This is why you should stop using the 3-2-1 Method SMOKED RIBS Method
Summary
TLDRIn 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
- π₯ The 'three two one' method is a popular way to cook ribs, but the speaker suggests there's a better approach.
- π The video features St. Louis style cut ribs, which are considered high quality due to their meaty structure and marbling.
- βοΈ Trimming the ribs properly, including removing the membrane, is essential for better smoke penetration and seasoning adherence.
- π§ Pit Master's classic barbecue rub is recommended for seasoning the ribs, with the amount depending on the thickness of the ribs.
- π₯ The 'three two one' method involves 3 hours of smoking, 2 hours of wrapped cooking, and 1 hour of finishing with sauce.
- π‘οΈ The speaker emphasizes the importance of monitoring the internal temperature of the ribs, aiming for 92 degrees Celsius for doneness.
- π² The Pit Master X Sweet Apple barbecue sauce is introduced, with a focus on using quality ingredients for a simple yet flavorful sauce.
- π The speaker compares the traditional 'three two one' method to their own method, aiming to prove the superiority of their technique.
- π The 'three two one' method may result in overcooking, as evidenced by the speaker's refusal to continue cooking ribs past the recommended temperature.
- π΄ 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.
- π₯ 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
π 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.
π² 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.
π₯ 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.
Mindmap
Keywords
π‘321 Rip Method
π‘St Louis Style Cut Ribs
π‘Silver Skin
π‘Barbecue Rub
π‘Smoke Ring
π‘Masterbuilt Gravity Smoker
π‘Barbecue Sauce
π‘Core Temperature
π‘Wrapping Ribs
π‘Overcooking
π‘Toothpick Test
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
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