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.
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
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.
Bro, sure, you CAN cook em faster. Hell, you can direct heat grill em if ya want. 😂 The point of taking the time is getting the collagen to break down. If you cook a rack for 6+ hours, you don't have (or want to, really) remove the silverskin on the back. It traps all that delicious fat in there and after 6-8 hours, you won't even notice it exists. 😂
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
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.
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!
