The BEST Smoked Ribs Method! | NOT 3-2-1 !
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- Опубликовано: 31 май 2024
- In this video I'm going to show you how to create the perfect backyard BBQ smoked pork spare ribs! This is NOT the 3-2-1 method and I guarantee you're going to love your result! Check out our line of products at WWW.MADMOOSEBBQ.COM
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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!
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!
I like how laid-back you are! Some people take backyard BBQ wayyy too seriously! Lol
thanks man!
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
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.
I just tried your method and everything came out perfectly moist with the exact firmness and flavor. Thanks for all the great tips.
Awesome!
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.
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...
Old timers like me, who don`t have many teeth left, prefer ours to be fall off the bone tenderness! lol
Hey, whatever works for you, that is all that matters. By the amount of the comments in here, these folks like your method, so that`s good on you brother.
Keep on smokin, but don`t be doin any chokin!
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!
By far the best instruction n presentation. Definitely trying your way. Thanks
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.
First time smoking anything and used my new Masterbuilt Gravity 800 series and these ribs turned out amazing!
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
Thanks for the tip!! I'm going to try this method this weekend.
You'll love it !
I trimmed up some spare ribs down to St louis this weekend and put them on the Traeger. I did a light binder of Mollasses. first time i've ever tried that. Made a nice sweet and spicy rib
Tried this today - this was awesome! My family thought so as well! Thank you!
Awesome!!!
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!
Thank you for mentioning the end result you prefer. I appreciate it greatly!! God bless
Excellent straight forward way of cooking ribs, many thanks dude 🔥🔥
its actually VERY simple to remove the membrane, it seriously takes 5 mins... maybe less.. but you get better with it as you do it every time. and when you do the 2nd part of the ribs after wrapping, you want to put the ribs meat side down on the grill in the butter/honey.. so it absorbs the butter and honey, and not just the butter sitting on the bones which you don't eat.
Great content, explained well.
Peach habanero sounds amazing
Thanks man....always trying different methods, I'll try this today
Turns out amazing every time with this method, thank you!
You’re welcome!
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.
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
Awesome job,thank you for the great video, and the helpful. Tips.
Nice cook. Everyone has their own methods. Your end resultbare tasty Ribs. Good cook. Cheers.
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 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 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 !
Never had a problem with 321 falling off the bone not even close. Always turned out great
Hmmm interesting
I will be trying this method. Thank you sir.
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 😀
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!
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!!!
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.
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!
I do my ribs the same except wrapping with the butter and honey going to try that next weekend! Good job!
Try adding Scotch or whiskey…
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.
I always come back to this video when I cook ribs. Very correct!
Look awesome. Going to try this tomorrow.
Awesome, good luck!
Trying this method this Kentucky Derby weekend! Thanks!
Look's great will be doing this .
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!
Thanks for the easy video. No bs. No drama. No ads. Simple great ribs. He’ll yeah. Thanks brother
thanks for the support!
Great video. I have been looking for a video to take my ribs to the next level and found this one. I prefer uncomplicated cooking. I’m going to give this a try for my next smoked ribs! 👍
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.
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.
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?
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.
I do mine just like you do. They are delicious.
Love your rubs and especially BBQ sauce.
Thank you!
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.
I smoked ribs for the first time using this method. Kids think I am smoked rib hero. There are a ton of 3-2-1 vids--I may have to try that to compare. But this 2-2 higher temp method worked fantastic.
That looks like it came out great!!!!! Awesome video man.
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
Smoked some ribs tonight, this is a great recipe. Thanks
I'm with you, I think 3-2-1 ribs are overdone. I use a similar method. 2-2-1 at 225 and they come out great!
Very nice, I've done them that way as well. Great result
That's what I do they don't fall apart. But on the last hour I take them off at 195.
I’m going to try this way! I made 3-2-1 ribs and they are over cooked. Ruined my dinner
I agree 3-2-1 at 225 overcooks them, so I go 3 hours of smoke then cut back on the wrapped time to 1 1/2 hours, then 30min to 1 hour uncovered to firm them back up (based on how they look) and finish them by saucing them and carmelizing the sauce over a grill fire
awsomeness! simple and clean!
321 is good for certain size cut. I usually do 3,1.5, 30-45 with sauce. Came out great!nice smoke ring, good bite also. It’s basically the size of your meat.
It's always about the size of your meat 😳👀👀
That’s what she said...
Excellent method, will give it a go during the week. Although the UK weather may dampen things down 😂 subbed and like 🤪
Awesome recipe!!! Ribs came out great!!!
Great video man!!! Thanks for the info!!
Great video - thank you (from ENGLAND !) :).
Thanks for watching!
Great video im trying on game day Saturday
Thank you,
Excellent video
Thank you for your service brother, Marines 3/3 India
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.
I’ll try this Wednesday thanks
Thanks for posting this. Giving this a try for Sunday football
Yummy!! Next ribs i will be cooking this way.
Just tried this and my ribs are delicious. Nice job
Thanks a lot!
Nice method and video. What kind of smoker did you use? Thanks
I'm glad I ran across your channel. Real world cooking....I subscribed just for that reason
Thank you!
Going to try this weekend
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.
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!
i am doing my ribs this way also a brisket too, we will see how it goes,, thanks again
Was thinking of doing the 3 2 1 method, definitely going to do this instead!!!
smart man
When i first started I did the 3, 2 ,1 method but after a couple of smokes, it was way too mushy. I also shortened the time to have a tender yet textured bite.
Good cook, those ribs look spot on!
Thanks brotha 🍻
awesome, thank you!!
FANTASTIC!!!! Thanks for sharing. BTW, where did you get your apron from? Thanks in advance
I do baby back back ribs at 225F for 2.5 hrs. Then wrap for 1.45 hrs. Glaze and back on the smoker for half hr. Been doing this method for a couple years now and the ribs always turn out awesome
If you are going to wrap this is the way to do them. I find 3-2-1 ribs to taste overdone. When I stopped wrapping I did roughly 2-2 and then glaze for 20-30 minutes. I've since switched to no wrap and do roughly 4 hours at 225-250 saucing in the last 1/2 hour. No spritz, no wrap, good bite.
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.
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!
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.
The whole thing doesn’t just come off the bone when you take a bite. However, you might have to decrease the 2 hour portion based on if you cook baby backs or spare ribs. And the depends on the size of the baby backs. But for spare ribs it’s a perfect way to cook them.
Kudos 👍🏼. That’s what I want.
I actually like the flavor of pork ribs so I use salt and pepper. Smoke at 225 for 4hrs spraying with 50/50 vinegar water every 15 min after 3hrs. Bump up temp to 275 until internal temp is 205-208
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 subbed, looks great, I will give your method a try, thank you.
Thank you!
Love the video. Do u keep your beercan chicken at 275 the whole time?
Im new to smoking meats so simple is good. Thank you for your video. The dog was funny too
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.
Love this guy!
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
what kind of wood flavor did you use? or is best to use for pork ribs?
I just found and watched this video this morning and smoked ribs for the first time this afternoon using your guidance and recommendations. They turned out fantastic and my BBQ experienced family loved them too. Thanks for a great video!
Thats awesome to hear, thank you so much!
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?