Help with ribs using the Texas crutch at 250-275
Hey all, I have another elementary Q question for the masters. I'm going to do some spareribs on my drum tomorrow using the 3-2-1 method. My question is MY smoker runs nice between 250-275 so how should I change my times of smoke, foil and glazing for the higher temps.
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer