Hi everyone, I have a question about getting my smoked baby back ribs more tender than the way they've been coming out. I've have been using the 3-2-1 method for about a year now on my Oklahoma Joe smaller smoker with sidebox; but, they're just never as tender as ribs that are coming out of an oven (blasphemy, I know).
I use a mixture of hickory and mesquite and my temperature fluctuates between 220 and 250. I remove the membrane and apply a dry rub that sits overnight in the fridge. I baste with apple juice in a spray bottle during the first 3 hours and also during the last hour.
Should I cook at a lower temperature or is there some other cause I'm missing?