Just put the meat on the smoker. Gonna try the 3-2-1 method, still not sure if I'll use foil or not. I'm not sure if I put my thermometer in the right place, the pic below will show it, let me know if there's a better spot. Here's a few pics..
:yeahthat: no therms needed for ribs... just time and low temp.. I don't go the full hour at the end as it seems to dry em to much... about 30 minutes for meusing the 3 2 1 you do not need the thermometer. 3 hours at 225 then 2 foiled then 1 unfoiled to toughen them up a little. Works out perfect for me each and every time.
This is a popular flavoring ingredient to add during the Foiling stage...JJRibs turned out ok. Luckily it was just for me and not anyone else! I'm gonna try my hand at these again this weekend. I'm going to trim them St. Louis style next time, cook the extras for a snack and hope they turn out better than today. Have to say they turned out better than I expected for my first time smoking ribs. This forum has been a huge help, thank you everyone!
I did some babyback ribs over the weekend and used Cheff JJ "foiling juice"This is a popular flavoring ingredient to add during the Foiling stage...JJ
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj