3-2-1 Ribs – How To
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ANDROID: 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final hour. RECIPE HERE:
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Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
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They look great I like how you explain how to do things straight to the point and simple way to go ..
Hi, so i`m watching from the Netherlands, and i don't think we have pre-prepared bottles of seasoning to put on the ribs, so i wonder what the ingredients are you are using ? Cause they look delicious but have no clue what seasoning went on the ribs.
180 isn’t too low? What was the finished temp? Everything I’ve read says 225-250.
Excellent recipe Sue! Thank you!
Nice recipe Todd😎
Thank you very much. I followed your recipe yesterday on my Traeger smoker. The best rib ever. I am following your channel. 👍👍
The ribs were amazing on my Masterbuilt 1050 gravity bbq
Do dudes in the south say “Hey, girl, hey” when they see a girl they like? Is that where the name of this business comes from?
I just used your method today and they [ribs] turned out the best Ive ever done. You have a new fan here…..
Apple juice use Dr Pepper, your welcome.
Hi there. I have a guest that can’t eat butter. What can I substitute for the butter in step 2?
ugh, wasn't paying enough attention to the time. I pulled from this first step at 2.5 not 3. Should I just end the 2 hour step at 1.5 hours? I like the fall off the bone so I was planning on letting it go longer on the braise.
How much brown sugar is used in the rub vs saved for step 2?
Here it is 8-13-23, I'm making these again for my pre-birthday birthday dinner! This is a foolproof recipe, you just can't fail! The time. The temperature, everything is perfect! I don't mess with a thermometer, just follow the 180°, 225°, 3-2-1 Bingo! Presto! Voila! Perfect fall-off-the-bone ribs! Thanks Hey Grill Hey! I did use a mustard binder and, as i am making 2 racks, I put a different type of rub on each rack. Man! I wish I could share! But trust Hey Grill Hey! This recipe is a Winner! Winner! Winner! Happy birthday to moi! 🎉 🎂 🍺 🍖 🥓 🥩 Thanks Hey Grill Hey!
I love this woman … who ever has her heart ❤ … spoil her forever !!!
I tried this method and they came out great. However, I like them a little more fall off the bone. Yes, I know some will comment that ribs are overcooked if they are fall off the bone but I like them that way. Anyway, how can I still use this method but have them come out fall off the bone? Any help would be appreciated
I nice trick to get the membrane off is to roll the ribs up into a ball with the membrane side out, then un roll and pull. It really helps.
Apple juice or apple cider? Your graphic in the intro (at 1:09) says apple cider.
Susie, Thank you for the video. I tried this method a few years back. The ribs came out beautiful. Thank your husband for letting us borrow you for a while. George.
I made these Sunday for my extended family and they loved them so much I'm making them again today because there were no leftovers! Thank you for ALL of your recipes, they've really helped me learn how to use my smoker the past few years.
Followed your recipe/ timing yesterday. Cooked 3 baby back slabs yesterday on my BGE. They came out PERFRECT! Thanks
You the only white lady I’ll ever trust with my food. Truly goated
Ok, 1st time smoker here. Tried this method after watching this video. Absolutely amazing! This will definitely be my go to technique for ribs here on out
I woke up at 5:30 AM, forgot to remove the membrane, I smoked my ribs too high at 250, wrapped them at 225, and now patiently waiting to see if I can salvage my ribs. Fingers crossed. Thank you for the YouTube lesson after the fact. Now I know.
Butter and brown sugar on the bottom instead of the top? Hmmm
Which brand of pellets are best for smoking???