Baby Back rib Smoke: Still not Where I Want Them

[SoEzzy]

The 3:2:1 mentioned above is for full spares.
3 hours in the smoke, 2 hours foiled, (often with additional liquid to create steam, moisture and pressure), 1 hour foil opened to firm up the meat a little and to set any glaze or sauce.

2:2:1 used by some people for larger St Louis style ribs and larger loin back ribs... cut down spare ribs.

2:1:1 used for smaller loin back ribs, and for true baby back ribs.

So pick the timing for the meat you buy, then work it for how you like your ribs, if you are looking for a little more bite to your rib meat, lower the foil time, (try 15 minutes less), if you are looking for more fall off the bone increase the foil time a little, (try 15 minutes more)... do that for the next ribs you cook if you don't get exactly what you want this time try a little more change next time.

It's all just more practice until you get it all where you like, I took about 9 or 10 racks of ribs, before I found the perfect for our family timing... still trying to hit perfect for the competition judges though!
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Here's a change Robert.

I still work here!

[G Spot BBQ]

Myron pans and injects everything! I have some disagreements with his methods and all the panning of everything is one of them.

His book also says to cook prime rib to 155 and then rest it
I have cooked many a prime rib and always pull them at about 126 and rest for a hour which gets them to about 132.
Myron is Myron. Develop your own techniques as to what works for you and your equipment.