Smoked Ribs 101: 321 Ribs vs No-wrap Ribs

RECIPE HERE:
321 ribs are a foolproof way to get fall-off-the-bone ribs. The 321 rib method is based on smoking the ribs for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.
What is the 321 Method for Ribs?
Smoking ribs using the 321 method is one of the most popular ways for a backyard enthusiast to cook ribs. They result in a truly delectable, fall-off-the-bone rib. While many “BBQ purists” will balk at the 321 method, there’s no denying that this meat is juicy, tender, and delicious. So, if you or your guests like meat that comes clean off the bone with every bite, definitely give the 321 rib method a try!

These Low and Slow Ribs are always worth waiting for! So grab a drink and some friends, because cooking these low and slow ribs is almost as fun as eating them! For this post, we’re going old school and cooking up some low and slow ribs. These are the kind of ribs you throw on the grill, hang out on the deck with friends and a drink, and eat when they are done. There’s no real specific time frame here, though you can plan on maybe 5-6 hours or so.

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[okielawnguy]

People making rude comments can go kick rocks! This is a place to encourage each other into becoming better a bbq’er!

[j]

I love the conclusion. Just have fun, try stuff and do what tastes best to you.

[brianprince]

I like that you post the recipe for the rubs. 👍🏻

[jamesclark]

3-2-1 is a good start for beginners. Eventually learning what they like by look and feel. Good smoke then time. Temp makes a big difference when they'll be just right or dry as ever. Some like em fall of the bone some like em bite off the bone. How ever ya like em this method is a good start. Well done 😊

[jrmotorsports]

Both look amazing! Winners either way.

[texasfan]

First time making no wrap ribs on my Char-Griller Legacy. Used my own dry rub blend and spritzed with 50% acv/50% water. Temperature kind of jumped around between 225-325 degrees and had to add charcoal about 3.5 hours in. Came out absolutely perfect with an incredible bark and great tenderness. Will likely never go back to wrapping them.

[smokingtarheel]

Benny's really grown since he used to be on the opening part of your videos. I would probably like both of them too! Sometimes, I'll do 2-2-45 min or 3-1-1 ribs; rarely 3-2-1 anymore.

[stevenrafters]

Hey Susie just keep doing what you do. Ive learned so much from your videos. The bbq snobs can go somewhere else

[dancahill]

More great smoking tips and the Damascus blade was a nice touch!

[CWdobro]

I’ve done them all different ways and love them all😋 my two favorite ways are no wrap and a 3-1-1 method with the last hr kinda by when I’m happy with the look of them. I also prefer st Louis ribs unwrapped and baby back wrapped. Personal preference I guess and yes I like my steak med/well🤷‍♂️ great vid thanks!

[mer]

I’M NOT YELLING!! I Really enjoy your content

[UnknownUser_]

No wrap for me. 5hrs @ 250. Perfect every single time. 😊

[felixff]

Don’t be mad at the ribs buddy!🤣🤣🤣👍👍👍great video

[stevebullard]

Great job right there young lady they both look delicious to me.

[paulmagoni]

I would love to order stuff from y’all, but I always do it over the phone. I’ve done the 321 recipe and everybody loves it. I did a new 321 recipe sprayed them with cherry wine Coke every hour, and people loved the ribs the last hour I would wrap the ribs up and cook them and then put them in a cooler and let them sit for, an hour and fall off the bones

[SonicBoomC]

I prefer no-wrap. I don't think 3-2-1 is always dry. Sometimes all the juice you put in there with it makes it seem not as dry as it is. You can wrap it and use all those flavors and still not have it fall of the bone. These ribs seem to come out pretty well, but I've seen many people take it way farther when they do fall off the bone. I generally have switched to no-wrap, but I'm partial to Memphis Dry Ribs. If I do wrap, I've kind of gone to more like a 4-1-1/2. I might not even wrap that long. Just maybe 30 minutes to speed up the cook and give it a little extra tenderness. I stared off doing 3-2-1, but I stopped after a while because my racks were falling apart, then over time I experimented with shorter and shorter wrapping times. Probably the only time I do the wrap with the brown sugar and honey now is if I'm doing ribs for someone else, and I want to give them different flavors. Not quite sure why, but I've always been a little more partial to brown sugar than honey. Whether it be sauces or sweetening up something, I just like the brown sugar more.

[adamcoe]

All the more reason to cook a rack or two each way, then everyone gets what they like! I've definitely enjoyed ribs done both ways. If you think there's only one way to do BBQ, then you don't know BBQ! It's like music. We all like what we like, and it pays to keep an open mind. And it's always great, and I think required, to sample outside your usual preference.

[denniskuhlman]

Great post, taste is subjective, one person’s little tug is another’s tough.
My family is split, so I do ribs both ways.
Again great video

[stevehorvat]

Used to do 321 and they were a little too soft and too dry. Last few years I’ve done 221 instead and everyone that has them always loves them. Only use honey and brown sugar in the foil wrap.

[fmars]

Where can we get those gloves? Those look exactly what Ive been looking for. Keep up the great content!