Over the last couple of weeks, I've tried the 3-2-1 method on ribs. Two weeks ago it was side ribs (1st pic) last weekend it was back ribs (2nd two pics).
Now they all came out tasting great but I found that they were falling off the bone (and you can see the bone out on the 3rd pic) after the 2 hours in the foil I was hoping for something not quite as tender. I'm working with a Master Forge 2 door running between 220 and 230. Foiled with a bit of liquid and some apple jam.
Should I cut back a bit on the 3 hour stage as well as the 2 hour stage, or cut back only on the 2 hour? I'll experiment but was looking for any recommendations from the experts.