Hello this is my first post. Been reading for awhile. My name is Jeff, and from Long Island, NY. I have a Brinkmann Trailmaster offset smoker for about a year now. I've smoked alot of whole chickens, sausage, salmon, and st louis stype ribs.
My butcher only had country style ribs. I have never smoked them before. Would the 3-2-1 method work for them? What would be a good liquid choice for Step #2? I was planning on using apple juice/ACV mix. Any feedback would be great! Thanks!