So think we've covered the wet/dry. How do you guys cook them?
I like a mix of hickory and apple/peach wood chunks with more of the fruit wood. I usually do 2h(unwrapped)-2h(foiled)-1h(unwrapped) and sauce that last hr. I don't touch them the first 2hrs. I'm not a spritzer. I see a lot of ppl mention 3-2-1, but I feel like they are fall off the bone when I've tried that (not in a good way.). St Louis style maybe I cook a little longer, but I'm almost exclusively a baby back guy.
I like a mix of hickory and apple/peach wood chunks with more of the fruit wood. I usually do 2h(unwrapped)-2h(foiled)-1h(unwrapped) and sauce that last hr. I don't touch them the first 2hrs. I'm not a spritzer. I see a lot of ppl mention 3-2-1, but I feel like they are fall off the bone when I've tried that (not in a good way.). St Louis style maybe I cook a little longer, but I'm almost exclusively a baby back guy.
