so tomorrow I plan on smoking some baby back ribs with the 3-2-1 method. I've done it before with great success as far as taste goes. When I wrap in foil i used brown sugar, honey, and apple juice and you can taste the flavor. After I unwrap them they are juice and nearly falling apart. However, the final hour they seem to dry out and aren't as juicy and fall off the bone as I would like. Could they be cooking too long or not long enough?
I have an electric smoker usually cooked at 225 and I just bought a new thermometer that I origninally bought for pork shoulder but may try for the ribs. What temp should I be looking for and is there a specific part of the slab that is best to check the temp? Any tips are appreciated, thanks.