I made these for a birthday party yesterday, the complements were great to hear. This is now my go to way of doing them. THANK YOU.

I know I can get the same results with a shorter cook but 3-2-1 method allows me to pound beers in the garage longer. It's my pleasure.

@briandebra9788

3 ай бұрын

Hahaha, I'm with you bro

@davidpacholski7144

2 ай бұрын

Hell yeah!

@hitchminsey

Ай бұрын

You’re blowing my cover!!

@solunatrust

Ай бұрын

Amen!

@danielchisena6609

Ай бұрын

Can’t argue with this man’s logic

I tried this method and although they came out exactly as he explained, everyone in my house prefers the 3-2-1 method. You know, fall of the bone style. I am not trying to win an award, I am trying to win my family's taste buds.

@david.ledbetter

2 ай бұрын

The best recipe is your favorite recipe. If 3-2-1 is working for your family then keep it going!

@MistaDontPlay34

19 күн бұрын

Same. Ole lady hates them if they aren't fall off the bone

@dandemetro8006

Күн бұрын

I always see the online and competition guys saying you don't want your ribs to fall of the bone. Everywhere I have ever had ribs cooks them this way. Who decided this was the correct level of doneness? Everyone I personally know, or have had contact with regarding the subject, (Granted compared to the rib eating world this is a small sample.) prefers fall of the bone. I would love to see some kind of actual survey to see what the majority of people actually prefer.

I've been a Traeger+ user for quite a while but recently made the switch to Asmoke. Best decision ever! The control I have over the temperature is simply unparalleled. With dual sensors and a new PID algorithm, the temperature control is always within 5°F. I'm also loving the portability of the Asmoke grill, which has made my camping and road trips so much more delicious. The wireless feature powered by a rechargeable battery is simply genius! I can grill anywhere without having to worry about power sources. The Asmoke grill has truly elevated my grilling experience and it's safe to say, I'm not going back to Traeger. #Asmoke.

GREAT video! Straightforward - very informative - no wasted content. THANK YOU!!

Really great tutorial, technique and production on this! I don’t mind going all the way up to 208-210 to maximize tenderness and find that if u let them rest until they drop down to 150 they will firm back enough to where they don’t fall apart and maintain some structural integrity. Cheers!

Thanks so much! So looking forward to doing this today. The 3-2-1 method always gave me bad results and I tried every trick in the book with temperature control, etc.

321 method is absolutely horrible. 250 degrees for 2 hours , internal temp should be about 165. Wrap in foil for 30 min , internal will be about 180, coat with sauce uncovered for another 20-30 min. Final internal temp should be 190-195. Let rest for 20-30 min. Perfect every time. No need to smoke ribs more than 3 hours.

@cjstager2301

2 ай бұрын

Literally the best way to smoke ribs hands down! Thanks for the information

@irishbigdan38

Ай бұрын

I’m going to try your method. Looks quick and simple

@irishbigdan38

Ай бұрын

Just tried it. Amazing!

@mikewillis7261

Ай бұрын

@@irishbigdan38 yeah. Much better than 3-2-1.

@davegregson2337

Ай бұрын

I tried 3-2-1 ribs once……..JUST ONCE. They were the driest, toughest ribs I ever smoked. I’ve learned that cooking for temperature rather than time produces a more tender and juicy rib. Usually between 3-4 hours. Not 2 racks of ribs are identical. Each rack has its own degrees of fat content, meat density and connective tissue. Trying a cookie cutter formula may work once in a while but isn’t it consistency in tenderness, moisture and bite what we are really striving for?

Ok I have had a pit boss sportsman smoker for about a year I have always been afraid to do ribs in so many different ways. Well today was the day and OMG this way is simple and some of the best ribs I have ever made. Amazing

I use 321 all the time and it comes out perfectly every time. Plenty of bite, never dry.

Like your content simple fast and to the point

Great video, thanks

I like to finish mine on the grill and sear them. It caramelizes the rub and makes a nice bark !!

When I 3-2-1 ribs on trager i initially set traeger to smoke for the 3 that keeps the temp down a bit helps with not over cookong in the end i wrap mine with butter brown sugar and pineapple juice back on for 2 bump it up to 225 and honestly at the end i can get away with ony putting them back on for 30 mins instead of the whole hour to firm the rib back up all after wrap! All depends! Perfect every time

Having used different types of grills including Traeger+, I must say, my switch to Asmoke was definitely worth it. I find the precise temperature control of Asmoke astonishing. The dual sensors and the new PID algorithm ensure that temperature stays within 5°F, giving me perfect smoked ribs every time. The portability of Asmoke is another feature I love. It's lightweight, battery-powered, and perfect for outings. The ASCA™ technology makes cleaning a breeze and the remote temperature adjustment and food temperature monitoring via the app is a game changer. Above all, the flavor of the food is simply incredible thanks to the variety of wood pellet flavors available. Asmoke has indeed changed my grilling experience for the better. #Asmoke

so cool

You seriously can’t find a simple, easy to follow, succinct and thorough video about smoking ribs on KZread like this. THANK YOU man. ❤

@bobbuilder118

4 ай бұрын

Simple and to the point. No "fillers" to make the video longer.

Bro…. 2k subscribers and the video quality is just…..monumental. Wow. Subscribed. Keep it up brothet

Chill and quick vid man 10/10, going to try this on my first rack sometime this weekend

As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer. The precise temperature control and the variety in wood pellet flavors have taken my smoked ribs to the next level. The convenience of the digital controller and automated pellet feeding have made smoking ribs easier and more efficient than ever. Also, the portability and battery life of Asmoke allows me to take my grilling adventures on the road, which was a limitation with Qstoves+. The Asmoke Essential has truly revolutionized my grilling experience and I can't wait to explore more of its potential. Oh, and did I mention the smoky flavor? It's unmatched! #Asmoke.

I immensely enjoy fall-off-the-bone ribs.

Nice! I have had Great success with 3-2-1 ribs. I like ribs that Fall-off-the-bone. But I really like your video, and your barbecue ribs look fantastic! I'll definitely give your method a try. Thanks for sharing!

Look great, trying it today!!

Who said I don't want slide off the bone ribs? I want them to melt!

Great video going to try this method 👍

tossing out that extra butter and honey in the foil is a sin

How in the goddamn hell have I spent 40 years on this stupid planet and have never thought of turning the ribs upside down when cutting?

@david.ledbetter

2 ай бұрын

😂😂

I love fall off the bone ribs where you can just pull the bone out clean

@zpbeats3938

3 ай бұрын

Faaacts

Thank you for this . I to have that same small grill and it cooks completely different than those bigger units. I even upgraded the control panel to the Ortech controller. What P setting do you run?

@david.ledbetter

Ай бұрын

The highest my P-setting goes is 5, meaning it will get more smoke, but less heat. If you're trying to grill on a higher heat and don't need the smoke as much, you can lower it back down to 0.

@robm3063

Ай бұрын

@@david.ledbetter I did some ribs yesterday using a veration of your method. They came out great. Had to switch between 180 and 225 a few times. The 95 degrees and very high humidity here in Chicago land probably wasn't helpful. Thanks

Great video! Just finished smoking a rack following this. How long do you want to let them rest for this method?

@david.ledbetter

Ай бұрын

30 minutes should be good! If you have them in a cooler wrapped in the foil you can do longer which never hurts

When are you gonna ship some meat over to us? 🤔😂 these look amazing!

Did these last night, three words: de lic ous! Thank you!

@17forever64

Ай бұрын

❤️

❤❤❤

i like fall off the bone

Exactly how i do my ribs. Almost as if you seen me do it lol. And for that... SUBSCRIBED

I've used the 3-2-1 method 100s of times with bite off the bone ribs. There is nothing wrong with it.

Loved the video, but all of the "Texas Crutch" methods use the smoker to maintain heat after they are wrapped. Why not just wrap them and stick then in the oven? Seems like a waste of pellets. Plus, the ribbies in the oven make the house smell amazing!😉

@david.ledbetter

Ай бұрын

This is a great point! I’ve finished ribs in the oven many times 😎

How much charcoal u used for 4 hours?

@blcook6234

4 ай бұрын

Traeger is a pellet grill. On my BGE I fill the bottom with FOGO lump and it will run 6 plus hours

St Louis ribs are considered side ribs vs baby back ribs?

Why foil instead of paper? The only thing I put tin foil on is a butt if I’m smoking pulled pork.

I use the 3-2-1 method and it works for me just fine. This method is not better it just another way to cook ribs.

The 321 ribs would be fine if you would like to make rib sandwiches

@david.ledbetter

20 күн бұрын

Good point!

Remember to not use salt

So 225f the entire time, correct?!

If you can't cook good ribs on a traeger pellet grill then there's a problem.

"Fall of the bone" is the mark that tell if you succeeded your ribs or not. Anything else, color, looks, smoke ring are secondary. If you're unable to chew the meat from the bone without wrestling it, or if you need a knife to cut your meat from the ribs, you failed your ribs.

@zpbeats3938

3 ай бұрын

Agreed, i love my ribs literally falling off the bone. Delicious!

@jasonknotts5001

Ай бұрын

Absolutely wrong. It's about the flavor and the bite. If the ribs are falling off the bone, then you've cooked them too long.

@zpbeats3938

Ай бұрын

@@jasonknotts5001 bruhh it's about how YOU like the food. Not some other guys opinion.

@jasonknotts5001

Ай бұрын

@@zpbeats3938 have you ever gone to a competition rib cook? Literally none of the competitors ribs are "fall off the bone". They all have a "bite".

@_Atlas.

Ай бұрын

I worked as a pit boss and this is absolutely not true. St. Louis ribs are not meant to "fall off the bone." Every day our ribs were the first to sellout.

As soon as I saw pellets I can't

Wise up why would you not want fall off the bone probly you don t know how without ruining them

@travismiles5885

4 ай бұрын

Fall off the bone will impress your neighbors. It's not preferred by competition guys though. Just saying. I'll do fall off the bone if I'm making a big McRib sammich otherwise I go for that pull from the bite.

@blcook6234

4 ай бұрын

Not everyone likes fall off the bone ribs. I am one of those people so no need to tell someone to Wise up!

@bobdillon7832

3 ай бұрын

@@blcook6234 Well, you're in the minority. EVERYONE I know prefers fall off the bone. Get a clue.

Man I agree with you I even have another idea where you utilize two types of grills to complete your ribs

men if u bbq and dont like fall off the bones men i dont think your bbq good and dont know how too

Not a god video

@michaelpride2604

Ай бұрын

True, it’s a rib smoking video.

I used the DanOs Chipotle with a BBQ and honey binder

Maybe tell what kind of meat your doing??

I hear ya with wanting to see that bite mark but I DO wanna make fall off the bone ribs and I’m having difficulties on a good method!?

@lowdownone

7 ай бұрын

Just wrap them in foil

@-.Steven

5 ай бұрын

I agree. I'm going to have to try this method to see what I prefer. I know I do Not prefer ribs to be overcooked!

I have to say 321 are way better than your method. Thanks for trying though