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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
| View Poll Results: Do you use 3-2-1 | |||
| Yes |
   
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13 | 14.94% |
| No |
  
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55 | 63.22% |
| Sometimes |
  
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19 | 21.84% |
| Voters: 87. You may not vote on this poll | |||
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Thread Tools |
09-01-2011, 02:12 PM
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#31 |
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Full Fledged Farker
Join Date: 09-08-10
Location: City of Angels
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I used to use some variation of the 3-2-1 method when I smoked on my kettle, but have stopped since buying my WSM.
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22.5" WSM / 26.75" Weber Kettle / Char Broil Gasser |
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09-01-2011, 06:38 PM
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#32 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I never foil ribs (or anything) during the cook. Just toss ribs on a settled in smoker @ 250ish for first hour, then crank up the heat to 300ish. SLS ribs are usually done in less than 4 hours.
Less hassle with great results, that's how I roll cuz I'm a lazy SOB who likes my sleep! 
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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09-01-2011, 07:22 PM
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#33 |
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Is lookin for wood to cook with.
Join Date: 08-05-11
Location: Des Moines, Iowa
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I don't foil. SLC ribs turn out great if you give them enough time at low temps (225).
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Just enjoying my Q |
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