Over time I’ve found that the 3-2-1 method doesn’t always literally mean 3-2-1. For me it means [some time with smoke]-[some time in foil]-1. Six hours for ribs is crazy talk. Cut it down to maybe 2-1-1. For a big cut of meat that needs 8 hours try out 3-4-1. I use this method for most of my smoked meats - not just…