After doing some reading I was going to do a 2-2-1 at 225. Any thoughts?
Also how often should I refresh the wood chips in the MES?
Thanks for any advice! Cheers!
Aside from when you stop seeing the thin smoke, you will notice that the chips are burned up & not smoldering anymore by looking in the chip slide/chute.
Maybe hit those ribs with about 4-6 oz of something moist when you foil them. I like a combo of squeeze butter, Pepsi, apple juice & honey, but use your imagination. When I foil, I like to use pans & just foil over the top after adding my liquid. At that point, I tend to flip them over, meat side down.