Why the 3-2-1 Rib Method Might Be Ruining Your Ribs
Update: 2025-08-19
Description
This week on This Week in Barbecue, we’re diving into patience, pride, and the price of good barbecue. From whether tipping culture has gotten out of control, to the psychology of pitmaster patience, we’re talking about what it really takes to keep the smoke rolling. Plus, we tackle whether Las Vegas is really stealing the BBQ crown, the rise of chicken as beef prices soar, and why the famous 3-2-1 rib method might be more myth than magic. Along the way, we reflect on the role of community, tradition, and even data privacy in the barbecue world today. Tune in for laughs, hot takes, and the kind of conversation you only get when barbecue is the centerpiece.
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