I’m using a Master Built electric smoker to smoke spare ribs.
I have tried 4 times and each time the slab turned out tough and twice I had to throw them in the trash because they were that bad.
I found mention of 2-2-1 and 3-2-1 on this forum and using the search I found people saying they used it but I did not find a thread discussing what it is or the temps used. Can someone please provide a link to the details or explain it here in this post?
I’m assuming its 2 hours dry rub slab, then remove and wrap with foil using a juice from this forum and then return to cooker for 2 hours, then remove from foil and return to smoker for another 1 hour with a wet sauce added. Adding smoke only during the first two hours. I’m guessing that temps should remain around 220-240 during each step?
Is this correct? I’m looking for FOTB ribs.
Also I’m trying to determine if there is a membrane on the back of these ribs? Once the membrane is removed is the meat completely exposed or is there a thinner skin over the meat?