3-2-1 Spare Ribs | How-To and Problem Solving Tutorial

[@941performance]

Did my ribs this way, different rub and sauces, but the added stuff into the aluminum foil wrap was the same... they were awesome, 1st rack I've smoked! thanks for the great videos!

[@TheAmericanSmoke]

Ribs are so versatile. The more you cook, the more you will develop your personal techniques that provide you with the finished product that you like the most. Thanks for watching and Smoke on!!!

[@thelonestarr7308]

Dude i just have to say ive watched alot of different channels about smoking but your videos and vibe are awesome saw your channel like 3 days ago and ive probably watched 20 of your videos keep it up man

[@TheAmericanSmoke]

That’s awesome to know! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. Smoke on!!!

[@donnylockett6572]

Ribs on the smoker now!!!! On the BOSS!!

[@TheAmericanSmoke]

Excellent! Smoke on!!!

[@brianmoravec989]

Great Vid Bud

[@TheAmericanSmoke]

Thanks you! Thanks for watching. Smoke on!!!

[@danielcranston375]

You mean I'm not the only one that has temps get away from me sometimes? Hey it's all about learning, and usually it's still good enough to eat. Great video!

[@TheAmericanSmoke]

You will never hear me claim to be perfect. We’re working with fire. Set it and forget it or not, it’s still fire. BBQ keeps you on your toes and that’s one of the things I love about it. Knowing how to handle problems when they arise helps guarantee good bbq at the end of the day. Thanks for watching! Smoke on!!!

[@MrNoLen5]

You're videos are really helpful. And I can't wait to cook a brisket and pork, ribs, chicken, sausage, and cream cheese. I want to see if I can handle that kind of cook. Also can you smoke a whole turkey? I want to do it for Thanksgiving.

[@TheAmericanSmoke]

I’m glad you’re enjoying the content. Here are some of my turkey videos. Spatchcocked and Brined Turkey | Step by Step Tutorial kzbin.info/www/bejne/faq8aXWGg6yGnNE kzbin.info/www/bejne/hZvaoqx-g6t6pJYsi=4wXYhdADP7y3KKuy kzbin.info/www/bejne/g3OmZpilg8d0fbssi=2kWfS7IPvyEIpAUk

[@ericbowers71]

Man, l really enjoy your approach to your cooks… an everyday kinda guy. I’ve got two racks of ribs on the Traeger right now for the 3,2,1 cook.

[@TheAmericanSmoke]

I’m glad to hear it! Are you in my Facebook group?

[@ericbowers71]

No sir

[@ericbowers71]

I am now. 😁

[@TheAmericanSmoke]

Come over anytime and share some pictures of your cooks. American smoke Carnivores..

[@jamesdegraafsr.3317]

Love this rib cook brother! Definitely a fan of peeling the membrane off....it's in my opinion not a good bite. And with the non bone flaps you trimmed off the end, do you cook them up as the pit masters bite? That's what I do every time 😎😁

[@TheAmericanSmoke]

They usually get split between Pitmaster and the K-9 unit. Thanks for watching!

[@russwondergem38]

I like the 3 2 1 method for a sort of speak glazed rib and I'll set em and watch em for a dry rub or a mud rub. But they all taste amazing lol. Great video

[@TheAmericanSmoke]

What it really comes down to is, are the ribs good? If the answer is yes! Then life is good. Thanks for watching! Smoke on!!!

[@russwondergem38]

@TheAmericanSmoke absolutely man life is great lol.

[@McIsaac110]

Seem to be enjoying the Camp Chef a lot. Have you been using the Pit Boss or have you soured on that with the Camp Chef now in hand?

[@TheAmericanSmoke]

The Pit Boss needs cleaning! 😂

[@MetalDetectingwithRandy1]

Great video bud. Have you tried coke ribs or Dr Pepper?

[@TheAmericanSmoke]

I have not. I’ve wanted to try the Dr Pepper ribs. You?

[@CactusDronography683]

Can you do this with baby backs too or are these the recommended ones?

[@TheAmericanSmoke]

You can, but baby backs are leaner and Will get dry on you if your not careful. I prefer 2-2-1. Check this video I made out . kzbin.info/www/bejne/n3yTcoubhJt_pMksi=jOad4GIZPQB_bGLY Thanks for watching!

[@blinsenb]

What's the link to the Facebook group? I just tried this method and they were pretty good, but my ribs hit 200 about 1 hr into the foil wrap period. Should they be taken off early and put back in to set the sauce? All the way back up to 200 again? Or just to set?

[@TheAmericanSmoke]

If you pass 200 across the rack, then remove from smoker for ten minutes or so and then set the sauce. Here is a link to the group. facebook.com/groups/1303161553833364/?ref=share_group_link

[@robertwoods4457]

I tried this method before and honestly, HATED IT!!!!! I say trust your judgement

[@TheAmericanSmoke]

The texture that this method produces is awesome for some but too tender for others. Was it the texture that you didn’t like? Or something else?

[@JACQUESBDUPREEZ]

Its because its the worst idea ever to overcook your ribs, avoid this method.

[@GB-hk9ou]

@@JACQUESBDUPREEZif you don’t know how to check and pull before it’s overdone you have no business in bbq

[@TheAmericanSmoke]

@GB-hk9ou awww now. Play nice. 😂

[@steveandrushko75]

I only just got my Traeger like 3 weeks ago this is all new to me what is the "Stall" ? Does that mean the meat is at the temp where the protien will not take any more smoke flavor ? (just geussing)

[@TheAmericanSmoke]

What up!?! Good question. The stall is when evaporative cooling surpasses heat penetration and halts the rise of the internal temperature of the meat. The IT can even go down during the stall. The stall breaks once enough water is cooked out to where evaporative cooling can no longer keep up and the IT starts to rise again. I hope this helps. Smoke on!!!

[@steveandrushko75]

@@TheAmericanSmoke Got it thank you very much I am actually smoking 2 rack of ribs right now

[@TheAmericanSmoke]

@steveandrushko75 nice! I’m jealous. I’m at work right now. Smoke on!!!

[@steveandrushko75]

@@TheAmericanSmoke I'm retired hey the weekend is almost here hang in there

[@Ric11111]

Ok time for you to really make some homemade sauce. Simple. 3 litre/or gallon can of ketchup. Cook (simmering) for at least 1 hour (3 is better) 1 bottle of cheap steak sauce. Clarify and blend an onion in butter. Paprika, onion powder, salt, pepper, garlic if you like, Chili powder if you like, red pepper if you like. Cook it all together Want it sweeter? Add some brown sugar. More sweet, some fruit juice, more sweet add some preserves. Now you have 3 quarts of sauce. Yes you can do it with a single bottle of ketchup but why cook for 2 or 3 hours for one bottle. The secret is to cook the ketchup until the taste changes, Then add the sauce and spices. Come on its a good video and something everyone that BBQs should be doing.

[@Ric11111]

If you ask me how much of each spice it aint your sauce then is it. Make it your own.

[@TheAmericanSmoke]

Thanks for the guidance! I’m definitely wanting to get into sauces. Thanks for watching!

[@johnmanthey2683]

Veing diabetic I don't use the sugar and Honey. Butter and a good bourbon or whiskey is good for me. Yours sure looked good. Same with no sauce for the most part. Too much sugar.

[@TheAmericanSmoke]

I seldomly set a sauce on my ribs. Mostly just use dry rub and let people sauce as they see fit. Thanks for watching! Smoke on!!!

[@kevinlecavalier3377]

Love me some Mikey’s Hot Honey!

[@TheAmericanSmoke]

Yeah, that stuff is excellent!

[@brycehall3615]

You don't feed dogs pork

[@TheAmericanSmoke]

Ok. I’ll bite. Why not?

[@edwardlangdon9256]

@@TheAmericanSmoke Karen alert, you can feed dogs pork, just some caution with the amount of salt. Small amounts is fine.