I forgot my post was removed from the overhaul so i thought i would post it back. Pork ribs and real DINO bones. Rub was salt, cbp, granulated garlic, granulated onion, paprika, dry mustard. smoked with mesquite chunks. Brought them up to temp(roughtly 160-165) then glazed them with stubbs mesquitte on the grill for about 30 minutes to finish cooking and to caramelize. Same goes for the porkies i put on there for the friends. I prefer beef, but i take care of all my guests.