I had never done spare ribs before so I decided to try the 3-2-1 method. When I unwrapped the ribs after just short of 2 hours I found the edges burnt badly. They were pretty thick slabs and I kept the smoker at 225-235. What wasn't burnt was definitely over cooked. Where did I go wrong?
After checking my MES temps with a dual probe I found mine to have very fluctuating temps on any of the racks during a cook. The lower rack runs much hotter than the upper racks. If you think about it it must just to get the top at a set temp. My solution is to place the meat on the racks depending on the size. Or if I am only smoking one I use the top rack since it is the most accurate. The controller's internal temp probe must be on the top. When cooking ribs I cut the in half and put the fat end(big) on the bottom wrack and the thin piece on the top. I set the controller at 215 and use the 3-2-1 method.This works for me Your mileage may vary.