I have been doing back ribs in my Masterbuilt Smoker, but my wife feels they taste too smokey, and I agree to a point, doing the 321 method usually, Any suggestions? Am I just smoking too much??
Thanks in advance.
I am just using hickory or Applewood chips, don't believe they are seasoned, three hours at approx 225 degrees and pretty much keep the smoke going, two hours in foil with no smoke, the last hour with smoke again out of foil.