1. Plan on brining but for how long? Is overnight OK? 2. Do you use a rub? Here's one I found that sounds pretty basic: 1 part kosher salt 2 parts turbinado sugar 1 part paprika 1 part garlic powder 1 part onion powder 1 part dry mustard Â½ part coriander 3. What temp and how long? I've read that higher temps are desirable to avoid tough skins. I'm going to do ribs (and fatties) too so I may need to keep it low - although I may just do separately. 4. Would oiling the skins prior to cooking do any good to keep tender? 5. Do you mop them during cooking? If so, with what? Here's one I've found but who knows? Liquefy in food processor and mop ~ 1/2 hour before removal. 2 cups smoked tomato halves 1 clove garlic smashed 1 large red onion, quartered. 1 tablespoon olive oil 1 juice from Â½ of a lemon Â½ tablespoon rosemary Â½ tablespoon thyme 1 teaspoon coriander 1 teaspoon paprika 1 teaspoon cayenne 6. Fry/pan fry 'em afterwards? I'm thinking this will depend on how they are coming off the smoker. 7. Sauce? I typically use Frank's or Crystal plus butter and that's it. All advice is always appreciated. You guys rock!