the lovely rib question

[cconk454]

I got a package of pork loin backribs yesterday at Costco and it is my intention tosmoke those racks today. My question is, the last time Itried the 3-2-1 method, I had the smoker hovering around 225 and they ended up coming out a little too dry. What is the exact moist finishing temp supposed to be, and does anyone have a revised method for doing this type of rib. thanks

 

[glued2it]

I'm not sure what you did exactly that made them dry.
The 3-2-1 method is a guide line and not true time.
The equation varies from smoke to smoke.

Remember you are looking for about a 1/4 in. pull back in the (3)

The (1) is to firm them up a little to keep them from being to fall off the bone.

It will take some trial and error.

 

[iadubber]

when I do baby backs I usually do 2-1.5-.75, then I usually try the tear test for doneness. Usually the 3-2-1 is too much time for baby's.