dumb question maybe? 3-2-1????

bobaftt · 05-14-2008, 11:45 AM

What the heck is the 3-2-1 method? I saw it in a fattie thread cause now you farkers have got me wanting to try to throw a fattie on while I break in the WSM. Also any tips of things to stuff a fattie with are appreciated.

BBQchef33 · 05-14-2008, 11:48 AM

3 hours in smoke
2 hours in foil
1 hours back in smoke(or some wont return to smoke and use it for rest time.)

its a rule of thumb for spares ribs.. adjust for other stuff for example, babybacks to 3-1-.5 etc...

But for fatties.. i cant wait that long.., they get cooked to 160, sprayed, foiled for a hour, then devoured. :)

Fatback Joe · 05-14-2008, 11:50 AM

Yep and that 321 guideline is for 225 smoke temp............but just a guideline.

BBQ Grail · 05-14-2008, 12:08 PM

Quote:

Originally Posted by BBQchef33

But for fatties.. i cant wait that long.., they get cooked to 160, sprayed, foiled for a hour, then devoured. :)

Yours make it to foil?

BBQchef33 · 05-14-2008, 12:16 PM

I always make more than one. :)

cardiac_cadet002 · 05-14-2008, 02:38 PM

as far as stuffing goes you cant go wrong with sauteed onion and peppers, and cream cheese.

Smokin Mike · 05-14-2008, 04:44 PM

say I have some interesting reads for you, go to www.amazingribs.com

I will say after using his method, my ribs are two fold better, he doesnt do the 321 method its more like 3hrs-45min-1hr

05-14-2008, 11:45 AM	#1
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN Downloads: 0 Uploads: 0	dumb question maybe? 3-2-1???? What the heck is the 3-2-1 method? I saw it in a fattie thread cause now you farkers have got me wanting to try to throw a fattie on while I break in the WSM. Also any tips of things to stuff a fattie with are appreciated.

05-14-2008, 11:48 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	3 hours in smoke 2 hours in foil 1 hours back in smoke(or some wont return to smoke and use it for rest time.) its a rule of thumb for spares ribs.. adjust for other stuff for example, babybacks to 3-1-.5 etc... But for fatties.. i cant wait that long.., they get cooked to 160, sprayed, foiled for a hour, then devoured. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-14-2008, 11:50 AM	#3
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Yep and that 321 guideline is for 225 smoke temp............but just a guideline. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

05-14-2008, 12:16 PM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	I always make more than one. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-14-2008, 02:38 PM	#6
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	as far as stuffing goes you cant go wrong with sauteed onion and peppers, and cream cheese. __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

05-14-2008, 04:44 PM	#7
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	say I have some interesting reads for you, go to www.amazingribs.com I will say after using his method, my ribs are two fold better, he doesnt do the 321 method its more like 3hrs-45min-1hr

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