They do look good
As long as your happy with them..............that's all that matters
I could take a few off your hands
try it man,they turned out just as moist as my foiled ribs. I was surprised.
Really? I assumed that the reason my ribs were slimey and mushy was because I cooked TOO low and too slow. Bad ribs perhaps? Or maybe I didn't cook them long enough?
Delarosa,did you see the moisture(sweat) on them when you took them out? That's the WoW factor. When left alone and the lid shut, meat will be tenderer as the moisture starts to move out,remove and enjoy(unless you want sauce/glaze).
No sweat, reckon thats why they were mushy?
For now I think I will stick to the 3-2-1 methodd at 210 degrees. I usually do at least two slabs, finishing one off with sauce and leaving the other plain. (I have some fussy eaters, so for sauce, the others no way on the sauce)
I've been using different methods. Started with the 3-2-1 method @ 225 but found it was a bit over done for SLS ribs. Nice and tender and FOTB. Like I said a little too done. I shortened it a bit to a 3-1-1 which worked better. Recently have used a non foil method of 275* for 4 hrs or less or until it passes the bend test. Ribs were not dry and had a little more tooth to them. I'm trying to not mess with the smoker and just let them be. No peeking or spritzing. The research continues