I'm a rookie at this so sorry if this is a basic question.
I did some Pork spare ribs yesterday in my smoker using hickory wood. I was able to keep the temp at 225*.
I used a modified 3.2.1 method of 2.5 - 2 - 30min.
I kept one rack country style and one rack I cut St. Louis style.
I used 2 different types of rub. One sweet and one not so much.
The 1st 2.5 hours I was direct on the rack. spraying with apple juice every 30 minutes.
Next 2 hours....rapped in foil with a little butter and apple juice.
last 30 minutes back on the rack and put very little BBQ sauce on the last 15 minutes.
I had good pull back and the tenderness was good. I could grab the bone twist them out with ease. (some I hear call this overdone..I dont know)
The problem is I couldn't tell the difference in the taste between the 2 racks of ribs. I used the 2 different types of rubs I mentioned above. The outside of the ribs were kinda charred a little and took the taste away from the rubs I used.
Any ideas on this??????????
Thanks for any info.