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.

Outlines

00:00

🍖 Rethinking the 'Three-Two-One' Rib Cooking Method

The video script begins with a critique of the popular 'three-two-one' rib cooking method, suggesting an alternative approach for better flavor and juiciness. The host introduces St Louis style cut ribs, emphasizing their quality and appearance. The script details the process of trimming and carving the silver skin to allow for better smoke penetration. It also introduces Pit Master's classic barbecue rub, which is applied after carving. The 'three-two-one' method is explained as three hours of smoking, three hours of wrapped cooking, and one hour of sauce application and final smoking. The host sets up a Master Build gravity smoker, explaining the process of preparing it for smoking ribs at 120 degrees Celsius, including the use of smoke wood. The script concludes with the host's intention to compare the traditional method with his own approach.

05:01

🍲 Crafting the Perfect Barbecue Sauce and Cooking Experiment

The second paragraph delves into the creation of Pit Master X's Sweet Apple barbecue sauce, highlighting the importance of quality ingredients for a simple yet flavorful sauce. The host demonstrates the sauce-making process, which includes ketchup, apple juice, Worcester sauce, and Pit Master's classic barbecue rub, among other ingredients. The script then describes the process of wrapping the ribs in aluminum foil to lock in moisture and steam them to the desired internal temperature of 92 degrees Celsius. The host compares the 'three-two-one' method with his own approach, which involves wrapping and checking the ribs' temperature, and discusses the importance of not overcooking the ribs. The video script ends with the host's decision to continue the experiment by following the 'three-two-one' method to its conclusion, despite his reservations about overcooking.

10:03

🔥 The Verdict on Rib Cooking Methods: Overcooked or Perfectly Done?

In the final paragraph, the host reflects on the results of his rib cooking experiment. He describes the visual appeal and texture of the ribs cooked using his method, which achieved a perfect smoke ring and maintained juiciness. The script contrasts this with the 'three-two-one' method, which resulted in overcooked ribs that, despite still being edible, lacked the desired texture and 'rib experience.' The host emphasizes the importance of reaching an internal temperature of 92 degrees Celsius as the key to perfectly cooked ribs and advises against the 'three-two-one' method due to its tendency to overcook the meat. The video concludes with a strong recommendation to avoid overcooking ribs and to focus on achieving the right color and temperature for optimal taste and texture.

Keywords

💡321 Rip Method

The '321 Rip Method' refers to a popular barbecue technique for cooking ribs, which stands for three hours of smoking, two hours of wrapping and then one hour of smoking again. In the video, the method is critiqued as potentially overcooking the ribs. The script mentions this method as a common approach but suggests an alternative to enhance the taste and juiciness of the ribs.

💡St Louis Style Cut Ribs

St Louis Style Cut Ribs are a specific type of rib cut that is known for its uniform size and shape, with a good amount of meat and a straight bone structure. The video emphasizes the visual appeal and quality of these ribs, and they serve as the primary subject for the cooking demonstration.

💡Silver Skin

The silver skin is a thin, shiny membrane on the back of the ribs that can be trimmed or scored to allow for better smoke penetration and seasoning absorption. The script describes the process of carving into the silver skin to achieve this effect, which is an important step in preparing the ribs for smoking.

💡Barbecue Rub

A barbecue rub is a dry mixture of spices and seasonings applied to meat before cooking to enhance flavor. The video mentions 'Pit Master's classic barbecue rub,' which is applied to the ribs to season them before smoking. The rub is a key component in the overall flavor profile of the finished dish.

💡Smoke Ring

A smoke ring is a pinkish ring of smoke-infused meat that forms just below the surface of smoked meats, indicating proper smoking and cooking. The script describes checking for a smoke ring as a sign that the ribs have absorbed enough smoke and are ready to move on to the next cooking stage.

💡Masterbuilt Gravity Smoker

The Masterbuilt Gravity Smoker is a type of barbecue equipment used in the video for smoking the ribs. It is noted for its specific features that control airflow and temperature, which are crucial for the smoking process. The script details the steps of setting up and using this smoker for the cooking demonstration.

💡Barbecue Sauce

Barbecue sauce is a condiment typically used to add flavor and moisture to smoked or grilled meats. The video includes a recipe for 'Pit Master X Sweet Apple barbecue sauce,' which is made from ingredients like ketchup, apple juice, and honey. The sauce is applied to the ribs during the cooking process to enhance their taste and texture.

💡Core Temperature

Core temperature is the internal temperature of the meat, which is a critical factor in determining doneness. The script specifies that ribs should reach a core temperature of 92 degrees Celsius to be fully cooked. This temperature is used as a benchmark to ensure the ribs are cooked to the desired level of tenderness.

💡Wrapping Ribs

Wrapping ribs in aluminum foil is a technique used to steam the meat and lock in moisture during the cooking process. The script describes wrapping the ribs after they have absorbed sufficient smoke, which helps to raise their internal temperature and tenderize the meat.

💡Overcooking

Overcooking refers to cooking food to a point where it becomes too dry or loses desirable qualities. The video critiques the '321 Rip Method' for potentially overcooking the ribs, suggesting that it may result in a loss of juiciness and tenderness. The script advocates for monitoring the ribs' color and temperature to avoid overcooking.

💡Toothpick Test

The toothpick test is a common method of checking the doneness of meat by inserting a toothpick to see if it meets resistance. The script mentions this test but argues for the use of a thermometer to measure core temperature instead, as a more reliable method to ensure the ribs are cooked to perfection.

Highlights

The 3-2-1 rib cooking method is popular but not necessarily the best for flavor and juiciness.

St Louis style cut ribs are recommended for their meat-to-bone ratio and appearance.

Carving the membrane of the ribs allows smoke and rub to penetrate the meat without fully removing the membrane.

Pit Master's classic barbecue rub is suggested for its simplicity and availability.

The amount of rub applied should be adjusted based on the thickness of the ribs.

The 3-2-1 method involves three hours of smoking, three hours of wrapped cooking, and one hour of sauce application.

Cooking ribs at 120 degrees Celsius is suggested for a slow and even smoke penetration.

Smoke wood is added directly to the ashtray for smoke flavor during the cooking process.

Checking the color of the ribs is crucial to determine when they have absorbed enough smoke.

A smoke ring indicates that the ribs have reached the optimal smoking point.

Pit Master X Sweet Apple barbecue sauce recipe is provided for a homemade option.

Wrapping ribs in aluminum foil locks in moisture and helps them reach the desired internal temperature.

The internal temperature of 92 degrees Celsius is the target for fully cooked ribs.

The 3-2-1 method may overcook ribs, as evidenced by the meat pulling away from the bone.

An alternative cooking method is presented that focuses on proper smoking and temperature rather than time-based steps.

The importance of not overcooking ribs to maintain a good bite and texture is emphasized.

The final visual and texture test of the ribs is crucial to ensure they are cooked to perfection.

Transcripts

a big thanks to master build for

sponsoring this video did you know that

the three two one rip method is one of

the most popular ways to cook ribs in

your own backyard and I'm here to tell

you to stop doing that what is good

about the rip method what should you do

differently to make your ribs even

better more tastier and more juicy these

are St Louis style cut ribs and they are

the best looking ribs you can get a

beautiful amount of meat some bones in

the back trim off the floppy bits that

hang on the ribs flip them around and

carve into the silver skin The Carving

will penetrate the membrane which in

return will allow smoke to penetrate

into the meat as well as a barbecue rub

that I'm going to apply later on so I

don't have to remove the membrane

I just need to carve into it to have the

same effect they will crunch up a little

bit and become really really tasty this

is the pit Master's classic barbecue rub

and it's totally free well that is the

recipe you can find it on pitmasterx.com

I don't sell any rubs I don't sell any

sauces so you can just go there make

your own with only a little bit of

ingredients because you don't need a ton

of ingredients make sure the rub sticks

to the ribs give it a little bit of time

or press it in with your hand and then

flip the ribs around and season the top

side as well and the amount of seasoning

that you use is determined by the

thickness of the ribs if we take a look

at these ribs you can see that they're

pretty thick almost one and a half

finger thick and that means you're going

to need a little bit more rub than with

ribs that are going to be thinner so

that's a very easy rule on how to know

how much rub you should actually apply

the ribs are now fully prepared and

ready to be smoked on my barbecue you

this one the bigger one is going to be

cooked with the three two one method and

the three two one method stands for

three hours of smoking three hours of

cooking wrapped and one hours of smoking

again with a little bit of sauce sit on

top the other rack of ribs is going to

be done my way and you'll see what that

is let's fire up the barbecue I'm going

to be cooking on my master build gravity

smoker and the first thing that I need

to do is remove

the two

safety features well basically they stop

the airflow when the barbecue is not

running then I'm going to load up the

shoot with charcoal I'm going to open up

the ash drawer and inside there is a

grill grate that holds up the charcoal

I'm going to give it a good Shake

and remove all the old ashes I'm going

to slide in a couple of fire starters

and light them up

then it's time to close the lid and turn

on the barbecue just set the temperature

and I'll be smoking my ribs at a

temperature of 120 degrees Celsius in

the meantime I'm going to add some smoke

wood and that's going to go straight

into the ashtray and all of the Embers

that burn down will drop onto the smoke

wood and create delicious smoke onto our

ribs now it's time for our already good

looking grips to go into the master

build and let them smoke until they

build up a beautiful color we're now one

and a half hours into the cook and I

want to check my ribs to see how they're

doing

beautiful smoke color on both of the

ribs they look absolutely freaking

delicious the outside has got a nice dry

crust beautiful smoke color went into

the ribs the ribs that I'm going to be

cooking with the three to one rib method

are going to stay on for another hour

and a half and I'm going to take my ribs

off the grill of course the question is

how can you tell that these ribs are

already already filled up with good

enough smoke now I'm going to show you

if you tear into this you can see that

there's a lot of pink on the skin so

this color that you see on the outside

needs to be on the inside as well this

is going to mean we're going to have a

beautiful smoke ring and if you have

your smoke ring that means that the

smoke penetrated and at certain point

and that's when the ribs get a

temperature of 70 degrees Celsius they

won't absorb any more nitrate from the

smoke and therefore it doesn't make any

sense to keep on smoking them so three

hours on a barbecue like the master

build is way too much for every barbecue

that's different you might be cooking on

an offset smoker you might be cooking on

your Kettle grill or your ceramic Grill

and therefore you need to look at the

color of your ribs to determine if

they're done smoking and this rack of

ribs is done smoking I'm going to start

by making a barbecue sauce I'll be

making the Pit Master X Sweet Apple

barbecue sauce and again that's free it

starts with a

oh hot pan

the sauce with a hot van and 250

milliliters of ketchup then in goes a

quarter of apple juice make sure you get

a good quality apple juice because it

makes all the difference if you look at

the bottom off the bottle there's always

these little pieces like the sediment of

course I also got a half a tablespoon of

Worcester sauce half tablespoon of fresh

ground pepper a tablespoon of Pit Master

excess classic barbecue rub a tablespoon

of honey and three tablespoons of cane

sugar cane sugar just has that little

bit of extra flavor and if you're making

a barbecue sauce which is so simple then

all of the quality of the ingredients

matter bring that to a syrupy boil while

stirring it and once the crystals are

dissolved the sauce is done

and you guessed it it's time to wrap the

ribs since they got already all the

smoke on now all they need to do is get

them up to temperature all we need now

is to get those ribs up to a temperature

of 92 degrees core temperature in

celsius then they're done then they're

fully cooked so I'm going to add a

little bit of our barbecue sauce just to

drizzle and then I'm going to wrap these

ribs up sealing the ribs in the aluminum

foil to make sure that I lock all of the

moisture that are in the ribs and in the

sauce into this aluminum foil and then

it just can steam away and it will stay

juicy and tender while the three to one

ribs are still picking up smoke and at

the same time they're evaporating

moisture that will never go back into

the ribs the first three hours of the

three two one method has gone by and oh

it has gotten even darker I'm going to

take the three two one ribs off I

already have a nice pull away from the

bone which means the meat has shrunken

down and is already a long way in its

cooking process now to check on that I'm

going to use a thermometer and just make

sure that we're not exceeding the uh oh

the temperature means that these ribs

are already done cooking and we only had

them on for three hours which is the

first part of the three two one method

and by my standards they're done now

let's compare them with the ribs that

are wrapped up now let's check the

temperature on these and we got the same

temperature 94 degrees Celsius these

already had their second part of the

cook which is being wrapped and then

taken to the temperature of 92 degrees

they're two degrees over which is fine

they're not full of the bone tender yet

we're almost done so now I can prepare

these for the second part of the cook

which is as easy as just brushing on a

little bit of my barbecue sauce and then

putting them back on the barbecue

without the aluminum foil and even

though these ribs have reached the right

temperature I'm going to continue you

the experiment of following the three

two one method you're going to take out

a sheet of aluminum foil

and I'm going to wrap them up of course

these ribs are also going to get some of

that delicious barbecue sauce and it's

going to give them a little bit more

flavor which is going to keep them nice

and moist and these are also going to go

back on the barbecue but for another two

whole hours my ribs have been on for

about five minutes or so now and I just

want to check to see how they're doing

and as you can see the moisture of the

barbecue sauce that we brushed on is

evaporating we're already getting a

little bit of the dry spots shining

through and that is what I'm looking for

and what about the

about yeah technically the other ribs

the three to one method they're

technically they're done but the method

just calls for another two hours of

cooking so and then another hour so with

pain in my heart I'm just gonna let this

sit on uh well probably mine are going

to be done in five minutes and that's a

total of three hours and 10 minutes of

total cooking time and after about 10

minutes I have my ribs exactly the way I

like them nice sticky sauce on the top

of them look at that that is the perfect

stickiness test ribs love people they

want to be eaten it's like it's like

their ultimate Destiny I'll prove it to

you

look at that perfect Smoke Ring nice and

juicy ribs

let's say goodbye to out of this and see

if I cooked it to Perfection with my

method or we should stick with that

three two one

thank you

it's probably everywhere now right

I know it looks ridiculous but it was

just the greatest thing ever and now all

I have to do is just sit here and wait

for the three two one method to be done

and be a competitive to the dish two

hours have gone by and I want to take a

look at my ribs because this is the end

of phase two of the three two one ribs

let's get these off I must admit it does

smell good but I'm real curious to see

how the doneness of these ribs are are

they fall off the bone are they still

fine and shouldn't I be worried oh this

looks still look pretty good the thing

that I'm most worried about is how well

done these ribs are look at this look at

that I don't I'm not tearing it's just

carefully moving it's just

that's it it's pudding the ribs will

still taste good look at how juicy they

are how nice their smoke ring is so

after two hours of wrapping them you can

still eat them they're not gonna have a

bite they're not gonna have that great

rib experience it's gonna be all well

pulled Falls ribs but now

I gotta put him on another hour on the

grill should I should I really do it

doesn't make any sense it's gonna

fall through the grill grates I refuse

to abuse these ribs any longer the three

to one rip method is

it's not that good it is really

literally all about making sure you get

the right color first smoke them watch

that color and once you got that light

brown then wrap them up because all you

need to do then is take them up to 92

degrees Celsius and I don't care what

anybody says about poking with a

toothpick or doing the brake test all

fine and well but pieces of meat are not

the same if you have one pig or another

Pig it's going to be a totally different

experience if you measure the

temperature 92 degrees Celsius you're

always gonna hit that money it's gonna

continue to cook really close to falling

apart and then when you bite into it

you're gonna have that beautiful bite

mark that is what you're looking for

that is what you want don't don't use

the three two one rip method and

overcook your ribs

I mean this might be around 102 Celsius

yeah no

don't