Ribs 3-2-1 tenderness question

[justind0301]

so tomorrow I plan on smoking some baby back ribs with the 3-2-1 method. I've done it before with great success as far as taste goes. When I wrap in foil i used brown sugar, honey, and apple juice and you can taste the flavor. After I unwrap them they are juice and nearly falling apart. However, the final hour they seem to dry out and aren't as juicy and fall off the bone as I would like. Could they be cooking too long or not long enough?

I have an electric smoker usually cooked at 225 and I just bought a new thermometer that I origninally bought for pork shoulder but may try for the ribs. What temp should I be looking for and is there a specific part of the slab that is best to check the temp? Any tips are appreciated, thanks.

 

[Rafter H BBQ]

I don't foil personally, but the base time for foiling is 3-2-1 for spares & 2-2-1 for BB's ! These times are just an approximate ! Have ya considered just letting them smoke without foil ?

 

[justind0301]

I don't foil personally, but the base time for foiling is 3-2-1 for spares & 2-2-1 for BB's ! These times are just an approximate ! Have ya considered just letting them smoke without foil ?

I have considered it, but as a novice smoker I worry they won't be tender without assistance haha. 

 

[beaverhunter]

Maybe you are over cooking them with beef ribs I will go 3-2-1 pork ribs will be 2-2-1 and they all come out good.

 

[Rafter H BBQ]

I don't foil personally, but the base time for foiling is 3-2-1 for spares

I have considered it, but as a novice smoker I worry they won't be tender without assistance haha. 

Smoke until ya can slide a toothpick in between the bones with no resistance ! Let rest bout 1/2 hr... Tender & juicy every time ! Thumbs Up