Smoked Baby Back Ribs - 3-2-1 Method

[Music] okay Super Bowl Sunday I'm going to do some baby back edges out on the traitor I'm going to use the three two one smoking method with with the baby back basically what that is is it means you put it on the red on the grill for three hours just smoking them the next two hours you wrap them in foil and then finally you finish them off put some sauce on there about this offset so first thing you want to do when you're when you're doing ribs is just want to check and see if there's any excess fat it needs to be trimmed off this one looks pretty good but the next thing you want to do there's on the back of ribs there's a little papery membrane that you want to pull off there see what these is way to do this is to get a butter knife and kind of pry it up a little bit it's really slippery so if you pry it up a little bit it's good to get a paper towel and just kind of come in help grab it and just kind of pull it off usually you can get it off in just one one pull every now and again it might have a little bit sick up but this is coming off pretty good okay alright next thing I'm going to do I'm going to use some olive oil as a binder for the for the rub basically what that's going to do is it's going to help the rub stick to the ribs you could use yellow mustard you could use whatever what I like using olive oil so just put a little bit on here kind of rub that in we blow the other side okay what I'm using to season these ribs today is loot and booty everything rub two gray all-purpose rub I think it works especially well with pork products with ribs you don't want to put a ton of seasoning on it's really easy to over season them especially because if you're using something that has a lot of salt it's a good way to really ruin your ribs so kind of go a little bit light but you do want to get some on there just enough because it does provide a lot of you know extra flavoring to them and get the back to okay cut that in a little bit once you do that once you've done that ribs are ready to go ready to throw them on the smoker we're just about to throw the ribs out onto the trigger we're using some Costco blender pellets today what that is is it's basically just a mixture of the Hickory cherry and maple pellets for the fuel and the smoke open this up got to fill the water pan here the reason why you want to do that is you want to keep as much moisture in the cooking chamber as possible as to the ribs don't dry out again the first step we're going to leave these on for about three hours probably about halfway through I'm going to come out and just spritz em with some water just to make sure there's any point really not a whole lot to it though just just throw these on and you want to make sure that you're keeping the lid closed as much as possible rather than maybe just coming to spritz it every now and again because every time you open it up it's losing heat in the cooking chamber so you've got these on like I said I'm going to come back in about an hour and a half to spray them probably about three hours we'll come pull them off and then we'll wrap them in foil we're about three hours in now so you want to come out check the color probably going to pull them off and wrap them in foil at this point we just want to double-check and see we're looking for kind of a dark mahogany type color so we're just going to open it up and take a peek those are looking really good really good so we're going to go ahead and pull off now we're going to take them back inside and we're going to wrap them okay go back inside we're going to wrap the ribs in some aluminum foil so if you want to get when I do it I get two two sheets of heavy-duty aluminum foil the reason for that is you want to be careful when you're wrapping them you don't want it to get any bones poking out and puncture it so it's good use that thick stuff for this first thing you're going to do is get some butter come on and spread it on the top of the ribs just like so and melt in there when it's on there so be nice I like my ribs to be really sweet so I'm going to put some brown sugar on the top of here [Applause] and also some honey and you want some kind of liquid in there as well when you wrap them up you can you can either view apple juice you can do apple cider vinegar you can put water in there I'm going to use some cherry Pepsi I just kind of put it you'll need to put too much in put it lightly around the edges here and it's going to help raise the ribs while they're cooking keep them from drying out and then once you hear that wrapping back up the soil again being tested once having done puncture it and it's ready to go back on the grill okay we're going to throw these back on for another couple hours here we're going to turn the temperature on the trainer up to about 250 degrees come check on them in two hours I'm guessing at that point they're going to be free will we looking pretty good can't spend another two hours we're going to check on these ribs thinking they're probably pretty close to pulling off what you want to check for when you're pulling is they should feel kind of loose when you lift up the foil and see it's not quite falling apart when they break pretty loose that left that feels pretty good I'm going to take them back inside and I'm going to stop them and then I'm going to put them back on the grill for probably another 15 15 okay I pulled them off they're looking good and you notice down here the means pull back from the ribs just a little bit from the bone you notice it's also starting to break apart just a little bit so we're going to go ahead and saw them and throw them back on the grill for just maybe ten ten fifteen minutes just to let them just let it set the sauce I'm gonna be using today American stockyards smoky sweet sauce never tried it before got a bottle of it for Christmas so I've been excited to to use it and just going to try it out so we're going to go ahead and force them in the bowl and just brush it on real lightly comes out here just a sec just brush it on smells good I usually go pretty pretty liberally with the sauce but kind of just depends on your preference Jane and then it's been soft like I said just going to throw it back on there for 10-15 minutes just to let the sauce set and then they're ready to go okay back out at the grill I consider just going to throw them on for another 10-15 minutes just to let that offset and they'll be ready to go with our possible okay good okay sauces set caramelized on there pretty nice ribs are done we're going to pull them off and go inside and carve them up all right I brought these in and a pretty pretty tender just cutting them up and then we're going to serve them almost just falling right off their dough nice pink color from the smoke so looking forward to eating them [Music]

Channel: Pig & Beef

Views: 289,789

Keywords: baby back ribs, loot n' booty, american stockyard bbq, traeger, bbq, ribs, smoked meat, meat, DIY, super bowl, pork, pork ribs, pig, barbecue, traeger texas, traeger texas elite, traeger texas elite wood pellet grill, wood pellet, wood pellet grill, 321, 3-2-1, 3-2-1 method, smoded ribs, smoked ribs, 3-2-1 ribs, smoke 3-2-1 ribs, 321 ribs, smoke 321 ribs

Id: KOoS_PTu-Cg

Length: 10min 44sec (644 seconds)

Published: Fri Feb 10 2017