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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-14-2008, 11:45 AM   #1
bobaftt
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Default 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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Unread 05-14-2008, 11:48 AM   #2
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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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Unread 05-14-2008, 11:50 AM   #3
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Yep and that 321 guideline is for 225 smoke temp............but just a guideline.
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Unread 05-14-2008, 12:08 PM   #4
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Quote:
Originally Posted by BBQchef33 View Post


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?
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Unread 05-14-2008, 12:16 PM   #5
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I always make more than one. :)
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Unread 05-14-2008, 02:38 PM   #6
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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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Unread 05-14-2008, 04:44 PM   #7
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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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