Finally did some ribs

I've owned my Ironwood 885 for over a year now, and finally tried making some ribs. Went to Sam's Club and bought 3 packs of baby backs. Again, I'd never made them before. Thought they were just cut weird. Nope: there were two racks in each pack!

Decided I'd go with the 3-2-1 method. Prepped them late last night. Took the silver skin off. Mustard binder for all, with Meat Church Honey Hog on 4 (wife specifically asked for it), and Meat Mitch rub on the other two. I've used the Honey Hog on loins and butts before, but it was my first time using the Meat Mitch rub.

Plans were to get up and have them going by 7am, but the weather app on my phone was wrong, and I got up to thunder and sprinkles. Didn't get things going until about 10am. Put them on at 225⁰ with Supersmoke on (I use Smokin' Pecan pellets). At the 3 hour point, they were temping in the low 140⁰s. One of the 3-2-1 method instructions I read said they should be at 160⁰ by that point. Decided to give it another 30-45 minutes. They were around 150⁰ by that point. Decided to go with it, and wrapped them bones up with brown sugar, butter, and about a ¼ cup of peach-grape juice with each rack, and cranked the temp up to 250⁰. Since the meat temp was below 160⁰ when I wrapped them, decided to go with 2½ hours wrapped. When I pulled them, they were temping over 200⁰. Some of them tried to fall apart when flipping them and putting them back on the grates. Topped them off with Meat Mitch Womp sauce. Dropped temp back down to 225⁰. Let them sit for about 30 minutes, then pulled them. Let them rest for a few before we ate.

Personally, I wasn't a fan of the Honey Hog on the ribs. Felt like it was missing something. The Meat Mitch ones were great, IMHO. Wife did prefer the Honey Hog ones, so there's a place for it, I suppose.

I know there are a million different ways to do ribs, and I'm not saying I won't experiment, but I can't complain about the results I got using the 3-2-1 method.