3-2-1 Method? - BBQ Central

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Old 05-14-2005, 03:20 PM   #1
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Typically 3-2-1 is going to be too long for back ribs...I use 3-2-1 for spares.

When I do back ribs (rarely) I do 3 hrs of smoke...1hr in foil...and then maybe 1/2hr back on the smoker.

I have a Weber Smokey Mountain (water smoker) like you have. 3-2-1 is more of a guideline than anything else. If you like really fall off the bone ribs then you want more time in the foil, which would be the 2 part of the equation.

3-hrs on the smoker
2-hrs in foil on the smoker
1-hr back on the smoker without foil (to firm up the ribs)

Hope that helps!!

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Old 05-16-2005, 09:00 PM   #2
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I cook in smoke till I get the color I want then it is in foil for 30 to 45 min.
Back on the cooker just long enough set glaze.
Use a probe or tooth pick to test for the right tenderness, these formuals are to generic.

To get a better piece of chicken you'd have to be a rooster
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Old 05-17-2005, 12:18 AM   #3
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Greg- Finally an avatar that I really can enjoy. Just add ice.
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