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Old 11-24-2013, 01:08 PM   #1
Gettinit
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Default explanation needed on...

....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?
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Old 11-24-2013, 01:12 PM   #2
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The Guide to the acronyms, and other non-nonsensical things LINKY
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the meat thermometer was so far past the top reading, it read Taylor

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Old 11-24-2013, 01:13 PM   #3
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From the KCQuer Roadmap to the Q-Talk forum (in the stickies up top)

http://www.bbq-brethren.com/forum/sh...d.php?p=118285

Also, for acronyms (from the stickies section of the New member forum)

http://www.bbq-brethren.com/forum/sh...ad.php?t=70858
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Old 11-24-2013, 01:13 PM   #4
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Oh, and 3-2-1 is a method of cooking ribs.

3 hours unwrapped in the cooker
2 hours wrapped in foil in the cooker
1 hour unwrapped in the cooker
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the meat thermometer was so far past the top reading, it read Taylor

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Old 11-24-2013, 01:15 PM   #5
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Quote:
Originally Posted by landarc View Post
Oh, and 3-2-1 is a method of cooking ribs.

3 hours unwrapped in the cooker
2 hours wrapped in foil in the cooker
1 hour unwrapped in the cooker

Is it all indirect?
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Old 11-24-2013, 01:21 PM   #6
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3-2-1 is the preferred method for making rib soup.
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Old 11-24-2013, 01:31 PM   #7
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Quote:
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3-2-1 is the preferred method for making rib soup.
Yes.

It should be added that this method only worked when everybody thought that 225* was BBQ.
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Old 11-24-2013, 01:35 PM   #8
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Doesn't matter the heat source, direct or indirect. Bubba is correct though, over 225°F and you are making soup and bones.
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Old 11-24-2013, 01:41 PM   #9
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Quote:
Originally Posted by Bbq Bubba View Post
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.
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