3-2-1 Method for St Louis Style Ribs in my Masterbuilt Propane Smoker - A Beginner's Guide

hey what's going on youtube welcome back to my channel today i'm going to take you through the steps of how i prepare and smoke these st louis style ribs in my propane smoker first things first you want to get them out of the bag for this uh recipe it's very very simple you want some seasoning that you're going to season your your ribs with you want some mustard that you're going to use as a base uh you want something to put a container in because you're going to be leaving them overnight if you have the time and then of course some of the saran wrap to kind of cover everything up so the first thing you want to do here is you want to coat your your ribs with with some mustard this is all it's going to do is going to act as a binding agent for your rub now i do make my own rub i do have videos and i'll put a link on the on the video here so you guys can go see if you want to make your own rubs here um comes out a lot cheaper than having to go buy some every time but uh check out that video as well is get your mustard shake it up and we're going to smother this up all right get some of these bones out of the way i usually like to to start the seasoning with the bottom first because that's i'm gonna the bottom is where the the main part of the bone is so i'm gonna start off here and then season the top so just go ahead and be generous as as much or as little seasoning as you want any of your favorite rubs or you can go ahead and check out my other video like i said that deals with how to make this type of rub gonna get every little piece here then we want to flip it over and then just get the top part all right so now what you want to do is you want to put it uh that's why i bought one of these they're like little uh it's like a meat container i'm gonna put it in here and and uh work on the next one so when once you have the first one on the bottom you want to put a little piece of saran wrap on top of it just to keep the first one and the second one separated more than anything is just so that the seasoning seasoning stays on each of the racks as much as possible so i just kind of cover this up here a little bit kind of like so get our second rack it goes right on top of that one and since we're here already might as well open it up for the third one all right there you go so because i have time i'm gonna go ahead and i'm gonna throw these in my refrigerator and leave them overnight so they can really like um get the flavor of the seasoning but you don't have to leave them overnight i mean if you're in a time crunch and if you just have 30 minutes if you have 10 minutes whatever it is it's better than nothing but um for this cook what i'm gonna do is i'm gonna put this in the in the refrigerator and then i'll see you guys tomorrow morning when i wake up to uh throw these babies in my propane smoker let me give you a little run down of how i set up my smoker i did turn it on prior about 15-20 minutes so this thing can heat up i did put chunks on the bottom i would i went with apple wood chunks i did use a pan as well if you are interested on why i have a video on that i can put it put it up for you guys so you guys can see that instead of water or mute i'm using apple cider vinegar on the pan and um i am for we're using the three two one method to do these ribs so the first myth the first part of the three two one is three hours of smoking just the way you see them just load them up on your smoker and bone side facing down and you're gonna smoke them at about 225 to 250 no more than 225 to 250 degrees fahrenheit you're going to smoke them for three hours so that's the first thing we're going to do i'm going to close this up smoke them and then i will come back after the three hours and show you what to do next so for those of you who are smoking for the very first time or for the first couple of times into these propane smokers um there is a learning curve it did take about 30 minutes to really dial her in when i first started it i turned it on and i put it at the highest setting possible in the flame to get the smoker up temperature but as the smoker started getting into its own little groove you start to have to lower the temperature a little bit especially if you're going to be smoking at low temperatures between 220 and 250 for me my smoker settle down i don't know you can see down there the uh the knob on the dial right there it's almost at the lowest setting possible it's a couple of uh clicks away from being in the lowest setting so by doing that for me on this smoker it uh it dialed it into about 240 45 all right not every smoker is the same you might have to go a little bit higher a little bit lower but um what helps me keep the temperature without flaring up is that pan that i showed you guys earlier so uh it really does bring out a lot of smoke as you can see here from in the background very faint but there's a lot of smoke coming out on my smoker so we're gonna keep these ribs in here for about another two and a half hours uh before we go to the next step so part of the second stage of the three to one method is to add some type of marinade to your ribs the way i create my marinade is i use a 101 or two or one ratio from barbecue sauce and pineapple juice now depending on how thick you want this marinade you would either use more pineapple juice or more barbecue sauce but i like to keep it at about a one to one ratio more or less so what i'm gonna do here is i'm gonna add about a cups worth i might have to add make more in case this is not enough about a cups worth of barbecue sauce then i'm gonna add another cups worth of pineapple juice i'm gonna mix this all right you want to set this aside for the stage to come all right so we got to the point where we're finished with the three hours i'm going to open the smoker up and see what our ribs look like at this point we've been keeping it at about 220 to 240 more or less uh regulating the temperature smoking them for three hours so the reveal it's got a nice color to them let me go ahead and pull these out and show you what to do next so for uh this portion of the cook the two method which is going to be wrap them in foil put them in the smoker again for another two hours i recommend that you get some heavy duty aluminum foil a lot of the products that i use here on my video i do have on the link on the description below if you guys are interested go ahead and click on that through amazon you can purchase a lot of these items but um what you want to do is you want to get two pieces of heavy duty aluminum foil [Music] overlay them a little bit [Music] and if you're outside find something to anchor it down because the wind will take it we're gonna go ahead and put our first uh snap of ribs here all right so here's the first one got a nice little color to it for this one we're gonna go ahead and put it bone side facing up we're going to add that marinade that we created a little while ago right around there and then we're going to wrap these up [Music] nice and tight and then we're going to go ahead and put this these ribs back in the smoker keeping the same temperature and everything for another two hours oh we got to uh the one method in the 321 method uh what i did is i unwrapped them and just be careful because they're hot as you can tell this last stage it's uh it's really up to you one meaning that you're going to put them back in the in the smoker with bone facing down and you're going to smoke them another hour really this is done to kind of stiffen them up because once you wrap them in foil it softens them really really by a lot so if you want a little bit of a tug to your to your ribs you want to leave them in in here about an hour i personally don't like them that tough so i'll probably leave them in here about 30 minutes 15 to 30 minutes no more and then pull them out but um at this time if you want you can leave the the ribs the way they are and just uh put them in there for that extra time that you want to do it or what you can also do is throw in some barbecue sauce smother some barbecue sauce over your ribs to start giving it that little flavor what i'm going to use is a sweet baby raise and i'm going to just kind of smother it just be careful just know that um barbecue sauce has sugars in it and sugars tend to burn off real quick and they tend to give your meat a uh a burnt look when it's not burnt um so this one is really up to you it's up to for your taste i'm just going to give it a little light slather all right so this is the finished product right here remember it was three hours on their own two hours wrapped with a marinade and then about 30 minutes to an hour depending on your taste uh wrapped unwrapped and with a little bit of barbecue sauce we have one two three this one kind of fell apart on me before i could put it back in the smoker but let's see what this baby uh gives off not too bad hey look at the center cut right here nice has a little smoke ring going on right there not too bad i'm gonna have to taste these i'm gonna have to taste them just to make sure you know quality control see how these babies came out i mean it speaks for itself oh man that was good sorry about that now the way you want to cut these is you want to give them at least two maybe up to three you want to cut somewhere in the middle to give yourself a nice little hand candy here to eat with right this has been a smoking beard it has been a three two one method smoking my st louis style ribs and my masterpiece uh masterbuilt propane smoker please don't forget to like and subscribe check out my other videos but for now i'm going to cut these up they're not going to last see you guys thank you [Music] good um wow look at that smoke green [Music] um

Channel: The Smoking Beard

Views: 18,449

Keywords: brisket bark, Brisket, beef brisket, how to, how to smoke, how to trim, how to trim a brisket, brisket prep, bbq, smoking brisket, masterbuilt electric smoker, masterbuilt, mothers day, fathers day, 4th of July, independence day, cinco de mayo, valentines day, memorial day, veterans day, thanksgiving, Christmas, new years, superbowl, nba, nfl, playoffs, Costco brisket, prime brisket, rudys

Id: PSRob6-Ong8

Length: 13min 25sec (805 seconds)

Published: Fri Apr 30 2021