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all September and National Cheese Pizza Day
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Hi, I recently purchased an egg and I'm struggling with being able to make great ribs. Both times I smoked at 225 (dome), rubbed with mustard and a dry rub. The first time I took the 2-1-1 approach and the ribs had great flavor but they seemed a little tough even though they had a perfect smoke ring and white center. The second time I took the 2-2-1 approach. This time I don't think the rub penetrated the meat too much and once again where tough. I had again a good smoke ring, but many of the ribs had a grey (not white) center. Also I can never seem to get it to pass the bounce test where I bounce the ribs to get it to crack.
Any advice on what to try next? Any help would be appreciated.