This is why you should stop using the 3-2-1 Method SMOKED RIBS Method

Summary

In this instructional video, the host challenges the popular 'three two one' method of barbecuing ribs, advocating for a different approach to enhance flavor and juiciness. The video demonstrates preparing St. Louis style ribs with a Pit Master's classic barbecue rub, smoking them at 120 degrees Celsius, and comparing the traditional method to the host's preferred technique. The focus is on achieving the perfect smoke ring and tenderness by monitoring internal temperature rather than adhering strictly to time-based methods, ultimately suggesting that overcooking can detract from the rib experience.

Takeaways

• 🔥 The 'three two one' method is a popular way to cook ribs, but the speaker suggests there's a better approach.
• 🍖 The video features St. Louis style cut ribs, which are considered high quality due to their meaty structure and marbling.
• ✂️ Trimming the ribs properly, including removing the membrane, is essential for better smoke penetration and seasoning adherence.
• 🧂 Pit Master's classic barbecue rub is recommended for seasoning the ribs, with the amount depending on the thickness of the ribs.
• 🔥 The 'three two one' method involves 3 hours of smoking, 2 hours of wrapped cooking, and 1 hour of finishing with sauce.
• 🌡️ The speaker emphasizes the importance of monitoring the internal temperature of the ribs, aiming for 92 degrees Celsius for doneness.
• 🍲 The Pit Master X Sweet Apple barbecue sauce is introduced, with a focus on using quality ingredients for a simple yet flavorful sauce.
• 📈 The speaker compares the traditional 'three two one' method to their own method, aiming to prove the superiority of their technique.
• 📉 The 'three two one' method may result in overcooking, as evidenced by the speaker's refusal to continue cooking ribs past the recommended temperature.
• 🍴 The final verdict from the speaker is that the 'three two one' method is not ideal, advocating for a focus on smoke color and temperature over time-based cooking.
• 🎥 The video serves as a tutorial and critique, providing both how-to information and a commentary on common barbecue practices.

Q & A

What is the 'three two one rip method' for cooking ribs?

The 'three two one rip method' refers to cooking ribs for three hours of smoking, followed by three hours of cooking wrapped in foil, and then one hour of smoking again with sauce on top.

Why does the speaker suggest to stop using the 'three two one rip method'?

The speaker suggests to stop using the 'three two one rip method' because it can overcook the ribs, leading to a loss of moisture and tenderness.

What is the purpose of carving into the silver skin of the ribs?

Carving into the silver skin allows the smoke to penetrate into the meat and also helps the barbecue rub to adhere better, enhancing the flavor without needing to remove the membrane.

What is the Pit Master's classic barbecue rub and where can it be found?

The Pit Master's classic barbecue rub is a seasoning recipe that can be found for free on pitmasterx.com.

How does the thickness of the ribs affect the amount of rub applied?

Thicker ribs require more rub than thinner ones. The amount of seasoning is determined by the thickness of the ribs to ensure even flavor distribution.

What is the recommended smoking temperature for the ribs in the script?

The recommended smoking temperature for the ribs in the script is 120 degrees Celsius.

What is the purpose of adding smoke wood to the barbecue?

Adding smoke wood to the barbecue infuses the ribs with a delicious smoky flavor as the wood chips burn and release smoke.

How can you tell if the ribs have absorbed enough smoke?

You can tell if the ribs have absorbed enough smoke when the meat has a pink color beneath the skin, indicating the presence of a smoke ring.

What is the Pit Master X Sweet Apple barbecue sauce and how is it made?

The Pit Master X Sweet Apple barbecue sauce is a homemade sauce made with ingredients like ketchup, apple juice, Worcester sauce, fresh ground pepper, Pit Master excess classic barbecue rub, honey, and cane sugar, cooked to a syrupy consistency.

Why is it important to check the internal temperature of the ribs during cooking?

Checking the internal temperature of the ribs ensures they are cooked to the desired level of doneness, which is 92 degrees Celsius in the script, to avoid overcooking and losing juiciness.

What is the speaker's opinion on the effectiveness of the 'three two one rip method' compared to their own method?

The speaker believes that their own method of smoking the ribs until they reach the right color and then wrapping them to reach 92 degrees Celsius is more effective than the 'three two one rip method', as it prevents overcooking and retains the ribs' juiciness.