I smoked up a couple of racks of St. Louis style ribs a few weeks back using the 3-2-1 method and my wife absolutely loved them. However, they were a bit too "wet" for me. They came out very, very tender with the meat literally falling off the bones.
Me? I kind of like to gnaw a bit on the bones to get all the meat of them. These came out almost like pulled pork.
I have done a bit of reading and research on here and found something that more than a few recommend before placing anything in the smoke. That would be to take whatever one is about to smoke out of the fridge about an hour or so before the smoking is to begin to allow the meat to come to ambient temp.
I took that just a step further. The next set of ribs I smoke I put them in the smoker with the A-MAZE-N pellet smoker for about an hour with no heat. First to bring them to ambient temp and second to get a little more smokey goodness and third to try for a bit drier ribs.
Everything I've pretty much read on here says that meat absorbs the most smokey flavor when cold up to about 140 degrees F. I was also aware of the four hours to bring the meat from 40 degrees to 140 degrees.
Happy to say I was more than happy with my little experiment! My wife still like the first batch better but when it came to left overs she much preferred the second batch.
Just curious if anyone else has tried the early smoking without heat before beginning the 3-2-1 or 2-2-1 method? If not, I highly suggest it if you like more smoke flavor to your ribs and you let your ribs settle out to ambient temp before putting them in the smoker with heat.
If this has already been cover, I do apologize. I just haven't come across anyone doing it before, though I'm sure someone, somewhere has done before.