This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Three two one method,

  • Filter
  • Time
  • Show
Clear All
new posts

    Three two one method,

    3-2-1 method for cooking ribs just plain works. It is a great guide, and not a hard and fast rule and it works.
    The underlying method is smoke first, braise wrapped, and finish with sauce or glaze.
    I confess, I use these three steps as a guide for ribs and no longer boil in PBR first.

    Last edited by bbqLuv; October 1, 2021, 07:14 AM.

    So during that, is your PBR consumption also is 3-2-1?


    • Murdy
      Murdy commented
      Editing a comment
      Which conveniently adds up to 6! Spac Spabst?

    • bbqLuv
      bbqLuv commented
      Editing a comment
      About one per hour.

    Works if you like a braised and sauced rib.

    I am with Meathead on this one. Braised ribs tend to be mushy and fall apart. I like the texture of a fully smoked rib.



    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I agree with Spinnaker . I did it once recently "for science." It wasn't bad, but I also won't be doing it again any time soon.

    So, Harry Soo makes a whole video about making 3-2-1 work, and bagging on it, and then is impressed with the result.

    I'm confused.

    But seems like more work than just hanging em on the OJB and letting em go until they bend right.


    • bbqLuv
      bbqLuv commented
      Editing a comment
      Harry Soo is an artist to the grill,

    I went through a wrapping phase and had some good results but have since abandoned the method for no wrap, spritzing, and saucing at the end. No guarantee, however, that I'm now set in my ways.


      I used to do the three step method. But my ever present laziness took over and now I just toss them on and glaze with sauce at the end. They always seem to turn out great.


        For the "-2-", I have tried no wrap, 30 minutes wrap, 1 hour wrap and the full 2 hour wrap.

        With the 2 hour wrap I had shredded pork, not pork spareribs. 1 hour seemed popular with "the audience". The 30 minutes did seem better to me than no wrap.

        My conclusion is 3(hr)-30 to 60 (minutes)-1 (hr).


          I’ll usually go 4-1-1/2-1/4.

          4 hour smoke
          1 hour wrapped in butcher paper
          1/2 hour rest wrapped while the Grilla OG gets to 400
          1/4 hour setting the sauce and or charring the surface up.


            With baby back ribs, I wrap to keep moist. A little TLC cause they are lean.
            If St. Louis style, I let-em-rip, we like them smoky and no sauce. Lots of sweet and spicy rub. 👍


              I’ve never done a 321, I generally do 5 hours, wrap with butcher paper for last hour or so, and no sauce,
              Last edited by Richard Chrz; October 1, 2021, 03:07 PM.


              • gcdmd
                gcdmd commented
                Editing a comment
                What temperature?

              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                I’m generally in the 240 - 260 range.
                Last edited by Richard Chrz; October 1, 2021, 03:07 PM.

              I only wrap my butts. I generally don’t wrap ribs. I remember the first time I made ribs from a recipe I pulled up on this website and I think I started them at like 8 o’clock thinking they would take all day on my gasser with some wood chips in a smoke box. Ah to be young again. I believe they were done by about noon and they were supposed to be our dinner. I have done the 3-2-1 method a couple of times and I didn’t notice much of a difference. Well, I’m also a little lazy. The ribs I did last week I did on my WSM, unwrapped the family pounded them.


                Y'all are too fancy for me. I take the ribs out of the package. I put rub on them. I put them on the smoker. I take them off the smoker and I eat them.


                  3-2-1 and overdone for me.


                    With the "3" being done at 180°, and the "2" at just 225°, I can see where it would work and not end up mushy. Bottom line is, if you like how they turn out, then you're doing it the "right way".


                    • bbqLuv
                      bbqLuv commented
                      Editing a comment
                      Music to the Heart of BBQ
                      willxfmr "if you like how they turn out, then you're doing it the "right way".
                      Last edited by bbqLuv; October 2, 2021, 08:36 AM.

                    I do a heavy rub, no wrap, no sauce. Memphis style I guess?


                    • bbqLuv
                      bbqLuv commented
                      Editing a comment
                      I am looking into no wrap. Have not tried it yet, but plan to give it a try.
                      Have not quite settled on time and tamp until done, spritz, mop, or none.


                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  Finally, A Great Portable Pellet Smoker

                  Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                  Click here to read our detailed review and to order

                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview

                  GrillGrates Take Gas Grills To The InfraredZone

                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                  Click here for more about what makes these grates so special

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker

                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker

                  The Pit Barrel Cooker May Be Too Easy

                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special