The 3/2-1 method for short ribs is a mostly pork focused, smoking technique that is designed for achieving tender, fall off the bone short ribs.
The 3/2-1 method for short ribs consists of smoking the short ribs for 3 hours, then wrapping the short ribs in foil with liquid for 2 hours and then unwrapping the short ribs to sauce for 1 hour at 225 F to 250 F.
For beef short ribs the 3/2-1 method tenderizes the beef short ribs, although you may need to adjust times for the beef short ribs to prevent the beef short ribs from becoming too mushy.
The steps of the 3/2-1 method include.
For 3 hours the seasoned short ribs are smoked, often with the bone side down, to develop bark and a smoke ring.
Then for 2 hours, the short ribs are wrapped tightly in foil or butcher paper and sometimes with a liquid like broth or apple juice to braise and tenderize the short ribs.
Then the short ribs are unwrapped, then slathered with BBQ sauce, and then returned to the smoker for 1 hour to set the glaze and finish them.
The 3/2-1 method was originally for pork spare ribs, but the 3/2-1 method can also be adapted for beef short ribs or beef ribs in general by ensuring your smoker remains at a consistent 225 F to 250 F temperature.
For thicker meatier beef ribs, some pitmasters also recommend the use of butcher paper instead of foil to help preserve the bark.