I'm looking to get that "pulled pork tender" if you will.
Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?
Are you smoking ribs?
As stated 3-2-1 is for spare ribs and 2-2-1 is for baby back ribs. When you go into the foil stage are you adding any liquid that helps them braise while in the foil. Try apple juice or what I personally like is some honey and squeeze tip butter on the ribs as I put them into the foil. Run your smoker at about 225 and you should a good finished product. I don't add sauce to mine usually but if you want to then do it the last 30-45 minutes that way the sugars that are in most sauces don't have all the time to burn that they would if you applied it earlier