• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Aspiring Pitmaster from Huntsville, AL


Fire Starter
Joined May 18, 2018
My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have some experience cooking low and slow with reverse-searing steaks, but I'll be doing my first big smoke tomorrow with 2 racks of pork spareribs on my Weber Performer kettle. Plan on sticking to the 3-2-1 method at 225 degrees using hickory wood and spritzing with apple cider vinegar in the first 3 hours, then foiled with more acv and some bbq sauce in the next 2 hours, then more bbq sauce in the last hour unfoiled, and finally resting wrapped in foil for another hour. If anyone sees any problems with that plan or just wants to offer some tips I'd appreciate your input!


Master of the Pit
Joined Apr 3, 2018
Welcome to the site Andrew. Look forward to see how it turns out. Sounds like a good start. Congrats on being a senior at 20 yrs old. You sound like you have your priorities in order. Good luck buddy


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome to SMF Andrew!
The 3-2 1 method is pretty foolproof!
So good luck with the ribs and have a great weekend!

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.