming from my Kamado egg grill. I like the info on temperature changes btw pellet and offset grills. I usually cook with Lumberjack brand competition blend pellets but it's a little light on the smoke flavor. Did u say u cook ribs w Hickory? Also what's Ur thoughts on cooking 3-4hrs on the grill for smoke, then finishing, wrapped on the oven? The whole btu is btu . Thanks for the help. I think I'll order the Mad T-S shirt.
Never was a fan of a controlled technique like the 3-2-1 system. The point of BBQ is to cook freely and learn as you go. Any offset smoker is perfect for ribs. Love your videos, you're my biggest inspiration!
Both Erica and Jeremy looking great, guys gotta be working out lots. Erica's arms seriously on point !
I started with doing 3 2 1. Now I just do 3-4 hours in the pellet grill. And then however long wrapped in the oven to get to 202 degrees.
4.5 0.5 0.5 method has changed me. This is the only way we smoke ribs now. Not too sweet, just perfect. Thank you 🙏🏼
I typically do about 3 hours on the smoker, 90 minutes in foil and 30 minutes unwrapped back on the smoker. Those aren’t hard numbers though. I go by color, temp and most importantly, feel.
Traeger also pushed the 321 ribs on their website back when I got my first pellet smoker. So a bunch of newbies with their new traeger like me probably latched onto this method.
Bravo, excellent video. You guy's are doing better and better.
The 3-2-1 is great for someone new. Give them a good starting point, then they can adjust depending how their cooker works and or what they are going for.
I did the 3-2-1 method unintentionally on my Traeger on a set of spareribs, and they turned out great. My wife said that they were the best ribs she’s ever had, and she’s not that big on ribs.
I’ve never understood this method. At 225 on my Rec-Tec unwrapped the ribs take about 5 hours. Why would you leave them in foil for 2 hours?
I typically had a different variation but i always do baby backs 2-1.5-.5 cook wrap sauce
Jeremy
I have a question. Im looking at a 500 gallon pit for my back yard. I was just wondering if you can lift the hitch end of your 500 and move it around?
Thank you for your time
Ronnie
I cannot. I would caution against getting a 500 for the backyard unless you routinely need that much space.
Thank you sir. I appreciate you replying so quickly. You just made up my mind for me. Appreciate it.@@MadScientistBBQ
Fair review. Just what I was looking for. Well done
I hooked onto Heath Riles method of ribs number of years ago with his butter bath and I can't see it getting better. But hands down I reference your video when I do Brisket, Your methods rock, I have never made a bad brisket. I like your approach and reasoning behind your tips and methods you recommend. Huge fan here!
As a previous Traeger+ user, switching to Asmoke has been a game-changer for me. The precise temperature control and ASCA™ technology truly sets Asmoke apart, enabling more efficient cooking and easier cleanup. Plus, the convenience of a battery-powered portable pellet grill that offers up to 10 hours of runtime is simply unbeatable. I can now easily take my grill on road trips, tailgating, and camping. The app also enhances the grilling experience by allowing remote temperature adjustment and food monitoring. The ability to share recipes is an added bonus. The distinct flavors from the wood pellets give my 3-2-1 Ribs a unique edge, making them the star of every gathering. I have no regrets about making the switch! #Asmoke
I like your method best. Been following it for a couple years.
I have a pellet smoker..and want to try your ribs! What temp do you pull your ribs at or what tenp do you wrap
I go by TEMP - - I have actually tried a SMOKE no seasonings - for about 1.5 hours. Then I season them up and let them cook at 225 till I hit the stall temp... Then I wrap them - and finish off the cook. I look for internal temp of 205... It works for ME as it get's me a better smoke ring...I use a PIT BOSS Pellet...
for me on my pit boss Savanna its 3hrs at 180 with the P4 setting then i crank it to 225 till i reach an internal temp of 195-200 and i no longer wrap
Jeremy, on top of the BBQ vids, I enjoy your random imitations and movie references. I loved the "Snatch" reference. I gotta say I'm terribly partial to the periwinkle blue.
When I was completely green and had no clue how to do anything, 3-2-1 ribs were perfect for me. I went from having no direction to having an easy and very specific formula to follow. Man, I thought I was king sh!t. In my honest opinion, mastering a method like that as a beginner really opens they way to learn different and more advanced methods. Its so simple that it eliminates the intimidation factor and gives the right mindset to progress without hesitation. 3-2-1 seems like it was decades ago but I am happy I found it when I did.
some of the best ribs i have done have been on the Weber using it like a small offset with fire on one side with heat shield divider and two racks of ribs on opposite side for 3 hrs with top and bottom vents wide open ....o they are so good with some big chunks of apple for smoke flavor
I never saw you temp your ribs in this video. Do you cook them by time only, or do you check the temp before pulling them? Thanks.
Been smoking a month. Baby back rib cook was 3 hr smoke at 225. Wrapped till 198 degrees. Took about 6 hrs. Was almost too much smoke flavor but tenderness was money.
Could you do a butcherpaper wrap and a foilboat (both with SP & lard) comparison video?
OK, so, this is the first time I've heard you mention reducing the temp if you are using something like a Pit Boss. Might be I'm not listening closely enough :D I have a pit boss vertical smoker, and I had already come to this same conclusion. That, and I'm super unhappy with the built in PLC. in the 200 to 200 degree range, I can only choose 200,225, 250, then jump to 300. I have never done a 3-2-1 rib. Until I started watching this channel, no matter how or what I smoked pork ribs on, my results varied widely. The description of what rendered fat looks and feels like was the key for me - it unlocked the ability for me to cook ribs consistently every time.
Good vid! Spare ribs on my pellet smoker ill do 2/2.5-1-1 @225. Typically get a good red smoke ring, tender, but still get that great competition half circle bite. Will dry rub SPG then throw apple juice, cider, or beer for the wrap, then a Carolina vinegar style sauce to tack it up in the final hour.
The way I do ribs is break the connection between the meat and bone for better pullback, SPG, then I cook them until about 185F, coat them on smoked bacon grease and sear them over my firebox, then I wrap them for a couple hours until they are almost done, then unwrapped and if I'm going to glaze I glaze them for the last 30 minutes but they are good with or without glaze
I wish you would do "improving pellet smoking" videos. I have the Pitboss 1150 Pro and hardly get any smoke flavor or bark. I kinda regret going with a pellet smoker at this point.
When i make ribs, i do a variation on your 3-2-1 method. Lower temp for one, wrap with bacon fat, glaze a couple times with a high quality local bbq sauce up in Michigan, smoke it over maple though. No added sugar or anything like that with the standard