Suie: Turned out that the wife hid some in the back of the fridge for me for a snack this afternoon. Everyone said that they really liked them, but I'm always very critical of my own cooking. So, here are my "lessons learned". I would be very happy if anyone chimes in with their opinions about this...
1) They would have looked great in a picture, but I think that they got a little too smoked. I put in four chunks of apple wood. Next time, I'll only use two.
2) Three hours did seem too long for the first stage, even though I was able to get the temps down a little. The meat was already receding from the bones. I think that next time, I'll go about 2.5 hours, and then foil them.
3) We all like our ribs sweet. I'll have to tweak my rub a little: it has a kick to it, but maybe a bit too much for ribs. I'll still foil for two hours with JJ's foiling juice, but maybe put a sweeter sauce on for the last hour (or more than an hour, since I might cut the first stage short). JJ's sauce was fantastic, but his recipe says to add some of my own rub...I think it was my rub that took the sweetness out of it.
JJ: If you see this, I'd be interested in what you prefer the most. You list:
1/2C Cane Syrup... Dark Corn Syrup...or Honey
I used Karo Dark Corn Syrup. Like I said, I think my rub countered the sweetness of the molasses and syrup in the foiling juice. I doubled up on the quantities since I had two racks, but I had a lot left over. Should I have put all of it in there? Seemed like a lot!
I might try doing ribs again next weekend and see if I can make a good thing better!