Many of you know that I love me some barbeque. It is the only way I know how to cook. I’ve been grilling ever since I moved away from home at age 17. I even remember the first grill I bought when we lived in the apartment on Rosemead. I especially remember my first attempt at beef ribs when I charred the outside to a blackened crisp and was shocked when the meat underneath the crispy layer was still practically moo’ing, it was so raw (Cyndi, I think you still have nightmares about that. I’m surprised you didn’t go vegan after that meal!).
Over the years, I’ve honed my craft, especially with chicken, steak, fish, and burgers. But I never got over the nightmare ribs from 1991. I’ve only attempted beef ribs a handful of times since then, and I was never pleased with the results. UNTIL NOW!!!
I finally found a method that worked for me. The ribs came out juicy and delicious. Just the right amount of flavor, cooked to perfection. They were so good, I decided to blog about it so I can refer to this method in the future. It is commonly known as the 3,2,1 method:
Step 1: Preparation
- Remove the membrane from the bottom side of the ribs.
- Soak wood chips for at least 30 minutes. (This time I used hickory wood)
- Apply dry rub to ribs (this time I just used kosher salt and fresh ground pepper)
Step 2: Smoking
- This is the “3″ portion of the 3,2,1 method, because it takes 3 hours.
- Place the ribs directly on the center of the grill, meat side up.
- Place soaked wood chips in smoking box and turn on wood chip burner to minimum level
- Turn on burner on far left to minimum level (I am using a Weber Summit S-650 6-burner grill).
- Ensure that temperature stays at 225 F.
- Mop ribs every hour with Trader Joes unfiltered apple juice.
Step 3: Cooking
- This is the “2″ portion of the 3,2,1 method, because (you guessed it…) it takes 2 hours.
- Mop the ribs with the apple juice and then wrap them in aluminum foil
- Keep temperature at 225 F and cook for 2 hours. (Edit: Maybe closer to 250 F)
- This is what is going to make the ribs juicy and nearly falling off the bone.
Step 4: Finalizing
- This is the “1″ portion blah blah blah… you get it by now.
- Take the ribs out of the foil and place them back directly on the rack.
- Leave the temp at 225 F and cook for one more hour, or until the meat reaches 175 F. This only took 30 minutes for me this time, so check regularly to prevent over cooking.
Step 5: Enjoy!
Yes, if you do the math, the ribs did take 6 hours to cook, but they were well worth the wait. While waiting, I did have time to enjoy my freshly brewed Passionfruit Jasmine Iced Tea:
Shamir Merino

