What’s up devils? Who doesn’t love ribs? They’re a quintessential part of barbecue, one of the most iconic meats. They’re also one of the most universally loved barbecue meats, so you better get them right lest you disappoint the masses. They are usually one of the first things a would-be pit master tries their hands at. They’re not necessarily the most complicated meats to cook, but they are easy to screw up, and bad ribs makes people sad. You don’t want that. Fortunately for you, there is an easy, tried and true method to cooking ribs that almost anyone can handle. The 3-2-1 method for cooking ribs is simple, and is perfect for the amateur barbecue cook.
Barbecue is an art form. And while it has a lot of science that goes into it, when you really break it down it is an art that only masters can, well, master, and they all have their tried and true techniques for creating their masterpiece. The problem, is that it can take so long to get barbecue not only to the point that you’re happy with it, but also that makes everyone you feed happy. Each grill or pit is different, weather plays a role – there are many factors that can affect your barbecue. So because of the unpredictability of barbecue, it can be comforting to know that there is at least one method out their that is pretty much guaranteed to work: the 3-2-1 method of cooking ribs.
The 3-2-1 method breaks down like this: 3 hours of smoking at about 225 F; 2 hours of cooking the ribs wrapped in foil with some liquid (i.e. apple cider); and 1 hour of cooking, unwrapped at a high temperature, with lots of barbecue sauce.
What’s great about this method, especially for up-and-coming barbecue cooks, is that it gives you some structure to follow, and always ends up with the same result: tender, juicy, fall-off-the-bone ribs.
The 3-2-1 method of cooking ribs is a surefire way to get juicy ribs that’s worked for many barbecue cooks. Even still, their are many opponents to the method, and their reasons for being so we will discuss in a later blog.