2 2 1 1?

Discussion in 'Pork' started by chavo14, Jun 18, 2014.

  1. My friend does 2 2 1, but he then wraps in foil again and lets them sit in an empty cooler for an hour. Is there a benefit to this?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like he likes them moist & fall off the bone. Many of us do that with Ribs, Butts & other big pieces of meat to hold it hot for 1, 2, 3, or more hours, if it's done hours before time to eat.

    chavo14 likes this.
  3. barnold

    barnold Smoke Blower

    A lot of folks like ribs to be 'fall off the bone' and that's fine.  Sounds like that's what your friend likes.  Personally, I prefer the meat super tender but still attached so you see the outline of your teeth in what's left on the bone.  I've been using 3-2-1 @ 220-225° and it works for us.
    chavo14 likes this.

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