Search the Community
Showing results for tags '2-2-1'.
This past weekend I attempted my first cook of baby back ribs on my new Kamado Joe Classic II. I read on this forum that the 2-2-1 cooking method was the best option but my ribs came out dry. I would say that half of my 2 slabs were too dry. I used the EasyBBQ thermometer to monitor the temperature and the rib meat got to a temp of 212 and I was able to keep grill temp between 250 to 280 degrees. What did I do wrong? Is the rib temp of 212 too high? Were my grill temps too high? Also, I did use the deflector plates to produce indirect heat. I would appreciate any feedback or tips. Thanks. SA