I hope this works. Here's a photo of my first, overcooked ribs on the SRG. i was attempting to use the 2-2-1 technique because my baby back ribs were only 1 1/2 lbs. I marinated them several hours with an apple juice, garlic, salt marinade, and gave them a little dry rub once I have preheated the charbroil on high to get the apple chips smoking. Once smoking, I turn it to low, and hung the ribs in the basket. An hour later they were overcooked!
Tommy has helped me to change what I was doing - basically only cook about 1/2 hr, then rub and wrap in Foil, cook till done, then apply some sauce and let it sit uncovered for several minutes. The odd thing is that although they outside was obviously very overcook and that bark was inedible unless you like shoe leather with BBQ sauce, the meat was most and very tender!
So I'll be cooking some again,onceI use up some of the other meats I have in my freezers.
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