Hello Smokers! I smoked up some nice babyback ribs and thought I'd share some pics. I've been experimenting with rubs applied in layers as opposed to a mix. This slab was 3.75 Lbs and got a perfect layer of salt for 24 hours stored in a vacuum sealed bag, followed by garlic powder, brown sugar, fresh ground black pepper, dried chopped onion, chili powder and paprika. I smoked at 240-250 on apple and valley oak for about 3 hours...... ..then wrapped it up tight for about 1.5 hours more at 260-270... When I unwrapped it, the meat was looking great so I cranked it up to 300-325 to firm the bark back up...maybe 15 minutes...then applied some homemade BBQ sauce and let it ride another 15 or so..... It glazed up perfectly. I finally gained spousal-BBQ endorsement even. What a great day! A little selection of sauces just adds to the glory! This came out as one of my best yet!