I've done 3-1-1 at 250 with great results. Not too mushy at all, good firm bight. But I do have to agree with a few other posters, it takes no more than 1 minute to remove the membrane.
To be fair, the difficulty varies from rack to rack. I've had them come off easily in one fell swoop, then I've had them come off in pieces about the size of my thumbnail. Now that I have a Pit Barrel vertical barrel cooker, it's best to leave the membrane on, so little to no chance of the ribs dropping from the hooks when they tenderize!
Tried this method yesterday and it came out great. The rack was a little thin so I checked after 1.5 hours wrapped and it was done. On a pellet smoker, I’ve found if I don’t wrap they come out dry. Thanks for posting!
I cook on a Monolith- very similar to a Komado Joe. I've learned that 225 for 4 hours with no foil wrap and they come out perfect. Slather on bbq sauce at 3.5 hours. I agree, a little tug when you bite! Great video, thanks. Going to fire up the grill now and get the beers cold. Thanks to all who served our country
I bought my smoker awhile back and I have been trying to get my ribs the way I like them. All my previous cook everyone would tell me my ribs were good, but I knew something was off. I never really liked them.....Until I came across you video. The 3-2-1 method is like pulled pork. Everyone says "fall off the Bone" is good....No they are over done. I tried your way this weekend and i'm hooked. You were 120 percent correct. Keep doing what your doing. A Fan
Just wanted to send you some kudos on this NON 3-2-1 RIBS method. I smoked my 1st Ribs on my New RT-700 that I have only had for a couple weeks and they turned out AMAZING!!!! MY ENTIRE FAMILY LOVED THEM. Thanks and I will be watching more of your videos.
@@madmoosebbq6316 I did Babybacks but next time I plan on trying your recipe with the ST. LOUIS STYLE!!!! LOVE ALL.YOUR VIDEOS. Huge help for an amateur like me.
Mad Moose you the man.Im a grill smoke master myself and all my life ive never took the membrane off.I too love tender but i want the chew for the bone sucking to begin at first bite.I guarantee that if you put a fall off naked bone down and a bone with the chewing on it..the dog will go for the chewing first bc flavor is still on the bone.I still haven't tried the 321 methods but honestly i don't have too.One day soon i will do a video and i will mention Mad Moose bc i finally found someone who knows what they talking about when it's rib shine time
As an avid griller, I switched from Traeger+ to Asmoke and never looked back. The precision temperature control with dual sensors and the new PID algorithm has been a game-changer for me. I love the fact that Asmoke uses wood pellets as the primary fuel source. Not only is this eco-friendly, but it also infuses my smoked ribs with a distinct smoky flavor, which I never got with my old Traeger+. The portability of Asmoke with its battery power is another significant advantage, allowing me to take it on our family outings and road trips. The convenience of remote temperature adjustment and food temperature monitoring via the app is just the icing on the cake. I'm looking forward to creating and sharing more of my recipes! #Asmoke
I do 3 , and then watch till they’re done. My smoker cooks a little hot. They always turn out wonderful. Jack Daniel’s dry pork rub. Cook 3 hours and then wrap in foil with butter, honey, brown sugar and a little apple juice. Can’t wait till tomorrow to cook some. Great video
Not sure what I did wrong. Followed directions exactly and mine were falling off the bone. I mean they were good but I prefer not that tender. Maybe I lower the temp? Adjust time?
I think you can lower the time. First step when ribs get 70 degrees Celsius which is around 140-150 Fahrenheit I think, they don't take any more smoke anyway because they are already cooked.
How well do you think this method would work on baby back rib, by them being smaller. Planning on do a couple of slabs for the Memorial? Any tips would be appreciated. Nice video.
My man great video. So for the 3-2-1 how do you do less tenderness for those who prefer. How do make them more tender using your method for those who have denture is sensitive teeth.
Well if you actually do the 3-2-1 method you’re going to get those fall off the bone extremely tender ribs. My method here is for tender ribs but ribs that still have a bit to them
To remove the membrane, I use the handle of a spoon or fork to slide between the bones and the membrane at the middle rib. Gently push it through all the way, then just reach in with your fingers and pull towards each end of the rack. Comes off nice and neat in one piece without needing towels .
The best way is to get the membrane off is to use a paper towel after you lift an edge. The paper towel keeps it from being slimy and hard to keep a hold of.
Going to be trying this tomorrow, new to smoking, I feel confident after this video tho. Lol and the bit with the walk of shame from the doggo was spot on 🤣🤘🏻
Question, so if the temp went from 275 to 200 because I had the door open to get the ribs in the racks (bradly digital) and is slowly climbing back. Should I have left the ribs out til oven temp returned to 275? And if so Is there a fix? I didn't think of it and just left em in
I tried this method and, wow! Hands down the best baby back ribs I’ve ever tasted! Fall-off-the-bone fantastic! If you follow this method you can’t go wrong. Great job bbq wizard!
Great Video! I wonder if this also works for babyback ribs... or is it maybe better to reduce the heat since they dont have that much meat like the St.Louis Cut?
Perfection! Doing mine this weekend exactly like that with my own flavor profile. Forwarded this vid to my friend that just got his first traeger, and is doing his first rib cook this Saturday. =) Thanks bro.
Tried this method last week and this is the method I will cook ribs forever! Best tasting, tender delicious smoked melt in your mouth goodness! The only thing I will change is instead of the 2 2 1/2 time in this method, I will go with 2 - 1 1/2 - 1/2 and knock off 1/2 hour of cook time as the I could not take the ribs out of the smoker without them falling apart.
Im smoking a rack of ribs today and watched a bunch of different rib recipes/methods videos. I decided to try your method this time. The only differences are that I’m removing the membrane and using apple wood for my fire in an offset smoker. Wish me luck! 😉
@@Chillz1983 - they came out great, brother! I’d post a pic but don’t see a way to do that. When I got to the butter, brown sugar, foil wrap stage, I also sprinkled the ribs with some bourbon too. I figured the taste would work but a little extra moisture while they were wrapped wasn’t a bad idea either. Worked great! Lump charcoal to start the fire then I used the apple wood to smoke with. Good luck, Chilli - let us know how you make out!
We got a smoker as a Christmas present. Today’s the first time we’re using it. I followed your vid to the letter. The ribs turned out FANTASTIC! So delicious! 🔥 Thank you!!
What wood pellets do you use for rib smoking? If I’m starting out, I want to use something that can get the job done but not heavy. Maybe like Oak, Hickory, Mesquite? I don’t know. My dad foxes ribs on his smoker from time to time, but doesn’t use the “3-2-1” method.
Do you keep smoke pellets going for the last bit with the sauce? or only for the first two hours? Thanks, going to try this this weekend in a little bradley smoker.
Just go for it and experiment, I have a Oklahoma Joe’s offset smoker I picked it up for $100 used and my favorite rub for ribs is the Kansas City dry rub in the grilling section from Walmart. Just watch allot of RUclips videos and find what works best for you
Well we have a full line of rubs and sauces at www.madmoosebbq.com and as far as smokers go you can't go wrong with a pellet smoker for learning the craft
This a great video. My wife likes the 3-2-1 method, but I want something not so mushy. This looks like the recipe I need. So it was a 2-2-1 method, but your pulled them at 15 minutes. Will try this on my next rack. Thanks Keep smoking
I just got my Traeger pellet smoker and the first thing I cooked was the 3 2 1 ribs and you are right, they were overcooked and fell completely off the bone. Yours are perfect so that will be the next method I try.
Agree with scoring the membrane. I've done that for years on spare ribs and baby back. It causes the membrane to pull away from the meat nicely and without the pain of peeling it.
im 2ish hours in to my cook im super happy i found this video me and my wife are not into the fall of the bone ribs as well so when i saw this i brought it up to her and she was excited first time using my electric smoker so hopefully it turns out good the wood smoking smells so good cant wait
update these ribs were killer wife said they were the best ribs iv ever made that means alot considering im the go to meat guy for my family super good and ill definitely be doing them agian
I agree with the cooking tomes but what were the meat temp for smoke and after wrapped ? Ribs are not all the same thickness and cook at different times
I do a lot of things similar to you with some tweaks: 3-1-1, 235 the entire time, after 1.5 hours spritz every 30 min with 50/50 apple juice/ACV, wrap in heavy duty foil @ 3 hours, unwrap after an hour, throw back on rectec and paint with sauce, paint with sauce again after 30 min, take off 30 min later. Gives the ribs a nice pull to the meat so its not falling of the bone, but still allows you to have clean bones. Edit: I also add in some brown sugar to the wrap in addition to the butter, honey, and more rub.
I'd like to try this method, always have done the 3-2-1 method. Unfortunately my pellet grill goes from 250* - 300* so no 275* setting. I figured the time would be longer if I ran at 250, which is what I normally run for the 3-2-1
Ok so used this method 2-2 and about a 15 minute finish unwrapped, the results were good but I thought they were still a little over cooked, falling off bone Next time I’ll try 250 instead of 275 I’ll get there 😀
The only difference is you went from 3-2-1 to 2-2-.5. I understand it's faster, but overall the steps are the same. Smoke, foil, glaze. I don't like smoking at 275, prefer to smoke at 225 or 250 at most. Nice ribs, but overall the steps are the same. You just adjusted the temps and hours.
@Henlarious He adjusted temps and hours and?... I think that's brilliant. After work I need this kind of recipe to make ribs. Not all of us have 6 hours to make the 3, 2, 1 method. Thank you for this video Mad Moose! 😊
Franklin smokes everything at 275. 225 is not some holy BBQ number. Tons of people smoke hot and fast. Tons of BBQ champs also smoke hot and fast. Myron Mixon, one of THE MOST winningest pitmaster smokes everything at 300
I discovered this on a high wind day and couldn't get my smoker down below 275 and have been doing it for 15 years. Ribs come out way better than 3-2-1! Great video
I know Im late to the party but I found this video a few days ago and just finished eating these ribs.. !OMG! They were the best I have ever done! I was going to do 3-2-1 until I saw this.. Doing it this way from now on.. Thank you for this helpful video!
I will give you an update tonight I just put 2 racks of baby backs on my Traeger grill using your technique. I agree that there needs to be some pull on the meat. I don't like biting into a rib having the entire rib fall off the bone.quick question what is the major difference between baby backs and St.Louis style? thanks for the video.
I'm glad someone is finally pointing out 3-2-1 is not especially great. I've tried it many times - same result every time - dried out overly cooked no taste ribs. I've found 2 hours low and slow - 180 on the smoker - then wrap with liquid inside and run it for an hour at 325 - 350, then slather on the sauce and hit em with the big BTUs on the BBQ to get a quick camelization - maybe 5 minutes max. for me that's a much more moist juicy rib with a bit of bite and texture instead of mushy tasteless mass .
I've run into this problem a couple times already. But what should I do if my pit boss smoker doesn't have a 275 degree setting? It goes from 250 right to 300. Thanks!
Awesome job Bromoswayze. It’s good to see someone from the 209 getting down on the smoker. I live out in Texas now and I learned the 3-2-1 method from my Texas buddies but I will definitely smoke some ribs this way. Good job keep up the good work. I’ll be ordering some bbq sauce soon.
Looks good dude. Primarily the 321 method is at a 250 degrees. You just seem to be speeding up the process by using a higher temp. Wouldn’t this balance out? It looked like your bite took the meat clean off the bone. Thought the entire reason was to have a bit of meat sticking to the bone. Please help as I’m confused
321 in my experience is a more fall off the bone method. I like this method because the higher temp keeps it a little more firm and let's there be a bite to the ribs
@@madmoosebbq6316 thanx I’ll give it a try. I’ll just skip the honey and butter and substitute it for pineapple juice. Save a bit on calories as I’ve been drinking lots of beers during covid. Cheers dude
I did the smoking process on the grill for 2 hours but then put them in the oven for the remaining time because my grill sucks, but they were a hit still very good 👍🏿
After they're wrapped, you could place them on a hot rock as far as the ribs are concerned. I usually finish off in the oven because the pellets are wasted bouncing off the foil in the smoker.
I just tried your method and everything came out perfectly moist with the exact firmness and flavor. Thanks for all the great tips.
Awesome!
I like how laid-back you are! Some people take backyard BBQ wayyy too seriously! Lol
thanks man!
Is it just me or did you just do a 3,2,1 in 2,2,.25? Brilliant!
Shhh don't tell anyone 😉
Yeah he just put a click bait title in... cheezy as f
😂 ❤it!
First time smoking anything and used my new Masterbuilt Gravity 800 series and these ribs turned out amazing!
I've done 3-1-1 at 250 with great results. Not too mushy at all, good firm bight.
But I do have to agree with a few other posters, it takes no more than 1 minute to remove the membrane.
Not for me, I can't ever get it off
To be fair, the difficulty varies from rack to rack. I've had them come off easily in one fell swoop, then I've had them come off in pieces about the size of my thumbnail. Now that I have a Pit Barrel vertical barrel cooker, it's best to leave the membrane on, so little to no chance of the ribs dropping from the hooks when they tenderize!
Thanks man....always trying different methods, I'll try this today
Thank you for doing the recap , explaining it again. That's genius and a really awesome you done that. I wish more people would do the same
Exactly!
Tried this method yesterday and it came out great. The rack was a little thin so I checked after 1.5 hours wrapped and it was done. On a pellet smoker, I’ve found if I don’t wrap they come out dry. Thanks for posting!
Awesome glad it worked! Thanks!
I cook on a Monolith- very similar to a Komado Joe. I've learned that 225 for 4 hours with no foil wrap and they come out perfect. Slather on bbq sauce at 3.5 hours. I agree, a little tug when you bite! Great video, thanks. Going to fire up the grill now and get the beers cold.
Thanks to all who served our country
Cheers brother
exactly this. Wrapping is lame.
Thanks for the easy video. No bs. No drama. No ads. Simple great ribs. He’ll yeah. Thanks brother
thanks for the support!
To help get a good cut flip them over bone side up but the look amazing I’m going to have to try this way
What are your thoughts on doing the smoke to around 170 deg then the wrap to about 205 deg, follewed by the 15 min bbq sauce cook?
I can't give an honest answer because ive never tried that before but it might dry out at that low temp
I’ve watched several such videos. I like this one the best! I’m actually cooking now and following the instructions. Thanks. Happy Memorial Day
How’d it go!?
@@madmoosebbq6316 outstanding! Cooked 3 slabs of St Louis the exact way you provided. Everyone told me they loved my ribs. Thanks again
Thanks!
Thanks so much for the support!
I bought my smoker awhile back and I have been trying to get my ribs the way I like them. All my previous cook everyone would tell me my ribs were good, but I knew something was off. I never really liked them.....Until I came across you video. The 3-2-1 method is like pulled pork. Everyone says "fall off the Bone" is good....No they are over done. I tried your way this weekend and i'm hooked. You were 120 percent correct. Keep doing what your doing.
A Fan
Love this comment, thanks so much I'm glad I was able to help you! Smoke on!
What was the problem before? Was is they were falling off bone? Yeah it only took me a few cooks to realize 2 hours was too long a wrap
Same. I don’t like fall off the bone ribs. I need some bite to it
Just did 2 racks of these on my rt 700 came out awesome. Everyone loved them. I’ll be doing this method for now on thankyou.
Just wanted to send you some kudos on this NON 3-2-1 RIBS method. I smoked my 1st Ribs on my New RT-700 that I have only had for a couple weeks and they turned out AMAZING!!!! MY ENTIRE FAMILY LOVED THEM. Thanks and I will be watching more of your videos.
Thanks a bunch brotha! Glad I could help!
@@madmoosebbq6316 I did Babybacks but next time I plan on trying your recipe with the ST. LOUIS STYLE!!!! LOVE ALL.YOUR VIDEOS. Huge help for an amateur like me.
Mad Moose you the man.Im a grill smoke master myself and all my life ive never took the membrane off.I too love tender but i want the chew for the bone sucking to begin at first bite.I guarantee that if you put a fall off naked bone down and a bone with the chewing on it..the dog will go for the chewing first bc flavor is still on the bone.I still haven't tried the 321 methods but honestly i don't have too.One day soon i will do a video and i will mention Mad Moose bc i finally found someone who knows what they talking about when it's rib shine time
thank you william!
As an avid griller, I switched from Traeger+ to Asmoke and never looked back. The precision temperature control with dual sensors and the new PID algorithm has been a game-changer for me. I love the fact that Asmoke uses wood pellets as the primary fuel source. Not only is this eco-friendly, but it also infuses my smoked ribs with a distinct smoky flavor, which I never got with my old Traeger+. The portability of Asmoke with its battery power is another significant advantage, allowing me to take it on our family outings and road trips. The convenience of remote temperature adjustment and food temperature monitoring via the app is just the icing on the cake. I'm looking forward to creating and sharing more of my recipes! #Asmoke
I do 3 , and then watch till they’re done. My smoker cooks a little hot. They always turn out wonderful. Jack Daniel’s dry pork rub. Cook 3 hours and then wrap in foil with butter, honey, brown sugar and a little apple juice. Can’t wait till tomorrow to cook some. Great video
Not sure what I did wrong. Followed directions exactly and mine were falling off the bone. I mean they were good but I prefer not that tender. Maybe I lower the temp? Adjust time?
Do 30 minutes less while it is wrapped
@@madmoosebbq6316 I was thinking 2 hours wrapped would make it too mushy. If I were to probe at 1/1.5 hour what temperature should I be looking for?
I do them at 4-1-1 and they come out great... great bite, great smokey flavor and fantastic glaze with the sauce.
Nice I'm have to try
What temp?
@@caltch 225
I agree.
I think you can lower the time. First step when ribs get 70 degrees Celsius which is around 140-150 Fahrenheit I think, they don't take any more smoke anyway because they are already cooked.
How well do you think this method would work on baby back rib, by them being smaller. Planning on do a couple of slabs for the Memorial? Any tips would be appreciated. Nice video.
Baby backs tend to cook in about 3.5 hours in my experience at this temperature. Same method, 2 hours no wrap then wrap 1.5 then 15 minutes sauced
My man great video. So for the 3-2-1 how do you do less tenderness for those who prefer. How do make them more tender using your method for those who have denture is sensitive teeth.
Well if you actually do the 3-2-1 method you’re going to get those fall off the bone extremely tender ribs. My method here is for tender ribs but ribs that still have a bit to them
Nice method and video. What kind of smoker did you use? Thanks
14:10 How do you think this method would work on a gas grill with a smoke tube?
I’m gonna get a smoker but just not yet.
Thanks in advance.
To remove the membrane, I use the handle of a spoon or fork to slide between the bones and the membrane at the middle rib. Gently push it through all the way, then just reach in with your fingers and pull towards each end of the rack. Comes off nice and neat in one piece without needing towels .
Swift brand baby back sold at Costco has the membrane removed as sold.
The best way is to get the membrane off is to use a paper towel after you lift an edge. The paper towel keeps it from being slimy and hard to keep a hold of.
Dr Berg says the membrane has collagen and is good for you. I’ve never removed it. I’m no expert, but it never bothered me.
@@itsrob2321 If ribs are overcooked will leave bad taste in your mouth.
Removing the membrane takes all of 3 minutes. Yet to figure out the big deal about difficult.
Going to be trying this tomorrow, new to smoking, I feel confident after this video tho. Lol and the bit with the walk of shame from the doggo was spot on 🤣🤘🏻
Question, so if the temp went from 275 to 200 because I had the door open to get the ribs in the racks (bradly digital) and is slowly climbing back. Should I have left the ribs out til oven temp returned to 275? And if so Is there a fix? I didn't think of it and just left em in
I tried this method and, wow! Hands down the best baby back ribs I’ve ever tasted! Fall-off-the-bone fantastic! If you follow this method you can’t go wrong. Great job bbq wizard!
I'm glad I ran across your channel. Real world cooking....I subscribed just for that reason
Thank you!
Great Video! I wonder if this also works for babyback ribs... or is it maybe better to reduce the heat since they dont have that much meat like the St.Louis Cut?
Never had a problem with 321 falling off the bone not even close. Always turned out great
Hmmm interesting
Turns out amazing every time with this method, thank you!
You’re welcome!
Thanks for posting this. Giving this a try for Sunday football
what kind of wood flavor did you use? or is best to use for pork ribs?
Perfection! Doing mine this weekend exactly like that with my own flavor profile. Forwarded this vid to my friend that just got his first traeger, and is doing his first rib cook this Saturday. =) Thanks bro.
Tried this method last week and this is the method I will cook ribs forever! Best tasting, tender delicious smoked melt in your mouth goodness! The only thing I will change is instead of the 2 2 1/2 time in this method, I will go with 2 - 1 1/2 - 1/2 and knock off 1/2 hour of cook time as the I could not take the ribs out of the smoker without them falling apart.
Every smoker cooks a little differently and every set of ribs is a little different definitely adjust as needed for your smoker. Enjoy!
Im smoking a rack of ribs today and watched a bunch of different rib recipes/methods videos. I decided to try your method this time. The only differences are that I’m removing the membrane and using apple wood for my fire in an offset smoker. Wish me luck! 😉
How did you go? I'm giving it a crack today aswell.
@@Chillz1983 - they came out great, brother! I’d post a pic but don’t see a way to do that. When I got to the butter, brown sugar, foil wrap stage, I also sprinkled the ribs with some bourbon too. I figured the taste would work but a little extra moisture while they were wrapped wasn’t a bad idea either. Worked great! Lump charcoal to start the fire then I used the apple wood to smoke with. Good luck, Chilli - let us know how you make out!
What rub is that?? Love the color
That is our mad moose bbq original rub available on our website at www.madmoosebbq.com
I tried your method and my ribs came out absolutely amazing… Thanks for the great video!!
How was smoke flavor
@@rickyscheider8650 it was perfect, just enough.
We got a smoker as a Christmas present. Today’s the first time we’re using it. I followed your vid to the letter. The ribs turned out FANTASTIC! So delicious! 🔥 Thank you!!
👌🏻Now try the 4-2-10 brisket method 🤤 did it a last weekend and it was delicious and tender! Family loved it!
👌🏻Now try the 4-2-10 Brisket method,Delicious 🤤 Family loved it!
Tried this today - this was awesome! My family thought so as well! Thank you!
Awesome!!!
I do ribs at 235 for 2:45 minutes, wrap for 1 hour, then unwrapped for 20 to 30 minutes. Works great for me!
I should try this!
What wood pellets do you use for rib smoking? If I’m starting out, I want to use something that can get the job done but not heavy. Maybe like Oak, Hickory, Mesquite? I don’t know. My dad foxes ribs on his smoker from time to time, but doesn’t use the “3-2-1” method.
Followed the directions precisely...... absolutely amazing results. Thank you, can’t wait to do them again.
Awesome! Thanks a bunch for watching!
I think you and the mad moose know each other...
Gr8t video, I wonder will this method work if o wrap them in beef tallow ,/ lard for 2 hrs using butcher paper
Looked good. I did 3,2,1yesterday. 1 rack was perfect, other one was a little tiny bit dry. Im gonna try this next with baby backs.
Just tried this and my ribs are delicious. Nice job
Thanks a lot!
Wow, I followed this step by step and the ribs came out amazing so delicious. This guy is my hero.
I’m glad it worked it!!!
Did you let them rest once you pulled them off the smoker and if so , how long? Foil off and open?
Well i for one notice a diff with the membrane on. Its like im gnashing on flavored wax paper. Great technique on dicing it up though. I will try it!
Do you keep smoke pellets going for the last bit with the sauce? or only for the first two hours?
Thanks, going to try this this weekend in a little bradley smoker.
Really want to get into grilling but I don’t know what smoker to get, rubs, etc. Anyone have any advice that they are willing to share?
Just go for it and experiment, I have a Oklahoma Joe’s offset smoker I picked it up for $100 used and my favorite rub for ribs is the Kansas City dry rub in the grilling section from Walmart. Just watch allot of RUclips videos and find what works best for you
Well we have a full line of rubs and sauces at www.madmoosebbq.com and as far as smokers go you can't go wrong with a pellet smoker for learning the craft
Does this work with pellet smokers mine refuses to get above 210 in the smoking mode
This a great video. My wife likes the 3-2-1 method, but I want something not so mushy. This looks like the recipe I need. So it was a 2-2-1 method, but your pulled them at 15 minutes. Will try this on my next rack. Thanks Keep smoking
I just got my Traeger pellet smoker and the first thing I cooked was the 3 2 1 ribs and you are right, they were overcooked and fell completely off the bone. Yours are perfect so that will be the next method I try.
Let me know how it goes !
@@madmoosebbq6316 will do
@@madmoosebbq6316 they came out perfectly.
Agree with scoring the membrane. I've done that for years on spare ribs and baby back. It causes the membrane to pull away from the meat nicely and without the pain of peeling it.
im 2ish hours in to my cook im super happy i found this video me and my wife are not into the fall of the bone ribs as well so when i saw this i brought it up to her and she was excited first time using my electric smoker so hopefully it turns out good the wood smoking smells so good cant wait
update these ribs were killer wife said they were the best ribs iv ever made that means alot considering im the go to meat guy for my family super good and ill definitely be doing them agian
I agree with the cooking tomes but what were the meat temp for smoke and after wrapped ? Ribs are not all the same thickness and cook at different times
I do a lot of things similar to you with some tweaks: 3-1-1, 235 the entire time, after 1.5 hours spritz every 30 min with 50/50 apple juice/ACV, wrap in heavy duty foil @ 3 hours, unwrap after an hour, throw back on rectec and paint with sauce, paint with sauce again after 30 min, take off 30 min later. Gives the ribs a nice pull to the meat so its not falling of the bone, but still allows you to have clean bones.
Edit: I also add in some brown sugar to the wrap in addition to the butter, honey, and more rub.
Love adding brown sugar too!
Thats the key right there! Comes off the bone clean but doesn't just fall off.
FANTASTIC!!!! Thanks for sharing. BTW, where did you get your apron from? Thanks in advance
Awesome job,thank you for the great video, and the helpful. Tips.
I’m making my father this rib recipe for his birthday today, thank you sir
You're welcome!
New subscriber.. Wow awesome ribs!! Great color.. What is the rub used on the ribs?
That is our Mad Moose BBQ Original Rub available at www.madmoosebbq.com!
By far the best instruction n presentation. Definitely trying your way. Thanks
Great video. One question, were the ribs over seasoned with all the stuff u put on them?
Nope our seasoning is very well balanced and definitely did not over power the meat!
@@madmoosebbq6316 nice. Thanks for the response. Gonna try this this weekend.🍺🍺🍺
I'd like to try this method, always have done the 3-2-1 method. Unfortunately my pellet grill goes from 250* - 300* so no 275* setting. I figured the time would be longer if I ran at 250, which is what I normally run for the 3-2-1
yes do it at 250 for like maybe 30 min extra in the wrapped staged should get similar results
Thanks for posting this method,going to try it on my new rec teq tomorrow! Results to follow! Subscribed!
Ok so used this method 2-2 and about a 15 minute finish unwrapped, the results were good but I thought they were still a little over cooked, falling off bone
Next time I’ll try 250 instead of 275
I’ll get there 😀
Thank you for mentioning the end result you prefer. I appreciate it greatly!! God bless
The only difference is you went from 3-2-1 to 2-2-.5. I understand it's faster, but overall the steps are the same. Smoke, foil, glaze. I don't like smoking at 275, prefer to smoke at 225 or 250 at most. Nice ribs, but overall the steps are the same. You just adjusted the temps and hours.
Can I get sane results at 250
@Henlarious He adjusted temps and hours and?... I think that's brilliant. After work I need this kind of recipe to make ribs. Not all of us have 6 hours to make the 3, 2, 1 method. Thank you for this video Mad Moose! 😊
Franklin smokes everything at 275. 225 is not some holy BBQ number. Tons of people smoke hot and fast. Tons of BBQ champs also smoke hot and fast.
Myron Mixon, one of THE MOST winningest pitmaster smokes everything at 300
Will try the new way been having trouble w/321 also
i am doing my ribs this way also a brisket too, we will see how it goes,, thanks again
great video where are u located?
Nice cook. Everyone has their own methods. Your end resultbare tasty Ribs. Good cook. Cheers.
Maybe I missed it in the comments, but what kind of pellets did you use?
Fruitwood blend by lumberjack
Where did you get the red lid for your recteq??? Will be trying this out this Sunday can’t wait.
This is the older model they came with red lids!
I discovered this on a high wind day and couldn't get my smoker down below 275 and have been doing it for 15 years. Ribs come out way better than 3-2-1! Great video
Thanks man!
Cool apron. Where did you get it?
Love the video. Do u keep your beercan chicken at 275 the whole time?
I know Im late to the party but I found this video a few days ago and just finished eating these ribs.. !OMG! They were the best I have ever done! I was going to do 3-2-1 until I saw this..
Doing it this way from now on.. Thank you for this helpful video!
Was thinking of doing the 3 2 1 method, definitely going to do this instead!!!
smart man
I will give you an update tonight I just put 2 racks of baby backs on my Traeger grill using your technique. I agree that there needs to be some pull on the meat. I don't like biting into a rib having the entire rib fall off the bone.quick question what is the major difference between baby backs and St.Louis style? thanks for the video.
Just wanted to let you know, I made ribs exactly the way you did on your video I have to say they came out amazing.
Thanks so much for the tips
You're welcome !
My grill does 250 or 300 would you advise one over the other
I'd go 250, 300 might be too hot and you won't get as much smoke
@@madmoosebbq6316 250 it is!
For final hour, do you leave the ribs on tin foil or put them back without it?
I always come back to this video when I cook ribs. Very correct!
did you use wood chips for smoke? I missed that part.
no, the pellets produce the smoke
What temp were you running your rec tec
I'm glad someone is finally pointing out 3-2-1 is not especially great. I've tried it many times - same result every time - dried out overly cooked no taste ribs. I've found 2 hours low and slow - 180 on the smoker - then wrap with liquid inside and run it for an hour at 325 - 350, then slather on the sauce and hit em with the big BTUs on the BBQ to get a quick camelization - maybe 5 minutes max. for me that's a much more moist juicy rib with a bit of bite and texture instead of mushy tasteless mass .
Trying this method this Kentucky Derby weekend! Thanks!
I have a question. I'm new to smoking and would like to know how to keep my ribs from drying out. Do you spray them? If so, how often?
I've run into this problem a couple times already. But what should I do if my pit boss smoker doesn't have a 275 degree setting? It goes from 250 right to 300. Thanks!
I would go with 250 and maybe give them and extra 20-30 minutes wrapped!
Excellent straight forward way of cooking ribs, many thanks dude 🔥🔥
Thanks for the tip!! I'm going to try this method this weekend.
You'll love it !
Awesome job Bromoswayze. It’s good to see someone from the 209 getting down on the smoker. I live out in Texas now and I learned the 3-2-1 method from my Texas buddies but I will definitely smoke some ribs this way. Good job keep up the good work. I’ll be ordering some bbq sauce soon.
Looks good dude. Primarily the 321 method is at a 250 degrees. You just seem to be speeding up the process by using a higher temp. Wouldn’t this balance out? It looked like your bite took the meat clean off the bone. Thought the entire reason was to have a bit of meat sticking to the bone. Please help as I’m confused
321 in my experience is a more fall off the bone method. I like this method because the higher temp keeps it a little more firm and let's there be a bite to the ribs
@@madmoosebbq6316 thanx I’ll give it a try. I’ll just skip the honey and butter and substitute it for pineapple juice. Save a bit on calories as I’ve been drinking lots of beers during covid. Cheers dude
@@hurly720 that sounds good let me know how it comes out! Tag us on IG or Facebook!
I did the smoking process on the grill for 2 hours but then put them in the oven for the remaining time because my grill sucks, but they were a hit still very good 👍🏿
After they're wrapped, you could place them on a hot rock as far as the ribs are concerned. I usually finish off in the oven because the pellets are wasted bouncing off the foil in the smoker.
That looks like it came out great!!!!! Awesome video man.
Great content, explained well.
Peach habanero sounds amazing
I don't agree with you whole technique but I am now following and subscribe because I definitely open minded
Appreciate it!