POLL: why is this newbie a failure with 3-2-1 ribs... how?

[bcok]

My MES 40 runs about 30 degrees hot. If your not using a separate thermometer to monitor your cooking temp you might consider it. I'm a rookie too but they looked a little over cooked.

 

[mowin]

My MES 40 runs about 30 degrees hot. If your not using a separate thermometer to monitor your cooking temp you might consider it. I'm a rookie too but they looked a little over cooked.

This... Did you verify your pit temp with a accurate therm, or did you trust the stock therm?

Ribs, for some reason, knowing your pit temps are critical. IMHO.
Hotter/cooler temps then you think they are will affect the cook time, and if there under cooked or overcooked.

 

[frankly]

I don't think I would be diggin' that Country Sweet for the last hour saucing - it's not the right sauce for that IMHO.  I like Stubb's spicey BBQ sauce or Dinosaur BBQ (another western NY classic) Wango Tango sauce as my last hour saucing.

You lost me on "while I was growing up NNN (;) years ago".  Did you grow up in Rochester?

One suggestion - I would definitely have a look at Bearcarver's "step by step" list that he linked above.  Following those closely the first few smokes will help turn out some great results and build some basics - then adventure off more on your own if you like.

 

[webpoppy8]

@Frankly  yes I grew up in Rahchester.  And I'm pretty sure that the Country Sweet was not right for this way of smoking, several have questioned it.  If I do 3-2-1 again I'll try one of the sauces you suggest instead.  What should I look for?  Country Sweet is extremely sweet, should I look for one with less sugar?  A thinner sauce?

And definitely the Bearcarver's post is going in my recipe app.

Thanks!

 

[tralarge]

Webpoppy tbh the best ribs I make are with out a sauce at all. Brown sugar does wonders for ribs... start with a pit of mustard, lay down a healthy layer of brown sugar, add the spices you like (garlic powder, onion powder, chipotle powder, chili powder, cumin etc) I like to rub it in, some BBQ purists say not to, but I like it better mixed.... let that sit over night, pop into your smoker... smoke for three hours, foil for one... then unwrap the foil and let go till the bark firms up again... no need for sauce ever... even the people who are huge BBQ sauce fans have never asked me to get sauce out for them to dip... it's like meat candy when it's all said and done.