Search results for query: 3,2,1, ribs

New Pellet grills: I bought a Grill Chimp 1.0 that was reduced due to a closeout model. Very happy with it, its my 1st Pellet grill. Less then $500 with a cover. Free shipping also. Small? but for a family of 3 it works ! You can do 3 BBQ Ribs, or 4chops, with room to use the top shelf...

Agreed. There is not one way for ribs. I would try a couple methods and find what you like best. I started with 3-2-1 Then tried smoking straight through at 250 for about 6 hours (for BB), no wrap, no fussin. that is my method. I use olive oil as a binder. For St Louis membranes seem to...

American Way Smokehouse Independence, MO 12-26-2025 ⭐️ If I could leave a negative 5 star rating I would. This place is a joke and a half. Strike 1 - Can't put ribs on a 3 meat platter? Really? 😡 Strike 2 - The teenage male behind the counter (curly hair broccoli cut) says to get my beer...

I remember that Tuffy Stone mentioned 3-2-1 quite some time ago.

If I recall, the earliest mentions of a 3-2-1 timeline was probably on The BBQ Forum, and the original BGE member forum at least 20 years ago. And this timeline is for the full slab, which weigh-in at 5# to 6#. It does not work on smaller racks of ribs. The 3 hours is usually a good...

Try following the 3-2-1 (or 2-2-1) method for your ribs, assuming they are baby back. Smoker temp of 225 deg. They should turn out excellent.

I used the 3-2-1 method for St Louis ribs a few weeks ago. Turned out great. Three hours at 200, two hours at 225, then one hour at 225. So simple I thought I must have missed something. Nope.

I usually just run and throw on the smoker at around 230-240 for 4 or 5 hours. I am not a fall off the bone guy, I like a little bite in my ribs. I am going to do my first Spare Ribs soon and I am going to try a 3-2-1 method on those.

Hey Robert, I'm pretty new to the smoking game also. Have only done ribs twice. St Louis style. Both times I've used the 3-2-1 method and they have turned out great. As you have read here, many different ways to do them. That's what's great about this obsession, always something to learn...

3-2-1 is how I make every baby back I have ever cooked / smoked. My wife loves them. And her opinion is the only one that counts. :)

Late to the party. Have to side with the undercooked crowd. Robert, I may have missed it but don't recalling seeing it mentioned or asked, so, what type of ribs are you cooking? I mean, there are (full) spares, KC style, St. Louis style, Loin Backs, and Baby Backs. They all cook a bit...

Do you wrap??

Having a smoker and sitting back watching the smoke roll is one of the best feelings in the world 🔥🔥

Have not posted in a long time so figured I would share from last week. Local store had a 4lb bone in “half shoulder” which I had never seen before. Was worried about it drying out so I threw some ribs on just in case. Made some Chef snacks out of the rib trimmings as well. 225 using lump and...

Those were very good! grilled for 3 min per side, next batch will be 2 min. slightly over cooked as they were only about 1/4" think, but the reduction, ramen and broccolini was a killer combo. Pics with one of the aftermath. Cant really see the ramen...but it was under the ribs. Wife loved...

I tried a method yesterday for St. Louis spares that I saw on YouTube. Instead of 3-2-1 at 225°, this guy recommended 4.5-.5-.5. Did not work for me. They were edible, but far from my best effort. No pull back on the ribs, and they were pretty chewy.

Thanks Tom, that is what I did, just small sprinkle of rub, 3 1/2 hours smoke. Big surprise, they were great flavour, so tender, still with a tiny bite, no wrapping, spritzing, let them run. That was a lesson for any future rib smoking.

I'm with Rich. Korean short ribs. Used to do all the time but price has gotten to high for me. This is my marinade. I grate a 1"x1" chuck of frozen pineapple I keep frozen to tenderize. ⅓ cup sherry wine ⅓ cup soy sauce ¼ cup rice vinegar 2 Tbsp brown sugar 3 cloves garlic, peeled 5 slices...

Sorry I didn't mention it, Joe. Full spares, not St Louis style. The bend test sounds good too. I remember thinking they felt too stiff.

I smoke damn near everything between 250* & 275*, at times I will give them an hour at 200* for more smoke flavor, depending on which smoker I'm using, but you don't need to do that on your stick burner. You may have got some chitty ribs, it happens, they shouldn't have been dry, that tells me...