The best way: Why the 3:2:1 method is a joke.

If you’re interested in getting into the BBQ game, you’re probably going to want to try conquering ribs first. Whether baby backs or spare ribs the process can be fairly simple. Contrary to popular belief, the 3-2-1 method is not easier, at all. In fact, it takes way too long and often makes your ribs “fall-off-the-bone”, which, if you follow me on social media, you know how I feel about those.

Why is the 3-2-1 method for ribs so popular?

Well, like many other fads, we can blame competition BBQ. In fact, if you check out every famous competition pitmaster on YouTube, they will brandish this method of cooking ribs almost 100% of the time. I’d love if I was wrong about this but… you know, I’m not. I try every opportunity I get, to steer people away from this method. That’s just two hours of your life that you won’t get back.

So, let’s talk about how I prepare my ribs for the smoker. On any cooker, from stick burner to pellets, the goal is to maintain 250-275 ° for the duration of the cook, with emphasis on the 250°. Once you start to get your fire set-up, peel the membrane off the back of your ribs, or don’t. I always do. Put the rub on your ribs and let it sweat in for 5-10 minutes. Nope, no binder needed. If you have patience for the 3-2-1 method, you can wait for 10 minutes til the rub sticks to the meat by itself. The binder conversation will happen in another post.

When your Temps are in the range you want, place your ribs on. Let them smoke, unbothered for two hours. I meant don’t peek, don’t spritz, don’t disturb the lid for two solid hours. Next step, wrap these ribs in foil or butcher paper, whatever you choose. Aluminum foil is my preference. Let that go for 1 hour. Now you notice I said nothing about butter, Sauce, honey, sugar or anything like that. Nothing needed in your wrap. After 1 hr, check the bend on those ribs. Baby backs will usually be dome in 3 hrs, spares take 3½-4 hrs generally. After the wrap you can Glaze if you want, for another 15-20 minutes. Or you could just enjoy your delicious simple BBQ ribs.

Ribs, for the better part of the last 10 years have been over complicated by so many. If you want to take this simple recipe and make it your own with sauce, rub or whatever other aspect you’d like to adjust, then go ahead. Add or remove any step from this as you see fit for your style.

To conclude, I’m gonna always err on the side of simplicity. My rib recipes started with internet suggestions and now based on Mt experience, taste and preferences, this is what I’ve got.

• Simple rub, or just what you like.
• Remove membrane.
• No binder meeded.
• Temp:250-275 ° cooking.
• Time: Smoke 2 hrs, wrap for 1 hr(baby backs), 1½-2 hrs in a wrap if they are spare ribs.
• Glaze for about 15-20 minutes if you want.