Long time no smoke but I'm back at it.
Bought the three-pack of back ribs at Costco; brined 'em overnight with an OJ/Soy mixture. My question/ask is: These ribs are lean, lean, lean...got any ideas on how to adjust the 3-2-1 method so they don't dry out. I've got a 30" MES, set to 225 and using a blend of apple pellets/chips. Oh, and put a can of beer in the "moisturizer"... Any comments appreciated.