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I'm in

My experience has been that the 3-2-1 has produced (so far) a perfect pull on the rib....nowhere near falling off the bone....that's what I enjoy about this smoker.....experimentation. Thanks for the replies.

Looks like CS said most do 2-2-1 but you're saying most don't wrap their ribs in foil for a portion of the smoke?

I'll give the 2-2-1 a shot...the 3-2-1 was working so well I didn't want to screw it up. lol thanks

Thanks for the welcomes...gonna try Soflaquer's sauce which uses Tony Chacheres rub whichI have on board....I'll try your recommendation next time. ...thanks.

Just found youse guys looking for a finishing sauce for my pulled pork.....been using a Masterbuilt 30" smoker for the last couple months with awesome results. I've done 3-2-1 baby backs, wings, spatchcock chicken and doing my first butt today to take camping with us tomorrow....looking forward...