New to forum but have been smoking for a while.

[bradger]

I have been smoking for a few years now and have been successful with most of it, the only thing i still cant get to work out right is ribs, I use the 3-2-1 method but they always come out dry. I don't know what I'm doing wrong.

 

[tropics]

More info is needed Smoker type,Temp,the more you tell us the easier it is to help you.
Richie

 

[bradger]

i use a master-built electric, try to keep it at 225 but it sometimes gets up to 240. just read through this method again, i don't usually use sauce. i don't know if that is the problem

 

[bradger]

i'll try that richard.

 

[fivetricks]

Now that you say MB electric, jack it up to 275. Smoke until done :-) but as was mentioned above, don't overthink it. That's the problem I bet.

Remember; if you're lookin, you're not cookin.

 

[SmokinVOLfan]

Welcome from East TN. If you are used to doing the 3-2-1 method do you add anything to the foil when you wrap them up?

 

[bradger]

yes apple cider vinegar usually.

 

[gmc2003]

321/221 are just guidelines, and I use this method often. Once the bark has set then I'll foil the ribs with some butter, brown sugar and some apple juice. I'll let that braise for a couple of hours then remove the ribs from the foil and put them back on the grate to reset the bark. If I'm smoking the ribs for my wife then the bbq sauce is added after the ribs are put back onto the grate(last 15 minutes or so). The ribs are done when they pass the bend test. Pick the ribs up about a third to half way down the rib. If they freely fall to a 45* angle they are done with a bite, if they fall further then they're closer to FOTB ribs which is how my family likes them. I also use a disposable aluminum pan for foiling. It's quicker and neater.

Chris

 

[JC in GB]

Welcome from Wisconsin. It took me about 4 cooks to figure out the time and temp for perfect ribs. Good luck.