I know I can cook them in shorter time but I like doing 3-2-1 so I can just relax, drink beer, and enjoy the process. Plus I have my wife programmed to think it takes 6 hrs to smoke them so she leaves me alone. YMMV

@somedadscook

Жыл бұрын

good point

@SJDJFJFSKSXNDJWJQI

Жыл бұрын

3-2-1 always overcooked for me

@-MarkWinston-

Жыл бұрын

3 2 1 is great, for over doing any rib.

@rohlfing63

11 ай бұрын

You can have both - do two batches for 3 hours each. You get 6 hours of freedom and twice as many ribs to enjoy.

@Spawn409

11 ай бұрын

The wife joke had me dying 😅.... genius!

Thank you for taking the time and effort to share this master skill of ribs cooking

I used 3-2-1 one time. The ribs were mushy. We've been doing them in oven, wrapped in foil already seasoned, unrap sauce, and broil on hi a few minutes. Perfect.

@justineubank6497

9 ай бұрын

Did that a few weeks ago. One was sauced, one wasn't. The ones without sauce were dry but the sauced ones were perfect

I used to watch Emeril’s show back in the day on tv and he cooked ribs for 3 hours in the oven. I’ve done 1.5 , 1, and .5 hours on the smoker and they always turn out great. You can split the 3 hours in any way you want and they’ll be fine.

Let me start by saying, I'm a newbie. I just bought my smoker a month ago and this is my first go around with ribs. I tried this last weekend and it couldn't be easier. The ribs came out PERFECT!! This will be my go to for ribs from now on. Thanks so much!

@somedadscook

11 ай бұрын

That is great to hear

I have a bad habit of not paying attention when buying racks of ribs, and wind up paying STL Rib prices only to come home with a bunch of spare rib too! Your explanation was clear and concise, hopefully I remember it next time I'm in the chaos of Costco. 😂

Great video and a real time saver. Thanks!

@somedadscook

Жыл бұрын

Glad it helped!

This is now my favorite method! Thank you!

@somedadscook

Жыл бұрын

You're welcome!

Nicely done. I don't normally go for videos that aren't done by a trained chef, but your presentation is professional. I just popped mine in the oven.

@somedadscook

5 ай бұрын

Thank you. That means a lot

@jeffandkumchakeller5169

3 ай бұрын

I agree

Really appreciate the tips on choosing a good rack, never realized they varied so much. Thanks!

@somedadscook

4 ай бұрын

Happy to help!

3-2-1 is what I went by when I first started trying to learn how to do this stuff. Obviously, I read it somewhere. I quickly learned that 3-2-1 isn't a great suggestion.

One word is all that's needed.... Wow! Wow Wow Wow Wow Wow!!! Great method, great result !!! I could taste them through the screen!!!

@somedadscook

Жыл бұрын

Thanks Nateroo!

Nice job, I’m gonna try it.

That was an awesome informative video. I love how you showed how to select the ribs and how to cut them. 👌

@somedadscook

Жыл бұрын

Thanks for the feedback Preston. I appreciate it.

I actually opened my mouth when you took a bite. 😂😂

@somedadscook

Жыл бұрын

Ha ha ha. Love it!

To whoever made this video, thank you! I LOVE BBQ RIBS! But I'm tired of having to spend too much money having to go out for ribs. Now I can save money by cooking my own ribs at home, thanks to you!

@somedadscook

7 ай бұрын

That is awesome to hear.

Learned something! Thank You!

@somedadscook

Жыл бұрын

Great to hear

I have done 3 hour ribs before on my smoker, this method worked great... Thanks

@somedadscook

Жыл бұрын

Good to hear

looks great! trying this tomorrow on my kettle

@somedadscook

Жыл бұрын

Awesome. Let me know how it goes

I did basically the same cook last night, not the best ribs I ever made, but absolutely beats anything I can get locally and I started them after work at 4 and we ate at 7. I also threw some chicken legs on at about 1.5 hours in and they turned out awesome. Thanks for the video

@somedadscook

2 ай бұрын

Glad it was helpful

I have watched pretty much every rib video and I keep watching them cause you always learn something new. I learned how to better choose ribs from the market from. This video

@somedadscook

Жыл бұрын

Great to hear!

You deal with the ribs with honor. Thats why they shine like that for you, at least that what my dad taught me lol. They look incredible my man, keep up the good work.✌

@somedadscook

Жыл бұрын

Thanks Ronald. Appreciate it.

Those look so good! Competition level good.

@somedadscook

Жыл бұрын

Thank you

Those look so good!!

@somedadscook

Жыл бұрын

why thank you!

Best fast ribs ever thank you sir

@somedadscook

2 ай бұрын

You are most welcome

Good info, I like to wash the ribs right out of the package, dry the meat and let it rest and breath for a good 15 or 20 minutes on the counter before I do anything to it. It clears up that nasty smell the meat has right out of the package.

My electric smoker only goes up to 275 so I went with 1 hour each side instead of 45 minutes and then followed your recipe the rest of the way. Turned out perfect. ❤ this video

@somedadscook

7 ай бұрын

That's great to hear

Great video, thank you very much! Happy new year, 2024

@somedadscook

6 ай бұрын

Happy new year!

Can't rush perfection. 🍻

0:31 how I knew that this was going to be a good video. I've always used this name for the store

@somedadscook

3 ай бұрын

ha ha ha. Awesome

I love this dude's scientific explanation about table salt vs kosher salt and how quickly they dissolve. I am subscribing to this channel. Yum!! I wonder where this dude lives, the Midwest somewhere?

I'm trying this method today on my Rectec! Faster cooking time too.

Looks great!

@somedadscook

11 ай бұрын

Thanks!

Man those look perfect! I do the same way other than I dont do the foil thing, I might try that nest time!

@somedadscook

Жыл бұрын

Noice. Let me know how it goes

Worked amazing! Bones fell right out!

@somedadscook

10 ай бұрын

Excellent!

Hey some dads, I tried your method today, it worked great. I used wood chips and I only sprited once during the first hour of the cook. The marbled fat melted down into the meat, the ibs were awesome.

@somedadscook

Жыл бұрын

That is great to hear!

I like cutting them right next to the bone, so you have a big bite of meat on one side and nothing on the other, as opposed to smaller bites on both sides.

@somedadscook

Жыл бұрын

Great tip

Johnny Trigg is a legend and the creator of the 3, 2, 1 method. Millions of people have taken inspiration from him and along comes a pellet smoker to call the 3, 2, 1 method trash. Show us the countless competition ribs you’ve ever cooked, we’ll wait.

Don't forget that 3-2-1 methods that some use are smoking or cooking at a much much lower temperature . That's the difference. I've tried both methods and both are delicious and came out good. If your in a hurry this method works well. Great explanation & vid......

@somedadscook

9 ай бұрын

Thanks for the feedback

Just done my 1st batch with my new smoker and 👍👍 Thanks buddy great video. I just subscribed to your channel

@somedadscook

Жыл бұрын

Glad to hear it went well for you.

Perfect

@somedadscook

Жыл бұрын

Thanks Gary!

I just tried this today and MAN!!! OMG!!! They came out perfect. Any longer and I would have had pulled pork instead of ribs! Thanks for this information!!!!

@somedadscook

9 ай бұрын

Great to hear!

Wow, really good content. I made ribs this evening and went to cut them, same old....hitting bone. The upside method is simple but brilliant, thanks! Subscribed

@somedadscook

7 ай бұрын

Thank you so much for your kind words! I'm glad you found the upside method helpful. Enjoy your perfectly cut ribs!

Appreciate the share. Used to do something similar but now I cook ribs at 275 on MAC smoker for 3-4 hrs until probing like butter at 206-ish, that temp seems to render the fat well. I may try the higher temp next time.

@somedadscook

Жыл бұрын

Good to hear. Wish I had a MAC!

I tried the 3-2-1 a couple times several years ago, quickly figured out that 6 hrs was ridiculous for ribs. I started experimenting with times and for several years now, 3 hours comes out probably better than 6 hour ribs. 275 with seasoning for 1 hr bone down, 1.5 hrs wrapped in foil (no butter, brown sugar or sauce), 30 minutes after unwrapping. I have tried it with spritzing, couldn't tell the difference. Tried it with butter and brown sugar in the foil, couldn't tell the different.

@somedadscook

Жыл бұрын

that's great to hear

I followed your recipe to a T, today, and my ribs came out perfectly. I use a Weber kettle, and two small smoker boxes for wood chips (I used hickory, orange, and cherry), with a basket of charcoal on two sides of the kettle, and place the ribs in between. I didn’t even have to check the temp of my ribs before I wrapped them. I will be using your recipe from now on. Thanks! I’ve been cooking ribs for decades, and this is the best method by far.

@damatology86

10 ай бұрын

The ribs you put them on fire or just the smoker boxes you put on fire?

@nitegoat1369

10 ай бұрын

@@damatology86 Just the small smoker boxes. I place the ribs between the charcoal baskets.

I've took ribs dozens and dozens and dozens of times and I've tried the way you do it and it turned out perfect I'll do this from now on this should have 10 Stars

@somedadscook

Жыл бұрын

That is great to hear!

I clean in vinegar water let it soak. Makes it tender, marinade in mustard, brown sugar, coca cola and rub seasoning with a slash of lemon.

That's a hot method. Just higher temps than most like to run. ✌😎 Looks great.

@somedadscook

Жыл бұрын

Thanks

Wow best rib video!

@somedadscook

Жыл бұрын

Wow, thanks!

I did just make them this way on my pellet smoker today and I did not flip them left them bone side down and they came out just fine they were not as smoky as 3 2 1 method but very pull of the bone very tender and enough smoke very good option here 👍

Ribs look delicious! 👍

@somedadscook

5 ай бұрын

Thanks

swift is my fav brand

Re watching the video after the first hour and I wrapped them. I was so excited I wrapped them an hour early so will see what I can do to recover from this mistake lol

@13:43 - Illuminati confirmed! lol... man those look good!

@somedadscook

Жыл бұрын

Ha ha. Thanks

If I want Rib's I want Ribs, thing take time !!!

@somedadscook

Жыл бұрын

Totally Agree

I plan to try this method. I have had success with the 3, 2, 1 method but more often lack of success. I noticed you are using a serrated blade, is this recommended over Non serrated for ribs?

They look marvelous! What is that mat, pad, screen thing on your bbq grill?

@somedadscook

Жыл бұрын

Those are the jerky racks for the camp chef pellet grill

Yessir keep doin your thing unk

@somedadscook

Жыл бұрын

Thanks man

Sorry you got the wrong pellet Grill. I have an American made Yoder 480YS and it gets plenty smokey. I see you got like other grills and Pizza Ovens. I got all those and a Pizza Oven with the Yoder. Great job Blessings 🙏

If you don’t have a smoker you can do them in the oven for 3 hrs on 300. Wrap in foil seasoned and sauced. Unwrap after done resauce on top side. Set oven on broil ( low ) for for 2-3 minutes! Unbelievable fall off the bone tender.

@somedadscook

Жыл бұрын

Great idea

Thank you for the video. I used to do the 3-2-1 method, but my ribs always came out too mushy. Decided to give your method a try and they came out pretty good. Still have to tweak it hear and there, but I believe with some tweaks and more experience your method will work out great. Family loved them first time I cooked ribs using your method but I know I can make them better following your method and tweaking here and there.

@somedadscook

11 ай бұрын

That is awesome

@DaRikk1

5 ай бұрын

How is the tweaking here and there going?

Dont know where you live but dam are those mountains in the background?? It looks like one heck of a view. Utah maybe?? Great looking ribs. And an early Happy Mothers Day to your wife 🤗

@somedadscook

Жыл бұрын

Thanks Roger

I.5 hour unwrapped 1 hour wrapped baste with bbq sause .5 unwrapped perfect 3 hrs total

Nice job. 3-2-1 has always been overkill

Well done sir!

@somedadscook

Жыл бұрын

Why Thank you

Thanks for posting this video. I'm always looking for ways to shorten my rib cook time without compromising juiciness and fat rendering. I wonder how these ribs would have been if you did the whole cook unwrapped?

@somedadscook

4 ай бұрын

Good idea. I will try it

Worth a shot when in a pinch

@somedadscook

Жыл бұрын

Thanks Cody!

I got you beat. 2 hours on the Gateway drum at 275°😉

@somedadscook

Жыл бұрын

love it!

Trying it now. Review coming soon!

@somedadscook

11 ай бұрын

How did it go?

@KUROBLK350

11 ай бұрын

@@somedadscook great actually! Thanks for this recipe!

Fingers crossed. My smoker only goes up to °275. Will go a full hour.

@somedadscook

11 ай бұрын

How did it go?

@northwind9505

11 ай бұрын

Great! I have some more I will be cooking up soon.

🔥🔥🔥

@somedadscook

Жыл бұрын

Thanks

I smoke baby backs on my pit boss at 250F and they are perfect around 3 hours 45 minutes. I cook them until internal temp of about 210,

@somedadscook

Жыл бұрын

That is great

I can do it in two hours no foil and have you thinking I did in five on a smoker when I did three racks on a 22 inch Weber. No joke. My boy has gotten the timing from me so many times and still can’t get’em that tender 😂

I’m trying this today because I hate that 3-2-1 method. There is no way it should take more than 4 hours to cook anything!!! 😂 I cooked them on my Z-Grills pellet grill using Kingsford Chef Blend pellets (tossed in a handful of charcoal pellets too)

Would this work in a Weber kettle using the slow n sear or snake method, nice vid by the way!

@somedadscook

Жыл бұрын

It Should. I actually have the slow and sear and love it. Now I am inspired to give it a try. I am guessing most of the heat would be coming from above rather than below like a pellet smoker.

@bjsheli

Жыл бұрын

@@somedadscook cheers bud, I’ll give it a go, it should be fine, I did a 5 hour rib cook yesterday on the Weber with the SnS and it was great but anything that brings the time down would be welcome 👍

@somedadscook

Жыл бұрын

@@bjsheli are you putting the top vent on the opposite side of the charcoal. That will help pull the heat over the ribs.

Word!!!!!!

@somedadscook

Жыл бұрын

Word

My Mom always say's you're buying bones.🤔

@izzy4real311

Жыл бұрын

I use the bones to make stock, f'n a dose anybody know what a stock pot is today ??? 🤔

@somedadscook

Жыл бұрын

Good Idea

Wow man, those ribs are a thing of beauty! You know, it's all the little things that count; all those extra little tidbits of information/processes, and explaining the rationale behind them, goes a long way in cooking. I have a camping trip in the not too distant future, I think I'll give your method a try, then reheat them at the campsite.

@somedadscook

Жыл бұрын

Thanks for the kind words Jay. Let me know how it goes

@CourtneyDraper-ml6we

Жыл бұрын

Yeah I love the info he shares! And I hope your camping trip is awesome with delicious ribs!!

@jayklink851

Жыл бұрын

@@CourtneyDraper-ml6we Thank you! We're going to head out this Thursday, actually. But I agree with you, this guy is a hidden gem, I hope that his KZread channel blows up; his methods and information is of the highest quality.

I'll take those 2 saved hours next time I make em!...thanks for the vid. Not much of a smoke ring though..do they taste smoky?

@somedadscook

Жыл бұрын

they had an okay amount of smoke. But my Kamado gives them more of a Smokey flavor. What is interesting is that smoke doesn't actually cause the smoke ring. Amazing ribs did a cool segment on it. amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/

Do it in about 1 hour.....indistinguishable from the half-day deal. 1. Smoke and char....20 minutes (smoke ring) 2. Pressure cooker...30 minutes. (tender and juicy) 3. Sauce and air-fryer...6 minutes @400F (caramelized crust)

@somedadscook

Жыл бұрын

Nice tip

@davidbercher9927

9 ай бұрын

Great. Now you only have three things to clean. The smoker, the pressure cooker, and the air fryer.

@frankschwartz7405

9 ай бұрын

@@davidbercher9927 Actually "the smoker is a modified grill with a wood fire....cleans with a couple strokes of the wire brush. The pressure cooker? I keep the nice juice for other recipes, and it's just a quick rinse-out. Doesn't make a mess in the air-fryer, I just put a pie tin in the basket.

@davidbercher9927

9 ай бұрын

Sounds like a great concept. Thanks for the feedback I appreciate it.

@davidbercher9927

9 ай бұрын

Frank, sorry to bother you. I see some rib recipes where they cook them in the pressure cooker and then finish them in the oven. Have you ever tried that method without the use of the smoker first? I can cook the ribs in the oven for two hours or so at 275° but I thought that may be a quick shortcut would be using the pressure cooker but I see a Recipes or videos and then some negative comments regarding the use of the pressure cooker. Just looking for your input. Sorry to bother you again.

I just usually go with 1 hour per pound...ish. The most important is to use an instant read thermometer.

@somedadscook

Жыл бұрын

Very true

What did you say your address was and what day do you make the ribs? I'll be trying your method soon. Thanks for the video.

@somedadscook

Жыл бұрын

Ha ha ha. Glad you enjoyed.

My so called friend made Ribs in my oven... 🤔

@somedadscook

Жыл бұрын

What a friend

Does wearing a hat backwards indoors make the ribs taste better?

@somedadscook

Жыл бұрын

ha ha ha. 1000%

So we tried this tonight and only did 45 minutes in the foil and completely ruined 2 slabs. Totally burnt the tops to the foil. We did a slightly different rub but similar. We used stevia brown sugar. Was that it? What did we do wrong??

@somedadscook

9 ай бұрын

What type of smoker did you do them on? Usually the sugar turns to bark from the Maillard reaction. I don't know for sure how that works with stevia.

Did you really say that spares are tougher than St. Louis ribs & not as good? LoL

@somedadscook

Жыл бұрын

Crazy right.

@rohlfing63

11 ай бұрын

Every bit as good, just a little harder to eat because of the cartilage, but I always buy full slabs and trim them up to St Louis style, smoking all parts at the same time. I'll eat rib tips every day.

You can do them in an instant pot then broil. Total time under an hour.

300 is too hot for a pellet grill to smoke. It will still impart some wood flavor. I have a traeger I like to use super smoke, for that the temp must be under 225 degrees. I smoke at 225 for 2 1/2 hours. Wrap and turn up the temp to 275 for 1 1/2 hours. Unwrap and sauce for 1/2 hour at 275. The ribs are done after the second step, you can tell by the way the meat pulls away from the ends of the bones. There are many ways to cook ribs. I like the way I do ribs. The 3-2-1- method is just one way. It does work as long as the ribs aren’t overcooked, so temperature is key. The way I cook them is a modified version of 3-2-1, that I like. Food is a personal thing, not everyone likes the same thing. All I can say is you do you. It is the end product that matters, not how you get there.

@somedadscook

Жыл бұрын

Great feedback

Did you put knife in over the bone?

@somedadscook

Жыл бұрын

Don't know what you mean. But thanks for the comment.

2.5 hours for ribs once I got a Lang smoker best smokers made !

@somedadscook

Жыл бұрын

I'm Jealous. I would love a Lang. I used to have a reverse flow off-set but had to sell it for a move. Want one again!

14 bucks for a rack of ribs...damn. Canada aint got those prices

@somedadscook

5 ай бұрын

Sorry to hear that

I agree with every thing but I don’t think there’s any reason to flip them and when he flips them he kinda burns the top of them.

Wow as long as you left the lid up on your smoker you could have got the same results in 2 hours if you would have kept the lid down

Nice ribs bro

2 hours 350 marinade overnight perfect

@somedadscook

Жыл бұрын

Nice

The oven should never be an option.😄

@somedadscook

Жыл бұрын

Ha ha ha

Please pat it dry, dry brine overnight, light spray of vinegar to that compliments the protein, season with your favorite rub and smoke until the temperature is 5 to 10 degrees below desired doneness.

@somedadscook

Жыл бұрын

thanks

I use a spray bottle with a Mixture of water & Citrus...🤔

@somedadscook

Жыл бұрын

I like it

If they're done at 2.5hrs @300 then won't they be overcooked at 3hrs @300?

@somedadscook

Жыл бұрын

Once they are sauced, they kind of stall out on temp.