I followed a 3-2-1 method that I found here: https://www.vindulge.com/3-2-1-smoked-ribs/
The six hour cook was completely uneventful. At the 90 minute mark, I spritzed the ribs with mixture of Apple cider vinegar and tart cherry juice, spritzed twice more before wrapping. I glazed them with a glaze made from sweet cherry-black garlic jam, apple cider vinegar, and tart cherry juice. Eight people devoured almost all of the 3 racks.
I used PitBoss Competition Blend pellets. The rack that was on the top rack cooked a bit slower than the racks on the bottom rack, so the next time I need to do 3 racks, I will put them all on the bottom rack. I kinda wish that I had made time to go out to buy some Cabela's cherry pellets. The Bass Pro Shop that is about 30 minutes from me has them, but I was too lazy to go get them. I also want to try apple pellets, so I need to make a pellet run.
The six hour cook was completely uneventful. At the 90 minute mark, I spritzed the ribs with mixture of Apple cider vinegar and tart cherry juice, spritzed twice more before wrapping. I glazed them with a glaze made from sweet cherry-black garlic jam, apple cider vinegar, and tart cherry juice. Eight people devoured almost all of the 3 racks.
I used PitBoss Competition Blend pellets. The rack that was on the top rack cooked a bit slower than the racks on the bottom rack, so the next time I need to do 3 racks, I will put them all on the bottom rack. I kinda wish that I had made time to go out to buy some Cabela's cherry pellets. The Bass Pro Shop that is about 30 minutes from me has them, but I was too lazy to go get them. I also want to try apple pellets, so I need to make a pellet run.
