When I first started out smoking meats I used the 3-2-1 for St. Louis Ribs and the 2-2-1 for baby backs. The outcome was very consistent. Over time, we determined we liked a bit of a bite to the ribs. Now that I have been doing this for about 3 years, my go to for ribs is trim, season with hot sauce, apply rub, let sit until they sweat. Onto the grill at 225 until the 5.5 hr mark and brush with BBQ sauce. Then I wait it out another 1/2 hour or so for the ribs to pass the bend test. I've never used a thermometer for ribs nor do I take into consideration any stall. I just know when I make ribs, I need to allow for 6 hours max.
One of the great things about the 3-2-1 method is it's predictability. Especially when we are new to smoking. When I wrapped, I added butter, brown sugar, honey and about 1/2 cup apple juice. Similar to what you are doing. I double the foil and it's a tight wrap, meat down, bones up.
I've never experienced ribs turning tough. If anything, they are more fall off the bone (if I wrap).
It's possible it had something to do with the meat. Especially if this has worked for you before.
If you are following the 3-2-1 directions to the T, and not getting the results you expect, you might want to try Berkshire pork ribs. I have found them to be "juicier" than standard pork. You can get them at Wild Fork.
One of the great things about the 3-2-1 method is it's predictability. Especially when we are new to smoking. When I wrapped, I added butter, brown sugar, honey and about 1/2 cup apple juice. Similar to what you are doing. I double the foil and it's a tight wrap, meat down, bones up.
I've never experienced ribs turning tough. If anything, they are more fall off the bone (if I wrap).
It's possible it had something to do with the meat. Especially if this has worked for you before.
If you are following the 3-2-1 directions to the T, and not getting the results you expect, you might want to try Berkshire pork ribs. I have found them to be "juicier" than standard pork. You can get them at Wild Fork.