Bought a smoker recently & I love it so far! Today I smoked some St Louis style ribs tonight using the 3-2-1 method. 3 hours on 250.
Then I wrapped (meat down) & put brown sugar, butter, & honey & a cup of beer on the bottom foil to smoke for 2 hours on 250 and they ended up getting sort of a char/bark on the meat side during the wrap method. Any advice on how to prevent this?
I’ve read in some other threads that sugar could cause this.. I’m considering doing my 2 hour wrap at a lower temp (maybe 225 or 200) next time. Any advice is appreciated!
Then I wrapped (meat down) & put brown sugar, butter, & honey & a cup of beer on the bottom foil to smoke for 2 hours on 250 and they ended up getting sort of a char/bark on the meat side during the wrap method. Any advice on how to prevent this?
I’ve read in some other threads that sugar could cause this.. I’m considering doing my 2 hour wrap at a lower temp (maybe 225 or 200) next time. Any advice is appreciated!
