This was more than enough for 3 racks including the skirt and brisket 1/3 cup firmly packed sugar in the raw (Turbinado Sugar) 1/4 cup paprika 2 tablespoons garlic powder 1/4 teaspoon ground cayenne pepper 1/2 teaspoon ground black pepper 1 teaspoon rosemary 1 tablespoons minced onion 2 teaspoons ground coriander 2 teaspoon coarse salt Mop 2 cup apple juice 1/2 Captain Morgan’s Original spiced rum 7:00 am outdoor temp 34ºF no wind started with mesquite 7:30 215ºF (Smoker) Ribs in 8:00 225ºF (Smoker) 8:30 230ºF (Smoker) 9:05 235ºF (Smoker) 9:25 240ºF (Smoker) 9:50 240ºF (Smoker) 10:30 Removed from smoker, foiled and put in oven 10:40 – 12:40 250ºF (oven) 12:00 removed foil and back in oven to firm up 12:30 – 1:00 350ºF (oven) Removed from oven rested about 20 minutes, sliced and brushed lightly with barbecue sauce. Served in a chaffing dish with a water pan and sterno to avoid drying out. Notes Smoke flavor was very subtle Although I have a mop recipe posted above, I did not mop these ribs. I usually split ribs ¼ way down on each side and season more thoroughly but skipped this step, I don’t think it needs it I don’t suggest using such a high temp but the oven was needed for a key lime pie. Make sure to oil grates or rack before placing the ribs on them. The rosemary added a nice subtle flavor to the ribs as well as the pulled pork; I may increase the Rosemary slightly. The turbinado sugar does not burn like brown sugar I don’t think I would change a thing, but if serving to a crowd that likes a little heat, I would make a mix of 1 Tablespoon of “Durkees red hot” to 1 Cup of barbecue sauce. Summary I am usually my worst critic but these have been the best ribs I have ever done. I had rave reviews from the entire family and let me tell you this, If they didn’t like it they would have no problem letting me know! They even got better a few hours steaming in the chaffing dish. The old way I made ribs and they were awesome as well, was to boil them for 1 hour (I know this is a no-no), grill them 5-10 minutes each side till done, let cool a bit, slice down, brush barbecue sauce and red hot add to chaffing dish, sprinkle some spices on meat and steam in the chaffing dish for 8 hours. This forum has been so informative and helpful, so I have been trying to give back, enjoy the pics.