Could this be the death of the 3-2-1 method

[bbqLuv]

This YouTube video by Tuffy Stone is the real deal. I am really going to give this method a try on my Traeger.

Competition Pork Ribs I Tuffy Stone - YouTube

Jan 31, 2023
"I cooked my first barbecue contest over 18 years ago and have been fortunate to win more than my fair share. In this recipe I share with you, how to make competition style pork ribs. Whether you're cooking in a competition or just want to wow your family and friends at home, this method has proved very successful in my career. I often say that competition barbecue is "one bite food", because that barbecue needs to be so good and perfectly cooked, that one taste will blow the taster away. While there are a lot of steps to this recipe, I think the end results are well worth the effort." --Tuffy Stone

[jfmorris]

Um.... you made me watch that video, which is certainly good, but it's not really the "death of the 3-2-1 method". He did more of a modified approach. In fact, I did 2-1-1 with some ribs just this past Sunday. I've done 3-2-1, 2-2-1, and 2-1-1. And just "4" or "5" where I let them go the whole way unwrapped. The time depends on cooker temp. I did ribs in 4 hours at 250-275. At 225 it would have taken another hour.

I may have missed it, but never heard him say what temperature he was cooking at. Did you?

[GolfGeezer]

He said 275*. He showed a shot of the gauge on the smoker he was cooking on.

[bbqLuv]

Being a Traegerized pellet head, I did notice the temperature of 257*
I did notice the three stages: smoke, wrap, and finish.

[jfmorris]

GolfGeezer yeah 275 with half of it wrapped in foil explains how he got those SLS cut spares done in 4 hours plus a few minutes to set the sauce.

[smokenoob]

yes, 5.5 is the way to go!
I didn’t watch the video 😁

[smokenoob]

OK I watched it, that’s a lotta work! Looks great!

[das85]

This is almost identical to the video he did on BBQ Stars released in 2019 (minus some touches like melted butter). I have been doing mine this way ever since. Basically just 2-2-0 at 275. Has been a very significant improvement to my rib game.

[randy.56]

I've followed Tuffy and also purchased the BBQ stars, Great cook, teacher, learned a lot from him. To be respected in the BBQ world. No longer cooking competition, buy upped my game at home.

[Mosca]

I dunno. I just put ribs on the BGE, set the temp to 250° +/- 10°, and cook them until they’re done. It works every time.

[captainlee]

Agree. 275 and at the 4 hour mark open the door, sauce lightly then pull them in 30 to 45 more minutes. We are always happy with the results.