3rd time a charm?

????

apple wood chips and FEC100.

I'm confused, what are you cooking on?

well 7 hours later i got the tenderness and i wanted but the flavor was not there any thoughts i rubbed them and let warm to room temp for 2 hours before loading

What do you think was lacking in the flavor profile? Salt, Pepper,garlic...Etc. I like the color that the CS ribrub gives the ribs, but I will add a little extra profile/flavor with it. I've even heard of some using a little chicken rub with it.

This is just the way Smokin' taught me...but I tend to rub the ribs and throw them in the smoker, no need to bring to room temp and yes, I've tried them both ways.

The tenderness is the hardest part to get right and the flavor will come with a little experience,practice, and good note keeping.

Well. 7 hrs seems long for BB's. Were they overcooked?

Is the missing flavor in the meat? Rub? Bark? Might want to use a little less sugar. Or not use sugar and sprinkle first with Lawry's season salt then apply a liberal coat of your rub.

Experiment changing one thing at a time and you'll get it to where you like it. The journey is part of the fun so enjoy. When you get what you like, please share with us.

thanks pags i know 7 hrs seems long but thats when the tooth pick test finally said they were right , have you brined ribs before

Wow, seven hours seems like a long time for baby backs. Mine are usually done in 4hrs - 4hrs 15min. My spares usually take closer to seven hours. I've never brined my ribs, just cover them with rub for a few hours and into the smoker.