|
Walnut Grove MN USA | Smokers have personality’s, you need to learn yours. When I tried 3-2-1 on mine the ribs were way overdone. Final meat temp is just a guideline. One set of ribs might be done at 195 another might be 205, it takes experience and experimentation to learn what is going on. Cook to your liking, don’t worry about what some judge that you are not cooking for says. Bigger smokers can run higher temps than smaller ones so maybe you need to bump up a little. I would guess the stick of butter, sugar, and honey stopped your cooking process till all that heated up. Next time put that in a pan on the smoker at the start so it comes to cooker temp then just pour it on the ribs. | |
|
Smoked baby back ribs
