We get a lot of new folks asking about the 3-2-1 , 2-2-1 or 2-1-1 method for smoking ribs. Smoker temperatures are normally in the neighborhood of 225* for this method. The first number is how long the ribs are in the smoker unwrapped. (Trimmings are on the top shelf) The second number is how long the ribs are wrapped in fiol in the smoker. And the last number is how long the ribs are in the smoker unwrapped again. By the way, these ribs were sprayed with apple juice once and hour during the first phase and smoked last weekend using apple wood, cherry wood and dried pineapple rinds . Then more pineapple rind was used for smoke and they were glazed with Habanero Pineapple Texas Pepper Jelly during the final phase. Mmmmmmmm. found this and thought it might be helpful. but here we go again..that number represents the dredded T*** I would guess hour, as minute would make no sence attoll..but there are some great ideas in this rib smoke.