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  1. dburgette

    School me -- Please!

    I used the 3-2-1 method tonight when I smoked my Back Ribs and they turned out a little crunchy on the outside, but perfect on the inside. I kept my heat at about 200-220. I am wondering if I ended up cooking them an hour too long. What gives? Any advice would be appreciated.
  2. dburgette

    Hello from Indiana

    Thought I would join to truly understand the ways of smoking. I have always been a huge griller, but knew I was limited with only grilling meats. I bought a smoker this week and have been starving for info. Feed me!!! Proper Intro: -Derek -3 young boys that keep me busy -ECB (Started with...
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