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0:00 – intro
0:23 – st louis style ribs
0:34 – silverskin
0:56 – seasoning
2:08 – how to fire up masterbuilt
3:09 – first 1,5 hour
4:37 – classic homemade bbq sauce
5:36 – wrap your ribs
6:25 – 3-2-1 ribs
8:30 – ribs experiment
9:05 – taste test
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34 Comments
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Quite a bit of mis-information in this video about how food absorbs smoke flavour. The pink in the meat is all about how long the myoglobins in the meat retain their oxygen and has nothing to do with absorbing smoke flavour and it definitely has nothing to do with absorbing nitrates from smoke, which simply isn't a thing and I'm not sure where you would even get that idea from.
If you believe your method works better, that's awesome, just show us the method and we'll try it next time we do pork ribs. Don't perpetuate debunked smoke ring myths and make up stuff about nitrates in smoke.
It's not that hard to pull off the membrane. Just do it.
3-2-1 is way to long . I use a 3 hour method and they come out great . 2 hours of unpacked smoking on 130 celsius and 1 hour wrapped in aluminum foil .
First off your not smoking at those Temps you're grilling.
When did you flip the ribs over because your foil fold should be on the bottom or you laid your ribs down upside down.
I quit using the 3-2-1 method a long time ago. In fact, I don't even wrap them anymore, and no sauce. Just dry rub, smoke them at 250 until done. Excellent bark and a nice, slight crunch on the outside and the meat is still tender and juicy
I have never had an issue with 321. I was learned from an award winning bbq pit master. I personally think your ribs look under cooked. Yours look more mike oven cooked ribs
I use a 2,1 1/2, and 3/4 cook at 225 Fahrenheit. Also I wrap the ribs with squeeze butter, my sauce and apple juice. Have had no issues with this method. Everyone has their own way , what ever works for you is fine. As long as the end result is good. Nice video, I just subscribed.
I want to try your method. It would help me to pick a start time for planning if you could tell me the total time from start to 200 deg meat temp. Thanks
LOL second rack looked better all the way thru.
I stopped watching when he scored the membrane. Bro just take it off
Stopped watching when he started to score the membrane instead of easily removing it.
what about cook the way you want, who fucking cares what method you're using if you like what you cooked.
321 works great but you’re using way to hot of a temp for the 3 hours . mine have no pull back at all after 3 hours . I run them at 165-185. Then 225 for the remainder of cooking .
After applying the rub using apple juice I smoke mine for 1.5 hours using a stick burner with a little more smoke, I then wrap in foil using applejuice, parkay (squeze butter), brown sugar and some more rub, cook until reaching a temp of approx 190-195 degrees, pull them off the grill wrap them in an old towel and let the rest for about 30 minutes. For the sauce and baked beans I smoke them on the grill as I smole the ribs, people like different sauces so I am not going to sauce the ribs during cooking. Some people like more smoke, some like less, to much smoke and the ribs become bitter. I think I will try the scoring method on the membrane, usually just remove it.
Looks too firm to me.
Both racks look terrible
Ummm no 3-2-1 is the way to go still.
1) your cook temp is too high at 130c is 260f anyone that bbqs like a pro knows it's 225. That was your first mistake
2) 70c is 158f. If you pulled your ribs out the fridge and seasoned then threw them on the smoker they wouldn't reach that temp cooking at 225f.
3) lastly ALWAYS remove the membrane. It turns into tough skin on the back of your ribs. IDK what culinary school you went too or what chops you have but you don't know wha you're doing.
THANK YOU!!!!!!!!! I have RUINED ribs using the 3-2-1 method. REALLY appreciate this. My only regret is I can only thumbs up this video once. Maybe (and I am trying to be charitable) 3-2-1 worked years ago with old bbqs. With today's modern built bbqs its easier to get better bbq with newer methods. I for one can't wait to try this with my next set of ribs on my pellet grill.
how do I keep my garlic powder from not becoming a hard block… 😞
I do 4 hours of smoke. Period. No foil. No oven. This is with thick baby backs though which are thicker on one end than St. Louis. People tell me they are the best ribs they ever had. They don't even need sauce.
Ribs those size 3 hours top at 275 to 300. 3 to 4 hours at 225 to 250. I do use a water pan for moisture
Thanks for opening our minds and illuminating us on the 321 method! Enjoy your videos immensely.
Do what's preferred to the person eating obviously. I was under the impression that meat absorbed smoke up until 76°C (170°F). Another thing, the new Goldee's methods smoke meats entirely until they're finished. The flavor has made number 1 in Texas based on their method. I've tried this, and to me, it tastes better with the smoke flavor. I smoke those ribs nearly 5 hours straight with no wrap, and they're always delicious.
My family loves the 321 method, but it's more like 3,3 method. I do 3 hours meat up unwrapped. Then 3 hours wrapped, meat side down with brown sugar, 4 pats of butter, a little more rub and sometimes 2 lines of honey. I let it rest for 15 to 30 minutes and it is fall off the bone. And all this at 225 f. Thanx for the new method.
I ❤ my 560
The 3,2,1 and it’s way over done. It’s a cooking with Jack recipe for disaster
"The 3-2-1 method stands for 3 hours of smoking, 3 hours of cooking wrapped, and 1 hours of smoking again…" The math ain't mathin man! 😂
Well your temp was way too hot for a 3-2-1 method anyway so this is just a goofy experiment. I don't use that technique anyway but I do a long hold rib. Basically cook it like a brisket — smoke, wrap, rest. Cook with your eyes, nose, and to the touch and you'll have a lot more success over following any strict numbers guideline.
I think the best method is the one that works for you.
I don't need to wrap….I know what I am doing
You lost me at not pulling the membrane off.
Sorry I did this exactly as he suggested and it was not good. I have done 3-2-1 and it was more tender, and the flavor was better. Sorry, but this is just a step down. That's the truth first hand.
🙋 Hey Pitmasterx !!! 🇮🇹🐰🍻
Curiosity kill the cat 😼😼😼
Do the same 321 using a T° range of 95/100°C … probably change the final 👋😜🍻