2 cups brown sugar
1/2 cup dried mustard
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cumin
4 tablespoons Turbinado sugar
Removed the membrane as well
The next day 12 hours later I unwrapped them and there was about a cup of liquid in each rack I drained off and added a little more rub with mustard then put them on the smoker pre heated to 250 bone down used charcoal and Hickory chunks
I followed the 2-2-1 method after first two hours I wrapped them bone up in Parkay, Honey, 1/4 cup apple juice, and little more rub.
By this time my meat temp was 160 and over the next two hours the meat got to 173.
I unwrapped for the last hour added honey placed them bone down. For the last hour the meat stayed around 178 and didn't see the meat pull away likebi expected so I decided to go and extra 30-45 minutes and got the temp up to 185.
I pulled them off the smoker let them rest about 30 minutes the cut.
The issue is I felt the meat could have been a little more tender and not as fatty. I don't know if I should have cooked them longer, trimmed them better or is this par for the course when smoking grocery store quality ribs? The meat pulled from the bone as you ate them but I prefer ribs that almost fall off the bone.
Any suggestions are welcome also I was very happy with the rub and Honey can't think of changing anything there.