I’ve tried so many different ways and “That 3-2-1 method” is still the best. Don’t care what anyone says. If other methods work for you then great, but I always come back to 3-2-1.
I've done wrapped and unwrapped. Both are good but I prefer unwrapped as I personally get better bark on the ribs. No pellet smoker though. Weber kettle, charcoal and lump wood.
@jdoobiest - I'm resigned to that. I have a Traeger and a Pit Boss. My brother has a Weber. I always marvel at the bark and color he gets. I asked him about and he replied "Bro...there's just a difference between a pellet smoker and a Weber".
I have a pellet and a weber, but I only smoke on my pellet. It's not that I don't want to use the weber for that, just haven't gotten around to learning it quite yet
@@MrMoosefire there is a bit of a Learning curve because they can be a real pain in the butt to hold steady temp for the length of a smoke but its worth it and becomes like second nature in the process
I’ve never understood the 3-2-1 or 2-2-1 method…I just smoke until it hits 165-168 internal, wrap in butcher paper, no butter or honey or nonsense, then when it hits 201 I unwrap and sauce. Usually pull at 203 or when it passes the bend test. It never takes the same amount of time. Just cook to temp 🤷🏻♂️
Agree. Although should be cook to tenderness not cook to temp. You did mention cooking till 203 then bend test, for checking tenderness. So you def hit covered both points. But for others not paying attention… Tenderness is time and temperature. If it gets to 203 too fast the collagen won’t have enough time to break down into gelatin. Same for rendering fat.
This is the best process ever.I started smoking ribs about 5 years ago trying different methods on you tube and the trailer app now I only use her 2,1,1 method.
I use this method at times. But lm a dry rub fan. So this weekend I’m going to experiment by doing the same method. But for my dry rubs, I’m wrapping them in butcher paper with butter and rub. No honey. Thanks for your awesome video and tips!
I’m so sick of people bashing the 3,2,1 as if it doesn’t work and that they have come up with something better. Only to do the exact same method but with less cooking time. You can’t tell me with 2 hours less cooking time that these are going to be as good/tender as 3,2,1?
As a family we did two ribs in a pellet grill and two ribs in reverse smoker. Noone except the cooks new what ribs came from what smoker. At the end of the tasting most family member opted for the reversed wood smoker ribs.
It steams or even boils the meat depending on how much liquid you add. I see no benefit to wrapping ribs for me. I do wrap pork shoulders in butcher paper after I get the color I'm looking for though.
I started with the 321 method, and have slowly adapted to roughly a 5-1-.5 as i like the smoke flavor better, and if you wait then you still get nice and tender ribs in the end
OMG I FUCKIN LOOOOVED HOW YOU FUMBLED YOUR WORDS AND KEPT IT GOING ❤❤❤❤❤❤❤ DO YOU KNOW HOW PERFECT THAT WAS FOR ME AS HUMANS? EVERYONE WANTS THAT PERFECT VIDEO/CLIP BUT THE FACT YOU KEPT THAT IN MADE ME APPRECIATE THIS SHORT ANS PROBABLY ONE OF THE MOST MEMORABLE Y.T. SHORTS.... OKAY RIB TIME!!! 🎉
I think youre better off with more uncovered smoke with spare ribs their fat content make juucy by default. It takes longer whenever you don't wrap but if you're looking for absolute best finished product i think smoking the product in sauce provides the best rib appearance. I think this method is kind of goated for the baby backs
