3-2-1 method for pork spare ribs 

Two hours dry just spices? 1 hour wrapped with butter and sauce? 1 hour unwrapped with sauce?

@@Rjbatz22567yes yes and yes

I have also found the 211 , to work best for me.

What temperature is this at?

230 or so. I also do 3 hours unwrapped followed by 1:15 minutes wrapped. They turn out pretty good. 321 consistently made pulled pork. @@danielflores2141

RUN YOUR MOUTH TOO DAMN MUCH ITS ALL YOU RU-vid PPL DO

Tough ? The bones are literally sticking out

@@TheButcher-six that doesn’t mean tender, it just means cooked. The way it held together gave the impression of being a bit dryer than most people like.

Love this method personally. I dont have 6 hours lol

Yeah this mofoer over seasoned the hell out of those ribs lol. Guess its ok if theres not alot of salt in the rub though.

This is what I've moved to. 3-2-1 doesn't work well for me anymore. I doubt I'll ever come close to 3-2-1 again.

I do the exact same thing and the ribs are perfect. Otherwise you get pulled pork.

I hadn't seen oil applied ribs, prior to the rub. Do you use olive oil or vegetable oil?

@@IndianaJoe0321 people are strange man they use mustard, oil, hot sauce, Mayo. Personally I don’t do anything I just damp the ribs dry then apply my seasoning and it sticks just fine.

@@IndianaJoe0321 I use canola or vegetable oil.

Damn Inflation hits hard

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-W8AU5NFTDfg.htmlfeature=shared

Maybe the only way if you want mushy ribs. If you want bite off the bone, not fall off the bone, it’s a bit much

@@lowdownone maybe that's how it turns out for my friend, but for me, thats not the case!!! High temp mismanagement will make it lol mashed mush👍🏼🍺🍻🍻

Nope. 2/2 is much better.

North Carolina BBQ is better 😂🤣.....Now Texas be doing there thang tho

225° for 3 hours, after the first hour you want to spray it with apple cider vinegar and then every 30 minutes spray it till it is time to wrap them and then bump it up to 275° for 2 hours wrapped and 250° for the last hour do not spray them. Put sauce on them in the last 15 minutes to get a nice glaze on them... Thats how I do it and they come out perfect every time. Whatever wood you prefer to use is ok I love to use hickory and cherry woods. I've used pecan, post oak and mesquite also but I love hickory and cherry the most.

Check which woods pair with which meats and then decide yourself.

@@bbqbeer1883 it wasn’t super clear that the 2-hour wrap was on the smoker. Sounded like, just resting. Are there different varieties or qualities of pork ribs (like prime)?

We used bear mountain pellets.

Sorry the wrapping is also on the smoker

I agree

Fall off the bone is trash

@@OlPossumOutdoorsdon’t be a follower

Yeah I usually grill both sides for 7 minutes each Wrap it in foil in the oven for 2 hours and that’s it, always comes out tender and almost off the bone with pork

​@@rafaelmarquez8886That wouldn't qualify as bbq

My guess is your ribs are TOUGH AF

Not at all, juicy and fall of the bone. Lots of good bbq places do not wrap. This is not brisket or a pork butt.

@@Foxtrotalex😂

@@justin21491 let's see the video of your ribs!! Sometimes my bones literally fall out when I'm taking the ribs off the grill. And onlookers gasp and drool

Whatever tacks up the sauce bro.

Yes, i usually get fall apart and over cooked ribs with 3-2-1. I usually take about 30 minutes off each step at 250 degrees.

I use cooking scissors rather than a knife.

During the foil /2hr I cut up a stick of butter,little honey, little brown sugar,little more seasoning,a touch of apple juice, meat side down, tender!!! Doing today actually.

I've been hanging my ribs in a drum style smoker and I reach 205 in about an hour and have the most delicious and toothsome bite.

😂😂😂

So?

apple juice will ruin the bark

@@SmokedBBQSource never had it be a problem actually. And I’ve done hundreds of cooks that way.

usually do but did it for people watching

he did say trim. just didnt show it