Hey Kenyatta, I will have to try this method. Will have to try the pellets as well. Absent those pellets, I always use the Amazen Smoke Tube, with good results. Adds a good smoke flavor. I agree that bite off the bone is better than fall off the bone. I highly recommend the SuckleBusters rubs. I have used both the Hog Waller and the Honey BBQ Rubs on ribs. Both are excellent! Also, try the Clucker Dust Chicken Rub and the Texas Pecan Rub. Love them all!
Richard, thanks for the tip on Sucklebusters rubs. I’ve tried a few and I really like them. Definitely give Smokin Pecan a try and let them know that you heard about them from me. That would really help me out.
Howdy, I’ve tried the no wrap method a couple times but my family enjoys the wrapped ones better. I’ll keep trying to master the no wrap technique though. Thanks for helping me up my smoker game.
I face the same challenge. I started by wrapping my ribs and my family fell in love with them. Getting them to come to the other side has been tough. Keep trying, they will get better every time.
Good video. I’m a fan of no-wrap and not drenching in sauce / butter / sugar. I like to taste the meat, smoke, and spice and that’s it! I feel like the 321 methods are more fool proof and therefore became popular since it’s probably harder to mess up. But I’ve never done 321 so I’m just guessing…
K- I just did mine same way except when done I waited and cut individually and then put my bbq sauce and then grilled a minute in each side. Came out amazing!
Going to try this soon. I have not done a 3-2-1 rib, but a similar method. I smoke “naked” until at 165, then foil wrap until 205. After that, I “boat” them meat side up with some sauce for about 15 min. I ran into a problem once when they became too tender…became mushy. Appreciate your work, integration with family, and delivery method.
Brother Kenyatta! What a coincidence! I just finished a cook today! I decided to be simple and not try to be methodical. The result was my beef baby back ribs were a tad bit crunchy and to the dismay of my wife. I like my ribs to be crispy and was happy with the taste. I know I kept them on the grill too long because I was trying to aim for the 3-2-1 method. I cooked on one of my favorite grills. I used my 55 Gallon drum and started out with lump charcoal before my wife went to pick some regular Kingsford. I allowed for my temperature to run very hot which was one of my mistakes on today's cook. Oh well. You live and learn 😅
Hey Correctional Officer, the most important thing is that you observed what happened during the cook and noted what can be done better next time. Trust me, I know all about disappointing the wife. They put their trust in us to deliver but they expect us to bat 1000! 😂
@@BackyardSmokeMasterBBQ Brother Kenyatta thanks for your kind words! I really needed that boost. My wife has been pacifying me by telling me she enjoyed the taste. She knows I still am going to hold her to the end of our bargain for my Meadowcreek CombI42 and Kamado Joe Big Joe I to be had this summer as my Father's Day, birthday and early retirement gifts😀
Nice, rib looks good! SuckleBusters is good stuff, Hog Waller combined with Clucker Dust is a great combo on Ribs and Pork Butt. I also love their SPG, cheers!
I prefer no wrap ribs. The way I see it, if you're going to wrap them, thus depriving them of exposure to smoke, you may as well put the ribs in a conventional oven.
Pork ribs are not my favourite meat on the smoker, where I am and been in the UK they are terrible. Mushy and far too much sauce to cover up the poor cooking of them. Now I got my smoker, I'm definitely trything these as I like the dry finish.
Great video. Man, those are fantastic looking. Great bark for the pellet smoker. Zgrills and the pecan pellets. I've gone to wrapping in butcher paper meat side down with smoked tallow which I got from mad scientist bbq. I think that gives me the best rib. Otherwise I would go with unwrapped. Here is the link to that video: ruclips.net/video/YlK-za2JZqg/видео.html I typically dry brine all my smoked meats, but found the ribs dry out to much if I dry brine. I don't think I would do overnight again.
Hey Kenyatta, I will have to try this method. Will have to try the pellets as well. Absent those pellets, I always use the Amazen Smoke Tube, with good results. Adds a good smoke flavor.
I agree that bite off the bone is better than fall off the bone.
I highly recommend the SuckleBusters rubs. I have used both the Hog Waller and the Honey BBQ Rubs on ribs. Both are excellent! Also, try the Clucker Dust Chicken Rub and the Texas Pecan Rub. Love them all!
Richard, thanks for the tip on Sucklebusters rubs. I’ve tried a few and I really like them. Definitely give Smokin Pecan a try and let them know that you heard about them from me. That would really help me out.
Howdy, I’ve tried the no wrap method a couple times but my family enjoys the wrapped ones better. I’ll keep trying to master the no wrap technique though. Thanks for helping me up my smoker game.
I face the same challenge. I started by wrapping my ribs and my family fell in love with them. Getting them to come to the other side has been tough. Keep trying, they will get better every time.
Hey K-thanks for the great video. I agree generally and typically only wrap if I have a deadline. As you point out spritzing is key.
Thanks for your feedback…. absolutely agree, spritzing can’t be overlooked.
I'm a no wrap guy. prefer Pull from bone not fall off. I'm not a fan of wrap method for anything unless it's a time issue
Hey Kenyatta, I learned to use a dry paper towel to help grip the silver skin. I prefer and use the no wrap method. Thanks for the video.
I know a lot of folks use a dry paper towel to help better grip the silver skin. Thanks for sharing that tip.
Good video. I’m a fan of no-wrap and not drenching in sauce / butter / sugar. I like to taste the meat, smoke, and spice and that’s it!
I feel like the 321 methods are more fool proof and therefore became popular since it’s probably harder to mess up. But I’ve never done 321 so I’m just guessing…
I agree, 321 will definitely get you a tender rib. It’s like having a cheat code.
K- I just did mine same way except when done I waited and cut individually and then put my bbq sauce and then grilled a minute in each side. Came out amazing!
That sounds amazing, well done 👍
Going to try this soon. I have not done a 3-2-1 rib, but a similar method. I smoke “naked” until at 165, then foil wrap until 205. After that, I “boat” them meat side up with some sauce for about 15 min. I ran into a problem once when they became too tender…became mushy. Appreciate your work, integration with family, and delivery method.
Thanks Justin! I hope this method works well for you.
Brother Kenyatta! What a coincidence! I just finished a cook today! I decided to be simple and not try to be methodical. The result was my beef baby back ribs were a tad bit crunchy and to the dismay of my wife. I like my ribs to be crispy and was happy with the taste. I know I kept them on the grill too long because I was trying to aim for the 3-2-1 method. I cooked on one of my favorite grills. I used my 55 Gallon drum and started out with lump charcoal before my wife went to pick some regular Kingsford. I allowed for my temperature to run very hot which was one of my mistakes on today's cook. Oh well. You live and learn 😅
Hey Correctional Officer, the most important thing is that you observed what happened during the cook and noted what can be done better next time. Trust me, I know all about disappointing the wife. They put their trust in us to deliver but they expect us to bat 1000! 😂
@@BackyardSmokeMasterBBQ Brother Kenyatta thanks for your kind words! I really needed that boost. My wife has been pacifying me by telling me she enjoyed the taste. She knows I still am going to hold her to the end of our bargain for my Meadowcreek CombI42 and Kamado Joe Big Joe I to be had this summer as my Father's Day, birthday and early retirement gifts😀
@@correctionalofficer4lockdo763 I love it! Can’t wait to hear about your experiences with them.
Tried 3 2 1 once and they were very mushy....have never done it again. Straight cooking for me.
Same here
Nice job. No need to go through all that stuff a lot of guys do. I have always cooked my ribs straight through and they are always great. Thanks!
Thank you
Nice, rib looks good! SuckleBusters is good stuff, Hog Waller combined with Clucker Dust is a great combo on Ribs and Pork Butt. I also love their SPG, cheers!
Thanks for the tip.... I'm going to try that!
My wife and kids want fall off the bone, almost melt in your mouth ribs. They want them sweet like candy too.
I cant get them to convert, lol.
I completely understand…. once they’re accustomed to it, it’s hard to get them to even try anything that is less than fall off the bone.
@@BackyardSmokeMasterBBQ I prefer pepper, and a mild sweet rub on my ribs. But they love when I wrap in foil with honey, brown sugar
That’s usually the winning formula on the competition circuit too.
I prefer no wrap ribs. The way I see it, if you're going to wrap them, thus depriving them of exposure to smoke, you may as well put the ribs in a conventional oven.
Wrapping definitely keeps you from getting the most smoke flavor possible. I think those who prefer to wrap are doing it to get the max in tenderness.
Pork ribs are not my favourite meat on the smoker, where I am and been in the UK they are terrible. Mushy and far too much sauce to cover up the poor cooking of them. Now I got my smoker, I'm definitely trything these as I like the dry finish.
Definitely give this method a try.
For people who appreciate wrapped ribs...throw them in pressure cooker. Same " mushy" results!
😂
Excellent common sense presentation by a true pit man!
Thanks Terry!
Great video. Man, those are fantastic looking. Great bark for the pellet smoker. Zgrills and the pecan pellets.
I've gone to wrapping in butcher paper meat side down with smoked tallow which I got from mad scientist bbq. I think that gives me the best rib. Otherwise I would go with unwrapped. Here is the link to that video: ruclips.net/video/YlK-za2JZqg/видео.html
I typically dry brine all my smoked meats, but found the ribs dry out to much if I dry brine. I don't think I would do overnight again.
Interesting…. I haven’t considered smoking ribs like a brisket.
Pellet smokers got everyone thinking they are a barbecue expert. Smokers put very little smoke flavor on pork and beef is perfect for chicken
😎