Gettinit
Knows what a fatty is.
....3, 2, 1 and these other (weird to me) numbers. Also, is there a book or something you guys are using to keep track and know what all of the acronyms and abbreviations? :icon_blush::becky:
explanation needed on...
- Thread starter Gettinit
- Start date
From the KCQuer Roadmap to the Q-Talk forum (in the stickies up top)
http://www.bbq-brethren.com/forum/showthread.php?p=118285
Also, for acronyms (from the stickies section of the New member forum)
http://www.bbq-brethren.com/forum/showthread.php?t=70858
http://www.bbq-brethren.com/forum/showthread.php?p=118285
Also, for acronyms (from the stickies section of the New member forum)
http://www.bbq-brethren.com/forum/showthread.php?t=70858
Gettinit
Knows what a fatty is.
El Ropo
Quintessential Chatty Farker
3-2-1 is the preferred method for making rib soup.
Bbq Bubba
somebody shut me the fark up.
Yes.
It should be added that this method only worked when everybody thought that 225* was BBQ.
Yes.
It should be added that this method only worked when everybody thought that 225* was BBQ.
AND, it was developed for full slab spares. Any higher temp or if you use trimmed spares or baby backs you need to adjust the times.
