Hi all - Yes, I'm from the place where people drop their brand new iPhone 6 on the street in front of live TV cameras - please don't hold that against me! A few months ago, friends and family all chipped in to buy me a 4 rack digital Bradley smoker! I've been banging on for months about how i love the art and flavour behind low and slow bbq.. chicken wings, ABTs, cheeses, sausage... i am getting myself hungry just typing all of this! I've successfully smoked delicious homemade italian sausages, but my main reason for wanting the Bradley is ribs. I watched a number of youtube videos, and found a few forums with some very helpful info.. i thought i was ready.. 2 attempts later, while the meat was full of flavour, my ribs weren't tender enough at all. Both times i tried using the 3-2-1 method, and both times the ribs came out quite dry and tough. my process has been as follows: i'm removing the membrane and trimming the skirt, then applying a dry rub and leaving overnight in the fridge. with the smoker set to 225, i smoke for 3 hours with hickory, then foil with a generous spritz of apple juice for two hours, then returning for about 45 mins as they started to look quite dry. the second time i tried FTC for the last 45 mins, but it still didn't give me the results i was after. Both times i was smoking 3 full racks, with the lowest rack empty. they don't necessarily need to be falling off the bone, but i at least wanted them to be juicy inside. I wasn't sure if the cuts of meat were different over here (i find that ours are usually a lot thinner than those i see on photos from US sites), and therefore required less cooking time.. but i'm really wanting to improve my results.. i now have a dual probe so i can see smoke temp and internal meat temp as well. i think next time i'm going to try to foil them for longer.. and obviously wait until the meat is pulling back from the bone before i even think of serving them up. a few questions though if anyone would care to answer: 1. should i be seeing the meat pullback from the bones before i wrap in foil, or should that start happening during the foil process ? 2. if i want to spritz the ribs with apple juice, do i need to remove the racks from the bradley, or can i just open the door and directly spritz onto the ribs (i'm worried about too much temperature drop from removing all of the racks, but i also don't want to ruin the smoker 3. will injecting the ribs prior to cooking give me better results, or should i try to keep it simple before getting carried away ?! p.s. i just bought jeff's rub and sauce recpie, so i'm dying to try it on a new rack of ribs! I look forward to frequenting these forums often, and hope to share some future smoking results with pics very soon Thanks, Mark.