Smoking ribs: everyone references the 3-2-1 method for cooking and making happy ribs. I have been smoking the ribs on the wood smoker primarily for that six hour period at 250 degrees. My smoker likes 250. I can get it to cook at 225 but it is a little more work to do that.
I think that my ribs, even though that they are juicy, still are cooked too long and that they could come off the grill somewhere in the neighborhood or 4 1/2 to 5 hours.
Do you guys have the same experience?
If I could cook them for a shorter period of time, should I interpolate the process to 2-2-1 ? I think when they get wrapped, they go through a quasi steaming process which creates the falling off the bone situation or juicy rib situation.
I know that with the pellet grill, it is a set it and forget it situation. So, in that situation, the 5 1/2 to 6 hours is more relevant.
Any suggestions or feedback on this? I am sure that you guys can offer me your perspective on this process.
Thanks,
Ed