For whatever reason, I have never gotten the 3-2-1 method to work for me. We usually buy babybacks and like them cooked just shy of fall off of the bone. I've experimented with different brand ribs, different temperatures, foil instead of paper and visa versa...just can't get it quite right. Anyways, great advice to remove that pesky membrane with the back of the spoon. I have had cases where I just couldn't work it all off so I just cut a slice through it with a paring knife and that worked just fine. Love experimenting with different rubs and sauces. We have an ACE Hardware nearby and they literally have hundreds of selections. Same with different varieties of smoker pellets. Its hard to beat ribs on a smoker and if you really nail it, they're really special. Great video! Be safe and be well!
That is interesting you haven’t gotten the 321 method to work. But hey if you have something that works for you, all good. I try not to buy too many seasonings because the price just gets under my skin. Lol. I am turning into a cheap ole man. :).
I hear you...I don't load up on rubs too much, just have 3 or 4 favorites, depending on beef or pork. SB Ray's is a family favorite too but on occasion we go with Famous Dave's Apricot Bourbon Sauce or Blues Hog original. Yeah when I hang my hat on 321 to the letter, I end up with a tougher bite than we like. I always deviate a bit but like you said...whatever works! Take care!
I have tried others and like this one a lot. There is a great smoke ring and when doing pork butt or brisket that is on much longer it will have a 1/4-1” smoke ring on the outside of the meat.
