This will be my 2nd time doing BBs. The first time I did them at 225 for about 5 hours, no foiling, no spritzing, added sauce the last hour.
They were ok but to me seemed a bit dry and not as tender as I would have liked.
For this time I am going to foil and was thinking of doing the 2-2-1 method. After doing some further reading I've seen some that cook around 240-250 and they change the 2-2-1 ratio around a bit. I've seen some do say a 2.5 - 1.5 - .5 or something similar.
I'm just going to use a simple paprika, brown sugar rub. I haven't decided on my foiling sauce yet.
What would you suggest for ribs that will be more moist and fall off the bone or close to it?
BTW, I'm using a Master Forge electric smoker if that matters.
Thanks
They were ok but to me seemed a bit dry and not as tender as I would have liked.
For this time I am going to foil and was thinking of doing the 2-2-1 method. After doing some further reading I've seen some that cook around 240-250 and they change the 2-2-1 ratio around a bit. I've seen some do say a 2.5 - 1.5 - .5 or something similar.
I'm just going to use a simple paprika, brown sugar rub. I haven't decided on my foiling sauce yet.
What would you suggest for ribs that will be more moist and fall off the bone or close to it?
BTW, I'm using a Master Forge electric smoker if that matters.
Thanks