Smoker is getting a workout this week. Multiple turkeys, a little rewiring, now on to pork. This morning I've got two racks of St. Louis Ribs on for the K-State v KU football game this afternoon, while those are smoking I'll be working on rubbing down another 20 lbs of butts for the Chiefs v Broncos tailgate tomorrow. Ribs are rubbed in a mixture of garlic salt, onion powder, brown sugar, and paprika. I somewhat stick to the 3-2-1 method. Let 'em smoke for a few hours then hit them with more rub, butter, maybe some chopped up garlic and onion. Just whatever comes to mind and I think sounds good at the time.