Boy am I glad I found this site! Set out today for my 1st smoke using my new ECB. I smoke a butt, some sausage, a couple of turkey legs, and 4 racks of ribs. I hadn't heard of the 3-2-1 method and never even thought about cutting the ribs up St. Louis style before stumbling upon this site. I'd say I had 90% success today. The ribs were fall of the bone tender, sausage was excellent, the person I smoked the turkey for didn't show
, and I just couldn't get that butt to 165. I gave up on it after about 7 hours on the grill. Took it inside sliced it open and it appeared to be done, but by that time everyone was stuffed on the ribs. Well be eating BBQ all week and I don't mind that one bit!!! My daughter actually complained that the ribs were too tender cause the meat would fall off of the bone as she picked them up.
and without further ado...
and without further ado...