What is 3-2-1; 3-1-1, etc

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Bartkowiakj

Knows what a fatty is.
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Being new I need help "What is 3-2-1; 3-1-1, etc" when you talk of rubs?
Can someone explain what they are when to use it. Also how do you mix up a good rub?
Thanks guys
 
I could be wrong but I do believe that usually refers to
The first number being unfoiled time, second being foiled time, third being unfoiled or could also mean rest. IMO that is.
 
Unfoiled-foiled-back unfoiled. all before rest. 3-2-1 more for spares and st. louis, while 3-1-1, 2-2-1 and whatnot for babybacks
 
nothing to do with rubs(unless you typo;ed and meant ribs?)


first number in smoke
second number in foil
third number out of foil and back to heat to reset and tighten.
 
Actually... It could mean the ratio of ingredients. When I make rubs, I don't use cup, 1/2 cup, teaspoon, table spoon. I just use 2 parts of this, 3 parts of that, 1 parts of the other, etc..
 
jgarofalo said:
Actually... It could mean the ratio of ingredients. When I make rubs, I don't use cup, 1/2 cup, teaspoon, table spoon. I just use 2 parts of this, 3 parts of that, 1 parts of the other, etc..
Click to expand...


Just an FYI....that may be true.. but for the most part when u see that type of reference in this forum, its relating to ribs(and fatties) :blabla:
 
3-2-1 with spares 225F

3 hours in smoke
2 hours in foil
1 hour un-foiled (still on heat)
 
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