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Okay so I decided to try ribs for the first time today on father's day. I followed the 2-2-1 method, (Which I've never heard before coming on here and doing my research.) I love ribs on the smoker, however my wife does not. But tonight, she ate 4 ribs and told me three times how good they were...

Thanks guys, I appreciate the info. I might try one rack with lemon and the other without, just to see if there's a difference

I've been looking into some rib recipes, and I've noticed a few of them have said to rub the ribs with lemon before spicing them. Do any of you guys do this? Is it only acting as a binder? And does the lemon cook out like the mustard does? Or how does the acid affect the meat? Thanks in advance.

Thanks mike,I was shooting for the more shredded pork, but based off somee of the threads on here, it needed More foil time. It just means I get to try again. Lol

Thanks everybody I smoked my first pork butt this weekend, it tasted great, but I still got done learning to do before I can compete with the guys on here.

Hey guys, I'm just joining you all from ft. Worth, Tx. I currently have a horizontal offset smoker from brinkmann. It's one of the cheaper models but it'll do for me. I'm still in the learning process, so I'm sure I'll be reading through alot of your posts, so i just wanted to say hello and...