How to smoke PERFECT ribs every time (NOT the 3-2-1 method)

[@shainewinter8264]

so, basically the 3-2-1 method..

[@Jesus3oh3]

Someone’s been on google

[@billywilliams7134]

😂😂😂😂 EXACTLY

[@LeskoBrandon2x]

Well, no… this is 211. The minus 2 hours makes a huge difference. All about the temp you pull them.

[@kingballer5585]

@@LeskoBrandon2xcorrection 2-1-1

[@LeskoBrandon2x]

@@kingballer5585 correction noted 🫡

[@localboysix8ty129]

“Bo’lalabone”😂😂😂😂🤣🤣🤣👍🏽 love it

[@cynicizedd]

u look stupid now

[@phidy315]

Wow, it’s the 2-2-1 method. This genius, how has no one thought of this?!?

[@TheBaldBandeto]

This NOT that ridiculous 3-2-1 method….. Me halfway through. “Wait a tick. This is starting to sound familiar…”

[@9eRw1n]

😂😂😂

[@josephvillegas639]

Ever heard of 7 min abs...😅

[@markadams3858]

Works great. 2 1 1.

[@Matthewdruhn]

@@josephvillegas639 I just got my copy of 6 minute abs😂

[@raulandujar7724]

You're absolutely killing me with this video. I'm watching this on a empty stomach ☹️☹️😣😣😭. Looking absolutely gorgeous ❤️

[@JohannGambolputty22]

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.

[@andrea_nas3555]

Tried this 2-1-1 method for the first time few weeks ago. Great result, loved the texture/tenderness

[@StewartHaasNewman]

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 🤷🏻‍♂️

[@byronmartin1840]

When you sauce after the unwrap you don't get that hard glaze of the BBQ sauce. I do agree the butter isn't needed

[@YallDontGoOutside]

That’s why hers better then yours cuz u cook lazy as a mothafucker

[@DX317]

I think it's definitely more about preference. Any method you use works well. It's just a matter of your cooking style.

[@jdoobiest]

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.

[@Lsthnbrd]

I mean yeah, that’s another way to cook ribs..

[@MrBullet888]

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.

[@saultpancetta366]

A little unsweetened cocoa powder in your rub also helps with the bark

[@jdoobiest]

Team Weber 💪 Anytime anyone asks “how do you get such great bark?” Me: “you got a pellet smoker?” Them: “Yep” 🤷‍♂️

[@smoothpants]

​@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".

[@MrMoosefire]

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

[@MitchellYoung-d2f]

@@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

[@soneares9172]

90-90-60 ribs at 250 degrees. 1. 90 minutes smoked 2. 90 minutes wrapped 3. 60 minutes unwrapped with sauce

[@TraeFury]

2-1-1. Groundbreaking!

[@Keithan213]

No one has ever shown us this. This is ground breaking

[@projectg408]

I love how you roasted yourself at the end so cute 😂❤

[@Duggg-y3y]

"Wooooooow" That Candy Red Color is Beautiful..♥️🔥🔥🔥🫶😎

[@ChrisKidder]

I use the 2-1-1 in my vertical smoker at 275. First 2 hours the ribs are hung on meat hooks then do the foil wrap. Love it.

[@griffinnoyer3297]

Sounds delicious, but I would rather eat a McRib than use butter that came out of a tube 😂

[@sherri082772]

This is the best short video I have ever seen

[@rayheier9131]

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.

[@tmillerde]

I have recently subscribed to your channel and have really enjoyed your shorts. I get all the info I need without having to watch a 20 minute video

[@michaelkahn-way9701]

I'm totally subscribing cuz you are real 😂I'm not re editing 😂😂

[@MyDailyPerspective]

It's not smoking when wrapped in foil....it's just continued baking.

[@lhdnp1980]

Thank you. I was wondering why people use foil. 😮

[@1231bigdave]

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.

[@RobsatvsandRec]

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?

[@BubbaRayJr20]

This is the best method I’ve seen so far

[@mattrainey7120]

Looks fantastic

[@zhontae3]

Yassssss 🎉🎉🎉 ... This is motivating me, I'm going to start smoking my meats too !! For the first time thank you for showing me .

[@Teddywhiteteeofficial]

2-2-1 that’s genius saves me an entire hour lol

[@LD-qj2te]

Perfect ! Got the point across just fine

[@aaronpetrossian9673]

Have you experimented to see if you get more or less smokiness with vs without a binder?

[@todd513]

Looks great 👍 but what can u do with the cut off part 🤔😉

[@richames3608]

I use them for testing new rub combos and new flavor profiles. If the new flavor doesn't work great...you aren't losing much.

[@nicholasskeels5428]

My dad got a smoker for Christmas, I think ill try it this summer

[@davidszymanowski4777]

😂😂😂 I love the no edit part

[@squarespongespider5656]

Looks good

[@mrboogy1]

So is that meat side down on the grill after wrapped??

[@RO-rr3tx]

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.

[@ozzieman4392]

They look great!

[@edgarherrera4761]

Delicious 😋. What kind of smoker is that ?

[@Joseph-wp2ry]

Skip the foil and use brown (wax less) butcher paper. By doing so, the bark doesn’t become another soggy Crockpot Pot Roast….

[@diongreen3261]

they look amazing

[@chrisleonard1761]

Basically the 321 method but it’s the 221

[@tropciol]

😂😂😂❤look crazyyyy goooood!!!!

[@ninjastiz9046]

275 for an hour unwrapped, 275 for an hour wrapped, 350 for 30 mins, sauce in the last 5 mins. done. quick and easy

[@SayItAintDash]

mf said not the 3-2-1, and proceeded to do a 2-2-1. 🐸☕️

[@pamelatwymon996]

Looks so good

[@MrMoosefire]

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

[@kevinmelanson3282]

Super infomercial pellet ad. Flawless clean smoker. Red flag

[@superintelligentapefromthe121]

Wow, you really diverted from the 3-2-1 method.

[@29floridaguy]

Doing the chef blend today. I never use this brand before

[@fredboogie5327]

Looking good 💯

[@loispitsenbarger1322]

Trying this today

[@JustLivingfortheday]

Loved it

[@familyman8439]

Thx

[@jeffreykelley62]

Being a BBQ cooker myself they gotta be put on a real smoker not a treager

[@rondiggity1677]

Its the exact thing but with different time. It only changes the tenderness. This is dumb.

[@akoust1c]

She’s sounds smart.

[@brandonmullinax4655]

Either way..they look like they come out damn near perfectly cooked....🤙

[@chrismiles8225]

I'll give that a try next time I smoke ribs.

[@hurly720]

After wrap they only need 15 min for the sauce to tack up.

[@jonathanc-lo1188]

One mistake, that is not butter.

[@559kingjh]

I do 4-1-1 method awesome bark

[@whereRbearsTeeth]

You’re not getting an “awesome bark” if you’re wrapping, period.

[@559kingjh]

Yes I am ​@@whereRbearsTeeth

[@TheOscaryuriar]

No need for edit. Awesome video.

[@Sonnylintag]

Is this the same chick that said ‘if the meat falls off the bone…they’re overdone?” 😂😂😂

[@rmmjr76]

Reminds me of the 6 min abs scene from the movie “Something About Mary”

[@Rosco0602]

Delicious ❤

[@philipehrmantraut1548]

What if you only have a little Chief smoker?

[@dkidl2000]

How do you like that new Camp Chef?

[@havez5388]

Baaad to Bone Bbbbaad 🤘😂

[@robwar2288]

I can never get the Membrain off. I’m mem challenged 😞😞😞😞😞

[@OtmShellz6]

Did u wrap them up after u out bbq sauce on for last smoke

[@kevincox1367]

Must be that new math.

[@robinr.2233]

My smoker wasn’t the clean when I brought home from the store

[@davidgee4601]

And no it’s not 3-2-1. ITS 2-2-1 baby totally different

[@luckyduck6921]

It's actually 2-1-1, but hey maybe you just missed that part

[@IAMEYI]

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!!! 🎉

[@Just-wondering301]

Big red .. squeeze butter!? Whaaaaat?!

[@1hung2low]

Wow girl you are a genius

[@arielsantana4057]

🙌🏽🙌🏽

[@BradR1232]

Ribs can cook in 3 hours at 250 and are perfectly done

[@wesleypepple7525]

Rookie

[@lechlerguttersllc9553]

@@wesleypepple7525 He’s not from the south that’s for sure

[@firghteningtruth7173]

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. 😂

[@whereRbearsTeeth]

lol clueless

[@MoreOfLo]

Soooooooo juice 🥤 😋

[@JuanSanchezjr-o7x]

Wow ❤😮

[@MichaelA-rp2hy]

Damn thats a good lookin wrack

[@piccolodatruegod8632]

Genius we just do it the same way and name it something else.. lol

[@Ultimaus]

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

[@michaelpipkinsr9777]

wow that looks delicious 🤤🤤

[@charlesrobinson6574]

If it's not a competition don't trim your slab down!!! You're cooking to eat!!!!

[@D1rtyharold]

What temp do you set your smoker to I understand you're looking for an internal temperature but what temperature smokers set to

[@jamesleck7870]

That is the 321 method..lol just. All you did was change the time

[@captinhoop]

It’s the 2-2-1 method lol.

[@christophergomez2584]

Yup 3-2-1 little sister 2-2-1

[@AustinYoung-z9u]

Not sure how else to do it

[@jarred8868]

What rub do you use?

[@bryanelder9367]

That butter looked sus, real butter for me please!!

[@coltanbabz5569]

"Slice between the blalalallalal". Roger 😅

[@Kanti12311]

I found my traeger pellet to barely have smoky taste. How’s yours?

[@zombieenforcementbureau4512]

Please tell me how does the smoke penetrate aluminum foil wrap?

[@StewartHaasNewman]

It doesn’t..the initial unwrapped cook is when it is smoked

[@frankandthebadluckdrifters9578]

St.Louis cut

[@rogerwhitehead977]

Ohhh 2-1-1😮

[@frankbaxendale4682]

Try using Dijon mustard next time.

[@M3pul]

Id prefer a 5-5-5 tack shooter

[@POPPYTHERED]

Who has butter in a tube? Oh sorry the Americans 🤦🏼‍♂️

[@sayersaveRED]

Pretty 💯👌🏽

[@jayeli6402]

It’s not 3-2-1! It’s 2-2-1! Like 7 minute abs!

[@mole2026]

People who can't cook showing others how to cook ribs. Next up, how to make macaroni and cheese in the crockpot.

[@roguespearsf]

Margarine isn't butter