What is 3-2-1; 3-1-1, etc

Bartkowiakj · 06-24-2010, 09:16 PM

Being new I need help "What is 3-2-1; 3-1-1, etc" when you talk of rubs?
Can someone explain what they are when to use it. Also how do you mix up a good rub?
Thanks guys

stiffy · 06-24-2010, 09:20 PM

I could be wrong but I do believe that usually refers to
The first number being unfoiled time, second being foiled time, third being unfoiled or could also mean rest. IMO that is.

SteadySmokin · 06-24-2010, 09:44 PM

Unfoiled-foiled-back unfoiled. all before rest. 3-2-1 more for spares and st. louis, while 3-1-1, 2-2-1 and whatnot for babybacks

BBQchef33 · 06-24-2010, 09:47 PM

nothing to do with rubs(unless you typo;ed and meant ribs?)

first number in smoke
second number in foil
third number out of foil and back to heat to reset and tighten.

Ron_L · 06-24-2010, 10:33 PM

Check out this thread for some help in understanding us better

http://www.bbq-brethren.com/forum/sh...ad.php?t=70858

jgarofalo · 06-25-2010, 09:07 AM

Actually... It could mean the ratio of ingredients. When I make rubs, I don't use cup, 1/2 cup, teaspoon, table spoon. I just use 2 parts of this, 3 parts of that, 1 parts of the other, etc..

BBQchef33 · 06-25-2010, 09:11 AM

Quote:

Originally Posted by jgarofalo

Actually... It could mean the ratio of ingredients. When I make rubs, I don't use cup, 1/2 cup, teaspoon, table spoon. I just use 2 parts of this, 3 parts of that, 1 parts of the other, etc..

Just an FYI....that may be true.. but for the most part when u see that type of reference in this forum, its relating to ribs(and fatties)

Three porks · 06-25-2010, 09:26 AM

3-2-1 with spares 225F

3 hours in smoke
2 hours in foil
1 hour un-foiled (still on heat)

barbefunkoramaque · 06-25-2010, 09:58 AM

U must mean 3121... which is a reference to a funky party that occurs when you simmer your ribs inside a sealed foil envelope.

http://www.youtube.com/watch?v=P_D9FeHPuDg

EXAMPLE

Phubar · 06-25-2010, 11:11 AM

Quote:

Originally Posted by barbefunkoramaque

U must mean 3121... which is a reference to a funky party that occurs when you simmer your ribs inside a sealed foil envelope.

http://www.youtube.com/watch?v=P_D9FeHPuDg

EXAMPLE

[Off Topic]I'm seeing the PhunkMeister in Belgium in August.
Saw him the Phirst and last time in the O2 Arena in 2007,got my ticket for the price of 31.21

[/Off Topic Off]

06-24-2010, 09:16 PM	#1
Bartkowiakj Knows what a fatty is. Join Date: 06-04-10 Location: Muskegon,MI Downloads: 0 Uploads: 0	What is 3-2-1; 3-1-1, etc Being new I need help "What is 3-2-1; 3-1-1, etc" when you talk of rubs? Can someone explain what they are when to use it. Also how do you mix up a good rub? Thanks guys

06-24-2010, 09:20 PM	#2
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	I could be wrong but I do believe that usually refers to The first number being unfoiled time, second being foiled time, third being unfoiled or could also mean rest. IMO that is. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

06-24-2010, 09:47 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	nothing to do with rubs(unless you typo;ed and meant ribs?) first number in smoke second number in foil third number out of foil and back to heat to reset and tighten. __________________ 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

06-24-2010, 10:33 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Check out this thread for some help in understanding us better http://www.bbq-brethren.com/forum/sh...ad.php?t=70858 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

06-25-2010, 09:07 AM	#6
jgarofalo Knows what a fatty is. Join Date: 04-17-10 Location: Beachwood, NJ Downloads: 0 Uploads: 0	Actually... It could mean the ratio of ingredients. When I make rubs, I don't use cup, 1/2 cup, teaspoon, table spoon. I just use 2 parts of this, 3 parts of that, 1 parts of the other, etc.. __________________ Ain't no joke'n in smoke'n!!! Weber Genesis Silver A and CharBroil Double Chef smoker

06-24-2010, 09:44 PM	#3
SteadySmokin Knows what a fatty is. Join Date: 06-08-10 Location: Santa Rosa, CA Downloads: 0 Uploads: 0	Unfoiled-foiled-back unfoiled. all before rest. 3-2-1 more for spares and st. louis, while 3-1-1, 2-2-1 and whatnot for babybacks

06-25-2010, 09:26 AM	#8
Three porks Full Fledged Farker Join Date: 01-19-10 Location: Champaign, IL Downloads: 0 Uploads: 0	3-2-1 with spares 225F 3 hours in smoke 2 hours in foil 1 hour un-foiled (still on heat)

06-25-2010, 09:58 AM	#9
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	U must mean 3121... which is a reference to a funky party that occurs when you simmer your ribs inside a sealed foil envelope. http://www.youtube.com/watch?v=P_D9FeHPuDg EXAMPLE __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent