- Aug 27, 2007
- 37
- 10
I got a package of pork loin backribs yesterday at Costco and it is my intention tosmoke those racks today. My question is, the last time Itried the 3-2-1 method, I had the smoker hovering around 225 and they ended up coming out a little too dry. What is the exact moist finishing temp supposed to be, and does anyone have a revised method for doing this type of rib. thanks
