Les Stubby
TVWBB Fan
I've tried all sorts of methods cooking ribs and am still not satisfied so yesterday i thought I'd use the 3 2 1 method to assure that the ribs wouuld be fall of the bone. The ribs were regular, not baby backs. i removed the membrane and added rub and cooked on the WSM for three hours at 240 degrees. I then foiled the ribs and added a little apple jiuce and cooked for just shy of 2 hours, after which I used some home made sauce and finished for almost and hour. I then foiled the ribs and left in a warm oven until dinner time, about an hour later. The ribs were not tender at all. What appreciate anyones' thoughts about what I could be doing wrong. Have had great luck with Chicken and Boston Butt-still working on a perfect brisket.
Another thought-my smoker kept the 240 degree temp with all bottom vents closed-is that a problem?
Les Stubby
Another thought-my smoker kept the 240 degree temp with all bottom vents closed-is that a problem?
Les Stubby