I'm going to throw some baby backs on the smoker for the wife and I for New Years Eve dinner. This is my first time documenting a smoke of mine, so bear with me. I started the ribs off with a wet brine last night. I got the brine from another post on here, but can't find the link back. Brine Ingredients below. I left the ribs in the brine overnight in the fridge. - 1 qt apple juice - 2 tbsp minced garlic - 1/4 cup table salt - 10 turns ground black pepper - 10 turns ground white pepper I only had black pepper, so I just used 20 turns of that. This morning I pulled the ribs out of the brine, patted dry, and then applied my rub. The rub I used is Brucken Foods Rib and Chicken Rub that I picked up at the local grocery store, but a rub of your choice will work. I placed the ribs back in the fridge for a couple hours, and plan to start my smoke around noon. Time for some football, beer and BBQ. Doesn't get better than that. I'll post more pics as time goes along.