Side bar: why go through all that trouble and use store bought sauce? BBQ sauces *aren’t* that hard to make from scratch.
BalackObrama
They are 3-2-1 ribs. No need to hate they still good.
bjmcclus_78
I got roasted on here for recommending 3-2-1 ..
Unlucky_Cockroach968
2 hours wrapped…. no sir ☠️💀
Salt-Fee-9543
Some like this some don’t. I’ve found the simplest and (my) favorite way to do ribs is 250 degrees for 4 hrs, no wrap no spritz, just leave them only. It’s not fall off the bone and you can actually cut the ribs without all the meat falling off. When you take a bite the meat cleanly comes off the bone and very tender.
HylianDude
Notice how the slice up step turned into pulled pork. 3-2-1 is too much
Similar-Drive7305
Whatever you prefer go for it. I used to do the 3/2/1 method when I first started and for me when I used baby backs I felt some of the meat was kind of hard and dry. So for me I figured out what works best is I do 1.5-2 hours uncovered, 1-1.5 hours wrapped in butter sugar and some apple cider vinegar, and maybe 30-45 minutes uncovered with bbq sauce to finish em off. It ends up temping around 205.
bringsocomback
Nice video and editing. My unsolicited critique: Those ribs were already done when you pulled off the foil you can tell with the pullback on the bones.
CoatStraight8786
I too like to slice my ribs with my lawnmower.
Similar-Drive7305
There’s tons of different ways but if you like the 321, keep it going. If you wanna try a different iteration there’s tons of options. I did forget to note I smoke on my pro series at 225 uncovered and then bump it to 250 for the wrap and last part.
Turbulent_Ad9508
Im a big fan of the 3-1-1
JustaddReddit
That looks wayyyyyy over done. Meat crumbled. No offense.
Jackasaur
I was going to say, I don’t think we do 3-2-1 anymore 😂
Grinbarran
Smoke straight for about 4-5 hours at 250°. Once the meat starts to pull away from the ends and the fat on top cracks when you pick the slabs up they’re done. They’ll be so much better than 3-2-1 ribs
DarrensDodgyDenim
I usually end up doing a rack of 3-2-1 if we invite. A lot of people like fall off the bone.
AndrewActually
The whole shaky bit at the beginning is driving me crazy. If you don’t have someone else who can film you’d be better off putting your smartphone in a gimbal or stand.
santanzchild
How to ruin a rack three easy steps!
CRTaylor517
Smoke uncovered at 250 until they are 205 internal and they will be perfect everytime. Very easy.
Gunner253
3-2-1 has always been too much for me. I tend to do 2-1-1 and it works beautifully. Ribs shouldn’t fall apart imo. They should be tender but hold together and pull clean from the bone.
Moar_Wattz
You know you don’t need to watch the rest when you see him using a binder for the rub…
Salty-Bullfrog2416
Way too long. I smoke ribs at 250f. 2.5-1.5-0.5
2.5 hours unwrapped.
1.5 hours wrapped in foil. coated with bbq sauce.
0.5 hours unwrapped on the grill with more bbq sauce.
Then I rest it for 15 mins before serving
Dan_H1281
3-1-1 is better cook at 275 for 3 hours wrap at 250 for an hour then unwrap finish at 225 for an hour to reset bark
MIhorns
If it tasted good and you and those around you liked it then ignore the haters. Everyone likes what they like and there isn’t a “right” way.
25 Comments
3-2-1 aaaaand their overcooked.
Side bar: why go through all that trouble and use store bought sauce? BBQ sauces *aren’t* that hard to make from scratch.
They are 3-2-1 ribs. No need to hate they still good.
I got roasted on here for recommending 3-2-1 ..
2 hours wrapped…. no sir ☠️💀
Some like this some don’t. I’ve found the simplest and (my) favorite way to do ribs is 250 degrees for 4 hrs, no wrap no spritz, just leave them only. It’s not fall off the bone and you can actually cut the ribs without all the meat falling off. When you take a bite the meat cleanly comes off the bone and very tender.
Notice how the slice up step turned into pulled pork. 3-2-1 is too much
Whatever you prefer go for it. I used to do the 3/2/1 method when I first started and for me when I used baby backs I felt some of the meat was kind of hard and dry. So for me I figured out what works best is I do 1.5-2 hours uncovered, 1-1.5 hours wrapped in butter sugar and some apple cider vinegar, and maybe 30-45 minutes uncovered with bbq sauce to finish em off. It ends up temping around 205.
Nice video and editing. My unsolicited critique: Those ribs were already done when you pulled off the foil you can tell with the pullback on the bones.
I too like to slice my ribs with my lawnmower.
There’s tons of different ways but if you like the 321, keep it going. If you wanna try a different iteration there’s tons of options. I did forget to note I smoke on my pro series at 225 uncovered and then bump it to 250 for the wrap and last part.
Im a big fan of the 3-1-1
That looks wayyyyyy over done. Meat crumbled. No offense.
I was going to say, I don’t think we do 3-2-1 anymore 😂
Smoke straight for about 4-5 hours at 250°. Once the meat starts to pull away from the ends and the fat on top cracks when you pick the slabs up they’re done. They’ll be so much better than 3-2-1 ribs
I usually end up doing a rack of 3-2-1 if we invite. A lot of people like fall off the bone.
The whole shaky bit at the beginning is driving me crazy. If you don’t have someone else who can film you’d be better off putting your smartphone in a gimbal or stand.
How to ruin a rack three easy steps!
Smoke uncovered at 250 until they are 205 internal and they will be perfect everytime. Very easy.
3-2-1 has always been too much for me. I tend to do 2-1-1 and it works beautifully. Ribs shouldn’t fall apart imo. They should be tender but hold together and pull clean from the bone.
You know you don’t need to watch the rest when you see him using a binder for the rub…
Way too long. I smoke ribs at 250f. 2.5-1.5-0.5
2.5 hours unwrapped.
1.5 hours wrapped in foil. coated with bbq sauce.
0.5 hours unwrapped on the grill with more bbq sauce.
Then I rest it for 15 mins before serving
3-1-1 is better cook at 275 for 3 hours wrap at 250 for an hour then unwrap finish at 225 for an hour to reset bark
If it tasted good and you and those around you liked it then ignore the haters. Everyone likes what they like and there isn’t a “right” way.
Murdered