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Thanks BB-que. Too much apple juice may have contributed to the tough out layer. I appreciate the advice. I'm still learning to use this smoker.

Thanks for the advice TNJAKE. I think you may be right about them being over cooked

Camp Chef S/G Pellet Smoker - smoked some baby back ribs at 220F using the 3-2-1 method (used apple juice) - the ribs were good , but the outer layer was tough. Is there something I can do to keep the outside of the ribs from being tough? It's like they dried out. I sprayed with apple juice...

Hello everyone. I've been smoking brisket, ribs, chicken, pork butts, and pork shoulders for a few years in an old vertical charcoal smoker, but decide to try a pellet smoker. I'm hoping to be able to better control the temperature. After doing some research, I decided on a Camp Chef PG24SG...