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<blockquote data-quote="NDwalleyes" data-source="post: 394738" data-attributes="member: 218">Agree with the 3-2-1 method. Yes, remove the plural lining off the inside of the ribs. Very consistent results. I spritz every hour with apple juice. I'm a fall off the bone guy who puts them all in one pan too. Way easier and I've never noticed a difference. I add apple juice and brush with honey toward the end of the middle phase.One thing that I can't stand is too much rub/seasoning. I try to avoid caking seasoning on, seems the meat either gets to salty or all you taste is rub. I use a &quot;normal&quot; amount of seasoning as rib meat is naturally tasty. When you watch these videos online most of them are selling or promoting a certain rub and of course they want you to use more. If you buy commercial seasonings, read the ingredients and remember they are listed in order by highest % of content. I'm a brown sugar guy so tend to migrate to the sweeter seasonings.</blockquote>

[QUOTE="NDwalleyes, post: 394738, member: 218"] Agree with the 3-2-1 method. Yes, remove the plural lining off the inside of the ribs. Very consistent results. I spritz every hour with apple juice. I'm a fall off the bone guy who puts them all in one pan too. Way easier and I've never noticed a difference. I add apple juice and brush with honey toward the end of the middle phase. One thing that I can't stand is too much rub/seasoning. I try to avoid caking seasoning on, seems the meat either gets to salty or all you taste is rub. I use a "normal" amount of seasoning as rib meat is naturally tasty. When you watch these videos online most of them are selling or promoting a certain rub and of course they want you to use more. If you buy commercial seasonings, read the ingredients and remember they are listed in order by highest % of content. I'm a brown sugar guy so tend to migrate to the sweeter seasonings. [/QUOTE]

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