Last Friday night I had the pleasure of eating at Dinosaur BBQ in Syracuse NY. I had a rack of ribs. Oh my! They were hands down the absolute best smoked ribs ever. What I liked was that they were crispy, yet tender. The meat came easily off the bone. I told my wife that I've got to try and duplicate this in my GOSM smoker. My attempt at ribs last summer flopped.
I found that Dinosaur BBQ posted their recipe below. I notice that everyone on these forums seems to use the 3-2-1 method which I can't seem to figure out what this is ? Anyway, I don't notice that Dinosaur mentions this method in their directions. What would everyone suggest I do? I am looking for ribs which are crispy on the outside and tender on the inside. I like a tasty crust on the outside, not mushy.
Here is the link to Dinosaur BBQ's smoked ribs recipe and directions:
I am planning on buying some spare ribs tonight to prepare for smoking tomorrow morning. I am going to take the ribs to a church July4th party later tomorrow. Any feedback would be much appreciated.