Smoked Baby Back Ribs - 3-2-1 Method

[@jimmiemack1947]

Never have I had a membrane come off that easy. Zip, nada never!

[@PigAndBeef]

They really can be quite finicky with how they come off.

[@StormLaker]

More like 2-3X1-2X30mins to an hour.....depends on how the cooking goes:-).....always worth the wait! Great video!

[@PigAndBeef]

Absolutely! Thanks for watching!

[@RyanB.222]

I agree, I just tried the 3-2-1, when I pulled them off to unwrap them and set them back on they fell apart.

[@RyanB.222]

Hi quick question. What temp were you smoking at? I currently have mine, kamado smoker, at 225. I'm almost 3 hours in. I spritz at 2 hours and I was no where near that mahogany color.

[@PigAndBeef]

On a Traeger, it’s around 160 to 180.

[@7996hobguy]

What is that blue contraption/appliance in your kitchen?

[@Austin__]

willis higley looks like a freeze dryer. Probably a doomsday preper if I had to guess

[@michaelsylla8763]

What temperature is the smokehouse set at for the first 3 hours. Looks good and gonna try!!!

[@PigAndBeef]

Aim for around 180. Thanks and good luck!

[@jeremysimpson1432]

Thank you for asking this I was looking for thay

[@hillbillyfpv1]

Should've been call the 3.. 2.. 15-20 method.. lol Thanks for the vid!

[@thepenetrator9564]

Thanks man. Trying it now. Got 1 more hour of smoking. Then on to the wrap. Thanks for the help

[@Doug6714]

Great ribs. Will be smoking some tomorrow on my Camp Chef. Keep smoking!

[@PigAndBeef]

Good luck, and thanks for watching!

[@odonnellsaussiehomestead8257]

Hi Came over from Daddy Dutch BBQ, I'm enjoying your episodes ,So I am subscribing ,keep on keeping on . Regards Michael

[@tuertoland]

Did you forget to detail temperature for each step or just i can't find that?

[@PigAndBeef]

We have video graphics at the 3:30 and 6:56 marks for the temperatures we used.

[@mathewsarts]

Thank you for sharing your technique. Can't wait to try it!

[@PigAndBeef]

Thanks for watching!

[@thelinecook]

Found you through meaty mike! Your BBQ looks amazing. So glad I found your channel cause I love smoking stuff. You got a new sub here!

[@PigAndBeef]

Hey thanks, man! I’ll check out your stuff too.

[@bh613]

Do a how to make a good barbecue sauce? That would be a great vid

[@PigAndBeef]

That's a great idea! Thanks for the feedback!

[@DrWoodyII]

Good technique, thank you for sharing.

[@PigAndBeef]

DrDread thank you for watching!

[@iloveconcrete1550]

Nicely presented video with some great ideas. I like the Cherry Pepsi idea! I have a Weber kettle, a kamado an offset smoker. Your video influenced me to buy a pettier smoker last week. Ribs looked great. Great color. Looking forward to following your recipe this weekend. Thanks for a great video.👍🏼

[@PigAndBeef]

iloveconcrete 1 best of luck with your first cook!

[@redbarchetta4]

Great video man. Thanks for posting.

[@davidgunderman6348]

Beef and pork baby backs are on its last 30 minutes of the 2. I’m sold dude. Looking forward to trying these bad boys in another hour plus. I used butter, brown sugar macadamia honey from Hawaii and Space Dust IPA for the 2hrs in the foil. Grilling 2ea (beef & pork) the other 2 I poured coke in the foil. Question, I heard from others about using butcher paper instead of foil. Your thoughts?

[@PigAndBeef]

I have never tried that with ribs, but I have wanted to. Usually with brisket if you wrap in butcher paper instead of foil, it helps preserve the bark. I’m guessing it would be similar if you did it with ribs.

[@justincro7146]

What temperature did you set the smoker when you put the ribs in ??

[@PigAndBeef]

180 while the ribs are unwrapped. 250 after you wrap them.

[@ZBrady-jz6om]

I’m probably just too cheap but any problem just sticking them in the oven for two hours after you wrap hem. I figure they’re not getting any more smoke on them being wrapped up so why not save some pellets?

[@PigAndBeef]

Thanks for watching! I’ve never tried that myself, but I would assume there wouldn’t be anything wrong with that as long as you’re keeping it at a lower heat.

[@Mandolin7512]

Z. Brady I think once you switch the traeger off of smoke on to 250 the auger stops feeding pellets.

[@samwalton6500]

@@Mandolin7512 Negative, you burn more pellets the higher the temp

[@clearedhot7030]

Yep, Brady, that's what I do too. After 3 hours of smoke, oven for 2 hours in foil at 220.

[@grilldschigit]

This looks so delicious my friend thanks for sharing 🔥😋👍👍👍👍👍. Greetings from Germany

[@PigAndBeef]

Thanks for watching!

[@BaldGod]

When wrapped you should do meat side down

[@rebeccathorn-pena9108]

What was the temp set at for the first 3 hours?

[@PigAndBeef]

It’s the smoke setting on a Traeger, which is about 180. You’d really be fine with any temp around 180-225.

[@rebeccathorn-pena9108]

@@PigAndBeef thank you. I don’t have a specified “smoke” setting on my Traeger pro 780, so thank you for the temp 😊

[@elbigsurge]

Great vid! Thank you!

[@PigAndBeef]

BIG Surge BBQ thanks for watching!

[@claytongmackay]

I love baby back ribs.

[@jimmyb1559]

Thanks for the video. They look great. Gotta try it soon!

[@PigAndBeef]

Let us know how it goes!

[@jimmyb1559]

Pig & Beef I will. Thanks

[@johnkuba5496]

I thought this was the 3-2-1 method, you went 3-2-15 minutes.

[@doug327]

exactly what I thought

[@jlopez47]

@@doug327 baby backs are generally ready after 5 hours. That extra "hour" is played by ear to set your glaze/sauce, and to tenderize further if needed. It's rarely ever exactly an hour. Sometimes it's less, and sometimes it's more. Every cut of meat's different.

[@doug327]

@@jlopez47 Ok I had just always heard 3 2 1 hrs. Just getting in to the ribs and trying to learn,,, Thanks for the info

[@devonflynn5555]

Gotta get that last hour to let the sauce get nice and sticky.

[@alexvids9232]

one of the best 3-2-1 videos out there. butter is better.

[@PigAndBeef]

Thanks for the kind words and for watching!

[@devonflynn5555]

I find theres no need for the liquid in the tinfoil I just do 4 little slices of butter, brown sugar and the honey and they come out perfect everytime. When I used the soda they came out to soft. Just my opinion. I like mine tender but with a nice meaty bite to them.

[@buckaroo8805]

Nice video. Those ribs look really good! That grill does a great job!

[@PigAndBeef]

Thank you!

[@ProvoBeastAudio]

Love me some ribs! R&R got nothin on this!

[@PigAndBeef]

Provo Beast Audio Installation you've once again managed to make us blush. Thank you, sir.

[@Miltomeal1]

Good call, Mr. Beast. I'm all about rest and relaxation too, but I'll take good ribs any day.

[@PoeLemic]

Man, very good video. I have a Traeger too, just like yours. Man, is that a cooking machine. I just started mine up after the winter break, and I got an error code "Lef". But, I think the Traeger ran out of pellets, and my pellets were a little mushy. That's not happened before ... maybe they got a little condensation. So, I plan to clean it out and get some new ones. Even though, I kidded with you below ... I do thank you for sharing your knowledge. Very helpful video.

[@PigAndBeef]

Yeah, I’ve seen similar error codes before, so that makes sense. Those things will absorb moisture pretty easily I’ve noticed.

[@PoeLemic]

Yeah, mine shutoff during middle of cook. We were at Walmart, picking up some stuff that we forgot. I thought it'd cook okay until done. But, I think the damn pellets weren't hard enough. I looked in bag, and they were (now) like chunks in oatmeal. So, I am scared that I have to clean out auger. I shouldn't have left the pellets out in a bag within the underbelly of the Traeger. It had a box area where you can put stuff, but probably not wise -- I see now.

[@PigAndBeef]

I've noticed that the pellet bags from Traeger have some holes in them, so if I've stored the bags anywhere that might even get a little bit of moisture they'll suck up that moisture and get mushy.

[@PoeLemic]

Thanks for letting me know. Too bad, we don't have a time machine and you could tell me this in August when I bought them. {Kidding ...} Those bags must not be water resistant, because my Hickory pellets looked good in the Hopper but I stupidly added more (when it was dark). Then, I looked at them later by running hand through it. Yeah, it was like having a few clumps here in there in your oatmeal or brown sugar. So, I fear a cleaning is coming, and my Traeger doesn't have a damned pop-open door ... or doesn't think it does. So, I don't know if a vacuum can pull all that out. I watched video on how to get all of it out -- not fun. Do-able but not fun. Again, thanks for your concern & talking about this. I just love BBQ-ing. Such an easy way to eat good and cheaper than restaurants ... For us, it's just too expensive nowadays to eat out. Yeah, we can afford it, but it costs too much for places other than the fast food joints.

[@mikelee6936]

i have a traeger like yours and when im not using it i found a cardboard box rhat fits over the pellet box real good with a brick on top of box. so far no issues with pellets. traeger also under wide roof. thanks for the vid.

[@DongandYan]

Yummm looks so delicious ❤️😍🤤🤤

[@PigAndBeef]

Thanks for watching!

[@thefauxtist4387]

Do you still like the Easy Bake Oven?

[@one2exile]

Good job , but step two ribs need to be meat down. No need to put soda at all. The juices from meat and butter and honey will be more then enough. Wrap tightly.

[@justintime519]

100% agree

[@slappylippy]

Gotta change that aluminum foil underneath so you don't get bad smoke.

[@aswerty312]

What temp for the foil part?

[@MrAkwaholic]

I think he turned it up to 250f.

[@BbqspitrotisseriesAu]

Great Video!

[@PigAndBeef]

BBQ Spit Rotisseries thanks for watching!

[@brandensoutdoorb-channel8084]

Every now and then

[@michaelsylla8763]

They were awesome. Very flavorful and juicy. GREAT way to do ribs!!!!! Wife loved them and that’s a good thing

[@PigAndBeef]

Glad to hear that they turned out great!

[@mrcali68]

225 I assume?

[@markbiagi4609]

What’s with the vacuum pump?

[@michaeloakes7997]

Mark Biagi that’s a freeze dryer He’s must be either a preper or LDS

[@jackcorker132]

What did people do before paper towels

[@PigAndBeef]

I don’t know, but I don’t want to live in a world like that.

[@dripdibi3000]

How long for No fall off the bone ribs???

[@mridahokrieg6114]

I usually only wrap mine for an hour so.. I like my ribs to have some pool to em also! So 3 hours under smoke @225 then wrap for an hour @250 then open for about a half hour @250 then the last half hour with bbq sauce on them to tighten them up and add that tackiness to em. AANNDDD boom, Awesome ribs :)

[@trentschneider-johnson688]

Love me some baby backs.

[@banks412]

Great video - thanks! Pro tip that really helped me - use squeeze butter! Super easy. Looks great!

[@PigAndBeef]

Thanks for sharing!

[@mlzz805]

From what I read, 3-2-1 might be too much for baby backs, 2-2-1 would be better. 3-2-1 is more suitable for spare ribs since they're bigger and usually take longer to cook than baby backs.

[@PigAndBeef]

It's all a matter of personal preference. Try it out and see what you like better!

[@jcmoye1]

Never said that temp you set when you first put them on

[@PigAndBeef]

On a Traeger you set it to "Smoke." Other grills you set it to about 160.

[@neilforehand1121]

I do my Treager at 225 3 hours, 250 for the wrap 2 hours and then back to 225 for the last hour.

[@Ghost-1980]

What the temp u let it smoke for?

[@PigAndBeef]

Most smokers have a setting for smoke, which is usually around 160-180.

[@tobindaily9961]

What temperature? I didn't hear that mentioned...

[@evandurkovic6662]

For a 3 hour spoke, not including time in the foil, temp needs to stay between 225-250, and you'll get fall off the bone like in this video (which is what I like). If you prefer more bite through then ramp it up to 275 for a 2 hour spoke, and only 1 hour in foil.

[@sneakypete4635]

TIP. Save the juice that comes out of the tinfoil and pore it over the ribs after you cut them. Makes for some good meat candy 👍😜

[@PigAndBeef]

Love it!

[@tyson9419]

I've also poured some of the juice in with my BBQ sauce and sauced the ribs with that.

[@kyngblack-elephant5564]

Looks good

[@jerryloo416]

Am I the only one that trims the heck out of my baby back ribs

[@devonflynn5555]

If it's for a competition it's worth trimming but otherwise ur just wasting good meat. Unless u mean u just trim all the fat off. I personally dont mind if theres a little fat. I've had ribs that were super fatty tho and completely sucked.

[@jerryloo416]

@@devonflynn5555 no, I trim a lot of the bigger pieces of meat off. I got spoiled on eating them that way ever since I went to Hickory Bar-B-Q on Brown st. in Dayton Ohio..there's are trimmed perfectly, no other way for me. enjoy my friend and grill on/

[@Ambientes]

Where can we find baby back rips

[@jlopez47]

Any of you local grocery stores, or butchers, should have baby backs. You'll find them in the same area they have the spare ribs, pork shoulders, etc. Spare ribs are flatter, baby backs are very curved.

[@derickbrown8471]

What’s the temp

[@PigAndBeef]

180 for the first three hours. 250 for the rest of the way

[@rogerpedrosa1854]

Beautiful ribs👍💪

[@Mandolin7512]

So to me that was a 3-2-15 minute method. Why not an hour for the last step?

[@PigAndBeef]

It's really just a matter of personal preference. You can certainly go for the whole hour. To us, 15 minutes is enough time to get the sauce on there and the right level of stickiness, but to each their own.

[@ChefKingFresh]

Nice... Love the concept We should be friends...

[@josephmarple3574]

How bout a temp dude ?

[@PigAndBeef]

Please refer to video graphic at 3:30 mark and also 6:56 mark in the video.

[@radams009]

I have the PIT BOSS1150.. My first time was Sunday. I did not do it your way. The next time I will. Sunday it was not a good day.

[@PigAndBeef]

Give it a try and let us know what you think.

[@radams009]

@@PigAndBeef I will . I think the water will help and the Pepsi.

[@gms3069]

What Temp is your smoker??? Say Temps during your videos!

[@PigAndBeef]

160-180. Duly noted!

[@squidly1117]

I always have a helluva time removing membrane. Give up most times.

[@devonflynn5555]

Ur making it harder than it has to be. Just use a knife to get a corner of it to grab and use paper towel and peel it back. Always grab it from the base of the rib tho so it doesn't tear.

[@rusinjeff5959]

I bought mine at Costco and they take it off before they package it so if you got a Costco nearby there you go

[@SimplyAdia]

@@rusinjeff5959 OMG I know this comment is a year old but I just got a Costco membership and got a pack of ribs (3)for Memorial Day and was wondering why the heck I couldn't get the membrane off! Lol I figured they had to peel it before packaging but other Costco members told me they don't!

[@iloveconcrete1550]

*pellet smoker. Autocorrect....sheesh

[@scottwaite9948]

Not bad just way to much sauce for my liking. Let the rub and cooking do the talking. A little glaze is ok sauce on the side.

[@jamesworthan7642]

Yoder

[@Kayqwik2005]

ehh

[@hulkhuggett]

What the heck is that blue thing in the background?

[@PigAndBeef]

I’ll be honest with you, I don’t know what the heck that thing is either (this wasn’t filmed at my house).

[@MrRickross1986]

its for making hash

[@PoeLemic]

My friend: Look at 5:40 ... Did you get more brown sugar on the ribs or on the aluminium foil? {Grin -- no, loved your video ... Just kidding!}

[@PigAndBeef]

Ha! Point taken. Things tend to get a little sloppy when barbecuing sometimes! No worries, though - thanks for watching!

[@PoeLemic]

Grin. Glad you took it as humor. And, you're a little sparse with that brown sugar and honey. When we do ours (like last night), I streak it with honey and then just bathe it in brown sugar -- during that step. It sure makes it taste so awesome.

[@PigAndBeef]

For sure, there have been times since that I go heavier on the honey/brown sugar.

[@PoeLemic]

LIked what you did in this video. Subbing. Thanks for producing great content ...

[@alfredoj9791]

can i use white sugar instead of brown?

[@PigAndBeef]

We’ve never tried that so we don’t know for sure, but it might burn faster if you do that.

[@fun_at_work]

That papery membrane is pure collagen. Don't waste it. Cook it and eat it.

[@luccalucca7995]

FALCONS GOT CHEATED!!!!! lol nice food dude!

[@PigAndBeef]

Haha! We were eating these right as the Pats started their epic comeback!

[@socomcygnusx1]

Did he really loosely wrap and then put them in meat side up? To each their own, I guess.

[@socomcygnusx1778]

Jmachine4 why would you do that

[@tooleyboi491]

Socom CygnusX1 cause they don't know what the Hell they doing 🤣

[@seanjtobin]

2:12 Did he really say "What I'm usening"?

[@kyngblack-elephant5564]

@@seanjtobin usening 🤣💀

[@myrecipecookingchannel9295]

Wow really great recipe 👍👍good job 👍👍😊😊bravo 🎁sub🎁stay connected 👍

[@dawley76]

First video I’ve seen of someone who knew what they were doing. That didn’t have a southern accent. Lol

[@ticklemekindly]

Good lookin' dad, eh? I think the ribs look better, personally.

[@terrellma]

Butter, brown sugar, and honey. I invented this idea!

[@moxy9198]

No you didn 't!!!

[@infin1ty850]

3-2-15 minute recipe

[@PigAndBeef]

😉

[@wamcorporation2734]

Meat falls off of bones

[@mseibert100]

Change the intro song. You also didn’t say what your heat is

[@PigAndBeef]

Smoke for the first three hours. 250 after. The music has actually been updated on our later videos.

[@CiderTalbotToo]

Looking good bro sub from me

[@PigAndBeef]

Thanks for watching!

[@Rossburner]

You lost me with that soda

[@عالماميزهرةوابنتها]

The sweetest. Like from your sister, I wish you success, success and communication, and wait for a response. Thank you☝☝☝☝❤💙

[@alexvids9232]

binders are not needed and a waste of time. put the ribs face down in foil.

[@bulgn]

Way too long for baby back ribs

[@tonythelip69]

Way too mushy

[@danteblack9873]

Poor technique nothing even distributed

[@seanjtobin]

It looks like you used the same baking sheet throughout the cook without washing it once. Each time you use it, it has the same juices that were on it the last time you used it. That's how people get sick. This is the definition of cross contamination.