The three-two-one method is the easiest way to smoke ribs. Today we are smoking some ribs at a
low temp for three hours, wrapping them for two hours, then glazing them for one hour i bought a
rack of spare ribs at the grocery store and i'm going to trim them down into a saint louis style
rib i start doing this by trimming off the extra meat from the ends that aren't attached to any of
the bones my next step is to trim off a few inches from the top of the rack of ribs and as you saw i
made a little incision for myself just to make sure that it was straight before i cut all the
way down into the ribs this is where the majority of that annoying cartilage lives and i want to
just end its life right now there will still be a little bit of cartilage left on the st louis style
ribs but much more manageable now than if you were to smoke the whole rack of spare ribs by itself
next up i will trim off any of the excess fat and on this particular rack of ribs there's only a few
spots that i wasn't happy with you just want to make sure you get anything that's real thick that
will not render down in our cook now we're going to flip these over and there's this little strip
of meat on the back when you buy spare ribs and i'm not sure why i do this maybe i'm just really
ocd but i always take it off i've never left it on there so i have no idea what happens when you
do so maybe you could experiment that for yourself and of course we will also trim off any excess fat
that it's not going to render down in our smoke on the back side as well normally on baby back ribs i
peel off the entire membrane but for some reason on the spare ribs i always have a hard time doing
it so today i am just going to score it scoring the membrane will allow it to break into little
pieces when you're slicing up your ribs which will still help you get a tender bite today i'm using
yellow mustard as my binder i'm going to start by lathering up the back side of my ribs and my first
seasoning that i'm going to use is the salt pepper garlic rub from kinders then over top of that we
have southern smoked barbecue rub from smithfield if you don't have this at home which you probably
don't you can just use your favorite barbecue rub now i'm going to flip this over so the meat side
is facing up and i will repeat this process we're going to lather it up with mustard and get some
salt pepper garlic on there and then of course our barbecue rub and at this point you can see
that my hand is pretty disgusting so i might as well make it worse by pouring mustard all over
it and dumping seasoning all over it like a wild savage and i'll just pat this onto my ribs even
though this method seems very messy i find it much easier than trying to stand the rib up on its side
to get all these areas covered if you think i'm an idiot and you have a better way of doing this
feel free to let me know down in the comments welcome to my new house and not only do we have
my new house but we have my new smoker i am so excited to be making this video today because
this is the first video that i'm making in my new house my actual cooking video i've made one before
unboxing this bad boy so the three two one rib method is a rip method that i personally have
never tried i've seen a lot of people talk about it so i wanted to try it today for our cook i'm
going to be running at 200 degrees for the first three hours and then for the remaining three
hours i'm gonna bump it up to 225 degrees i've let these ribs sweat out for about a good 30 minutes
let's open up our pit and get them on today we are taking life by the horns and we're smoking
take a look at that beautiful thin blue smoke that we have oh yeah all right so now when i make ribs
i just try to make sure that this is all nice and straight then i like to bunch them together
like this this just helps there to get more meat in between all the bones and then now let's shut
it down let it do its thing all right guys so we're here at the 90 minute mark on our ribs and
what i have is a little spray here that i made it's 50 apple juice and 50 apple cider vinegar
and i'm back at home guys so if you hear my kid in the background just don't mind it at all the
reason why i include apple cider vinegar and my sprays is because it has a higher smoke point as
a higher burn point and then i use apple juice because apple juice kind of balances out the
tanginess that is in the vinegar kind of adds that sweet into it if you just use all vinegar
i don't know if you can necessarily taste it but you know some people say that they can so i like
to use a 50 50 mixture let's go ahead and open up our smoker as you see here our rub is set on there
real nice but it's starting to dry out just a tad i'm just going to give it a light little spritz
because it's not as dry as it normally would be if i had a higher temp i'm going to give it a
light spritz at the 90 minute mark and then we'll be back on about 45 minutes to take another look
now we're at the 2 hour and 15 minute mark and these ribs are starting to really take
on a beautiful color they definitely are getting a little bit dried out so i'm going to go ahead and
give this a good spritz now and get them real nice and wet with our apple cider vinegar and
our apple juice mixture we'll come back out in 45 minutes see how they're doing my ribs are about 10
minutes from coming off so i decided to go inside and lay down a few sheets of aluminum foil then
i'm going to take three little pads of butter and stick them on my aluminum foil about the length of
the ribs i'm going to drizzle some barbecue sauce over top and dump in a little bit of apple juice
if you like your ribs really sweet you could do this because it definitely makes them very sweet
all right guys we're at the three hour mark we're gonna go ahead and take a look now at our ribs
oh baby check out the color on these ribs trying to get a little bit of pull back from the bones
let's go ahead take it inside and get it wrapped now that we got our ribs inside we're gonna put
the meat down into our foil then we'll repeat the same process on the back side we're gonna
put in our three pads of butter a little bit of barbecue sauce and then some apple juice you wanna
make sure that we wrap up our aluminum foil very tight however we want to make sure that no bones
are poking through because we want to get a lot of good steam action in here now we're going to put
this back on the smoker for two hours turning up our temperature to 225 degrees all right so it's
been two hours now we're gonna go ahead and open up our smoker we're going to very carefully remove
this because it's going to be very very hot full of liquids too so just want to carefully remove
this we're going to set it right down here on a rack we're going to get this bad boy opened up
and we want to let some of the steam out here just for a second be very very careful so we don't get
burned ouch oh and i wish you guys could see what i see so now we're gonna take our ribs out
of this package we just want to let some of those juices drip off and i'm gonna very carefully get
them flipped over onto our smoker and as you guys see we have some beautiful pull back from these
bones i mean this is crazy i mean these things are probably done right here where we are but
for some odd reason we're gonna let them go for another hour after i take the ribs out of the wrap
i'm gonna set them on a smoker for a few minutes just so that they can kind of dry out a little bit
now that ribs have had a few minutes to dry off we're gonna open it up as you see they're still
kind of drying off that's what all this smoke is on here doing right now it's all like that
steam coming off of it so we could have gave it a few more minutes but we're just going to go ahead
and give this a nice little glaze right now what i got here is some good old barbecue sauce and apple
juice mixture go ahead and drizzle this all over your ribs you can be as messy or as clean as you
want how much you put on there really just gonna depend on how sticky and saucy you like your ribs
however we have to remember that this is gonna be on here for one more hour at 225 degrees so
they're definitely gonna dry out a little bit i like to make sure i get my bones all glazed up
this doesn't make them taste any better it just makes them look better we are officially done on
our three two one ribs this is how they look it is time to get them off onto our cutting board
and bring them inside so that way we can enjoy all right so here we are we are inside i let them cool
off quite a bit because they're really hot this is our finished and final product they're really nice
and dark so i'm going to go ahead and cut into them all right so we're just going to slice into
these and wow they are so tender i'm just going to cut up two more bones here because i think
that's all that i could honestly handle today i need to eat ribs and if you want a little pro tip
sometimes it's hard to cut the way i was doing it it's a lot easier to cut it from the back
because you could actually see where the bones are going so i'm gonna i know i'm doing more
than i thought i was but we'll call it good right there all right so here we go great smoke ring we
have a great top nice glaze smoke i'm ready to dig into one of these let's eat all right here we go
this has a great smoke flavor in it your towel has been smoked for a long time
let's come off the bone just perfect you know
these aren't bad the apple juice makes it really sweet
i mean if you come to my house and you get rib like that i think you'd be pretty happy
they're super tender they're very sweet kind of sticky there's a lot of really good flavors
going on here sorry i haven't recorded a video in a long time i don't know how to
talk anymore all i could do is just keep eating the ribs well so i got time for in today's video
i don't even know how to end the video anymore it's been such a long time since i've done this
i really miss you guys i'm happy that i just made some really great ribs
i'm gonna go ahead and keep eating this is my dinner tonight hope you guys have a great day
night whatever time it is when you found this video and uh i'll see you guys hopefully soon