Please explain 3-2-1

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Here is lots of info for you - 

http://www.smokingmeatforums.com/search.php?search=321

Basically - 3 hours of smoke then wrapped in foil with some liquid for 2 hours then unwrapped for the last hour to firm up the meat
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Samuel,

Remember 3 2 1   or 2 2 1 for that matter are just guidelines.  On the smoker till the meat starts to dry out and has picked up a bunch of smokey goodness then 2 hours in foil or until the ribs have been braised, you have good pull back and the meat is tender. the final hour on the smoker to caramelize the BBQ sauce an tighten up the ribs.
 
Check out the free 5 day ecourse. It will explain alot of things to you.
 
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