Wow, it’s the 2-2-1 method. This genius, how has no one thought of this?!?
@mohemimi3509
Жыл бұрын
2-1-1
@TheBaldBandeto
Жыл бұрын
This NOT that ridiculous 3-2-1 method….. Me halfway through. “Wait a tick. This is starting to sound familiar…”
@winer5342
Жыл бұрын
😂😂😂
@josephvillegas639
Жыл бұрын
Ever heard of 7 min abs...😅
@markadams3858
Жыл бұрын
Works great. 2 1 1.
@localboysix8ty129
Жыл бұрын
“Bo’lalabone”😂😂😂😂🤣🤣🤣👍🏽 love it
@cynicizedd
Жыл бұрын
u look stupid now
@raulandujar7724
Жыл бұрын
You're absolutely killing me with this video. I'm watching this on a empty stomach ☹️☹️😣😣😭. Looking absolutely gorgeous ❤️
@StewartHaasNewman
Жыл бұрын
I’ve never understood the 3-2-1 or 2-2-1 method…I just smoke until it hits 165-168 internal, wrap in butcher paper, no butter or honey or nonsense, then when it hits 201 I unwrap and sauce. Usually pull at 203 or when it passes the bend test. It never takes the same amount of time. Just cook to temp 🤷🏻♂️
@byronmartin1840
Жыл бұрын
When you sauce after the unwrap you don't get that hard glaze of the BBQ sauce. I do agree the butter isn't needed
@YallDontGoOutside
Жыл бұрын
That’s why hers better then yours cuz u cook lazy as a mothafucker
@DX317
Жыл бұрын
I think it's definitely more about preference. Any method you use works well. It's just a matter of your cooking style.
@jdoobiest
Жыл бұрын
Agree. Although should be cook to tenderness not cook to temp. You did mention cooking till 203 then bend test, for checking tenderness. So you def hit covered both points. But for others not paying attention… Tenderness is time and temperature. If it gets to 203 too fast the collagen won’t have enough time to break down into gelatin. Same for rendering fat.
@Lsthnbrd
Жыл бұрын
I mean yeah, that’s another way to cook ribs..
@MrBullet888
Жыл бұрын
I've done wrapped and unwrapped. Both are good but I prefer unwrapped as I personally get better bark on the ribs. No pellet smoker though. Weber kettle, charcoal and lump wood.
@saultpancetta366
Жыл бұрын
A little unsweetened cocoa powder in your rub also helps with the bark
@jdoobiest
Жыл бұрын
Team Weber 💪 Anytime anyone asks “how do you get such great bark?” Me: “you got a pellet smoker?” Them: “Yep” 🤷♂️
@smoothpants
11 ай бұрын
@jdoobiest - I'm resigned to that. I have a Traeger and a Pit Boss. My brother has a Weber. I always marvel at the bark and color he gets. I asked him about and he replied "Bro...there's just a difference between a pellet smoker and a Weber".
@MrMoosefire
5 ай бұрын
I have a pellet and a weber, but I only smoke on my pellet. It's not that I don't want to use the weber for that, just haven't gotten around to learning it quite yet
@user-zj5pe3te2i
Ай бұрын
@@MrMoosefire there is a bit of a Learning curve because they can be a real pain in the butt to hold steady temp for the length of a smoke but its worth it and becomes like second nature in the process
@shainewinter8264
3 ай бұрын
so, basically the 3-2-1 method..
@projectg408
Жыл бұрын
I love how you roasted yourself at the end so cute 😂❤
@joshuatwinn9291
11 ай бұрын
“Let it smoke for another hour” lol
@smellmyfinger85
19 күн бұрын
Funny why? Genuinely curious
@Kyle_Schroeder
Жыл бұрын
Great method!
@whereRbearsTeeth
2 ай бұрын
Wrapping ribs is basically steaming them. Real bbq is smoked and not wrapped
@ChrisKidder
6 ай бұрын
I use the 2-1-1 in my vertical smoker at 275. First 2 hours the ribs are hung on meat hooks then do the foil wrap. Love it.
@mattrainey7120
Жыл бұрын
Looks fantastic
@griffinnoyer3297
Жыл бұрын
Sounds delicious, but I would rather eat a McRib than use butter that came out of a tube 😂
@sherri082772
29 күн бұрын
This is the best short video I have ever seen
@3832dan
Жыл бұрын
Revolutionary, you took off an hour and kept the temp right in the middle.
@seganmansfield3071
11 ай бұрын
But it’s one hour less of drinkin beer watching them.
@Jacqueline-nk1pt
7 ай бұрын
Took off 2 hours.
@ozzieman4392
Ай бұрын
They look great!
@edgarherrera4761
4 ай бұрын
Delicious 😋. What kind of smoker is that ?
@squarespongespider5656
Жыл бұрын
Looks good
@pamelatwymon996
11 ай бұрын
Looks so good
@LD-qj2te
3 ай бұрын
Perfect ! Got the point across just fine
@diongreen3261
5 ай бұрын
they look amazing
@MyDailyPerspective
9 ай бұрын
It's not smoking when wrapped in foil....it's just continued baking.
@BubbaRayJr20
Жыл бұрын
This is the best method I’ve seen so far
@tmillerde
4 ай бұрын
I have recently subscribed to your channel and have really enjoyed your shorts. I get all the info I need without having to watch a 20 minute video
@ivanvaldez6326
7 ай бұрын
That tug at the end when they’re being cut makes it seem like they’re under cooked.
@rayheier9131
8 ай бұрын
This is the best process ever.I started smoking ribs about 5 years ago trying different methods on you tube and the trailer app now I only use her 2,1,1 method.
@NorthBBQRoss
Жыл бұрын
Oh yea. That’s what I’m talking about. That looks perfect! 😊
@BradR1232
Жыл бұрын
Ribs can cook in 3 hours at 250 and are perfectly done
@wesleypepple7525
Жыл бұрын
Rookie
@lechlerguttersllc9553
Жыл бұрын
@@wesleypepple7525 He’s not from the south that’s for sure
@firghteningtruth7173
11 ай бұрын
Bro, sure, you CAN cook em faster. Hell, you can direct heat grill em if ya want. 😂 The point of taking the time is getting the collagen to break down. If you cook a rack for 6+ hours, you don't have (or want to, really) remove the silverskin on the back. It traps all that delicious fat in there and after 6-8 hours, you won't even notice it exists. 😂
@whereRbearsTeeth
2 ай бұрын
lol clueless
@todd513
Жыл бұрын
Looks great 👍 but what can u do with the cut off part 🤔😉
@richames3608
Жыл бұрын
I use them for testing new rub combos and new flavor profiles. If the new flavor doesn't work great...you aren't losing much.
@Joseph-wp2ry
5 ай бұрын
Skip the foil and use brown (wax less) butcher paper. By doing so, the bark doesn’t become another soggy Crockpot Pot Roast….
@rondiggity1677
Жыл бұрын
Its the exact thing but with different time. It only changes the tenderness. This is dumb.
@nickmartinez7163
Жыл бұрын
Dam that looks great
@john9377
Жыл бұрын
Pellets opinion instantly discarded
@JustLivingfortheday
Жыл бұрын
Loved it
@davidgee4601
Жыл бұрын
And no it’s not 3-2-1. ITS 2-2-1 baby totally different
@jeffreykelley62
6 ай бұрын
Being a BBQ cooker myself they gotta be put on a real smoker not a treager
@fredboogie5327
Жыл бұрын
Looking good 💯
@rickeybabian8599
21 күн бұрын
Absolutely awesome 😎 ❤
@jasonkentros1633
Жыл бұрын
Incredible color!! 🤤
@dustinpritchard806
Жыл бұрын
Was it butter or mustard you added after two hours when you wrapped them? Looked like mustard, honey, and the rub?
@OtmShellz6
Жыл бұрын
Did u wrap them up after u out bbq sauce on for last smoke
@JasonSmith-qx3zh
21 күн бұрын
Ok, the 2,1,1 method 👌 ❤❗️
@dwaynemessick8339
6 ай бұрын
Damn they Look good !!! gonna try this on my Traeger!!😊
@nategibbons172
Жыл бұрын
Nice mahogany color on there. Using pellets, I understand the lack of smoke ring, but still good looking ribs.
@kevinmelanson3282
Ай бұрын
Super infomercial pellet ad. Flawless clean smoker. Red flag
@davidszymanowski4777
3 ай бұрын
😂😂😂 I love the no edit part
@clifflabranche9874
Жыл бұрын
How was that not 3-2-1😳
@paradiswest4395
Жыл бұрын
It's not!! It's the 2-2-1 method CLEARLY !
@relbrooks354
Жыл бұрын
2-1-1
@Teddywhiteteeofficial
Жыл бұрын
2-2-1 that’s genius saves me an entire hour lol
@tfries72
2 ай бұрын
Do you use the smoke box with wood chunks???
@jarred8868
2 ай бұрын
What rub do you use?
@jonathanc-lo1188
Жыл бұрын
One mistake, that is not butter.
@kevincox1367
18 күн бұрын
Must be that new math.
@jamesleck7870
Ай бұрын
That is the 321 method..lol just. All you did was change the time
@captinhoop
Ай бұрын
It’s the 2-2-1 method lol.
@zhontae3
Жыл бұрын
Yassssss 🎉🎉🎉 ... This is motivating me, I'm going to start smoking my meats too !! For the first time thank you for showing me .
@hawkeye1448
Жыл бұрын
I subscribed because she didn't edit the mess up.
@MarriedtoBBQ
Жыл бұрын
Hahaha I love that
@ahmadwallace
Жыл бұрын
Subscribed On Thursday, May 4
@zuffer1675
6 ай бұрын
That butter looks fun to use 😂
@tropciol
5 ай бұрын
😂😂😂❤look crazyyyy goooood!!!!
@nicholasskeels5428
Ай бұрын
My dad got a smoker for Christmas, I think ill try it this summer
@dpeezy4052
7 ай бұрын
This is what I’ve been doing for years and there’s no other way….💯💯✊🏽
@dhirendramaharaj9407
10 ай бұрын
😢 its beautiful 👌
@RO-rr3tx
Ай бұрын
As a family we did two ribs in a pellet grill and two ribs in reverse smoker. Noone except the cooks new what ribs came from what smoker. At the end of the tasting most family member opted for the reversed wood smoker ribs.
@D1rtyharold
Жыл бұрын
What temp do you set your smoker to I understand you're looking for an internal temperature but what temperature smokers set to
@MrMoosefire
5 ай бұрын
I started with the 321 method, and have slowly adapted to roughly a 5-1-.5 as i like the smoke flavor better, and if you wait then you still get nice and tender ribs in the end
@havez5388
2 ай бұрын
Baaad to Bone Bbbbaad 🤘😂
@familyman8439
26 күн бұрын
Thx
@user-mq9pw9iu4s
Ай бұрын
I use this method at times. But lm a dry rub fan. So this weekend I’m going to experiment by doing the same method. But for my dry rubs, I’m wrapping them in butcher paper with butter and rub. No honey. Thanks for your awesome video and tips!
@29floridaguy
4 ай бұрын
Doing the chef blend today. I never use this brand before
@fraticelli510
Жыл бұрын
Bla bla bla bla BONE! 🤣🤣🤣🤣🤣🤣
@MarriedtoBBQ
Жыл бұрын
Hahaha I was like “you know what, this is funny and I’m tired so you get what you get today” 😂
@Kanti12311
Жыл бұрын
I found my traeger pellet to barely have smoky taste. How’s yours?
@gerardwodarski6734
Ай бұрын
Yeah you lost me at pellets lol
@myupdates77
Жыл бұрын
😄....thanks for not editing ..👍🏻
@michaelpipkinsr9777
Жыл бұрын
wow that looks delicious 🤤🤤
@Just-wondering301
2 ай бұрын
Big red .. squeeze butter!? Whaaaaat?!
@piccolodatruegod8632
Жыл бұрын
Genius we just do it the same way and name it something else.. lol
@charlesjackson1588
6 ай бұрын
Smoke at 325 for 1.5 hours, 1 hour wrapped then toss back on Grill for 15 min to set bbq sauce. Done. Thank me later when you have your afternoon back
@Blappadapsta
3 ай бұрын
325 is not a smoke, thats bbq temps
@whereRbearsTeeth
2 ай бұрын
Those will be some tough ass ribs, guaranteed
@SteadmanShorts
4 ай бұрын
cool ad for bare mountain pellets
@TheOscaryuriar
Жыл бұрын
No need for edit. Awesome video.
@dkidl2000
Жыл бұрын
How do you like that new Camp Chef?
@Bule_Boy_2D
Жыл бұрын
What rub did you use?
@MarriedtoBBQ
Жыл бұрын
I tried out the new Smoke Kitchen Pitmaster’s Pick by @smokedbbqsource and it’s REALLY good!
@richardflores3532
11 ай бұрын
Rub DEEZ NUTZ!😂
@chrismiles8225
Жыл бұрын
I'll give that a try next time I smoke ribs.
@charlesrobinson6574
Күн бұрын
If it's not a competition don't trim your slab down!!! You're cooking to eat!!!!
@sayersaveRED
Жыл бұрын
Pretty 💯👌🏽
@philipehrmantraut1548
24 күн бұрын
What if you only have a little Chief smoker?
@Ultimaus
8 күн бұрын
I think youre better off with more uncovered smoke with spare ribs their fat content make juucy by default. It takes longer whenever you don't wrap but if you're looking for absolute best finished product i think smoking the product in sauce provides the best rib appearance. I think this method is kind of goated for the baby backs
@hinglemccringleberry7786
Жыл бұрын
I didn’t see a smoker in this video.
@rmmjr76
3 ай бұрын
Reminds me of the 6 min abs scene from the movie “Something About Mary”
@rogerwhitehead977
6 ай бұрын
Ohhh 2-1-1😮
@criticworld874
Жыл бұрын
Look like the 3-2-1 to me🤔
@MichaelA-rp2hy
2 ай бұрын
Damn thats a good lookin wrack
@bryanmoser358
2 ай бұрын
I use the 195 degree internal temp method
@whereRbearsTeeth
2 ай бұрын
Too low
@HateDietPepsi
Жыл бұрын
Spare ribs are almost impossible to screw up. Unless they are under cooked.
@stonedlifebbqshow
Жыл бұрын
That looks delicious
@ineedbbq
5 ай бұрын
Very Nicley Done.
@robinr.2233
3 ай бұрын
My smoker wasn’t the clean when I brought home from the store
@559kingjh
3 ай бұрын
I do 4-1-1 method awesome bark
@whereRbearsTeeth
2 ай бұрын
You’re not getting an “awesome bark” if you’re wrapping, period.
Пікірлер: 368