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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. |
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05-14-2008, 11:45 AM
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#1 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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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.
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05-14-2008, 11:48 AM
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#2 |
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Grand Poobah and Site Admin
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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. :)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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 |
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05-14-2008, 11:50 AM
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#3 |
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Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Yep and that 321 guideline is for 225 smoke temp............but just a guideline.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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05-14-2008, 12:08 PM
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#4 | |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-14-2008, 12:16 PM
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#5 |
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Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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I always make more than one. :)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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 |
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05-14-2008, 02:38 PM
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#6 |
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is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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as far as stuffing goes you cant go wrong with sauteed onion and peppers, and cream cheese.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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05-14-2008, 04:44 PM
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#7 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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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