FTRecTec
Member
- Messages
- 19
- Grill(s) owned
- Bull
- Bullseye
First time smoking some St Louis ribs today on my Bull using the 3-2-1 method at 225. Went closer to 1.5 on the tail end and rested in foil for another 30 min but it didn’t quite come out right to my liking. I can’t quite put my finger on it though. My wife actually said she thought it was too moist. Blasphemy I know....
Have we gotten used to dry / over cooked ribs? Has anyone gotten better results with a different method or changing temps during the cook?
Have we gotten used to dry / over cooked ribs? Has anyone gotten better results with a different method or changing temps during the cook?