Well I followed the 2-2-1 method, holding temp at 225 degrees. The result was a little dry, but still tasty. The bones came right off the meat. I did not put BBQ sauce on them in the last hour, cause I wanted to get the full flavor of the rub. Going forward I think I will try a modification on the times, mostly on the back end. When I had pulled the ribs out of the foil they looked awesome, I think going forward I will cook them for an additional 20 to 30 min. I am new to the whole process of smoking, and I just chalk it up as a learning experience. I didn't take pictures due to the Superbowl game being on, but going forward I will. I want to say how awesome this site is and the people that are on it. You guys help speed up the learning curve, and it is also encouraging to try new things in my smoker.
