• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

3-2-1 method on beef back ribs????

bk2fla

Newbie
11
10
Joined Jan 30, 2011
I'm looking to smoke some beef back ribs this weekend any tips? Recipes? How long do I leave them on? Temp? Thanks in advance
 

bk2fla

Newbie
11
10
Joined Jan 30, 2011
Craig thanks for the reminder of the search tool it actually gave me 1800 pages
Now next question I was reading and the 3-2-1 method was mentioned a lot so taking your advice I used the "handy dandy" search tool and read up on it and I just want to make sure that is the way to go

Thanks
Matt
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,304
124
Joined Feb 3, 2009
I know the 321 method is great on pork back ribs but you may want to use a thermo on beef ribs , Not sure, as i don't cook them , but  i know that they don't cook the same as pork.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,442
6,173
Joined Jun 22, 2009
Probably wouldn't need to cook beef ribs for 6 hours, especially if you like them rare to med. rare. As eman has said, I think the temp probe is the way to go. 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,345
9,451
Joined Sep 12, 2009
I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.

My thoughts:

I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.

I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.

Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly.  MMMmmmm.............

Bear
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.

Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly.  MMMmmmm.........

Bear
This why I love the BGE. Crank it up to 600-700 and put the steaks on for a few minutes on each side then close the vents for a few minutes.

Crusty outside..still mooing inside.

 Dang.. now I have to go to the store.

  Have a great day!!

  Craig
 

smokin relaxin steve

Smoking Fanatic
887
13
Joined Mar 16, 2010
I am with Bear on this one... I do Beef ribs pretty often and ALWAYS go 3-2-1 w/ them too much fat and conective tissue not to IMO...
 

bk2fla

Newbie
11
10
Joined Jan 30, 2011
ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours  bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
 

smokin relaxin steve

Smoking Fanatic
887
13
Joined Mar 16, 2010
ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours  bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
sounds good to me... you are not limited to just apple juice in the foil... you can add whatever... bourbon, different fruit juice, brown sugar, honey, beer... anything... or combos of anything... good luck my friend!

 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,345
9,451
Joined Sep 12, 2009
ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours  bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
I would do the unwrapped step  #3 bone side down too. Doesn't mean you have to.
 

Can't wait for the Qview!

Bear
 

smokin relaxin steve

Smoking Fanatic
887
13
Joined Mar 16, 2010
You got it BK!

 
ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours  bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
I would do the unwrapped step  #3 bone side down too. Doesn't mean you have to.
 

Can't wait for the Qview!

Bear
Yup... I agree with Bear! Bone side down for #3... I didnt even catch that... (i failed reading comprehension LOL)... Plus this helps if you decide to do some wet
 
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,526
608
Joined Mar 22, 2008
I would suggest 3-2-1 the first time then play with the times till you get it just the way you like them. Dang all that means your gonna have ribs more often let me know if ya need help eating them
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,442
6,173
Joined Jun 22, 2009
OK Bear next time I do beef ribs I'll try it 3-2-1. It's just that the beef ribs around here have so little meat on them, I might have to cut that to 2-2-1. I like the steak idea too.
 
I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.

My thoughts:

I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.

I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.

Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly.  MMMmmmm.............

Bear
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,345
9,451
Joined Sep 12, 2009
OK Bear next time I do beef ribs I'll try it 3-2-1. It's just that the beef ribs around here have so little meat on them, I might have to cut that to 2-2-1. I like the steak idea too.
 
I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.

My thoughts:

I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.

I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.

Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly.  MMMmmmm.............

Bear
Hmmm, didn't think of that---They usually have pretty much meat on them around here.

Stand back when you put that fatty bone back on the grill.

I love rare & med/rare meat, but I like my fat well done!

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,345
9,451
Joined Sep 12, 2009
C'mon Mark--That's not fair!

I think we have to call those "small' or "medium" sized Prime Ribs!!!!

Bear
 

smokin relaxin steve

Smoking Fanatic
887
13
Joined Mar 16, 2010


Now to me it all depends on the ribs. If you get some regular beef ribs from like Wally World then I would use the 3-2-1 method. Then if you get some dino bones like theses

http://www.smokingmeatforums.com/forum/thread/102323/another-set-of-dino-bones-with-some-q-view  

Then I would smoke them using a probe thermo and take them to maybe 145°ish and you'll really like-um. Believe me.

 
WOW... I havent seen those around here... Might have to look at some local butchers!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.