2-3-1 for beef ribs?

Discussion in 'General Discussion' started by cunnart, Jul 26, 2014.

  1. I am going to do a set of beef back ribs today. I have been fighting with some dry meat issues lately and I think it's because I live in salt lake city where humidity is near non existent, today is humid at 27%, I added water and apple juice to the water pan but am curious if taking away an hour from the first set of time and adding it to the foil time will be too much. Or would I be better of doing a 2.5-2.5-1 to give it a little more smoke time.  I should also note I am doing these at 230* and using hickory chips in the chip tray instead of my amnps.
    Last edited: Jul 26, 2014
  2. Try adding liquid to the foiled ribs. Anything you like will be fine.

    Happy smoken.


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