Hello All, great site here. I pickrd up some very good tips. Have had very good sucess with other ribs, pork butt and Fattys.
So,all I had in the freezer was a rack of country style ribs, thawed them over night, rubbed and let them come up to room temp. Put them on my vertical smoker about 1 pm. Did the 321 method, Smoker stayed between 200 and 250 for entire time except when I was misting with apple juice. when I took them out of the foil for the last hour, checked the internal temp and it was only 135???? Anyway, after the hour, temp was only 145.....so I figured I better let them go for a while to get the temp up. 730 pm now, everybody is complaining that they are hungy..... I take them out @ 155 deg. As soon as I touched them I knew somthing was wrong....Saraha desert dry!! Flavor was good, good smoke ring, ect. but dry, dry, dry.
I am thinking it was the extra time, but how could I have got the temp up without scorching them???
Anyway any tips would be great, thanks.