I love baby back pork ribs cooked on my smoker. But they always tend to come out a bit dry. They are good, but I sure wish I could make them come out a bit more moist. I smoke on a wood-fired masonry smoker with very good temperature control. I usually smoke them between 200 and 230 degrees for about five hours. Sometimes I do not wrap them and just leave them on the grates for the entire five hours. A number of times I have tried the 2-2-1 instructions Jeff has written - I did that just the other day - 220 to 240 degrees for five hours with a two-hour wrap. Good, but a bit dry.
Anything I can try doing that I am not doing? Thanks!
Anything I can try doing that I am not doing? Thanks!