I attempted my first rib smoke this weekend. I used the 3-2-1 method following all of the steps including adding apple juice in step two. The meatier half of the ribs tasted great however the other half of the rack (thinner half) was very dry. Any suggesting on what I could do to improve this. Was thinking of spraying apple juice on during the first 3 hours may help moisten them. Maybe too much smoke? Only use cherry wood for the first 3 hours. Water pan was full also. Any help would be great.
Thank you for all of your support.