The BEST Smoked Ribs Method! | NOT 3-2-1 !

In this video I'm going to show you how to create the perfect backyard BBQ smoked pork spare ribs! This is NOT the 3-2-1 method and I guarantee you're going to love your result! Check out our line of products at WWW.MADMOOSEBBQ.COM

[richcollins]

I just tried your method and everything came out perfectly moist with the exact firmness and flavor. Thanks for all the great tips.

[ChadNJ]

I like how laid-back you are! Some people take backyard BBQ wayyy too seriously! Lol

[tomwichterman]

Is it just me or did you just do a 3, 2, 1 in 2, 2, .25? Brilliant!

[pandstar]

I've done 3-1-1 at 250 with great results. Not too mushy at all, good firm bight.

But I do have to agree with a few other posters, it takes no more than 1 minute to remove the membrane.

[scuttfarcus]

I cook on a Monolith- very similar to a Komado Joe. I've learned that 225 for 4 hours with no foil wrap and they come out perfect. Slather on bbq sauce at 3.5 hours. I agree, a little tug when you bite! Great video, thanks. Going to fire up the grill now and get the beers cold.
Thanks to all who served our country

[cybernode]

As an avid griller, I switched from Traeger+ to Asmoke and never looked back. The precision temperature control with dual sensors and the new PID algorithm has been a game-changer for me. I love the fact that Asmoke uses wood pellets as the primary fuel source. Not only is this eco-friendly, but it also infuses my smoked ribs with a distinct smoky flavor, which I never got with my old Traeger+. The portability of Asmoke with its battery power is another significant advantage, allowing me to take it on our family outings and road trips. The convenience of remote temperature adjustment and food temperature monitoring via the app is just the icing on the cake. I'm looking forward to creating and sharing more of my recipes! #Asmoke

[johnnyargo]

I do 3, and then watch till they’re done. My smoker cooks a little hot. They always turn out wonderful. Jack Daniel’s dry pork rub. Cook 3 hours and then wrap in foil with butter, honey, brown sugar and a little apple juice. Can’t wait till tomorrow to cook some. Great video

[aaronkarr]

Tried this method yesterday and it came out great. The rack was a little thin so I checked after 1.5 hours wrapped and it was done. On a pellet smoker, I’ve found if I don’t wrap they come out dry. Thanks for posting!

[williamigou]

Mad Moose you the man.Im a grill smoke master myself and all my life ive never took the membrane off.I too love tender but i want the chew for the bone sucking to begin at first bite.I guarantee that if you put a fall off naked bone down and a bone with the chewing on it..the dog will go for the chewing first bc flavor is still on the bone.I still haven't tried the 321 methods but honestly i don't have too.One day soon i will do a video and i will mention Mad Moose bc i finally found someone who knows what they talking about when it's rib shine time

[Brady]

First time smoking anything and used my new Masterbuilt Gravity 800 series and these ribs turned out amazing!

[graebeard]

To remove the membrane, I use the handle of a spoon or fork to slide between the bones and the membrane at the middle rib. Gently push it through all the way, then just reach in with your fingers and pull towards each end of the rack. Comes off nice and neat in one piece without needing towels .

[rawtry]

I bought my smoker awhile back and I have been trying to get my ribs the way I like them. All my previous cook everyone would tell me my ribs were good, but I knew something was off. I never really liked I came across you video. The 3-2-1 method is like pulled pork. Everyone says "fall off the Bone" is good....No they are over done. I tried your way this weekend and i'm hooked. You were 120 percent correct. Keep doing what your doing.
A Fan

[brianmillermayco]

Just wanted to send you some kudos on this NON 3-2-1 RIBS method. I smoked my 1st Ribs on my New RT-700 that I have only had for a couple weeks and they turned out AMAZING!!!! MY ENTIRE FAMILY LOVED THEM. Thanks and I will be watching more of your videos.

[ferng]

Thanks for the easy video. No bs. No drama. No ads. Simple great ribs. He’ll yeah. Thanks brother

[Reveriii]

I do a lot of things similar to you with some tweaks: 3-1-1, 235 the entire time, after 1.5 hours spritz every 30 min with 50/50 apple juice/ACV, wrap in heavy duty foil @ 3 hours, unwrap after an hour, throw back on rectec and paint with sauce, paint with sauce again after 30 min, take off 30 min later. Gives the ribs a nice pull to the meat so its not falling of the bone, but still allows you to have clean bones.

Edit: I also add in some brown sugar to the wrap in addition to the butter, honey, and more rub.

[randyporter]

Agree with scoring the membrane. I've done that for years on spare ribs and baby back. It causes the membrane to pull away from the meat nicely and without the pain of peeling it.

[Breuschling]

Im smoking a rack of ribs today and watched a bunch of different rib recipes/methods videos. I decided to try your method this time. The only differences are that I’m removing the membrane and using apple wood for my fire in an offset smoker. Wish me luck! 😉

[matt]

Just did 2 racks of these on my rt 700 came out awesome. Everyone loved them. I’ll be doing this method for now on thankyou.

[jasonhuey]

Never had a problem with 321 falling off the bone not even close. Always turned out great

[Trblmkr]

I do them at 4-1-1 and they come out great... great bite, great smokey flavor and fantastic glaze with the sauce.