- Jul 1, 2016
Hi all! I am new to smoking. I have done turkey breast, 5 chickens, a small butt, and probably 10 racks of ribs, BB and St. Louis. Everything has been good, except for the ribs. I love ribs, but I just cannot get it right. I have done the 2-2-1 and 3-2-1, and I have tried just letting them go on the rack with no foil. I keep it around 225-240 max and watch for pullback, but it never passes the toothpick test, so I am assuming I am over cooking them? Yesterday they looked good after the two hours wrapped but then went to hell during that last hour somehow. They were so dry and not tasty at all. Any advice?