3-2-1 Ribs: The method for tender ribs

If you follow the topic of "best ribs" on the internet or have the opportunity to exchange ideas with experts at grilling and barbecue championships, the 3-2-1 method is often mentioned. But what is the 3-2-1 method for grilling? – Philipp Sontag

The 3-2-1 method is a rule of thumb for obtaining the juiciest and most aromatic ribs possible. For this, the prepared ribs are first cooked uncovered on the grill for three hours, followed by a two-hour cooking phase wrapped up, and finally, they are placed back on the grill uncovered for one hour to be brushed several times with glaze. That is the theory – and it is often quite far removed from practice. Depending on the size and quality of the ribs, these individual steps can be far too long and result in a rather dry and disappointing outcome. It is better to treat the specified times only as guidelines and to let yourself be guided by what your eye, your instincts, and your experience with your own grill tell you. As soon as the ribs have achieved a nice color in the first step, the wrapping phase can begin – and this point is often reached after an hour. The second phase is also variable in terms of time; it depends on how soft you actually want your ribs to be. Some love the "bite-off-the-bone" effect, while others prefer them butter-soft. The bones show how far the ribs have cooked; they become increasingly visible the longer the cooking phase lasts. The third step is intended to provide extra roasted aromas or to set the glaze on the ribs. In this process, too, you should let yourself be guided by what you see and how you prefer your ribs.

STEP 1
First, trim the ribs and remove the membrane (silverskin). Then, season with a rub and let them rest for 30 minutes. Bring the grill to 120 °C (250 °F) and cook the ribs bone-side down, uncovered on the grate, for approx. 3 hours. For a smoky aroma, add wood chips etc. to the coals.

STEP 2
Wrap the ribs tightly in butcher paper, or alternatively, place them in a covered container. Cook them wrapped like this indirectly for two more hours at 120 °C (250 °F). The escaping liquid creates steam in the container/package. This effectively transfers heat to the meat because the increasing humidity of the circulating steam makes the air in the closed container more conductive. The result is tender ribs.

STEP 3
Unwrap them, as the ribs relax again uncovered on the grate for the final hour. Now is the best time to glaze the ribs.