Something to try using the 3-2-1 method.
Spray Ribs with a 50/50 mixture of Apple Juice and Jack Daniels and add rub. Then spray again with Apple Jack.
Put the meat in an aluminum pan or on the racks bone side down. Do not turn. Remove membrane if you want to.
Iâ€[emoji]8482[/emoji]m using mostly Apple, Hickory, Oak, Cherry, and Pecan on occasion.
Set Temperature to 235 degrees. Pre-heat 30 min.
If you want to add a sauce do it the last 30 minutes. Watch it real close as it will burn real fast.
When you notice the meat shrinking up the bone a ½†to ¾†the ribs are done. Meat will fall off the bones.
If you want some pull to the ribs, remove them when shrinkage is ¼†to ½†up the bones.
Remove from smoker, cool, and pig out.
Smoking