Also, what temp should I keep the chamber and the meat? I'm guessing I can figure out the meat just from touching/moving. I have no clue about the chamber. Do you all wrap it at any point in time?
I'd love some input and suggestions. Thank you all.
Just to give another option. With 2-2-1 you smoke 2 hours, then foil with some Foiling Juice and cook 2 hours then the last hour back naked and smoke until done. That could be until a probe slips in with ease or until they are falling off the bone. Add sauce if you wish or glaze with reduced Foiling Juice...JJ
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
Brown sugar caramelizes around 340°F. So temps below 320°F is no problem. With Ribs, I switch off between 225 with foiling and a straight smoke at 275 for 4 hours. No issues with me rub above burning...JJ
I'm similar to Joe Black's post only I keep it closer to 240 to 250 pit temp. I don't even consider time frames any more like 3-2-1 or 2-2-1. Bend test is what I have found works the best.
After you have done enough of them you can almost tell by looking when they are getting close and gthen start bend testing them.
I never foil on the smoker either. Once I like the bend I put them in a pan and tent with foil for 15 20 minutes before serving.
I do what has become known as my half and half racks now. I glaze half the rack with Swine Apple glaze and leave the other half naked. People love the way the whole rack looks served up that way.