Haven't done back ribs in a while... Rubbed with paprika+cumin+coriander+salt+pepper. Smoked for 3h at around 250 with cherry wood, foiled for a little over 1h then foil off for 45min. We have never been crazy about BBQ sauce. Yesterday was no exception: "naked" ribs...just the pure taste of smoked pork with spices. First rack disappeared quickly Second rack...no takers...the advantage of having daughters... Saved for tonight's supper. Thank you for looking.