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You said that you bought "baby back" and then used the "3-2-1 method". Baby backs don't usually need more that 2-2-1 (3-2-1 is reserved for spare ribs). That may be why so much "char".
... and I definitely overlooked this. You are correct, I did baby backs. Have made a note in the book to go with a 2-2-1 next time I use baby backs, not spare ribs!
Well if you followed the 3-2-1 method they shouldn't have charred....but it looks as if you temp probe you used to measure the smoker temp is on the top rack all by its self... if so that could be your problem because the closer you get to the heat source in a vertical smoker the hotter it will be at that level. so therefore the top rack could have been running at 225 but your bottom rack could have been running at 350 for all you know.
i told you wrong on the 3--2-1 part for bb ribs it is 2-2-1. But i stand by my comment on your smoker themo issue. and i would say not to use rack 4 (i am numbering the top as 1 and bottom as 4) at all and put your temp probe on grate 2 BUT... it would be best to know what the temp is at on every grate that you have food on.... i am thinking that they make a dial thermo that you can just leave in the smoker so you know what each temp is
Here is my setup for todays Pork Shoulder. Water pan is full, the tin pan is for dripping so I can reincorporate the juice when I reheat for the work BBQ tomorrow.
Yep, headed to 203-205 then going to let it sit for a little bit and then shred it. I am saving the dripping to add back when I reheat tomorrow for the potluck.