what's up everybody I'm rosboroughs from the foodie creative cooking team today I'm gonna be showing you two three two one riff method if you love the smoked ribs and you can't quite find a recipe that you like I encourage you to try this one I've been doing ribs for a long time and whether I'm cooking for myself for a group of people this is always been the recipe that I follow and I have a very consistent rib at the end of the day and I think that you'll find it once you get it down and do it a couple times you find out your smoker and what it's like when it comes to these ribs you're going to like this recipe as well so here we go we got our ribs here ready I put them in a tin pan here to kind of season them up first thing you want to do is you're going to want to score the back of there there's got a nice and I'm scoring the back of the ribs along that fat line I just kind of opening them up a little bit so that's really going to help with when we're cooking then letting some of the juice flow and that's some of that heat get in the bottom where you have that nice fat layer here in the back that's skin that's back there the membrane so we just want to score through that so it opens it up next we want to add just a little bit of oil and I like to do this just to kind of rub them down I'll rub along both sides like so looking over thank seeing the other left a little bit of vegetable oil and then I'm real into John Henry season here so I have some of the John Henry's pecan rub we're going to go ahead and add that very liberally on the back you don't put a lot down make sure you coat it you almost don't want to be able to see the meat this is just going to be for the smoking time we do now I'm going to do that on both sides in residence you see here I got them all rub down both sides some people like to say okay let's let this sit we've put in the fridge for a couple hours you can do that I generally sell and they're going to go straight on the smoker they're going to be sitting there for six hours of this rub on it so I don't generally put these in the fridge or anything like that from here so the rub now we're going to get outside and now I get the fire going them outside I have my fire starter I got lump hardwood charcoal in there as you can see down in there you got a nice core going so we got the rubs ready and we got the charcoal going so in my charcoal box there I put some wood chips down already that'll help get some smoke on right away we got that I'm just going to go ahead and grab this and dump this in a lot of heat let that go for a little bit close my box up I'm gonna want to get a steady feet here on my temperature of about 225 that's where we're going to smoke out for the day is 225 look at my chart we'll go in I'm using hardwood lump charcoal I have the smoker box here on the side nice thing about the smoker box engine once you get it up to heat you don't have to keep opening the top and releasing all that heat out we could just dump in more wood on the side set so I have some hickory wood chips going underneath there as well we're going to do is open this up a lot of smoke we're going to get our ribs we're going to put them 10:00 in the middle here we want it not to be definitely in direct heat but we don't want it to click to that fire box because it will cook a lot quicker on that set so we want to kind of spread them out and then now we can move them around as we go see how they're cooking I always cook mine the bone side down we got them on going close it up here this is going to start the three hours at 225 so we're going to cook at it through 225 the entire time just want to keep our eye on that heat make sure that it stays that way so the smoker box I mean it comes a delicate balance of knowing how much area you want to flip through you kind of got the smoke stack on the side here that you could open up and close that helps control the amount of heat that's going through as well as the air flow and then on the side of our smoker box we have another little attachment down here we can lose side to side now this part gets really hot but that's a good way again to keep that air flowing keep a little bit of air on the charcoal keeps it nice and hot 225 is our target if it gets too high there were at about 250 right now because you're just room in so just close up on my chimney a little chimney effect and keep that heat right where I need it to be so we'll watch this for the first last 45 minutes until we get it right where we want so we are now at the end of the three-hour mark so I'm actually going to do is take these and throw them in this tent and I put a little bit of apple cider in there with some seasoning and there's some barbecue sauce and I'm actually going to cover these in barbecue sauce and then I cover it with tinfoil and stick it back on here and that will start to the next two hours of the cook so we just got done with our two hours see the ribs are nice and juicy they're very wet when they're wrapped up in that tent so now they just come out you'd see that the bones are starting to pull away from the meat that's good - we're going to do our last powerup here I added more smoke more charcoal to my box down there it'll fire down one more hour tighten them up a little bit and when we're done we're just going to wrap them and we're going to keep them wrapped in so we're ready to cut them a needle so that's where we're at see that I've completed my last hour of the three to one method and these ribs have a nice spark going on the outside of them bones has been pulled back for sure that they are definitely ready to go so from now what I like to do is I'm going to put them back in the tin pan you can also wrap them in tin foil and then I'm going to stick them in a cooler or I'm actually going to put them in a spot where they're going to be nice and contained and be able to stay warm for the next up to an hour and they'll retain all their heat but then when you're ready to cut them they just fall apart and then you just show them how you this isn't a three to one method I hope you try it and I'd love to hear from you and see what you think to share with us on facebook that's facebook.com/amputeeot