3-2-1 method for pork spare ribs

Making ribs using the 321 method.
We just launched our own line of rubs and sauces and what better way to showcase them then to smoke some ribs using the 321 method!
The ribs should be cooked at 225-250 degrees.
3 hours smoke
2 hours wrapped
1 hour sauced
🔥Check out our rubs and sauces at:
shop.smokedbbq...
#bbq #porkribs #bbqribs #smokedribs #spareribs

[@alanstevens5775]

I always found 321 to be a little to much for ribs. I switched to 211 and my ribs turn out pefect everytime. Otherwise it is just pulled pork.

[@Rjbatz22567]

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

[@shakashawn8207]

@@Rjbatz22567yes yes and yes

[@DanBarnett0727]

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

[@danielflores2141]

What temperature is this at?

[@alanstevens5775]

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

[@Ajcarter95]

I was thinking the looked tough until i saw the actual bite. Looks good

[@user-pw1eg7dz4e]

RUN YOUR MOUTH TOO DAMN MUCH ITS ALL YOU KZbin PPL DO

[@TheButcher-six]

Tough ? The bones are literally sticking out

[@melindamercier6811]

@@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.

[@meinfuss1709]

2hrs on, 1.5 hrs wrapped, then 20 mins to set the glaze

[@---td4ff]

Love this method personally. I dont have 6 hours lol

[@marvinschildknecht3746]

I have a WSM smoker. I trim my ribs to STL ribs, dry rub lightly. Don't over season. I have rib racks for my smoker. 250 for 2.5 - 3 hrs. No spraying, no water pan.

[@wazewaze8185]

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.

[@Danie1Almaraz2024]

Great cooking method, your video was very useful for preparing my own set of ribs for the first time.

[@Superfreak_willys]

Every time I’ve tried the 3-2-1 they alway come out over done. Switched to 2 1/2 hours un wrapped and 2 hours wrapped then 15 minutes unwrapped with sauce and they are perfect

[@gingertannergonzalez5411]

😊 yummy thank you for sharing ❤

[@yummyklown9226]

In my opinion, 4 hours top for fall off the bone ribs.

[@OlPossumOutdoors]

Fall off the bone is trash

[@dm7744]

@@OlPossumOutdoorsdon’t be a follower

[@Dcam4900]

3,2,.5 works perfect for my ribs. BUT the first 3 hours I am at 185. 2 hours at 225 and .5 at 225. Haven't had an overdone issue that way. Just my 2 dollars. Inflation....

[@timbucktoo7547]

Damn Inflation hits hard

[@dripdropfamily]

kzbin.info/www/bejne/jWmkhmiEe7l3nMkfeature=shared

[@SAUCE206]

I always felt like 6 hours was wayyy too long. You can go 2hrs at 250 then wrap for an hour and back on for an hour. 4 hours tops is plenty for tender ribs.

[@brentturner7232]

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.

[@alanstevens5775]

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

[@IndianaJoe0321]

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

[@SAUCE206]

@@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.

[@brentturner7232]

@@IndianaJoe0321 I use canola or vegetable oil.

[@nakialee8436]

I do 2 hours unwrapped and 2 hours wrapped. If i sauce it i put it back unwrapped for like 30mins

[@BMWe-oz9wk]

Toss em in the oven at 350 for about 2hr 15min then sauce em then toss back in at 400 for 10min and they tender as can be. Easy lil method

[@jimfee42]

321 is great for super dried ribs. Use pressure cooker for 20 minutes. All restaurants do that. What makes great ribs is the cut and bbq sauce. Meat must have a lot of fat whip melts in heat. BBQ sauce is what you taste,not the dried seasoning.

[@bbqbeer1883]

321 is the only way baby🍺🍻🍻🍻

[@lowdownone]

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

[@bbqbeer1883]

@@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👍🏼🍺🍻🍻

[@Faceless_XIV]

Nope. 2/2 is much better.

[@ShadowRider54]

Awwww. Man those are good ribs. Perfect bite mark

[@GravityDAD]

Is it at 225temp for entire six hours? Thanks

[@JM-fc9gm]

Once you get really dialed in on your skills you won’t even need to go by time. You’ll go by look and feel.

[@hurly720]

You only need 15 min when saucing the ribs however jack the temp up

[@dglesterhardunkichud4017]

Whatever tacks up the sauce bro.

[@kylemenow1666]

I would add butter and brown sugar to the foil before the ribs.

[@dev_floyd]

Thank you for this video

[@loadnlock357]

Yeah 3 2 1 is just too long on my cooker. I usually do 2 hours in the smoke, then 1 hour wrapped and 1 hour unwrapped, and it's good. I dont sauce the ribs because some people prefer to add their own amount of sauce. My smoker is usually a bit hotter, though everyone has their own method

[@laurakagan834]

Mmm looks delicious

[@davidbueso3840]

3,2,1 methods is for beginners like you said. However, it's not the best way to make ribs. It hardly works and most of the time, you'll overcook your ribs. I haven't done 321 in a long time. I prefer doing 3 hours, at 225, then spraying every 15-25 minutes after that and temperature at 275 for the 5th hour for meat coagulation. Then I wrap butcher paper, for tenderness or prope at 200-208. Comes out perfect.

[@Mitch-tb1mp]

3hrs at 185, 2hrs at 220 wrapped with whatever liquid and 30 mins at 220 again with sauce

[@Faceless_XIV]

2 hours smoker at 225, 2 hours at 250 in covered aluminum tray with 1 cup apple juice, 20 minutes for sauce to set. Much more tender and juicy.

[@SmokedBBQSource]

apple juice will ruin the bark

[@Faceless_XIV]

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

[@richardkraneyum5406]

Check for pull back after your first hour of the wrap

[@newrunner91]

Yum. Subbed.

[@louiscummings6816]

That’s some dry ribs right there

[@rafaelmarquez8886]

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

[@JG-id5vi]

​@@rafaelmarquez8886That wouldn't qualify as bbq

[@BrandensOutdoorChannel]

Usually overcooks them

[@catwilandishguy5577]

looks good ngl

[@cm01]

at 275 ribs should be at 205 in less than 4 hours even when they arent wrapped for the first 2 hours

[@user-wc8hg5lv6t]

Mmmmmm Good!

[@madeonearth6506]

First, no binder. Then Salt and pepper only. Smoke with Mesquite in an offset for 2 hours between 225 - 280. Afterward wrap in foil with half stick of butter face down and place in oven at 280 - 310 until the ribs are tender. Let cool for 30 mins before slicing

[@coziii.1829]

My bones never showed like those And I did 3-2-1 What’s the highest temp you need To do that

[@sachaburki8535]

for me, its more 2 2 1 than 3 2 1. Of course it depends on ribs size

[@bigta1982]

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.

[@MyFatFoodie]

Looks amazing!

[@justin21491]

Where is this juice? you do not need to wrap ribs to get them tender and juicy. 225F for 4-5 hours with some spritzing if need and you are good to go.

[@Foxtrotalex]

My guess is your ribs are TOUGH AF

[@justin21491]

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.

[@starrlumpkin9513]

@@Foxtrotalex😂

[@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

[@johnnieschkadetrujillo]

Those are St Louis cut, no?

[@rcfs835]

Ribs are tasty

[@darkseeker9548]

Why do I always struggle with cutting each rib piece? Like there's a thick collection of cartilage on each edge and I have to cut through it and it makes it messy.

[@daemickey]

I use cooking scissors rather than a knife.

[@miguelvillanueva4816]

It's the leathery bbq sauce for me

[@edcastillo4456]

Too long. 2,1, 30 minutes. I prefer a slight chew, not pulled pork.

[@dawg2h2k31]

I did 2 hours wrapped at 225 and they came out too mushy

[@PreppyIzzy529]

Is it’s just me? Or does the barbecue look rubbery

[@weekendwarrior2930]

Na I like butter and brown sugar when I wrap them

[@gods959]

I'm from Texas 🤠 and I approve this message ☺️

[@traesmokedbarbekyoo6239]

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

[@traesmokedbarbekyoo6239]

Brine that puppy for 2hrs then put it on for 3hrs while basting it with sunflower oil and that's it...and those not spare ribs them our St Louis cut

[@brianbilyea8690]

6 hrs for ribs is too long

[@anthonycogburn8715]

Dont u miss making ribbs

[@rtk6945]

"Should be"

[@raykyle7075]

If you are going for comp ribs don't do 321. If you are going for tender and tasty then do it.

[@Dan-tu1fl]

Slice open back, season, 4-5 hrs at 225-300, enjoy.

[@TonyXLXL]

3 hours 1 hour 20 minutes

[@Pepe_Lotudo]

Thats a whole lot of sauce.

[@Kota_scott]

If you have to cut em instead of the meat literally falling off when you pick it up, then you already messed up.

[@rickcain9408]

Jerry smith

[@boogiedownforever]

no smoke ring

[@raykyle7075]

So?

[@hbomb_101]

Cook by internal temp, not time 3-2-1 is way too long in my opinion

[@dustinmessner674]

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.

[@sinbadtheprophet]

My grill won’t get under 300 pos

[@iowatimberfreaks7102]

Don’t use Hydrogenated oils! Use lard or tallow.

[@jasonn4798]

Those look dry as hell cook for 200 first 3 hrs then foil at 225 2 hrs then back on 20 minutes done ✔️ still juicy tender not dried out

[@timtorkelson7201]

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.

[@shalanebeatty3016]

A total of 6hrs is way to long for pork ribs...way to long Buddy

[@anthonygilbert5138]

All the pros eat the same way

[@johnrobinson8118]

What temp and pellets did you use on the grill?

[@bbqbeer1883]

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.

[@rchaser4]

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

[@rchaser4]

@@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)?

[@SmokedBBQSource]

We used bear mountain pellets.

[@SmokedBBQSource]

Sorry the wrapping is also on the smoker

[@ArcherInTraining2]

6 hours and 15 minutes?....

[@dwmaddawgs]

Meanwhile after 4 bottles of water 😂😂 2 hours smoke is enough time with 1 hour wrapped. Thicker meat can smoke longer because it has more moisture

[@DiamondUnutoa]

I like baby back ribs 😂😢😅😊

[@AstronomyGuru84]

Baby back ribs are better. They are more tender.

[@Zorezer0]

I thought that was one of them cakes

[@brotherjasonbrown9590]

😂😂😂

[@Wisconsinpete55]

Did the 321 method and meat was falling off the bone and way too mushy.

[@antoniotinoco7328]

Time is the worst way to cook anything

[@rembassmaster]

You forgot to remove the membrane.

[@KingJT80]

he did say trim. just didnt show it

[@jameshanlon5470]

Use mustard it’s a way better binder than olive oil for rub

[@eldooderino59]

Mustard is mainly water. It just slows down your smoke time, and the mustard flavor does not stick. If it does, it gets lost in the rest of the flavors.

[@jameshanlon5470]

@@eldooderino59 I’ve used it didn’t screw up the flavours and was still six hours. I only use it as a binder.

[@brett8445]

Thry look dry as

[@kevinscheifele6833]

It's a fool proof method.

[@strinity511]

Use Temps guys this method is trash. Cook at that 225 till internal temp reaches 161-165 then wrap and cook at 300 till internal reaches 201 to max 205. You're welcome.

[@rosco92088]

People been making fire ribs without wrapping. I’m against it lol. IMHO, it doesn’t do anything. Even if it did, it would be marginal at best.

[@Stevebassdjmusicchannel]

Them are way over cooked u didn't even tell what temp😊

[@SergiuM42]

Way too much sauce for my liking!!

[@Mr.Nick97]

Flip it and cut, easier

[@SmokedBBQSource]

usually do but did it for people watching

[@etishbite456]

All I need is 2 hours.

[@TeaKyle]

Way too long for ribs! 6 hours is ridiculous 😂

[@drugo.]

Too much sauce and seasoning

[@Jaba207]

Just NO. This is not the right way to do ribs. Your meat thermometer is your friend.

[@Dom_721]

Its a great way to overcook ribs

[@PoGiGe]

Dont use Aluminium.. its so unhealthy. Should not get in touch with food like this. Butcher paper is a Good way

[@scottsmith31]

This is great if you have no clue how to cook ribs.

[@1Momofthree3]

They look dry af

[@arturojimenez3468]

Not speak taka taka

[@BullyzNBonzBBQ]

No

[@yendang1966]

That too much time to cook 👎

[@jimshackelfordWv]

Jesus don’t ever do the 3-2-1 method. Not every cooker is the same. And not every rack of ribs cooks the same. Your more likely to end up with over cooked ribs. Although this may work for some cookers it’s not alwsys the correct way. Just my opinion but appreciate the video. Do more like a 3-1-1.

[@starrlumpkin9513]

I agree

[@jasonrigby9116]

🤮

[@user-ok1sy5kc6d]

6 hours!?!?! Boil 45 mins smoke and sauce for 45 mins.

[@abomb3451]

No smoke ring?

[@SamuelMartinez-en1re]

Over cooked ribs

[@jamesmichaelis1483]

Wet ribs gross

[@Bckner]

Garbage

[@jimmygreen6944]

Way to dry

[@MWGPPjz]

H