About to order my rec 590 this week. What great information, and demonstration on cooking ribs. They look amazing!

@HarplandProductions

2 жыл бұрын

Thanks so much Michel, always nice to have positive comments. Greatly appreciate it!

Great video. Thanks for sharing not only the video but also your recipe and materials. So many people don't like to share the nuts and bolts of what they do on these types of videos. Great work!!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching Michael! I appreciate you taking the time to comment and it was nice to receive the possibility feedback😎👍🏼

just received my 590! been watching vids and really liking the way you present! thanks! this grill is amazing!!!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching Dale! You’re going to love your 590! I’m getting mine all ready for Thanksgiving, I always do two turkeys and it’s a blast! I appreciate your positive feedback, hopefully I’ll enjoy the rest of my videos!

I've used the 3-2-1 method on my old rec tec for years and have never been disappointed. Thanks for your video - especially regarding the silver skin, which can be a bit difficult to remove sometimes.

@HarplandProductions

Жыл бұрын

Thanks for watching Jack! Ribs might be my all time favorite meat to smoke and eat and this one never disappoints 😎👍🏼🔥

I made beef and pork ribs using your method and recipe and they came out great! I used mesquite pellets because that's what I had, and they were still very good. Thanks for making this easy to do.

@HarplandProductions

Жыл бұрын

Thank you very much for letting me know, I appreciate it 👍🏼😎

First time cooking ribs and they came out perfect using this plan. Thank you!

@HarplandProductions

3 ай бұрын

Glad they turned out and thank you very much for watching and letting me know!

Nice to see another Texas Recteq bbq'er. I love my 590. Can't wait to try the 321 method.

@HarplandProductions

2 жыл бұрын

Thanks for watching Patrick! You are going to love the 3-2-1 method!

Thanks for the video recommendation. When I get my RecTeq RT-1250 next week I'll give your 3-2-1 method a try.

@HarplandProductions

Жыл бұрын

😎👍🏼

Those look amazing, they are making me hungry and it’s just 7:30 in the morning. Will be cooking ribs this weekend.

@HarplandProductions

6 ай бұрын

Can’t go wrong with this one! Thanks for watching 🔥👍🏼😎

Those looked awesome!

@HarplandProductions

Жыл бұрын

Thanks so much for watching David!

Wow. Just found you and just subscribed. Awesome video looking forward to your style and content. Beautiful backyard. Happy new year

@HarplandProductions

2 жыл бұрын

Thanks so much for watching! Happy new year to you too!

Awesome Matt !!!

@HarplandProductions

2 жыл бұрын

Thanks buddy 😎👍🏼

Thanks for the video. Well done I love your enthusiasm. I have a new Traeger smoker I am trying to learn. I would like to know more about your spice proportions.

@HarplandProductions

9 ай бұрын

Thanks for watching, with Pork ribs there really isn't any wrong answer, but unlike Brisket and pork butts with Ribs i like to add in a bit more flavor, i start with Salt and Course black pepper (prob about 80% of the total mix and split 50/50) then i round it out with a bit of garlic powder and paprika (helps make them a great color) that's really it. I am not a big fan of buying rubs, with just a handful of spices you can make them all at home easier and cheaper, just find one you like and read the ingredients and mix it up at home :) but for me the simpler the better

Those look perfectly cooked. Cooking mine now. I agree, St Louis is the best in my opinion and I don’t bother with the membrane anymore. Thanks for the tips.

@HarplandProductions

Жыл бұрын

Thank you so much for watching, I agree appreciate it! 😎👍🏼

Just got my 590 on Monday. Watching your videos helped the decision making to be easy. Trying this method on Sunday!!!!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching and taking the time to let me know Todd! Best of luck, you really cant go wrong with this method, they are going to turn out fantastic! best of luck buddy and please let me know how they turn out!

@toddfisher2374

2 жыл бұрын

@@HarplandProductions just finished my ribs. They were delicious. The only thing I did different was I put bacon fat on them before I wrapped them.

@HarplandProductions

2 жыл бұрын

Sounds great, good idea, the fat probably adds moisture and flavor!

Hey man great video, easy to follow. I’m going to try my smoker for the first time. I’ll follow your instructions. I just subscribed.

@HarplandProductions

Жыл бұрын

Thanks for watching and subscribing!!! Let me know how they turn out

@mr.c493

Жыл бұрын

@@HarplandProductions it came out amazing!! We’re still parting. Finger link in’ good!!

@HarplandProductions

Жыл бұрын

@@mr.c493 great to hear that!!! Thanks for letting me know 😎👍🏼🔥

Very nicely presented! 👍👍

@HarplandProductions

4 ай бұрын

Thank you! Cheers!

Looks good!

@HarplandProductions

2 жыл бұрын

Thanks Pete!!!

Great tutorial 👌 looks tasty ✌️🍺🍺

@HarplandProductions

2 жыл бұрын

Thanks for watching, glad to hear you liked it! Yes they were delicious! 😎👍🏼

Love your backyard

@HarplandProductions

2 жыл бұрын

Thank you very much Jeremy, been working on it for many years 😎👍🏼

Great video and I will be making these this weekend for my family. I was looking for a recipe that made it easy for me to do and I think yours is the one. My question is I have red butcher paper left over from when I did my brisket, what’s your opinion on using that instead of foil? Do you think that would work just as well?

@HarplandProductions

2 жыл бұрын

Hello Matthew, Thanks so much for watching and reaching out to me. For Ribs and Pork in general i would recommend using Foil because it will help hold in the moisture and juices and make for a more tender rib! Butcher paper would do in a pinch but i would go with Foil, and buy the heavy duty one but be carful with it because the edges are very sharp like a blade (imagine a paper cut with thin metal). This rib method is one of my all time favorites and never fails

Looks awesome, smoking some ribs now.

@HarplandProductions

7 ай бұрын

prob one of my favorite things to smoke and eat :)

Great video, good tips! He’s correct about the membrane and the foil. Plus, if you don’t already have the black rubber “grillin’ gloves” GET SOME, they’re worth it. Makes handling meat and racks and other hot stuff possible, they’re almost like oven mitts with fingers. And, you can rinse them off in the sink just like washing your hands. I’ve made dozens (probably hundreds) of rib cooks in about every imaginable way possible indoors and out and have never noticed any significant difference with or without the bone skin. The heavy duty foil is worth the little bit of extra cost for durability. I keep both, regular foil is fine for indoor baking needs but the heavy stuff stands up to smoke, flames and grill grates without damage so much better. Couldn’t help but notice 8:05 your buddy “sniffing around” too, my own “best friend” is always more than happy to help me keep an eye on things when I’m cooking. Stay smokey and keep your tongs handy!

@HarplandProductions

4 ай бұрын

Thanks so much for watching and reaching out, greatly appreciate you taking the time to comment!

Nice!

@HarplandProductions

2 жыл бұрын

Thank you very much!

I think you did a great job of explaining the 321 method. Im not a big fan of high sugary ribs or two tomatoey ribs either. It takes knowlege and lots of practice to be a consistent level cook. This method is a great place to start. Thanks for the great presentation. Oh i noticed that your grill was not scraped sterile! I feel thats also a important part. Also i perfer a cast iron grate without the porcelain coating. Thats important to me but certainly not a deal breaker. Great looking ribs and turning over the ribs to slice them is a great tip if you havent smothered them on bbcue sause. I like your layered steel knife too. Thanks again. Your family is really lucky to have you!

@HarplandProductions

2 жыл бұрын

Thanks so much for watching John and I greatly appreciate the positive feedback. I do this just for fun and you would be amazed at the amount negative comments people leave, so getting comments like yours make my day! I really only clean the grates with a brush and usually once a year i will take everything out and clean any excess grease / ash that has collected in the bottom of the smoker but other than that i feel that keeping it seasoned makes it better :) This smoker has heavy duty stainless steel grates, you can't tell in the videos because they are so black from all the smoke :)

The reason why back ribs are so expensive is because they lay right next to the loin chop. Back ribs actually contain part of the loin chops, better meat, or as the old saying goes, High on the Hog. Back in the day, when royalty ruled, the lower one’s status was in life, the lower they ate off of the hog, the worst more chewy the meat was. The higher your status was, the better the cut of meat was. The back loin being some of the best meat on the hog.

@HarplandProductions

4 күн бұрын

@@michaelprue9024 I agree, but for smoking the St. Louis ribs still much better cut of meat, way more meat and has a higher fat content, which is better for slow and slow!

Thanks!

@HarplandProductions

21 күн бұрын

No problem! Thank you so much Barry! Hope the ribs turned out good!

Great video!!! I have a set of ribs on the grill now following the directions in your video. Where did you get your spray bottle? Love how it has a wide base.

@HarplandProductions

9 күн бұрын

Thank you so much for watching! Here are some links for the things i use every time i make ribs. (The heavy duty foil is well worth it, just watch out for the edge, it's very easy to cut yourself (think paper cut) Reynolds Wrap Pitmaster’s Choice Aluminum Foil, 37.5 Square Feet amzn.to/3sJmQ00 Here are a few links to spray bottles Zep New Bleach Resistant Professional Sprayer a.co/d/06JjcaIG Plastic Spray Bottles 16 oz, BPA-Free Food Grade, Clear M-Series Fully Adjustable Sprayer (Pack of 2) amzn.to/2RNzyhA

@SilverSleuth

9 күн бұрын

@@HarplandProductions I have a spray bottle already but don’t care for it. It’s similar to the clear ones you sent. I’m looking for one with the big base and a flexible hose that so it drops in the bigger part of the bottle when I’m spraying.

I got three packs of Baby Backs in the fridge right now waiting to put on the RT 700 tomorrow! Thank you for this video! I am going to try without removing the membrane. I am going to use the 3-2-1 method. Will report back when I try without the membrane. These ribs look insane!

@HarplandProductions

2 жыл бұрын

Glad it was helpful! Now i want to make ribs :) Please let me know how they turn out! I get a lot of crap about the membrane thing but for me it doesn't make a difference and I know for sure all of the best BBQ places here in Austin don't remove the membranes. The trick is getting the BBQ sauce to glaze at the end (if you like sauce on them) The 3-2-1 method never fails me. Good luck and thanks for watching!

@joeyleerobbins

2 жыл бұрын

@@HarplandProductions I will let you know Saturday night how it went thank you again for the video!

@HarplandProductions

2 жыл бұрын

My pleasure Joseph!

@caughtoncamera27

2 жыл бұрын

how did it turn out?

I've seen chefs leave the silver skin on. Thier analogy...the ribs, to them remain juicier. My opinion. Whatever floats your boat. I've done it both ways and there were no complaints.

@HarplandProductions

Жыл бұрын

Thanks for watching Rusty!!

Putting my 700 together today. Will be watching a lot!

@HarplandProductions

2 жыл бұрын

Appreciate you watching Devin, Man you're going to love the 700, that thing is a beast! I just made another batch of ribs over the weekend, that recipe is always spot on and so easy :)

Great job!!!I don't remove my membrane 2

@HarplandProductions

2 жыл бұрын

Thanks so much for watching Anthony, I greatly appreciate it!

I have a 590 coming in the mail, very excited about it. Thanks for the great video. What pellets have you found give the best smoke with the 590?

@HarplandProductions

2 жыл бұрын

Thanks for Watching Adam, very excited for you! I love B&B Post Oak Pellets but it can be a challenge to find them outside of Texas. If your in Texas you can get them at Academy or HEB. I would just make sure you find a brand that is 100% wood without fillers and avoid the temptation to use Mesquite, it will over power everything, it's good in small doses or if your cooking something for 10-30 min and just need a quick hit of smoke but for things like Ribs, Brisket, pork butt, etc it's to overpowering. I always opt for Post oak or an oak blend, then fruit tree wood next such as Apple is probably my second choice. Keep me posted

@adamross2208

2 жыл бұрын

​@@HarplandProductions Good to know, I have 200 pounds of the recteq oak blend coming with the grill which sounds like it will be a good starting point. I'll have to see if I can hunt down some B&B after I burn through the recteq.

@dans9628

Жыл бұрын

I got the RT590 and couldn't help but also buy the RT-340 at the combo price. Gonna be my parents Christmas gift. Going to use this method this weekend love me some spare ribs!

Great looking ribs. Thinking about buying Rec Teq RT2500. One question, is there any way to keep the stainless steel from staining or rather to renew it to the original glory or is that unavoidable

@HarplandProductions

2 жыл бұрын

Thanksgiving so much for watching! The 2500 is a beast!!!! You can scrub it down and get the grease off if needed but for me after the first couple of years keeping mine spotless i gave up😎 mines a work horse now and that grease is it’s seasoning 😉

@b4ds33d

2 жыл бұрын

I have the 2500, and covered the interior bottom half (the interior) with heavy duty foil. It works well and the grill doesn’t really discolor anywhere else from what I’ve seen. But as time passes, you’ll care less about things that don’t really matter, and that too is partially because I started bbqing professionally and it just doesn’t matter.

i quit removing the membrane years ago, not one person has even noticed, if they did nothing mentioned, they keep coming back 👍 great bbq

@HarplandProductions

2 жыл бұрын

Thanks so much for watching John! Now i am hungry for ribs again 😎👍🏼

The ribs look incredible

@HarplandProductions

2 жыл бұрын

Thank you so much for letting me know, I greatly appriacte the positive feedback! Please feel free to check out some of my other videos!

I just got my RT 700 put together and first burned today. I was going to do pork butts but the store was sold out. Everyone wants pork butts for Memorial Day cookouts I guess. They did have lots of baby back ribs so I got a couple of racks and am going to try your method. I've been disappointed in my ribs in the past but that was using a Weber smoker where I couldn't control the temperature nearly as well as I hope to with the RecTeq. I never heard of using the real low temps for the first 3 hours. I think that will be key in keeping my ribs from drying out this time. I'll try to let you know how it works. Thanks! Oh! I'm going to leave the membrane on too. If it's good enough from Franklins, I mean c'mon!

@HarplandProductions

Жыл бұрын

Your going to love it! Let me know how you like it and if the ribs turn out!!! Thanks for watching!

@zzrsteve7934

Жыл бұрын

@@HarplandProductions The ribs turned out great, the best I've cooked so far. However, I did have to add some time after the 3/2/1. I bumped the temp up to 250 and used a probe in the thickest part of the two ribs and took them off at an internal temp of 200F. I may take them to 203 next time but they were just about perfect this time with just a little bite. I don't know why the original 3/2/1 wasn't enough except they were pretty giant baby back ribs.

RIBS :) love it

Been using a zgrill, which I absolutely love. But upgrading to the rt 2500 bfg Saturday. So looking forward to this

@HarplandProductions

2 жыл бұрын

Oh man, what an upgrade! That is a crazy nice smoker, i am excited for you! Thanks so much for watching! Let me know how you like the 2500

Great video. What kind of hot sauce for the spritz? And what’s the ratio of apple cider vinegar to hot sauce ?

@HarplandProductions

2 жыл бұрын

Hello Anthony, First off, thank you so much for watching! For me i have found that the best type of hot sauce to use is a vinegar based and very thin (like Tabasco) My hot sauce of choice is Tabasco Chipotle amzn.to/3w3Rwy6 because is has both vinegar and smokey flavor. The ratio doesn't really make a difference, the main goal is to add moisture and the vinegar's acidity helps cut through the fat and the hot sauce does the same and adds subtle flavor also. I would say a good rule of thumb would be a couple tablespoons of hot sauce per cup of vinegar would work!

@anthonycerritos7410

2 жыл бұрын

@@HarplandProductions Awesome! thank you! Im looking forward to my first cook this weekend on my new RT-1250!

What wood pellets have you found that produce the best smoke for you?

@HarplandProductions

2 жыл бұрын

I personally like to us B&B post oak pellet but i am not sure how easy they are to get outside of Texas! Whatever brand you get just make sure that they say it’s 100% natural, and 100% would if not you’ll get pallets full of a bunch of fillers

The temperature fluctuations are pretty steep when on extreme smoke low temp setting. Is this a commitment thing for this smoke? This is my first time owning a pellet smoker.

@HarplandProductions

Ай бұрын

Thanks so much for watching! The temp in the lowest setting shouldn't fluctuate to much if your smoker has accurate temp probes and is well insulated. it should keep adding just enough pellets to maintain the temp throughout the cook. The low heat / high smoke setting is great at the beginning to maximize the smoke flavor then you turn up the temp to break down the fat and cartilage and get the ribs to the proper temp

Love ‚spritz‘ 😂 that’s what we call it in german as welll ! Ribs look great!

@HarplandProductions

2 жыл бұрын

Thanks buddy! How is your summer so far?

@hinze55555

2 жыл бұрын

@@HarplandProductions kzread.info/dash/bejne/ho5hk7KqnarMf5c.html 🤩👍

@HarplandProductions

2 жыл бұрын

Amazing, looks fun!!

Tico was like what? smoker? Someone say smoker time! 😅

@HarplandProductions

Ай бұрын

Yeah, smoker, grill, pizza oven and pool are his favorites

can you use spicy mustard instead of the yellow?

@HarplandProductions

2 жыл бұрын

Absolutely, would be amazing!!! Thanks for watching!

Would the time be the same for baby back ribs

@HarplandProductions

Жыл бұрын

Yes, should be the same! Sometimes baby back have let’s meet and fat so I can have a tendency to dry out faster. Just make sure you spray them

do you cover the vents on the back of your 590 when you use it? i cant see them. im on the fence about the 590 or bigger version. ive seen some people say the vents on the 590 make it harder to get the smokey flavor as opposed to the stack on the bigger model and ive seen some people say the smoke flavor suffers with the bigger model. so just curious

@HarplandProductions

2 жыл бұрын

Hello Joey, I have actually found that have the 3 vents on the back of the 590 are actually a benefit regarding cooking and smoke flavor! Having the vents evenly spread out across the back eliminates hot spots that most traditional smoke stack models have. The heat and smoke come up and cover everything evenly at the same and has great Air / Smoke circulation! Trust me, you will not have any issues with getting smoke taste and flavor using the 590! The only negative of the 3 back vents is that when it's raining out water can drip down into the vents but they sell add on vent caps but i have't pulled the trigger on those because if the weathers bad i just put a large patio umbrella up over my smoker! Hope that helps!

@joeywyatt1048

2 жыл бұрын

@@HarplandProductions thanks for the fast reply on an old video. it will be my first pellet. highly familiar with stick and offset. i fell down the recteq rabbit hole about a week ago and think im finally gonna pull the trigger. i tend to overthink and over analyze things like this. i believe the new 590 comes with 5 louvered vents as opposed to the 3 ovals. so hopefully the results will be somewhat similar. ive watched alot of your videos the last few days. i appreciate you man!

@HarplandProductions

2 жыл бұрын

@@joeywyatt1048 anytime buddy😎👍🏼

I never take the silver skin off. I feel it holds in the juice. I'll pull it off after the cook....

@HarplandProductions

Жыл бұрын

Absolutely 🔥👍🏼😎 thanks for watching

Ok so you put it to 225 to 230 the whole 6 hours... mine don't reach 190 in 6hours at that temp let alone the pull back what am I doing wrong? Igotta bump it to 275

@HarplandProductions

3 ай бұрын

My only guess is that your smoker isn't retaining heat properly, when you open the lid make sure you open and shut it quickly to not loose heat and when you wrap them i would use heavy duty foil and double wrap, if you do all of this they should turn out perfectly.

So 3 hrs at 180 Then 2 hours while be wrapped at 225 Then another hour unwrapped also at 225 Then 30 mins extra if I decide to put bbq sauce??? Did I get that right??

@HarplandProductions

Жыл бұрын

Almost, the last hour at 225°, uncovered, at the 30 minute mark is when you can sauce them if you choose to

@jrod2422ify

Жыл бұрын

@@HarplandProductions nice. Thank you sir

Know this is an older video but trying this method now on my 700 and at the end of the 6 hours they are probing around 155-160*. Is that where you were at? I’m used to ribs being “done” at 195-200*

@HarplandProductions

10 ай бұрын

Hello, Thanks so much for watching and reaching out! I honestly don't check the temp of my ribs, i usually just go by look and feel of the ribs. before the last step, if the rack requires both hands to take them on and off the smoker without them falling apart then you know they are done to perfection. I have never had any issues with this method but things that could effect the cook temps are Wind, Rain, Cold, etc. but under normal circumstances using the 3-2-1 with those temps will cook them to perfection.

@mspeed1991

10 ай бұрын

@@HarplandProductions Thanks! I pulled them at 170* just because I was curious how that would eat. They were slightly tougher than I'd prefer on a "perfect" rib, but they came clean off the bone and held together. Guests loved them. Thanks for posting!

I’m new to smoking on a pellet smoker. I have a big green egg. I usually smoke everything at 225. You smoke on a recteq at 180? That seems pretty low.

@HarplandProductions

Жыл бұрын

Hello Dane, Welcome to the world of pellet grills! The low heat part is only for the first stage to max the smoke flavor in the relatively low amount of time (for smoking at least) Most pellet smokers have a, "Ultra smoke, Max smoke" setting or something like that which is typically at around the 180F mark! this setting is also good for, smoking things like Fish or Cheese that you do not want to melt or over cook but want a heavy smoke flavor. If you tried this with wood you would more than likely get a, "dirty" fire with too much black smoke so it's ideal to use a pellet grill for it! I usually only go that low when i use the 3,2,1 method with my ribs, for bigger cuts of meat the 225 mark is the standard.

I remove the membrane, but I only pull once what doesn't come off stays on 😊

@HarplandProductions

2 жыл бұрын

Thanks for watching Gary, appreciate it! Nothing wrong with removing it!

But to be honest, there is a reason why my ribs taste better than franklins. I obviously cookess volume, but I take the time to prepare, trim, rub, and rest in order to get ribs that smokehouse just can't compare to. Most home smoke aficionados will say the same.

If you question wrapping a rib in foil, you are the guy that try’s to cookout but always fails.

Definitely Texas flavor black pepper garlic salt oh Ann’s heb foil

@HarplandProductions

10 ай бұрын

Thanks for watching 👍🏼😎

I’ve never removed the silver skin and always have awesome ribs.

@HarplandProductions

Жыл бұрын

Great minds think alike 😎👍🏼 thanks for watching

The only reason you take out the silver skin is because its un eatable. Nice job on the ribs!

@HarplandProductions

2 жыл бұрын

Thanks for watching George, always appreciate it! Cooked low and slowly they melt in your mouth! If I cook them on the gas grill or in the oven then i remove it 😎🔥👍🏼

I prefer leaving the membrane on.

@HarplandProductions

2 жыл бұрын

Thanks for watching Moe! Great minds think alike :)

I buy baby backs at Costco, and the membrane is already removed in the package.

@HarplandProductions

2 жыл бұрын

That’s the way to do it! Thanks so much for watching!

Now thinking about it...there's nothing edible on the membrane side!

@HarplandProductions

Жыл бұрын

That’s correct! It honestly doesn’t really make any difference to get honor off it just saves your time and effort!

Quick tip, don't look at the screen of your camera when filming yourself, but look at the lens

@HarplandProductions

2 жыл бұрын

It's just me and my iPhone so i don't even have the screen when i am recording, but i hear you, sometimes I don't even catch myself looking at the phone and not the camera.

Yesh you look like a soy kind guy,just kiddin of course

@HarplandProductions

2 жыл бұрын

I am sure you could tell by all of the healthy meals i make for this channel :)

Stop walking around and moving the camera in circles when you're talking, I know you're going for a cinematic effect, but it makes me dizzy as hell!

@HarplandProductions

2 жыл бұрын

Haha i hear ya James! Thanks for watching and letting me know!

@jamesmartimo2127

2 жыл бұрын

@@HarplandProductions I should have also stated that the explanations and recipes were excellent...just what I needed to make a batch of ribs. Particularly the explanation about types of ribs(baby back or spare)I never knew that before.

Never use sauce true bbq don’t need sauce…all you’re tasting is the sauce and not the meat. What’s the point of seasoning

Silver skin is gross regardless of the cut or the cook.

@HarplandProductions

Жыл бұрын

I can only lead you to water, but I cannot make you drink. Maybe good bbq ribs are not for you. I hope you find something in life that makes you happy.

Smoking ribs with foil is hilarious to me. You are like a taint!

@HarplandProductions

Жыл бұрын

Not sure why this seams odd, it’s the standard process for tender rubs! They smoke for over 4 hours without foil, so they get plenty of smoke!

@HarplandProductions

Жыл бұрын

Nice try😂😂😂😂

Why not just point them to someone who actually knows what the hell they’re talking about!

@HarplandProductions

Жыл бұрын

Thanks for watching, hopefully you found it useful!