On Sep 17, 7:16 am, Goro > wrote:
> But not from Chili's!
>
> I'm doing baby back ribs in the smoker this weekend for the first
> time.
>
> Was planning on using 3-2-1 method. Any suggestions/recommendations/
> words of warning or advice for me?

Select your baby backs very carefully. Many times baby back ribs are
not very meaty, so at the end of 6 hours you won't have a lot to show
for your time and trouble.

Is 'falling off the bone' really what you want from ribs? I prefer a
llittle tooth to the meat; smoked meat should be a little chewy, in my
personal opinion, not mushy baby food. Can you tell I'm not a fan of
the 3-2-1 method? -aem