After a few failed attempts, I decided to smoke some test ribs yesterday. Here’s the process:
Brined ribs for 20 hours in a solution consisting of
apple juice or cider
Pulled ribs from brine, dried, and applied the following rub: paprika, garlic and onion powder, brown sugar, chili powder, salt, black and cayenne pepper, marinated for 4 hours.
Brought ribs to room temperature, placed apple wood chunk(s) on smoker, two small chunks… set smoker to 230 degrees... smoked using the 2/1/2 method.... water bowl contained a mixture of apple juice, beer, and water, used apple juice during the "1" portion of the process. Applied Tony Roma's BBQ sauce at the beginning of the last cooking phase..
Pulled ribs, and let rest for 20 minutes. Ribs were very tender, flavorful, yet a tad smoky for my liking, this might have been due to the fact that one of the wood chunks burned too quickly and was somewhat smoky. The other wood chunk was smoldering, and smoking nicely. I only smoked at the beggining of the smoking....
Conclusion: Try a different rub on ribs, seemed like rub overwhelmed the flavor of the ribs. Place wood chunks so that one end lights and burns slowly.