Smokers

doogievlg said
This comes down to personal preference but have you tried cutting that down to 2-2-1? I used to be a fall off the bone guy until I went down to Memphis and Texas and had some of their BBQ. Now fall of the bone is over done to me. I like mine to taste like a super juicy pork chop almost.

harrisonm said
I totally agree that a full 3-2-1 may be too much. I adjust as needed. sometimes it might be 2.5-1-0.5. I keep a close eye on meat internal temp. Have you tried smoking some nice, thick-cut, bone-in pork chops? They are life changing. Darnit, now I'm hungry.

I use 3-2-1 on spares and KC's but 2-2-1 on Baby Backs (which are my favorite) I usually look at the meat shrinkage in the bone (pullback) and go from there. Fall off the bone get's mushy and that I'm not a fan of. I have found some meaty Baby Backs.

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