Today was the second time I've ever used a smoker ( first time was doing smoked Salmon) and I just did 2 racks of BB's using the 2-2-1 method. I'm not real happy with how they turned out. When I unwrapped them at the end of thesecond 2 hour mark, there was a lot of pull back showing and the rack was already very limp when I tried to pick it up.....almost to the point where I they looked "OVER DONE" but according to the 2-2-1 method, I still had an hour to go. I put them back in for 15 minutes of the "last hour" to evaporate some of the wetness. . They were really sloppy wet coming out of the foil. I only spritzed them with apple juice before wrapping in foil.
The bones pull right out and rigt now, the meat tastes a little on the dry side,although there was some juice on the plate. I dont get a "tug" when I bite into it so I'm sure they're overcooked by most standards. My neighbor said the piece he ate was very good. But he'll eat anything's that hot and free, so I dont take much stock in his opinion.
I didn't use any sauce or mop. Just sprayed Apple juice on them a couple times. I maintained 225-230 all the way through the process. I think I might have put too much rub on them, or left it on too long ( overnight) drawing out some of the juices?
They're not god awful bad though, especially for my first try. I applied 2 different rubs. One sweet, one spicy. I think I like the sweet better. Right now I re-wrapped them in foil to "rest". They definately I dont have " the tug" you folks talk about. More fall off the rib "overcooked" soft. Again, they're not bad, but I've got a long way to go before I can start bragging about my ribs. I guess that's the fun of learning how to smoke. Trial and Error I guess......... everybody was a newbie at one time.