3-2-1 method first time

[Kung Fu BBQ]

I was lookin for info on fatties yesterday for a cook i was doing. I found the 3-2-1 info and thought I'd try it.

I wasn't pleased with the results but I also had a ton of problems cooking, namely it was cold and windy outside. I had a really hard time getting my smoker up past 200. Then when I finally did it spiked up to 275... bring it down bring it down!!!!!!
So tired of fighting the conditions I did the 2 hours wrapped in tinfoil in my oven... and due to a time crunch it was only an hour and a half before I loaded them in the cooler to head to grandmas.

Anyways, I did a handful of slabs and my first fatties. The fatties were not spectacular in my opinion. Cooked perfect but my seasoning was not strong. i did one very basic, just brown sugar and the other I filled with pepper jack cheese and a rub i use alot.

The ribs were way over done though. I had about 1/2 to 3/4 inch shiners.

I'll be honest, when looking at the 3-2-1 method I didn't read about temps or anything, just the times. So I kept the temps (or tried to) at my usual 225-230. Maybe that was too hot for this cook.

I felt shame so I took no pictures.

 

[MilitantSquatter]

Get em next time Kung Fu... Sounds like it was just not you're day... but still a day day making BBQ is still better than not making BBQ...

3-2-1 as many here will say is no magic bullet and just a nice general guideline that works for some and not for others... (By the way, if you did babybacks, the 3-2-1 method will definitely be overkill if cooking in the mid 200's). The temp spikes depending how long and then the coolering may have also assisted in overcooking.

 

[QansasjayhawQ]

Not that I'm opposed to the method, but I've never used it and my BBQ comes out just fine - thanks to everything I've learned here on this forum.

Have you read this article? It's about getting started with the Bandera smoker, but really it has ALL KINDS of outstanding information for anyone preparing BBQ.

And I agree with the above - any day you get to cook out on the smoker, even if it's bad weather and your stuff comes out all wrong, is better than any day you don't get to cook.


Hang in there and above all, remember to have fun!

/Brother Dave

 

[Ag76]

Fatties

I cook my fatties for 2-1/2 to 3 hours (or until done) with indirect heat at 225 degrees. I use Jimmy Dean's regular 1 lb logs and don't add any seasoning. When done, I slice it up and put my BBQ sauce on it. Absolutely killer.

 

[Smokin Okole]

ah, i remember my first time.....


anyways, you were using spareribs, right? BB is more 2-2-1.....3-2-1 would likely get the results you described

 

[Blutch]

What's the "done" temp?

B

 

[Ron_L]

For a fatty? I usually take them off at 160 - 165.

 

[2nd hand]

I've always had good luck with spares using the 3-2-1 myself.

 

[BBQchef33]

hey kung fu.. 3-2-1 is for spares.. if you did babybacks, thats why they shined out on u...

i dont use the 3-2-1 for spares either, but if I were for babybacks it be something like 2-1-3/4 or something like that..

 

[Bigmista]

The "two" has alwaysbeen too much time in the foil for me. They end up over cooked an falling apart.

 

[Kung Fu BBQ]

I did spares, not the largest set of bones I've cooked before. Maybe the rib tree wasn't ripe yet.

 

[Sawdustguy]

The 3-2-1 is simply a guide line for cooking spare ribs. There are alot of variables that effect the timing like the temperature you cooked at, the ribs themselves, holding the temp steady etc. I recommend that you experiment with your equipment and come up with times that work for you (ie. 2-1-1 etc). In any case enjoy experimenting, it's half the fun.

 

[FatDad]

Kung Fu....Try this for a reference for FATTIES....

What the heck is a fatty.

http://www.bbq-brethren.com/forum/sh...ighlight=fatty

Post subject: What the heck is a fatty? PostPosted: Jul 06, 2004 - 09:39 PM

And the newly popular 3-2-1 on a fatty

http://www.bbq-brethren.com/forum/sh...ighlight=fatty


Post subject: 3-2-1 on a Fatty!! PostPosted: Jul 23, 2004 - 02:19 PM