I will help out in any way I can. I will post all the info I have that I posted on another forum....
For prep of the meat, I really don't do anything other than removing the membrane.
Here is the rub I used:
3/4 cup Paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tbls chili powder
2 tbls garlic powder
2 tbls onion powder
2 tsp cayenne pepper
1 tsp cumin
I would go a little lighter with the rub next time. It is a bit spicy and can pack a punch for the more sensitive. Just don't put so much on in that case and you should be fine.
What temp was the smoker? 225 deg F
What temp did you cook the ribs to? 172 deg F
Also, do you soak your wood or run it dry? I always soak it for ~ 1 hr. I used hickory here.
How long? Ribs: Put directly in smoker for 3.5hrs with light, thin, blue smoke. Then 2 hrs wrapped in tin foil (no chips added during the foil phase). Then 1 more hour uncovered with a bit more chips/smoke.
Potatos: Outside seasoned with olive oil and sea salt. 2.25 hrs total in the smoker with smoke for only final hour. After 1st 1.5hrs removed whole potatos, split in half and added bacon and cheese (I scooped out a bit of the tater to make a nice pocket for some extra cheese. Put back in for 45 mins. Then pulled and served with everything else.
Corn: Husks peeled back, silk removed. Soaked for 1 hr in cold water then dried off, rubbed with olive oil and sea salt. Husks rolled back up and sealed with string so no drying out occured.. then put in smoker for 1.5hrs (total). Next time I will do butter instead of olive oil.
Did you use wood the whole time? See above.
Seriously, if you have any questions at all I will do my best to help. I hope your party turns out better than you can possibly hope for.
