I use honey with the brown sugar on mine and place it on the meat side. Instead of apple juice I have used whiskey (less than the amount of apple juice used in the video) the last two times and they turned out AWESOME. My wife has made it clear apple juice is no longer to be used.
Great video! I was skeptical about the 3-2-1 method until I followed your steps on my Kamodo Joe. Love 'em. Showed my dad your method and this is only way he does his ribs on Joe also. I think I will go to the store for ribs now, I am salivating for 321 ribs. Thank you for sharing!
Question: After your 3 hour smoke and after wrapping, why not save fuel, power down the smoker and finish it in the oven at 225? After all, you don't need any more smoke. Even the last hour with BBQ sauce, the oven seems fine
Thank you! You won a subscriber with this one. I followed your recipe exactly--the only difference is I have a Weber 22 inch, and did mine with two charcoal buckets on each side, along with a drip pan in the middle. It held to 250 to 300 degrees just fine for 5 hours--I was having issue with maintaining the lower temp you suggested, but it worked out. Those ribs were perfection!!
I’m a Weber guy as well and love to smoke with old fashion coals. I’m seriously thinking about getting a pellet smoker just for the convenience and more even temp control. I guess it’s the lazy way but I’m going into my 40’s next year and maybe I need to simplify my life a little 😂 do you have a pellet smoker?
Awesome vid, I’m doing these today with a smoke box using apple wood chunks. Sometimes I wish I had the digital smoker but it is fun to be outside to keep a close eye on temp. I usually do the 225 first 3 hrs so I am trying to go lower this time around to give it your temp. Greetings and thank you from Illinois!
My stupid trager giving me issues today doing this. Wont stay at 225 wants to go to 325 or 335 lol. Its 50 degrees outside. Tried to set the p settings and no help lol.
So glad I stumbled across your video. After watching this I attempted first time baby back on my Traeger and followed your grilling steps. 3-2-1 was magic! My ribs came out so juicy and tender, was a big hit for all my guests!!! Thank you!!!
after watching this I realized what I did wrong with my 321 ribs on the fourth. I smoked @ 250 the entire time. So the ribs were actually cooking before they really even absorbed the smoke. thanks for the advice
Hey Grill Hey...I bought the sweet rub and the bbq sauce Apple and Jalapeno, enjoyed making my St. Louis ribs with your products, they turned out GREAT. I am an old 3-2-1 method user, and have my own rubs, and make my own sauces, but it was nice to use your products and would again!
My wife and I just finished dinner. Cooked the ribs the way shown in this video for the first time ever. Amazing taste, and they just fell off the bone. Thanks for the great video. I ate too much, time for a nap.
Tried this method and by hour 6 the ribs had still not reached 160 degrees. I had to crank up the heat to 280 to get it going and still only reached 180 before I had to pull them cause family was starving. Any thoughts on what could have gone wrong?
I made these Sunday for my extended family and they loved them so much I'm making them again today because there were no leftovers! Thank you for ALL of your recipes, they've really helped me learn how to use my smoker the past few years.
Hi, I tried this with my Weber kettle at 250 degrees F and will change it to 3-1-1 because 2 hours in foil made them SUPER tender and basically fell completely off the bone. Did nto use any moisture additives....just wrapped them tight anb put them back on the Weber. Maybe the baby backs I had were really moist so next time I will try 3-1-1 or some variant of that in foil. Beats dry ribs though.
Everyone removes the membrane aka silver skin, I leave it on I like the pop sound after it's cooked. I am that guy that doesn't like his pork ribs dripping with sauce or fall of the bone, I like em tacky and with a lil fight (while I have teeth)
I tried following your video and I have a Smokepro DLX. I wasn't sure what smoke setting to use so I went with 180 at smoke setting 8 for the first 3 hours. Then I increased to 225 and foil wrapped in a boat with butter, brown sugar, and apple juice and went 2 more hours. Then pulled from the foil and brushed on sauce and left in 1 hour unwrapped. They didn't come out tender. I must have done something wrong. I wrapped and put back on for another hour, but it didn't help. Any tips or suggestions on what to do next time? I didn't quite understand what smoke setting you used? Maybe that was it?
I'm doing this recipe again, and the first time was the very best ribs I've EVER tasted! Currently still in phase 1 for my second go and I'm expecting to die and go to heaven again.
I tried to get a Camp Chef Woodwind WiFi in Canada based on your recommendation. Not available yet. Hoping they will be here for the summer season. 3 2 1 Ribs will be my first test :>)
@@Heygrillhey 2 1/2 years later, but yesterday I managed to get a secondhand Broil King vertical smoker, used 4 times for $370 delivered. I will be trying these ribs again very soon. The last time I did them on a gas grill.
I follow this recipe exactly. Unfortunately the internal temperature of the ribs after 6 hours was only 130 degrees and the meat failed the bend test. The only thing I can think of that may have gone wrong is when I wrapped them for the 2 hours, they weren’t wrapped air tight. Any thoughts or suggestions?
The weather was great last evening here at Dallas - a perfect time for smoking the ribs on a Weber charcoal grill. Followed the instructions from the video to the T. the ribs were excellent. Ps: we added some paprika to the initial seasoning on the meat, bringing a sweet and peppery taste to the ribs. The kind we like... thank you for posting the video with a smile. it took the stress away from our experiment.
Great instructions, even with the different temperatures. I made smoked ribs for the very first time today following this recipe with some small changes with the apple juice. Overall this was the best video for the 321 method
Awesome video! I’m new to smoking ribs. I’ve watched a ton of TH-cam videos and this, by far, is the best. I’ll be trying this recipes on my Weber Kettle. Thank you so much!
I haven't tried brown sugar and butter as a Mop Sauce, I need to give that a shot! I made a liquid mop sauce in my video with apple juice and a few other mixtures.
Made these yesterday, exactly as the directions said. The flavor was outstanding, but they were tough. They never pulled back from the bone. I'll have to try either higher temp initially or a longer cook.
Doing a Keto version using a sugar-free rub, Swerve brown sugar sub with apple cider vinegar, and Sweet Baby Ray's no sugar added BBQ sauce. Ill let you know how they turn out
I use this method all the time and it works great. If you want to save on charcoal or wood, you can also put them in the oven after you wrap them, and then finish them on the grill for the last 1/2 hour.
Ok that's what i was doing wrong! I was doing the 3-hour smoke at 225 as well and when they were finished, they were falling apart, i couldn't even pick them up. Also, i wasn't putting them bone up in the foil and they kept poking holes and my apple juice would fall out! Thanks Susie for sharing, great video!
It sounds like they were over-braised. That's in the 2 part of the 321. There are a couple of solutions. I find that putting them meat side down makes the juices run into the meat and "boils" it, leaving you with ribs that are falling apart. My solution is to put them bone side down. Sounds like you might have already been doing this. The other solution, is to make it a 3-1-1 method. Yep, this is a thing. Less time braising. You might want to go easier on the apple juice. Remember, we don't want to boil them. Lastly, keep an eye on your temperatures. You might be able to go higher at the end. Some folks finish last 20 minutes over a hot grill. Don't change too many variables. Find what works for you and you'll get a repeatable process.
Looks awesome! What is your take on "competition cook" doneness where they are not actually falling off the bone like they did here? Where they come off the bone in a clean bite but the meat does not actually fall off without being pulled of.
Great easy recipe with excellent results. I cooked two racks of pork ribs, one with a all purpose rub and one with a coffee rub. when I put it up for a vote my family chose coffee rub hand s down as there favorite. thanks for all the great recipes.
1. Sounded like a bear at the end!! 2. Can a person make like a Chinese style smoked rib or meat?? Cheers from the most awesome part of the great state of Arkansas!!!
Here it is 8-13-23, I'm making these again for my pre-birthday birthday dinner! This is a foolproof recipe, you just can't fail! The time. The temperature, everything is perfect! I don't mess with a thermometer, just follow the 180°, 225°, 3-2-1 Bingo! Presto! Voila! Perfect fall-off-the-bone ribs! Thanks Hey Grill Hey! I did use a mustard binder and, as i am making 2 racks, I put a different type of rub on each rack. Man! I wish I could share! But trust Hey Grill Hey! This recipe is a Winner! Winner! Winner! Happy birthday to moi! 🎉 🎂 🍺 🍖 🥓 🥩 Thanks Hey Grill Hey!
Thank you so much you made my day and answered all my questions i wanted to know on cooking ribs and cant wait to try the 3 2 1 method on a charcoal grill. Your awesome.
Love your recipes!!! Love your blog and website and videos too! However, with experimenting with my relatively new pellet smoker, this recipe doesn't work. This should be a lesson that you must learn to understand your smoker and how temps work and such. My schedule is more like 4 or 4.5 to 2.5 to 1......err, let's call it 4.5/2.5/1. On My GMG smoker, when I tried the 3/2/1 schedule, it still came out too chewy. My revised schedule came out perfect with meat coming off the bone but not "falling" off the bone and not moist.
Ok, 1st time smoker here. Tried this method after watching this video. Absolutely amazing! This will definitely be my go to technique for ribs here on out
I found this channel 3.5 years ago when I first bought my smoker, have religiously used this recipe ever since, I still watch it every time I make ribs just to make sure I'm not screwing it up lol, Ive eliminated the brown sugar, amazing recipe, thank you ❤❤
One rack for three people? What are the other two gonna eat? 😜
😂😂😂😂😂😂
I was thinking the same thing!!
My thoughts exactly.
Didn't she say 1crack for every three people?
My thoughts exactly.
💀💀💀💀
I use honey with the brown sugar on mine and place it on the meat side. Instead of apple juice I have used whiskey (less than the amount of apple juice used in the video) the last two times and they turned out AWESOME. My wife has made it clear apple juice is no longer to be used.
This is the type of women I want in my life.
I made these for my husband, he said they were THE BEST rib's he's ever had!
And he's kinda picky when it comes to BBQ.
I cook my ribs with apple wood, I also use the 321 method.
Great video! I was skeptical about the 3-2-1 method until I followed your steps on my Kamodo Joe. Love 'em. Showed my dad your method and this is only way he does his ribs on Joe also. I think I will go to the store for ribs now, I am salivating for 321 ribs. Thank you for sharing!
Todd shows up all creepy at the end....lol
Todd just wants him some ribs!
Question: After your 3 hour smoke and after wrapping, why not save fuel, power down the smoker and finish it in the oven at 225? After all, you don't need any more smoke. Even the last hour with BBQ sauce, the oven seems fine
Yep. You can totally do that if you want. I finish on the smoker because it's already heated up and ready to go.
Your 3 2 1 ribs are perfect every time. I add honey as well on step 2. Delicious!!! Thank you for sharing all of your recipies
Making these this weekend. I've never done ribs before. Wish me luck!
How'd they come out? I'm doing the same right now
Thank you! You won a subscriber with this one. I followed your recipe exactly--the only difference is I have a Weber 22 inch, and did mine with two charcoal buckets on each side, along with a drip pan in the middle. It held to 250 to 300 degrees just fine for 5 hours--I was having issue with maintaining the lower temp you suggested, but it worked out. Those ribs were perfection!!
I’m a Weber guy as well and love to smoke with old fashion coals. I’m seriously thinking about getting a pellet smoker just for the convenience and more even temp control. I guess it’s the lazy way but I’m going into my 40’s next year and maybe I need to simplify my life a little 😂 do you have a pellet smoker?
Awesome vid, I’m doing these today with a smoke box using apple wood chunks. Sometimes I wish I had the digital smoker but it is fun to be outside to keep a close eye on temp. I usually do the 225 first 3 hrs so I am trying to go lower this time around to give it your temp. Greetings and thank you from Illinois!
My stupid trager giving me issues today doing this. Wont stay at 225 wants to go to 325 or 335 lol. Its 50 degrees outside. Tried to set the p settings and no help lol.
Can’t go wrong with the classic 321. These look amazing
the bite at 7:04 pulled all the meat, seems just a tad overcooked
So glad I stumbled across your video. After watching this I attempted first time baby back on my Traeger and followed your grilling steps. 3-2-1 was magic! My ribs came out so juicy and tender, was a big hit for all my guests!!! Thank you!!!
Thank you again Susie. You truly are an inspiration to me and my smoker!! My family loves your recipes.
I’ve done these ribs a few times now and every time they’re perfect.
I made some great ribs following your temps and time...these are crowd pleasing style, not competition.
great video. concise and to the point. keep up the great work !
Thank you so much!
after watching this I realized what I did wrong with my 321 ribs on the fourth. I smoked @ 250 the entire time. So the ribs were actually cooking before they really even absorbed the smoke. thanks for the advice
Hey Grill Hey...I bought the sweet rub and the bbq sauce Apple and Jalapeno, enjoyed making my St. Louis ribs with your products, they turned out GREAT. I am an old 3-2-1 method user, and have my own rubs, and make my own sauces, but it was nice to use your products and would again!
Thank you again Susie. You truly are an inspiration to me and my smoker!! My family loves your recipes.
Heck yeah!
My family loves you. These were the best ribs’ I ever made because of you. Thank you 🙏 soo much!
Nice job. Looks delicious. Can’t wait to try your recipe, this 4th of July weekend 2021. Thanks for the idea!👍
My wife and I just finished dinner. Cooked the ribs the way shown in this video for the first time ever.
Amazing taste, and they just fell off the bone.
Thanks for the great video. I ate too much, time for a nap.
Tried this method and by hour 6 the ribs had still not reached 160 degrees. I had to crank up the heat to 280 to get it going and still only reached 180 before I had to pull them cause family was starving. Any thoughts on what could have gone wrong?
I made these Sunday for my extended family and they loved them so much I'm making them again today because there were no leftovers! Thank you for ALL of your recipes, they've really helped me learn how to use my smoker the past few years.
Hi, I tried this with my Weber kettle at 250 degrees F and will change it to 3-1-1 because 2 hours in foil made them SUPER tender and basically fell completely off the bone. Did nto use any moisture additives....just wrapped them tight anb put them back on the Weber. Maybe the baby backs I had were really moist so next time I will try 3-1-1 or some variant of that in foil. Beats dry ribs though.
Well, ok, now I’m getting family members asking for me to make these again, so here I go with your recipe again! I can’t thank you enough!
I have been using the 321 method for some time, but never used butter and brown sugar in the wrap stage. Thanks for the tip.
Your way was the best by far. 180 to 200 for the first 3 hours is key. Most say 250 275 great job 👍
i prefer to lay the brown sugar and butter on the wrap first then lay meat side down on top way better
Every man's dream, is a wife who smells like a smoker. Lucky guy!!
Everyone removes the membrane aka silver skin, I leave it on I like the pop sound after it's cooked. I am that guy that doesn't like his pork ribs dripping with sauce or fall of the bone, I like em tacky and with a lil fight (while I have teeth)
I tried following your video and I have a Smokepro DLX. I wasn't sure what smoke setting to use so I went with 180 at smoke setting 8 for the first 3 hours. Then I increased to 225 and foil wrapped in a boat with butter, brown sugar, and apple juice and went 2 more hours. Then pulled from the foil and brushed on sauce and left in 1 hour unwrapped. They didn't come out tender. I must have done something wrong. I wrapped and put back on for another hour, but it didn't help. Any tips or suggestions on what to do next time? I didn't quite understand what smoke setting you used? Maybe that was it?
Just bought a smoker and I'm off to get some ribs now. I can't wait to try this for tomorrow.
I'm doing this recipe again, and the first time was the very best ribs I've EVER tasted! Currently still in phase 1 for my second go and I'm expecting to die and go to heaven again.
I tried to get a Camp Chef Woodwind WiFi in Canada based on your recommendation. Not available yet. Hoping they will be here for the summer season. 3 2 1 Ribs will be my first test :>)
Hopefully soon!
@@Heygrillhey 2 1/2 years later, but yesterday I managed to get a secondhand Broil King vertical smoker, used 4 times for $370 delivered. I will be trying these ribs again very soon. The last time I did them on a gas grill.
Should put your smoked baked bean recipe/video in the description, it makes an excellent companion to these ribs!
I follow this recipe exactly. Unfortunately the internal temperature of the ribs after 6 hours was only 130 degrees and the meat failed the bend test. The only thing I can think of that may have gone wrong is when I wrapped them for the 2 hours, they weren’t wrapped air tight. Any thoughts or suggestions?
How hot was your smoker? It sounds like it wasn't nearly as hot as you thought.
Thank you! I made these tonight on my pellet smoker and it was the best thing I have made so far. Tasty, tender, and fall off the bone delicious!
Hey, thanks for taking the time to show us this method! They look incredible! I will be trying this tomorrow for my family.
I use this method but never with the brown sugar and butter. Will definately try next time
Just did these, subber apple cider instead of juice. Best Ribs I made yet. Thanks for the assist!
Hands down the best ribs I’ve ever made with this recipe.
The weather was great last evening here at Dallas - a perfect time for smoking the ribs on a Weber charcoal grill. Followed the instructions from the video to the T. the ribs were excellent. Ps: we added some paprika to the initial seasoning on the meat, bringing a sweet and peppery taste to the ribs. The kind we like... thank you for posting the video with a smile. it took the stress away from our experiment.
If I was your partner I would weight 600 lbs! ❤️
Great instructions, even with the different temperatures. I made smoked ribs for the very first time today following this recipe with some small changes with the apple juice. Overall this was the best video for the 321 method
I agree man, this is tight up there with Malcolm's
Awesome video! I’m new to smoking ribs. I’ve watched a ton of TH-cam videos and this, by far, is the best. I’ll be trying this recipes on my Weber Kettle. Thank you so much!
Hi..I just wanted to say thanks. You have truly help me step up my game on the smoker. And the sweet rub is my go to from now on. 👍
Ok followed instructions to a T. Did 3 2 1 in my smoker but the turkey still didnt look like yours in the end
Absolutely one of the best videos out there on Smokin Ribs. Great information and to the point.
Ribs were perfect, just like I like them. I used to wrap them first at high temps then just finish at low temp unwrapped but I like this method.
Love the video.....prefer no wrap, too many people rely on this method and foil, once you don’t wrap you won’t go back.
They look great I like how you explain how to do things straight to the point and simple way to go ..
Back side of a small spoon works better to remove membrane
I've tried just about every suggestion I've ever heard and the easiest way for me is still just using my fingers.
I haven't tried brown sugar and butter as a Mop Sauce, I need to give that a shot! I made a liquid mop sauce in my video with apple juice and a few other mixtures.
Women, get you a man that looks at you like Todd looks at Susie. Men, get you a woman that looks at you like Susie looks at those ribs.
Great video! I watch the whole thing! Made it quick and simple! Thank you!
My ribs came out great and my dogs went crazy over the bones!
I watched the video just to see the guy who married this beautiful woman
Great video with nice production quality and no excessive fluff. Thank you!
Trying this right now for New Year’s Eve dinner can’t wait till they are done!!!
I do mine almost the exact same way and you can't lose with this method. Makes me hungry for them now!
Always excellent. I’ve made these many times and they never disappoint. Thanks,
I love Todd’s appearance at the end of every cook. Perfect timing and the excellent “Whatjah got”. Awesome
Seem like alot of flavor...dry rub braised with butter, sugar, apple juice and bbq sauce grilled.
You really can't go wrong with this method. Thank you
Perfect! Thank you!! Best I have ever had! Wish my membrane came off that easy! Ha!!!
best 3 2 1 method on youtube! no knife needed! you just pulled that rib right off at the end!
Made these yesterday, exactly as the directions said. The flavor was outstanding, but they were tough. They never pulled back from the bone. I'll have to try either higher temp initially or a longer cook.
I did the same thing they were a little tough …but this cook bumped up to 225 for the temp all the way through the cook see what I get
@@jessemyers4157 I just made some more this past weekend. I did 250 the whole cook and they were perfect.
Doing a Keto version using a sugar-free rub, Swerve brown sugar sub with apple cider vinegar, and Sweet Baby Ray's no sugar added BBQ sauce. Ill let you know how they turn out
How'd they turn out?
I use this method all the time and it works great. If you want to save on charcoal or wood, you can also put them in the oven after you wrap them, and then finish them on the grill for the last 1/2 hour.
Ok that's what i was doing wrong! I was doing the 3-hour smoke at 225 as well and when they were finished, they were falling apart, i couldn't even pick them up. Also, i wasn't putting them bone up in the foil and they kept poking holes and my apple juice would fall out! Thanks Susie for sharing, great video!
Agreed, I was smoking at 225 the first 3 hours which was slightly too tender. Thanks
It sounds like they were over-braised. That's in the 2 part of the 321. There are a couple of solutions. I find that putting them meat side down makes the juices run into the meat and "boils" it, leaving you with ribs that are falling apart. My solution is to put them bone side down. Sounds like you might have already been doing this. The other solution, is to make it a 3-1-1 method. Yep, this is a thing. Less time braising. You might want to go easier on the apple juice. Remember, we don't want to boil them.
Lastly, keep an eye on your temperatures. You might be able to go higher at the end. Some folks finish last 20 minutes over a hot grill. Don't change too many variables. Find what works for you and you'll get a repeatable process.
@@44swiss Nah your grill was definately running hotter than 225.. Ribs are still tough that low in just 3 hrs
This is exactly the method and temp I cook my ribs. Excellent demo
I try tonight for dinner.. Delicious! Thanks from Italy
Never tried them like that. Getting ready to go with this method right now.
Thanks!
I tried this but in the oven and they came out sooo amazing and delicious!!
Imagine if you had a smoker.
loved how you just flip them out of the foil right under the grill and applied the sauce there... nice time saver
Looks awesome! What is your take on "competition cook" doneness where they are not actually falling off the bone like they did here? Where they come off the bone in a clean bite but the meat does not actually fall off without being pulled of.
I would assume it would come down to personal preference if it's not in a competition. ;)
I love this woman … who ever has her heart ❤ … spoil her forever !!!
Great recipe! This is now the second time I’ll be following this videos tips!
Making these tomorrow Miss Sussie and Mr Todd.
Tip...don't wear flip flops and try to remove the discarded juice....yeouch.
Thank you. You have taken my bbq to a whole new level.
I do 3-1-1 @225 and they are perfection.
Such a pretty young lady with amazing recipes! Thank you
Great easy recipe with excellent results. I cooked two racks of pork ribs, one with a all purpose rub and one with a coffee rub.
when I put it up for a vote my family chose coffee rub hand s down as there favorite. thanks for all the great recipes.
1. Sounded like a bear at the end!! 2. Can a person make like a Chinese style smoked rib or meat??
Cheers from the most awesome part of the great state of Arkansas!!!
Absolutely! Check these out: heygrillhey.com/smoked-asian-style-sticky-ribs/
Tried this today, the were super done after the 2 hour part . My smoker registered 180 and 225 so I might have to reduce the times next time.
Here it is 8-13-23, I'm making these again for my pre-birthday birthday dinner! This is a foolproof recipe, you just can't fail! The time. The temperature, everything is perfect! I don't mess with a thermometer, just follow the 180°, 225°, 3-2-1 Bingo! Presto! Voila! Perfect fall-off-the-bone ribs! Thanks Hey Grill Hey! I did use a mustard binder and, as i am making 2 racks, I put a different type of rub on each rack. Man! I wish I could share! But trust Hey Grill Hey! This recipe is a Winner! Winner! Winner! Happy birthday to moi! 🎉 🎂 🍺 🍖 🥓 🥩 Thanks Hey Grill Hey!
Thank you so much you made my day and answered all my questions i wanted to know on cooking ribs and cant wait to try the 3 2 1 method on a charcoal grill. Your awesome.
Dang - for some reason came out too tough. I wonder if they need to be tenderized longer before putting on smoker? Maybe Costco meat?
Love your recipes!!! Love your blog and website and videos too! However, with experimenting with my relatively new pellet smoker, this recipe doesn't work. This should be a lesson that you must learn to understand your smoker and how temps work and such. My schedule is more like 4 or 4.5 to 2.5 to 1......err, let's call it 4.5/2.5/1. On My GMG smoker, when I tried the 3/2/1 schedule, it still came out too chewy. My revised schedule came out perfect with meat coming off the bone but not "falling" off the bone and not moist.
Love them, but too tender and fall off bone!
Ok, 1st time smoker here. Tried this method after watching this video. Absolutely amazing! This will definitely be my go to technique for ribs here on out
I use this method as well. Great way to do ribs! For the braise, I use brown sugar, honey and parkey margarine.
1 rack of ribs for every three people....hahahaha! Funny. These ribs are awesome, 1 rack per person.
Thank you so much for your videos. New pellet owner and this was my first smoke. Absolutely delicious.
I found this channel 3.5 years ago when I first bought my smoker, have religiously used this recipe ever since, I still watch it every time I make ribs just to make sure I'm not screwing it up lol, Ive eliminated the brown sugar, amazing recipe, thank you ❤❤
bruh my grandpa basically did this but turned up the smoker to 500 and it was burnt, we'll have to try this soon thank you you're based
Does anybody know why the TH-cam videos no longer have the description of video button?