My 2nd smoke today. Just two racks of BBR's.
Started at 12:00 Noon (meat on). Ended at 6:00pm. Temp hung around 225*.
Wood chunkc generated a nice amount of smoke.
Used 3-2-1 method.
Although the appearance was good, and the smoke ring was there, they were far from tender.
Self analysis:
1. When I foiled, I may not have kept it wrapped too tight.
2. Also, I just sprayed the ribs with apple juice when I foiled - I may not have put enough liquid in to generate "steam" to keep things tender.
3. The ribs themselves had more fat on them than I am used to, but instead of trimming prior to dry rubbing, I just left it there figuring it would keep things nice and moist.
If you need any more info about my methods, please let me know, but I would love to get some advice here for my next time.
Thanks all....
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Started at 12:00 Noon (meat on). Ended at 6:00pm. Temp hung around 225*.
Wood chunkc generated a nice amount of smoke.
Used 3-2-1 method.
Although the appearance was good, and the smoke ring was there, they were far from tender.
Self analysis:
1. When I foiled, I may not have kept it wrapped too tight.
2. Also, I just sprayed the ribs with apple juice when I foiled - I may not have put enough liquid in to generate "steam" to keep things tender.
3. The ribs themselves had more fat on them than I am used to, but instead of trimming prior to dry rubbing, I just left it there figuring it would keep things nice and moist.
If you need any more info about my methods, please let me know, but I would love to get some advice here for my next time.
Thanks all....
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