Country Style Pork Ribs (Bear's First Time) - Page 4
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- 5,295 Posts. Joined 3/2007
- Location: Chiefland/Cedar Key, Fl
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Did you spray them as they were smoking? I use a mixture of Apple Cider Vinegar and Makers Mark. Give them a good douse when getting ready to foil. Your only other choice is to lower your heat or adjust the cooking time. Maybe a 2-1-1 will work for you better.
I would have thought "2-1-1" would be more Dry than 2-1.5-.5.
Probably somewhere in the area of 2-1-.5 and 2-1.5-.5, depending on the marbling & thickness.
Other than this 3-2-1 batch being a little dry, it was fine. That was definitely tooooo long.
Thank You Gary!!
The biggest thing with these is depending on how thick they are, you have to watch you don't dry them out, because each piece gets heat from all sides, instead of just top & bottom, like a rack of ribs.
And Thanks for the Points!!