Hello again. I just made two racks of back ribs in my electric smoker. I did the 3-2-1 method. I put a rub on them and refrigerated over night. I set them out on the counter for a half an hour before I put them in the smoker. I had a pan of apple and cherry wood for smoke.
Steady temp of 230* the whole time. top vent wide open. No water, sand in my pan. after 3 hours put in foil and sprayed with apple juice and apple cider vinegar. Last hour took out of foil and put some barbeque sauce on. The meat was cooked and tasted pretty good. I had to separate the individual bones with a knife however. I remember eating ribs out that you could separate by hand and when you did the meat "fell off the bone". What can I do different to try and achieve this? Does it depend on the the type of back ribs I buy? I bought some that Meijers had on sale. What am I missing? Thanks!