I tried this method and although they came out exactly as he explained, everyone in my house prefers the 3-2-1 method. You know, fall of the bone style. I am not trying to win an award, I am trying to win my family's taste buds.
I always see the online and competition guys saying you don't want your ribs to fall of the bone. Everywhere I have ever had ribs cooks them this way. Who decided this was the correct level of doneness? Everyone I personally know, or have had contact with regarding the subject, (Granted compared to the rib eating world this is a small sample.) prefers fall of the bone. I would love to see some kind of actual survey to see what the majority of people actually prefer.
@@dandemetro8006yeah, fairly recently it seems to be a competition thing that is spilling over to the backyard bbq “scene”. Those are two different worlds IMO. I like my ribs somewhere in between bite and fall of the bone. Long as the meat ain’t a mushy mess.
Really great tutorial, technique and production on this! I don’t mind going all the way up to 208-210 to maximize tenderness and find that if u let them rest until they drop down to 150 they will firm back enough to where they don’t fall apart and maintain some structural integrity. Cheers!
I did this yesterday and they came out amazing! I used hot honey in the wrap to give it a little kick. The meat had a ton of flavor and pulled completely off the bone with minimal effort. Much better consistency than the mushy 3-2-1 method.
First time cooking ribs today and followed your instructions! It turned out delicious! Thank you so very much. Looking forward to watching more of your videos.
Ok I have had a pit boss sportsman smoker for about a year I have always been afraid to do ribs in so many different ways. Well today was the day and OMG this way is simple and some of the best ribs I have ever made. Amazing
When I 3-2-1 ribs on trager i initially set traeger to smoke for the 3 that keeps the temp down a bit helps with not over cookong in the end i wrap mine with butter brown sugar and pineapple juice back on for 2 bump it up to 225 and honestly at the end i can get away with ony putting them back on for 30 mins instead of the whole hour to firm the rib back up all after wrap! All depends! Perfect every time
Haven't smoked ribs in a few years so I decided to brush up on my skills. Although I didn't learn anything that I already knew, I would like to give you props for a great all around video. I was quite surprised to see you only had 3.5k subs. Added ya. Good luck!
Thanks so much! So looking forward to doing this today. The 3-2-1 method always gave me bad results and I tried every trick in the book with temperature control, etc.
Nice! I have had Great success with 3-2-1 ribs. I like ribs that Fall-off-the-bone. But I really like your video, and your barbecue ribs look fantastic! I'll definitely give your method a try. Thanks for sharing!
Seems to depend on your smoker, but a lot of people get bad results with 321. I’ve seen all over TH-cam, Reddit, and a few other places a lot of people having trouble with 321 but there’s always one or two comments saying 321 turned out okay for them lol
Thank you for this . I to have that same small grill and it cooks completely different than those bigger units. I even upgraded the control panel to the Ortech controller. What P setting do you run?
The highest my P-setting goes is 5, meaning it will get more smoke, but less heat. If you're trying to grill on a higher heat and don't need the smoke as much, you can lower it back down to 0.
@@david.ledbetter I did some ribs yesterday using a veration of your method. They came out great. Had to switch between 180 and 225 a few times. The 95 degrees and very high humidity here in Chicago land probably wasn't helpful. Thanks
I wrap meat down personally, but that’s just me. Since the wrap in this recipe is mostly to baste the ribs in butter and sugar, I put them meat down so that the meaty side absorbs that flavor
There are as many methods of rib smoking as there are backyard chefs. To each his own. It's your backyard. But I feel there are some nonegoiables. First too many over think this process. It's just ribs. 2) The membrane MUST come off. It blocks season penetration and contributes nothing. It does not cook or render, and is a tough material that gets in the way when eating. 3) Hey wrap if it makes you happy, but it's totally needless step and added work. 3) Offset box is best smoke set up. Not that you can't make it work in a kettle or charcoal grill just a lot more work. Happy cooking!!!
Beef back ribs? Possibly. I actually haven’t cooked them before. If you’re talking about the huge, dinosaur bone beef ribs then no. Those are essentially brisket on the bone so you would cook them for a lot longer and with different methods
I've been a Traeger+ user for quite a while but recently made the switch to Asmoke. Best decision ever! The control I have over the temperature is simply unparalleled. With dual sensors and a new PID algorithm, the temperature control is always within 5°F. I'm also loving the portability of the Asmoke grill, which has made my camping and road trips so much more delicious. The wireless feature powered by a rechargeable battery is simply genius! I can grill anywhere without having to worry about power sources. The Asmoke grill has truly elevated my grilling experience and it's safe to say, I'm not going back to Traeger. #Asmoke.
321 method is absolutely horrible. 250 degrees for 2 hours , internal temp should be about 165. Wrap in foil for 30 min , internal will be about 180, coat with sauce uncovered for another 20-30 min. Final internal temp should be 190-195. Let rest for 20-30 min. Perfect every time. No need to smoke ribs more than 3 hours.
I tried 3-2-1 ribs once……..JUST ONCE. They were the driest, toughest ribs I ever smoked. I’ve learned that cooking for temperature rather than time produces a more tender and juicy rib. Usually between 3-4 hours. Not 2 racks of ribs are identical. Each rack has its own degrees of fat content, meat density and connective tissue. Trying a cookie cutter formula may work once in a while but isn’t it consistency in tenderness, moisture and bite what we are really striving for?
After watching many vids, this looks great. I'm using an inexpensive Chargriller Pro Deluxe ($179) and Flame Boss 500 ($400) for precise temp control usually within 1-2 degrees. I will be winging this method for a party of 6 tomorrow with 3 racks, aieeeeee!
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer. The precise temperature control and the variety in wood pellet flavors have taken my smoked ribs to the next level. The convenience of the digital controller and automated pellet feeding have made smoking ribs easier and more efficient than ever. Also, the portability and battery life of Asmoke allows me to take my grilling adventures on the road, which was a limitation with Qstoves+. The Asmoke Essential has truly revolutionized my grilling experience and I can't wait to explore more of its potential. Oh, and did I mention the smoky flavor? It's unmatched! #Asmoke.
Loved the video, but all of the "Texas Crutch" methods use the smoker to maintain heat after they are wrapped. Why not just wrap them and stick then in the oven? Seems like a waste of pellets. Plus, the ribbies in the oven make the house smell amazing!😉
Having used different types of grills including Traeger+, I must say, my switch to Asmoke was definitely worth it. I find the precise temperature control of Asmoke astonishing. The dual sensors and the new PID algorithm ensure that temperature stays within 5°F, giving me perfect smoked ribs every time. The portability of Asmoke is another feature I love. It's lightweight, battery-powered, and perfect for outings. The ASCA™ technology makes cleaning a breeze and the remote temperature adjustment and food temperature monitoring via the app is a game changer. Above all, the flavor of the food is simply incredible thanks to the variety of wood pellet flavors available. Asmoke has indeed changed my grilling experience for the better. #Asmoke
desired texture is subjective. most people i know want fall off the bone "mushy" style vs bite off the bone. So i'd say just cook to preference. If it's 3-2-1 then do that. If it's not, then dont
Man, I have enjoyed a 1-1-30 method, and have had great results with food a whole lot quicker. 325 Smoked wood with brickets Wrap the ribs in foil on that 2nd hour. Done! I have had ribs 12 hrs smoked. 5 hours, etc. The 1-1-30 literally had tasted the exact same, and didn’t just slide off from grabbing it. Anyhow, happy smokin everyone. To each their own. 😎
3 hours at 250-275 in oven upside down in glass pan with butter and vinegar. Season with salt, pepper & garlic. Finish on grill 10-15 minutes. Sauce if desired.
When the listed ingredients are Salt and Sugar, you don't want that. Make your own rubs. You can get ideas from the labels, but leave out the salt and the sugar. You can thank me later.
Do NOT listen to any of these guys regarding time if you are lucky enough to own a Ninja Pro Connect. Time is directly related to the interior size of your smoker. In a Ninja Pro Connect, at 225, a slab of St Louis ribs are fully smoked and ready to wrap at 165 internal in 1/12 hours. 1/2 hour more wrapped in foil will give you an internal temp of 208. Ready to rock.
"Fall of the bone" is the mark that tell if you succeeded your ribs or not. Anything else, color, looks, smoke ring are secondary. If you're unable to chew the meat from the bone without wrestling it, or if you need a knife to cut your meat from the ribs, you failed your ribs.
I worked as a pit boss and this is absolutely not true. St. Louis ribs are not meant to "fall off the bone." Every day our ribs were the first to sellout.
Everyone likes a pork butt to be as soft as possible. So why is it a fault to cook rib meat the same way? I don't use all that butter. Competition ribs are too rich and soaked in butter. Not an everyday eating rib for me.
Fall off the bone will impress your neighbors. It's not preferred by competition guys though. Just saying. I'll do fall off the bone if I'm making a big McRib sammich otherwise I go for that pull from the bite.
I've done this method twice.. It is by far the best way to do ribs
I know I can get the same results with a shorter cook but 3-2-1 method allows me to pound beers in the garage longer. It's my pleasure.
Hahaha, I'm with you bro
Hell yeah!
You’re blowing my cover!!
Amen!
Can’t argue with this man’s logic
I tried this method and although they came out exactly as he explained, everyone in my house prefers the 3-2-1 method. You know, fall of the bone style. I am not trying to win an award, I am trying to win my family's taste buds.
The best recipe is your favorite recipe. If 3-2-1 is working for your family then keep it going!
Same. Ole lady hates them if they aren't fall off the bone
I always see the online and competition guys saying you don't want your ribs to fall of the bone. Everywhere I have ever had ribs cooks them this way. Who decided this was the correct level of doneness? Everyone I personally know, or have had contact with regarding the subject, (Granted compared to the rib eating world this is a small sample.) prefers fall of the bone. I would love to see some kind of actual survey to see what the majority of people actually prefer.
@@dandemetro8006yeah, fairly recently it seems to be a competition thing that is spilling over to the backyard bbq “scene”. Those are two different worlds IMO.
I like my ribs somewhere in between bite and fall of the bone. Long as the meat ain’t a mushy mess.
Yea I like the fall off the bone also, why would anyone want the meat sticking to the bones so you have to gnaw at them?
Really great tutorial, technique and production on this! I don’t mind going all the way up to 208-210 to maximize tenderness and find that if u let them rest until they drop down to 150 they will firm back enough to where they don’t fall apart and maintain some structural integrity. Cheers!
I did this yesterday and they came out amazing! I used hot honey in the wrap to give it a little kick. The meat had a ton of flavor and pulled completely off the bone with minimal effort. Much better consistency than the mushy 3-2-1 method.
GREAT video! Straightforward - very informative - no wasted content. THANK YOU!!
Nice guide. Thanks! Attempting my first try right now. lol
First time cooking ribs today and followed your instructions! It turned out delicious! Thank you so very much. Looking forward to watching more of your videos.
Tried it. Loved it. If I want fall off the bone type meat I’ll cook a shoulder roast and do pulled pork.
Ok I have had a pit boss sportsman smoker for about a year I have always been afraid to do ribs in so many different ways. Well today was the day and OMG this way is simple and some of the best ribs I have ever made. Amazing
I immensely enjoy fall-off-the-bone ribs.
When I 3-2-1 ribs on trager i initially set traeger to smoke for the 3 that keeps the temp down a bit helps with not over cookong in the end i wrap mine with butter brown sugar and pineapple juice back on for 2 bump it up to 225 and honestly at the end i can get away with ony putting them back on for 30 mins instead of the whole hour to firm the rib back up all after wrap! All depends! Perfect every time
I like to finish mine on the grill and sear them. It caramelizes the rub and makes a nice bark !!
More great info in this video than in most 30min ones, thank you David
Haven't smoked ribs in a few years so I decided to brush up on my skills. Although I didn't learn anything that I already knew, I would like to give you props for a great all around video. I was quite surprised to see you only had 3.5k subs. Added ya. Good luck!
Bro…. 2k subscribers and the video quality is just…..monumental. Wow. Subscribed. Keep it up brothet
Thanks so much! So looking forward to doing this today. The 3-2-1 method always gave me bad results and I tried every trick in the book with temperature control, etc.
Like your content simple fast and to the point
Great video, thanks
Chill and quick vid man 10/10, going to try this on my first rack sometime this weekend
Nice! I have had Great success with 3-2-1 ribs. I like ribs that Fall-off-the-bone. But I really like your video, and your barbecue ribs look fantastic! I'll definitely give your method a try. Thanks for sharing!
Great vid! Better than the crappy 1 min traeger 321 vid. Lol. Thanks!
I use 321 all the time and it comes out perfectly every time. Plenty of bite, never dry.
Seems to depend on your smoker, but a lot of people get bad results with 321. I’ve seen all over TH-cam, Reddit, and a few other places a lot of people having trouble with 321 but there’s always one or two comments saying 321 turned out okay for them lol
321 works great for me also. My 1 is 20 minutes. Traeger at 225 the whole time.
I’m doing them again today, I use brown sugar when you wrap them along with butter and honey! Try that , it’s great!
Thank you for this . I to have that same small grill and it cooks completely different than those bigger units. I even upgraded the control panel to the Ortech controller. What P setting do you run?
The highest my P-setting goes is 5, meaning it will get more smoke, but less heat. If you're trying to grill on a higher heat and don't need the smoke as much, you can lower it back down to 0.
@@david.ledbetter I did some ribs yesterday using a veration of your method. They came out great. Had to switch between 180 and 225 a few times. The 95 degrees and very high humidity here in Chicago land probably wasn't helpful. Thanks
How in the goddamn hell have I spent 40 years on this stupid planet and have never thought of turning the ribs upside down when cutting?
😂😂
Great video! Just finished smoking a rack following this. How long do you want to let them rest for this method?
30 minutes should be good! If you have them in a cooler wrapped in the foil you can do longer which never hurts
I love fall off the bone ribs where you can just pull the bone out clean
Faaacts
tossing out that extra butter and honey in the foil is a sin
Great video going to try this method 👍
so cool
Quick question. After I wrap them in foil do I place them back on grill meat side up or down? Thank you!
It's up to you, but I put them back on meat side down so that the meat is what's basting in the butter and sugar. Just wrap tight so it doesn't spill!
@@david.ledbetter thanks brother! I appreciate your time and advice. Going to try my first rack today.
When you return the wrapped ribs to the grill, do you place them meat side up or down?
I wrap meat down personally, but that’s just me. Since the wrap in this recipe is mostly to baste the ribs in butter and sugar, I put them meat down so that the meaty side absorbs that flavor
There are as many methods of rib smoking as there are backyard chefs. To each his own. It's your backyard. But I feel there are some nonegoiables. First too many over think this process. It's just ribs. 2) The membrane MUST come off. It blocks season penetration and contributes nothing. It does not cook or render, and is a tough material that gets in the way when eating. 3) Hey wrap if it makes you happy, but it's totally needless step and added work. 3) Offset box is best smoke set up. Not that you can't make it work in a kettle or charcoal grill just a lot more work. Happy cooking!!!
When are you gonna ship some meat over to us? 🤔😂 these look amazing!
Did these last night, three words: de lic ous! Thank you!
❤️
Look great, trying it today!!
Will this method work for beef ribs?
Beef back ribs? Possibly. I actually haven’t cooked them before. If you’re talking about the huge, dinosaur bone beef ribs then no. Those are essentially brisket on the bone so you would cook them for a lot longer and with different methods
@@david.ledbetter I tried with beef back ribs.. Not the best lol
Now we know 😅
Eye of the beholder
Who said I don't want slide off the bone ribs? I want them to melt!
Exactly how i do my ribs. Almost as if you seen me do it lol. And for that... SUBSCRIBED
I've been a Traeger+ user for quite a while but recently made the switch to Asmoke. Best decision ever! The control I have over the temperature is simply unparalleled. With dual sensors and a new PID algorithm, the temperature control is always within 5°F. I'm also loving the portability of the Asmoke grill, which has made my camping and road trips so much more delicious. The wireless feature powered by a rechargeable battery is simply genius! I can grill anywhere without having to worry about power sources. The Asmoke grill has truly elevated my grilling experience and it's safe to say, I'm not going back to Traeger. #Asmoke.
I've used the 3-2-1 method 100s of times with bite off the bone ribs. There is nothing wrong with it.
321 method is absolutely horrible. 250 degrees for 2 hours , internal temp should be about 165. Wrap in foil for 30 min , internal will be about 180, coat with sauce uncovered for another 20-30 min. Final internal temp should be 190-195. Let rest for 20-30 min. Perfect every time. No need to smoke ribs more than 3 hours.
Literally the best way to smoke ribs hands down! Thanks for the information
I’m going to try your method. Looks quick and simple
Just tried it. Amazing!
@@irishbigdan38 yeah. Much better than 3-2-1.
I tried 3-2-1 ribs once……..JUST ONCE. They were the driest, toughest ribs I ever smoked. I’ve learned that cooking for temperature rather than time produces a more tender and juicy rib. Usually between 3-4 hours. Not 2 racks of ribs are identical. Each rack has its own degrees of fat content, meat density and connective tissue. Trying a cookie cutter formula may work once in a while but isn’t it consistency in tenderness, moisture and bite what we are really striving for?
After watching many vids, this looks great. I'm using an inexpensive Chargriller Pro Deluxe ($179) and Flame Boss 500 ($400) for precise temp control usually within 1-2 degrees. I will be winging this method for a party of 6 tomorrow with 3 racks, aieeeeee!
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer. The precise temperature control and the variety in wood pellet flavors have taken my smoked ribs to the next level. The convenience of the digital controller and automated pellet feeding have made smoking ribs easier and more efficient than ever. Also, the portability and battery life of Asmoke allows me to take my grilling adventures on the road, which was a limitation with Qstoves+. The Asmoke Essential has truly revolutionized my grilling experience and I can't wait to explore more of its potential. Oh, and did I mention the smoky flavor? It's unmatched! #Asmoke.
How much charcoal u used for 4 hours?
Traeger is a pellet grill. On my BGE I fill the bottom with FOGO lump and it will run 6 plus hours
I love slide off the bone ribs though.
Loved the video, but all of the "Texas Crutch" methods use the smoker to maintain heat after they are wrapped. Why not just wrap them and stick then in the oven? Seems like a waste of pellets. Plus, the ribbies in the oven make the house smell amazing!😉
This is a great point! I’ve finished ribs in the oven many times 😎
I'm about 1.5hrs into the cook..
I'm going TO THE TEE on this gent's process.. I will update ...
Cook to the right temp! What worked for me, may cook a little differently on your smoker/with your particular rack of ribs.
❤❤❤
St Louis ribs are considered side ribs vs baby back ribs?
Having used different types of grills including Traeger+, I must say, my switch to Asmoke was definitely worth it. I find the precise temperature control of Asmoke astonishing. The dual sensors and the new PID algorithm ensure that temperature stays within 5°F, giving me perfect smoked ribs every time. The portability of Asmoke is another feature I love. It's lightweight, battery-powered, and perfect for outings. The ASCA™ technology makes cleaning a breeze and the remote temperature adjustment and food temperature monitoring via the app is a game changer. Above all, the flavor of the food is simply incredible thanks to the variety of wood pellet flavors available. Asmoke has indeed changed my grilling experience for the better. #Asmoke
321 method is good, it just never is when I do it. Understandable because I suck at math. All those numbers intimate me thus translating into my food.
I use the 3-2-1 method and it works for me just fine. This method is not better it just another way to cook ribs.
desired texture is subjective. most people i know want fall off the bone "mushy" style vs bite off the bone. So i'd say just cook to preference. If it's 3-2-1 then do that. If it's not, then dont
Man I agree with you I even have another idea where you utilize two types of grills to complete your ribs
Why foil instead of paper? The only thing I put tin foil on is a butt if I’m smoking pulled pork.
What I actually want is fall off the bone so good to know I can skip this.
So 225f the entire time, correct?!
i like fall off the bone
Man, I have enjoyed a
1-1-30 method, and have had great results with food a whole lot quicker.
325
Smoked wood with brickets
Wrap the ribs in foil on that 2nd hour.
Done!
I have had ribs 12 hrs smoked.
5 hours, etc.
The 1-1-30 literally had tasted the exact same, and didn’t just slide off from grabbing it.
Anyhow, happy smokin everyone. To each their own. 😎
321 isn't my favorite, totally agree they tend to be too mushy
I chased 3-2-1 for multiple racks of ribs and wondered what I was doing wrong. Answer - NOTHING. 3-2-1 is a rib abomination. Mushy mushy mushy.
The 321 ribs would be fine if you would like to make rib sandwiches
Good point!
I used the DanOs Chipotle with a BBQ and honey binder
3 hours at 250-275 in oven upside down in glass pan with butter and vinegar. Season with salt, pepper & garlic. Finish on grill 10-15 minutes. Sauce if desired.
When the listed ingredients are Salt and Sugar, you don't want that. Make your own rubs. You can get ideas from the labels, but leave out the salt and the sugar. You can thank me later.
Remember to not use salt
Do NOT listen to any of these guys regarding time if you are lucky enough to own a Ninja Pro Connect. Time is directly related to the interior size of your smoker. In a Ninja Pro Connect, at 225, a slab of St Louis ribs are fully smoked and ready to wrap at 165 internal in 1/12 hours. 1/2 hour more wrapped in foil will give you an internal temp of 208. Ready to rock.
If you can't cook good ribs on a traeger pellet grill then there's a problem.
"Fall of the bone" is the mark that tell if you succeeded your ribs or not. Anything else, color, looks, smoke ring are secondary. If you're unable to chew the meat from the bone without wrestling it, or if you need a knife to cut your meat from the ribs, you failed your ribs.
Agreed, i love my ribs literally falling off the bone. Delicious!
Absolutely wrong. It's about the flavor and the bite. If the ribs are falling off the bone, then you've cooked them too long.
@@jasonknotts5001 bruhh it's about how YOU like the food. Not some other guys opinion.
@@zpbeats3938 have you ever gone to a competition rib cook? Literally none of the competitors ribs are "fall off the bone". They all have a "bite".
I worked as a pit boss and this is absolutely not true. St. Louis ribs are not meant to "fall off the bone." Every day our ribs were the first to sellout.
Everyone likes a pork butt to be as soft as possible. So why is it a fault to cook rib meat the same way?
I don't use all that butter. Competition ribs are too rich and soaked in butter. Not an everyday eating rib for me.
Walker William Hall Angela Thomas Lisa
As soon as I saw pellets I can't
Wise up why would you not want fall off the bone probly you don t know how without ruining them
Fall off the bone will impress your neighbors. It's not preferred by competition guys though. Just saying. I'll do fall off the bone if I'm making a big McRib sammich otherwise I go for that pull from the bite.
Not everyone likes fall off the bone ribs. I am one of those people so no need to tell someone to Wise up!
@@blcook6234 Well, you're in the minority. EVERYONE I know prefers fall off the bone. Get a clue.
men if u bbq and dont like fall off the bones men i dont think your bbq good and dont know how too
bro this dude literally just talked about ribs and did not give any firm directions
Not a god video
True, it’s a rib smoking video.
Maybe tell what kind of meat your doing??
I hear ya with wanting to see that bite mark but I DO wanna make fall off the bone ribs and I’m having difficulties on a good method!?
Just wrap them in foil
I agree. I'm going to have to try this method to see what I prefer. I know I do Not prefer ribs to be overcooked!
I have to say 321 are way better than your method. Thanks for trying though