Ribs that say bite me

[bbqLuv]

Sink your teeth into Ribs that say Bite Me

I was trying to find out whether or not the 321 ribs method is valid or not. Susie, Hey grill hey touts them, and Harry Soo, Slap yo Dady shows how to cook them. This method is very popular and also disliked by many. here is what I found. What is really interesting is the method is not a hard and fast rule. The Pit Master is in charge.

harry soo 321 ribs - YouTube
3-2-1 Ribs - How To - YouTube
The 321 Ribs Method Explained - Smoked Ribs - Traeger Grills

THE 321 RIBS METHOD EXPLAINED - SMOKED RIBS
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The 3-2-1 ribs BBQ method is easily one of the most popular ways to cook ribs, and in our opinion, it’s the best. However, it has also stirred controversy in the BBQ community due to differing opinions and variations of the method, so we decided to set things straight and show you how to cook ribs.*

• 3 - Hours of Smoke
• 2 - Hours in Foil
• 1 - Hour Unwrapped to Finish

It’s as easy as 3-2-1, this classic method for cooking ribs will soon be your new favorite—if it isn’t already.
1) REMOVE THE SILVER SKIN
Remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep.

2) SEASON ON BOTH SIDES
Next, season both sides of the ribs generously with Traeger Pork & Poultry Rub or with your rub of choice.
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3) SMOKE FOR 3 HOURS
Let your Traeger do the work: This is where 3-2-1 comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke.
Set the grill temperature to 180 degrees Fahrenheit*. Preheat with the lid closed, for 15 minutes.
Place the ribs meat-side up on the grill.
Smoke the ribs for three hours, or when your thermometer tells you that the internal temperature of the ribs has reached 165 degrees Fahrenheit*.
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4) WRAP IN FOIL
When you’ve laid some serious smoke on those pork ribs (after 3 hours) it’s time to wrap them up. The "2" is for two hours of low 'n' slow cooking.
You'll raise the temperature slightly, helping the fat and connective tissues in the ribs break down, and adding flavor and juiciness.
Take the ribs off the grill and place them on a rimmed baking sheet.

• Raise the grill temperature to 225 degrees Fahrenheit*.
• Tear off two long pieces of foil.
• Place the ribs atop one sheet of foil. Sprinkle on some sweet brown sugar and douse them in honey.
• Pull up the foil edges to prevent liquid from sneaking out.
• Place the other sheet of foil over the ribs and crimp the edges of the two pieces of foil together tightly to prevent leakage.
• Return the ribs back on the grill at 225 degrees for an additional 2 hours, or until internal temperature reaches 205℉.

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5) BRUSH WITH SAUCE
After two hours, remove the ribs from the foil and brush both sides with Traeger BBQ Sauce or your sauce of choice. The "1" is for an hour or less* where your ribs will develop that rich mahogany color you’ve only seen in your BBQ dreams.
Place those beauties back on the grill for another hour until the sauce tightens.
The sugar in BBQ sauce caramelizes and can burn the ribs if it’s heated for too long so keep an eye out.
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6) 321 VARIATIONS
Of course not everyone likes to follow the rules and here at Traeger and we celebrate that. Our pitmaster’s even have their own variations of the method. Check out their tips below.
Pit Boss Chad Tip:
​I like to start out at 225 degrees for 3 hours, then I wrap the ribs in foil with butter, brown sugar and agave. I then put them back on the grill and turn up the temperature to 250 degrees; I check them after an hour and a half and am looking for a final internal temperature of 205 degrees.
That’s the great thing about BBQ, it’s totally and completely yours. You are the master of your own flavor. Make it great and make it yours.
Get the full recipe for these 3-2-1 St Louis Ribs. This recipe is an alternative recipe based on the original Traeger 3-2-1 Baby Back Ribs recipe.

*highlighted in bold added

[rlozinak]

I don't use the 321 method. I just put rub on them and smoke at 225 until they pull apart easily

[Richard Chrz]

I have never done 321.

[Mosca]

3-2-1 works. But so does 6.

[DaveD]

Haven't done this either, but not for any ideological reason. I definitely wouldn't want to add more sugar and honey, that would be way too sweet for me, especially if I've used MMD, which has plenty of sugar already.

That said, I am planning a set of comparison cooks where I do two things at once and minimizing the variables as much as possible, and one of those is ribs unwrapped vs some kind of x-y-z approach. For Science, you understand.

[PBCDad]

DaveD check out my previous post where I tried something similar. For science.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/778344-rib-taste-test

Though I know sometimes you have to validate experimental results of others

[bbqLuv]

PBCDad nice experiment. Adding more fun to BBQ.
l appreciated the picture and write up,
You Done Good

[LA Pork Butt]

Whenever I have done them they came out overcooked. It a great way to have boneless ribs.

[bbqLuv]

Boneless ribs you say. I say McRib sammies on the way.

[Donw]

Use it if you like the results. Nothing wrong with 3-2-1 but it is not what I enjoy. Personally I prefer a little more bite in my ribs .

[Richard Chrz]

I’ve never found my best in conformity. Not sayang any way is the right way, I believe everyone should find their right way, and maybe it is 321, but it is not where curiosity should stop, or so I hope.

[Dewesq55]

I tried a variation based on a post Henrik had hear some time ago about doing ribs Jonny Trigg style. They were good, but not my preferred taste/texture profile. The wife agreed as well.

[TripleB]

I use to do 3-2-1 when I first tried making ribs. Moved past it and 3-2-1 does not work in a KBQ. 3 lb. racks (baby back) smoked, probe tender and sauced in 3 hrs. Also don't wrap ribs anymore. Wrapping seems to braise the ribs and make them a bit mushy.

[bep35]

I have done 3-2-1. They came out great. For most cooks I go with hanging them for 6 hours in the PBC. If I was competing in a cookoff I might go with 3-2-1. But for ribs for the family and friends, I just let em hang.

[Oak Smoke]

I’ve tried 321 twice, both times I overcooked the ribs. Now if we are cooking baby backs to make faux McRib sandwiches for the grandkids, I cook unwrapped for about 3 hours then wrap them for about an hour or just a bit more. As soon as you can easily pull the bones out their ready to sauce, slice and build sandwiches. They wouldn’t go over big with real rib fans because they almost melt in you mouth. The kids love them and get sauce everywhere. Definitely a serve and eat outside dish.

[Old Glory]

I started with 3-2-1 but now just cook at 225-250 unwrapped until done.

I liked to add brown sugar and cider vinegar during the wrap.

[Rob Johnston]

I am more of a 2-2-1 guy and cook at 225 the entire time. My family enjoys them so that is all that counts to me.

[captainlee]

I cook them straight through too. I don't even spritz anymore. I'm not a competition smoker, maybe that works better for the one bite judging, i don't know. Moments away from firing up and getting a brisket going..

[Rob whatever]

I found the initial smoke temp of 180 interesting. That would be challenge on my stick burner. Anybody else ever try that low and slow?

rob

[fzxdoc]

That recipe is for a Traeger pellet cooker. They start low to enhance the smoke flavor, or so I've heard. I don't own a pellet cooker.

Kathryn

[realdocBBQ]

That's the only way that would work for me - super low for most of the cook. Otherwise they come out falling apart almost so bad it's like pulled pork - not a bad thing, but not ribs. I haven't tried 3-2-1 at the 180 mark, maybe I should do that. Although the honey would be left off - maybe a bit of BBQ sauce or a little more brown sugar sugar the wrap, but I don't want them totally falling apart and sweet as candy.

[tstalafuse]

My brother does his BB ribs at 180 for 3hrs, wraps and raises the temp to 225 for 2hrs on his Traeger. I personally think they are slightly on the dry side and would probably only do 1.5hrs, but he loves them the way he cooks them.

[bbqLuv]

Use it if you like the results. Nothing wrong with 3-2-1 but it is not what I enjoy. Personally I prefer a little more bite in my ribs .

Words of wisdom, soft and tender
Won't win BBQ heats anymore
If you love bbq then you must send BBQ
Somewhere where BBQs have never been before
Worn out phrases and longing braises
Won't get BBQ where you want to go, no
Words of wisdom, soft and tender
Won't win BBQ anymore

[Dewesq55]

I heard that in Cass Elliot's voice in my head while reading. Haha!

[Finster]

I never sauce my ribs, so not sure what I would do for the last hour 🤷‍♂️
haven't done a lot of rib cooks, so I'm still learning what's best for me...
Prior to getting a smoker, I've cooked them many times in a covered pan in the oven. 6 hour cook time. 2 hrs each at 225°, 275°, and 325°.
obviously not as good as smoked, but still damn good nonetheless.

[quod erat]

Whenever I have done them they came out overcooked. It a great way to have boneless ribs.

Came here to say the same. Maybe my grill runs hot or my ribs are skinny, but I need to pull them earlier to ensure that there's a bit of bite left.