I understand there are growing pains with learning to be good at smoking meats but my last 2 efforts have been a bit frustrating.
Today I did spare ribs and they came out a tad tough and dry. I`ll give you the cooking process and hope to get some feedback.
Smoker used- Brinkmann Gourmet Charcoal
Rib prep- Wife used a pork rub found online that was popular with others.
Cooking method- 3-2-1
Water pan- pure warm water filled 1 " from top
Apple wood chips added at beginning of smoke
Preheated Brinkmann for 30 minutes and added ribs
Ribs removed at 3 hours and foiled. Added some apple juice to foil and placed ribs back on in foil for 2 hours. At the end of the 2 hours unwrapped foiled ribs and added more water to pan.Ribs cooked an additional hour with a light coating of bbq sauce basted on last 20 minutes.
The Brinkmann has had no mods and temp was reading Ideal the entire time.I do not think it was too hot.
Why would my ribs be slightly tough and dry?