Greetings all! I have been reading and learning from this forum and finally got the ball rolling and bought a new offset smoker (Good-One Pony Express). So far, it is working great, lots of good food coming off of it. 2 briskets and 2 sets of baby back ribs. Getting much better with each pass!
I've found almost all of my question answered searching through the forum but have one question that I can't find an answer to.
I am cooking my Babyback ribs with a version of the 3-2-1 method but testing for tenderness with a toothpick and the "bend" method. I'm using a mix of hickory/cherry on a bed of Kingsford Charcoal controlled at 240F by an IQ110. I am starting with Three Pigs championship rub on top of a little yellow mustard to make it stick. This is producing great results. I am mopping the ribs with Blues Hog (one with Original and one with SMS) about 30 minutes before pulling them off of the grill.
The "eaters" say the flavor and tenderness is outstanding but just a little sweet.
Should I eliminate mopping or what would you finish with to produce a less sweet taste? Maybe I should keep the "sweet" off of the BB ribs and let them sauce to taste??
Thanks for passing on all of the knowledge, this is a fun hobby.