Hey guys, I attempted some 3-2-1 ribs last night. I ended up with bones that fell off the meat. Basically stew consistency. I had my digiq thermo probe clipped to the WSM stock probe at 225 the entire time. I did not have any temp spikes. Any time I needed to mess with the ribs(foil/unfoil/sauce) I yanked the grate and put it on my kettle, while replacing the lid very fast. I had three racks laid flat, basically blocking the entire top grate.
Do you guys think I was possibly cooking too hot?
Has anyone had issues like this with the 321 method?
Any tips are always appreciated.
Seems every time I try the foil method I have this issue.
a small amount of apple sauce
My ideal is perfect bite ribs and I am pretty good at them on the kettle, but I would like to start making them on the WSM due to the temp controls and greater grill space.