People making rude comments can go kick rocks! This is a place to encourage each other into becoming better a bbq’er!

I love the conclusion. Just have fun, try stuff and do what tastes best to you.

I like that you post the recipe for the rubs. 👍🏻

Benny's really grown since he used to be on the opening part of your videos. I would probably like both of them too! Sometimes, I'll do 2-2-45 min or 3-1-1 ribs; rarely 3-2-1 anymore.

@jamesclark5679

2 ай бұрын

The 221 is somewhat what I do ❤ . But I'm a look and feel kinda guy. Getting good smoke first tho.

@Thor-rq4lk

2 ай бұрын

I found myself adjusting the cook time for my ribs in the same way. Ever since my wife gave me a gas powered smoker I run the risk of overcook that I fear. I’ll have to look at your method for doing my ribs next time.

No wrap for me. 5hrs @ 250. Perfect every single time. 😊

@MrTank714

2 ай бұрын

Do you spritz?

@UnknownUser_0000

2 ай бұрын

@@MrTank714 Typically every hour. 50/50 apple cider vinegar and apple juice. 👍

@jamesclark5679

2 ай бұрын

Yessir, it does well! My brother does that.

@DaveHeideger

2 ай бұрын

On St Louis or baby back?

@UnknownUser_0000

2 ай бұрын

@@DaveHeideger typically St. Louis but I've used this method for both.

3-2-1 is a good start for beginners. Eventually learning what they like by look and feel. Good smoke then time. Temp makes a big difference when they'll be just right or dry as ever. Some like em fall of the bone some like em bite off the bone. How ever ya like em this method is a good start. Well done 😊

Low and slow is where its at for us

More great smoking tips and the Damascus blade was a nice touch!

I made them and loved them

I’M NOT YELLING!! I Really enjoy your content

They both look good.

Benny must be watching Matt from Meat Church...."I'm not mad at them!!" 🤣🤣

Great job right there young lady they both look delicious to me.

All the more reason to cook a rack or two each way, then everyone gets what they like! I've definitely enjoyed ribs done both ways. If you think there's only one way to do BBQ, then you don't know BBQ! It's like music. We all like what we like, and it pays to keep an open mind. And it's always great, and I think required, to sample outside your usual preference.

Hey Susie just keep doing what you do. Ive learned so much from your videos. The bbq snobs can go somewhere else

Love 3.2.1. method, so easy for a beginner like me.

There is no right or wrong way, it is purely personal preference. Do what ever suits you.❤

Used to do 321 and they were a little too soft and too dry. Last few years I’ve done 221 instead and everyone that has them always loves them. Only use honey and brown sugar in the foil wrap.

That’s all I cook it only matters If the Fam says your are great

No overcooked ribs for me. Unwrapped 275 workhorse 1975-t 5 hour ish for me

Where can we get those gloves? Those look exactly what Ive been looking for. Keep up the great content!

@Heygrillhey

10 күн бұрын

They're a product I'm working on! We're hoping to launch them soon.

@fmars99

10 күн бұрын

@@Heygrillheyif you need help testing please let me know 😬

It's always great seeing Benny in a video.

Great post, taste is subjective, one person’s little tug is another’s tough. My family is split, so I do ribs both ways. Again great video

Both are amazing. I grew up with low and slow. I just recently in the last couple years starting wrapping them, mainly so I can get other stuff done. But one thing I quit using the sugar. Give Butter Pecan syrup a try. Sticky, sweet, and one step. And of course finish the last hour with your favorite BBQ sauce.😋

I love this method

You could always shorten the 321 times for more texture

Start first hour at 180 for the 321 ribs and you hit that sweet spot of fall off but not too dry - in my experience.

I agree with your expert assessments. Get both !

Great video! I’ve been pit cooking for over 30 years. I love how you did a side by side. You discovered, as did I, it just depends on your guests’ preference. They are both great.

Every BBQ competition dude call these "eaten ribs" 🙄 That should tell you all you need to know. The last opinion on earth I give a shit about is a BBQ competition judge 🙄

On my pit boss, when I get to the foil part, the temperature shoots up to like 260+ and I have to keep the lid open to keep the temp down so the ribs don’t dry out. Anyone know what I might be doing wrong?

@Heygrillhey

Ай бұрын

How long are you leaving the lid open when foiling? Leaving the lid open like that makes the grill think that the fire is going out and it dumps pellets in to try and get that temperature back up. Leaving the lid open to get the temp down only makes this worse.

@Heygrillhey

Ай бұрын

I'll also say that you should look at cooking temperature as an average. You absolutely won't ruin anything if your temp shoots up to 275 for a little bit or drops down to 200 or so for a bit. Pellet grills nowadays are better at temp control than the oven in your kitchen.

Give me a rib that you can bite into. Give me one that falls off the bone as well. I am just a fan of both! Looked good to me 👍🏻

Slather and season only on 1 side?... the non membrane side?... thanks!

@Heygrillhey

Ай бұрын

Hit both sides!

@derekhibdon4084

Ай бұрын

@@Heygrillhey kool... thanks!

@derekhibdon4084

29 күн бұрын

​@@Heygrillhey Came out AMAZING!!!! THANK YOU!!! Wish I could add a pic... but understand why I cant​

I’m not a fan of 321, usually a little too soft for me.

I love the interaction you have with your son. You allow him to have an opinion. By the way ribs looks tasty Great Job mom! 🙏🏽💪🏽

Did some baby backs this weekend on the GM pellet grill. Three hours at 180 then around 1.5 to 2 hours at 250. Meat temp at 195 to 205. Spritz every hour with apple cider vinegar. Sauced them then 15 minutes for it to set. That's the way I like them.

What a perfect Mother's Day video!

Totally a beautiful lady love you’re hair 🙂

Susie, how do you keep smoked sausage from shriveling up after pulling of the smoker?

3-2-1 just doesn't work for me. As a BBQ judge, if I get fall off the bone, you have no chance of winning. The no wrap method is the way to go in my opinion. Better taste and texture

I don't wrap my ribs anymore no need to.

Damn you have a smoking brothers pellet grill ! They are absolutely phenomenal pellet smokers, one of the best. They are about 2 hrs south of me .

And man I love chicken thighs. With AP seasoning base layer followed by meat church voodoo. And sauced in whiskey your whiskey peach

Anyone has any tips on making fall off the bone ribs on the grill? Would appreciate it very much if anyone could give me some pointers😀

What happened to 4 hr ribs? I can’t remember where I got it from but before I got into smoking meat. I’d wrap ribs in foil cold with a little bbq sauce and some onions, put on the gas grill at 300-325 for 4 hrs, unwrap and slather the bbq sauce and set on the grill for 15-30 min to set. Family loved them, fall of the bone and juicy. I’ve given up the gas for many reasons. But I’m trying new things all the time.

Are they St. Louis ribs?

@beka4780

2 ай бұрын

Yes

I did the 3-2-1 but I wrapped them in butcher paper, big mistake , they came out dry , not enough moisture, I will give the tin foil a try next time. Thanks Suzy

I do 3-2-1 ribs but mine are done little bit different I use onion soup mix water pan, spray with vinegar and water mixer , and at time to wrap them I put some liquid from the water pan for 2 hrs the last I just stick them on the grill I want to taste the meat and rub not bbq sauce , I do them at 225

You really can't taste the pork with 3-2-1 with all the butter ,honey, and brown sugar.

@beka4780

2 ай бұрын

I think that is a special US style with so much butter, Honey and sugar! In my country (Austria in Europe) nobody make it or Like it in that way! For me: I Love it 👍

@WhitetailVigilantes

Ай бұрын

I guess I disagree with this comment. I think the pork flavor is still very much there, although I don't use that much honey or brown sugar. I usually just put some apple juice and two pats of butter with maybe a tablespoon or 2 of brown sugar. I like a soft, sweet rib, so 3-2-1 serves me well, although I usually cut the 3 and 1 a little short.

Instead of apple juice, use Coca-Cola! It's a staple for us Texans!

Everyone needs to try to find what they like. I did 2.5/1.5/45 with foil and butcher paper and no wrap for 4.5 side by side and had friends over. I thought I would like the butcher paper best, but realized no wrap is for me. Most of my friends like no wrap.

3/2/1 ribs do it for us on the pellett grill

2 kinds of ribs...fall off the bone and 'bite thru'... I like to do fall off, remove the bones and make the BEST Mcribb sammiches !!!

Benny has never met a rib he didn't like,😂 me neither, kiddo.

Could you redo this and make a simple syrup to glaze the non-wrapped ribs. As the flavour of the 321 ribs did it for him. Or just add a buttload of sugar to the rub.

fall off the bone for me

You are basically using an outdoor oven. Try real charcoal!

@fletchbundy

4 күн бұрын

Bruh, you ain't lying. I bought my bro a pellet because he won't figure out how to use a stick & they demand I grill all the time. I've tried smoking on it and it sucks. First, 0 smoke flavor. You get a deep ring but 0 flavor. Second, it cooks freaking weird. Almost too efficient. I've done 2 briskets & the first was a train wreck cause I didn't know, second one was decent.

NICE ....RACKS! 😊

@TheKahunas2722000

2 ай бұрын

🙄

Why put the red Weber in the background and not use it. Lots of us don’t have expensive smokers. Use the Weber!!!!! Can you?!

@Heygrillhey

Ай бұрын

You must be new here. Go watch some of my other videos before throwing shade.

3 2 1 ribs suck. That method is overrated. You can get ribs done in 1.5-2.5 hours and are amazing

@jamescereda2628

2 ай бұрын

I marinade my baby backs overnight. Done in 45-60 minutes cooking in a barrel with no temp control. Omg! No pull off the bone, but the pork flavor!

@montysinnett

2 ай бұрын

Don’t be a jerk

@robertwoods4457

2 ай бұрын

@@montysinnett How am I being a jerk? My opinion is that. If you like 321 ribs,that’s awesome. You might like them. So if you think I’m being a jerk. You’re further from the truth

@user-oc7og1nc1i

2 ай бұрын

On the grill or smoker?

@robertwoods4457

2 ай бұрын

@@user-oc7og1nc1i both

TALK TO MUCH

@Heygrillhey

2 ай бұрын

THEN SAY LESS

Just say you like overcooked ribs. Like eating well done steak.

3-2-1 is not for serious cooks.

@Heygrillhey

2 ай бұрын

You have found out that I am not, in fact, always serious. 😅

Looks like Tod has a little less to squeeze. Nice video, don’t listen to the A-Holes!!!!