Hey everyone, I've only smoked ribs once before following the 3-2-1 method with spare ribs, and wasn't very happy with the texture, too mushy. Tomorrow I am going to smoke baby backs with a dry rub and leave them unsauced. I would like to have a slightly crispy texture to them, and am considering not foiling them.I dont need them to be fall off the bone tender. Just want a nice texture. Any advice on methods? I am using a Masterbuilt propane smoker. Should I use a water pan?
post #1 of 3
6/19/14 at 10:24am